adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Best Instant Pot Yogurt
The Best Instant Pot Yogurt
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
515 minutes
Make creamy homemade yogurt in a snap with Instant Pot magic. Just set it and forget it for delicious results!
Ingredients:
  • 1/2 gallon pasteurized milk (we like organic whole cow’s milk)
  • 2 tablespoons yogurt culture (see Recipe Notes)
Instructions:
  • Pour the milk into the Instant Pot's insert, lock on the lid, and set the "Yogurt" function to "Boil" or "HIGH" mode. Allow the milk to reach 180°F for about 30 minutes. When finished, the Instant Pot will beep and the display will read "Yogt."
  • Cool the milk quickly: Once the Instant Pot beeps, turn it off and remove the hot milk insert. Insert a thermometer into the milk and wait for it to reach 116°F, which can take up to an hour. To speed up the cooling process, place the hot milk insert in an ice water bath and stir for about 5 minutes until the temperature drops. If it goes below 110°F, return the insert to the cooker, select "Yogurt," then "Adjust," and monitor the temperature until it reaches back to 116°F. Remove the insert from the cooker, discard the film of coagulated milk on the surface using a spoon, and proceed with making your yogurt.
  • Temper the starter by whisking it with 1/2 cup of warm milk in a medium bowl until smooth. Pour this mixture into the warm milk in the pot and whisk to combine.
  • Place the insert of milk in the Instant Pot, close the lid, and select the YOGURT function. Adjust the setting to "MEDIUM" if needed and set the timer to 8 hours by pressing the + button. Let the Instant Pot incubate the yogurt until it switches off automatically after 8 hours. Use the +/- button to customize the incubation time to your liking. Remember, the timer counts up during yogurt incubation.
  • Check your yogurt: Begin monitoring your yogurt after 4 hours of incubation. Avoid moving the Instant Pot too much to ensure optimal yogurt setting. Incubation time can range from under 4 to over 12 hours, influenced by the activity of the yogurt cultures - fresher starter requires less time. Exercise patience while checking and open the lid gently to prevent condensation from dripping onto the yogurt. The yogurt is ready when it moves as one unit when nudged and does not run when the pot is tipped. You may notice clear liquid (whey) on the surface and edges.
  • Allow the yogurt to cool down to room temperature naturally: After the yogurt has set, carefully remove the insert from the cooker. Avoid pouring or stirring to prevent the yogurt from becoming too runny. Place the insert on a rack to expedite cooling, but refrain from placing it directly in the fridge to prevent thinning. Let it reach room temperature (approximately 2 hours) before transferring it to the refrigerator.
  • Refrigerate for a minimum of 6 hours. If yogurt appears lumpy post-chilling, give it a vigorous whisk to achieve a smooth texture. Optionally strain or transfer to preferred containers, like quart-sized glass jars.
  • Enhance your yogurt: For velvety yogurt, vigorously whisk it. For a luxurious texture, strain it. Your yogurt will keep well for two weeks in the fridge, developing a tangier flavor over time. Share your feedback by rating and reviewing this recipe!

Similar Recipes