Instant Pot Yogurt
Making yogurt in an Instant Pot is one of those staples that you will be happy you can easily make. I make it every week using two litres of 1% pasteurized milk and a quarter cup of starter (yogurt that was made the previous week). I save at least $100 every month by making my own yogurt and I feel good knowing that I am not having to throw away countless plastic containers. We use yogurt instead of sour cream for topping potatoes, adding to tacos and burritos and my favourite snack is to swirl in a dollop of my home canned jam or preserves. Once you start making yogurt you will ask yourself why haven't I been making this all my life!
YIELD : 5-500 ml jars and one 250ml jar
Equipment
- Instant Pot Duo with yogurt setting
- thermometer
- 5 500 ml jars and lids washed, rinsed and the jars sterilized.
- 1 250 ml jar and lid washed, rinsed and sterilized. Sometimes I don't get quite enough to fill this jar as well
- funnel
- ladle
Ingredients
- 2 litres 1% pasteurized milk or use 2% or homogenized for a creamier flavour and consistency
- ¼ cup yogurt starter I use ¼ cup from my previous week's yogurt or use a plain yogurt with no added gelatin or fillers.
Instructions
- Empty 2 litres of milk into your Instant Pot Duo.
- Press the yogurt button until it displays "boil". The Instant Pot will now boil the milk. This will take about 40 minutes. Five minutes before it is ready for the next step it will beep. Then after five minutes it will beep again and then the display will change from "boil" to "yogurt".
- Remove the lid, making sure that the condensation formed on the top of the lid is poured off to the side and not into the boiled milk.
- Now you will let the milk cool to between 105℉-115℉ (41℃-46℃). This should take about an hour. After a half hour take a clean spoon and skim off the skin that has formed on the top of the milk. Discard it. Give the milk a stir and continue to cool.
- Once the milk is below 115℉ (46℃), add ¼ cup of the yogurt starter and stir to combine with the warm milk. This is usually sufficient to give a nice thick yogurt but you can add up to ½ cup of the yogurt starter if you feel your yogurt is turning out too thin.
- Put the lid back on and press the yogurt button again until the display shows 24 hours. I like cooking the yogurt for 24 hours because it give the best tangy flavour and consistency. You can try only cooking for 8, 12 or 16 hours if you want a milder flavour to your yogurt.
- After the 24 hours is up, ladle the yogurt into the sterilized but cool jars and put the lids on. Refrigerate and use within one week for best consistency.
Video
Nutrition
Serving: 1= ¼ cupCalories: 22kcalCarbohydrates: 3gProtein: 2gFat: 0.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 21mgPotassium: 83mgSugar: 3gVitamin A: 99IUVitamin C: 0.01mgCalcium: 66mgIron: 0.001mg
Tried this recipe?Let us know how it was!