Instant Pot Yogurt
User Reviews
5
Instant Pot Yogurt
Description
This yogurt recipe starts by ensuring the Instant Pot insert and seal are clean and odor-free to avoid off-flavors. The milk is heated using the Instant Pot's yogurt function to a boiling point (around 180°F) to pasteurize it. It's important to verify the temperature with a thermometer and repeat boiling if necessary.
After boiling, the milk is cooled to about 100-110°F, which is optimal for adding the live culture yogurt starter. The mixture is whisked thoroughly and incubated using the Instant Pot's yogurt mode to allow fermentation, producing thick, tangy yogurt with active cultures.
Using plain yogurt with live cultures as a starter is crucial; follow starter-specific instructions if using a commercial starter. Meticulous temperature control and cleanliness help achieve consistent results. If temperature does not reach target, carefully use sauté mode but monitor closely to prevent scorching.
Ingredients
- 1/2 gallon whole milk organic
- 2 tablespoons PLAIN yogurt with live cultures
Instructions
- Ensure that your instant pot insert and rubber seal are clean and do not smell. The yogurt will take on the taste of any smells in your Instant Pot!
- Add the milk to the pot and attach the lid with the valve in the “Venting” position.
- Press the “Yogurt” button twice, or until the screen displays “Boil”.
- Allow the Instant Pot to boil the milk to remove any dangerous bacteria. Once the Instant Pot has finished, it will beep.
- Remove the lid and add a thermometer to the pot. The temperature should be at least 180 degrees F. If it is not, replace the lid and complete the boil cycle again.
- If the milk is at least 180 degrees F, allow it to sit until the temperature reaches 100-110 degrees F. In the Instant Pot, this should take about one hour. To speed up the process, set the instant pot in a bowl of ice water and stir with a clean, sanitized spoon until the milk is at the correct temperature.
- Once the milk is 100-110 degrees F, add the yogurt and whisk to combine.
- Once the yogurt has been incorporated, return the insert to the Instant Pot, attach the lid, and set the setting to “Yogurt” by pressing the button once. It should default to 8 hours but if it doesn't, make sure to use the plus and minus buttons to adjust the time accordingly.
- Allow the Instant Pot to incubate for 8 hours. Once it is finished, remove the insert from the Instant Pot and allow it to cool to room temperature, about 2 hours.
- Carefully spoon any excess whey (any yellow liquid) from the top of the yogurt and then whisk the yogurt vigorously until smooth.
- Transfer the yogurt to an airtight container and store it in the fridge until ready to enjoy.
- Discard after 7 days.
Notes
- Use plain yogurt with live cultures as a starter for successful fermentation.
- Ensure Instant Pot insert and rubber seal are odor-free to prevent yogurt off-flavors.
- Check milk temperature reaches at least 180°F to pasteurize; repeat boiling if needed.
- Cool milk to 100-110°F before adding starter culture for proper incubation.
- Use the Instant Pot's yogurt function to ferment yogurt efficiently.
- If pasteurization is incomplete, watch the milk closely on sauté mode to avoid scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(4 ounce) servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 92mg | 4% |
| Potassium | 363mg | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 297mg | 30% |
| Iron | 0.003mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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