Have you ever had one of those days where life feels like a whirlwind—zooming from one thing to another without a moment to breathe? That’s when you need a recipe like this Instant Pot yogurt, which is like a little bowl of calm amidst the chaos. It’s creamy, tangy comfort that comes together with minimal effort, letting you pause and savor something simple and pure—like taking a breath of fresh air after a thunderstorm.
Steps
- Begin by thoroughly cleaning or sterilizing the Instant Pot. This can be done by washing with soap and water or by running it with 2 cups of water under high pressure for 3 minutes.
- Pour the milk into the Instant Pot and cover with the lid. Select the “yogurt” setting and adjust until the display reads “BOIL.” The milk should heat to between 180 and 200 degrees Fahrenheit.
- Once the milk reaches the desired temperature, remove the lid and let it cool to 110-115 degrees Fahrenheit. You can speed up this process by placing the pot in a bowl of ice water, which will take about 10-15 minutes.
- In a separate bowl, mix a ladleful of warm milk with the yogurt starter. Combine this mixture back into the main pot, stirring well to ensure even distribution.
- Return the inner pot to the Instant Pot and secure the lid. Set the “yogurt” function for 8 to 12 hours, depending on how thick or tangy you prefer the yogurt.
- Once the incubation period is complete, transfer the yogurt to a container and refrigerate for at least 4 hours. This step allows the yogurt to thicken further.
- For a thicker yogurt, strain it using cheesecloth over a strainer for 2 to 6 hours. Store the finished yogurt in the fridge and enjoy it within 10 days, or freeze for up to a month.
Ingredients
- 1 gallon of milk (skim, 1%, 2%, or whole milk)
- 1/4 cup plain yogurt with active cultures (ensure it contains Lactobacillus bulgaricus or Streptococcus thermophilus)
- Cheesecloth (to strain the yogurt for a thicker consistency)
Nutritional Values
Calories: 1920 kcal | Carbohydrates: 176 g | Protein: 128 g | Fat: 80 g | Saturated Fat: 48 g | Cholesterol: 304 mg | Sodium: 1792 mg | Potassium: 5296 mg | Sugar: 192 g | Vitamin A: 3856 IU | Vitamin C: 16 mg | Calcium: 4576 mg | Iron: 16 mg
FAQ
- Can I use skim milk to make Instant Pot yogurt?
- Yes, you can use skim milk to make non-fat yogurt in the Instant Pot. However, since skim milk lacks the fat that typically helps thicken yogurt, you should add an extra tablespoon of yogurt starter for every quart of milk. For instance, for 1 gallon of skim milk, use 6 tablespoons of yogurt starter.
- What should I do if my yogurt turns out runny?
- Runny yogurt can result from adding too much starter or not allowing the yogurt to incubate long enough. Try extending the incubation period, checking the yogurt every hour. Another possibility is adding the starter to milk that was too hot, which can kill the active cultures.
- How do I make Greek yogurt from my homemade yogurt?
- To transform your yogurt into Greek yogurt, place a cheesecloth over a fine mesh strainer set atop a large bowl. Pour the yogurt into the strainer and let it strain for 2 to 6 hours. If strained for too long, it might become closer to cream cheese in consistency. Store the thickened Greek yogurt in a container in the fridge for 7-10 days.
- How long does homemade yogurt last, and can it be frozen?
- Homemade yogurt will stay fresh in the refrigerator for 7-10 days. It can also be frozen for up to a month. When ready to use frozen yogurt, let it thaw overnight in the fridge. It can also serve as a starter for future yogurt batches.
- What mix-ins can I add to flavor my yogurt?
- Once your yogurt has chilled, you can enhance its flavor by adding ingredients like vanilla extract, honey, maple syrup, jam, fruit preserves, lemon curd, cranberry sauce, granola, or fresh fruit.
Tips
- Ensure your Instant Pot is thoroughly cleaned or sterilized before starting the yogurt-making process. This step helps prevent any unwanted bacteria from affecting the yogurt’s fermentation.
- To achieve the creamiest and thickest yogurt, use whole milk. However, you can still use skim or low-fat milk; just make sure to adjust the yogurt starter quantity accordingly.
- To quickly cool the milk to the necessary temperature of 110°F-115°F, place the pot in a bowl of ice water and check the temperature frequently with a thermometer to avoid overcooling.
- For Greek yogurt, strain the finished yogurt using cheesecloth over a mesh strainer for 2 to 6 hours, depending on your desired thickness. Keep in mind that over-straining can result in a texture closer to cream cheese.
Equipment
- Instant Pot with a “yogurt” function.
- Instant-read digital thermometer.
- Cheesecloth (optional, for making Greek yogurt).
