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| Homemade yogurt with granola and fresh fruit |
Homemade Yogurt in an Instant Pot
Ingredients:
Half-gallon whole milk (note you can make yogurt with any quantity of milk, just keep the proportions the same)
2 tablespoons Yogurt starter (either leftover yogurt or whey from your previous batch or store bought yogurt that says "active cultures")
Equipment:
Instant Pot (I have an Instant Pot DUO60 which has the yogurt feature)
Thermometer (I use an Infrared thermometer)
Yogurt strainer, optional (I use a Euro Cuisine Greek yogurt maker)
Adding in the milk
Half-gallon whole milk (note you can make yogurt with any quantity of milk, just keep the proportions the same)
2 tablespoons Yogurt starter (either leftover yogurt or whey from your previous batch or store bought yogurt that says "active cultures")
Equipment:
Instant Pot (I have an Instant Pot DUO60 which has the yogurt feature)
Thermometer (I use an Infrared thermometer)
Yogurt strainer, optional (I use a Euro Cuisine Greek yogurt maker)
Procedure:
1) Add half-gallon of whole milk to Instant Pot. Put the lid back onto the Instant Pot. If using the original lid, don't worry about having the knob on "sealing" or "venting." I'm pretty sure you could also do this with a glass lid.
1) Add half-gallon of whole milk to Instant Pot. Put the lid back onto the Instant Pot. If using the original lid, don't worry about having the knob on "sealing" or "venting." I'm pretty sure you could also do this with a glass lid.
Adding in the milk
2) Push the Yogurt button and then quickly hit the Adjust button. Your Instant Pot now should saw boil.
Heating the milk
Heating the milk
3) Let the Instant Pot do its thing. It heats the milk up to 180°F. This helps to make a thicker yogurt.
4) Let the hot milk cool until it reaches 110°F. This is the perfect incubating temperature. I often times remove the pot and put it outside to make it cool faster.
112°F. Close enough...
5) Once it reaches the perfect temperature, add two tablespoons of your yogurt starter. Mix well. If you removed the pot to let it cool down faster, put it back into your Instant Pot. Put the lid on and hit the yogurt button. It will initially show "Yogt" and then it will start counting up. It incubates the yogurt/milk mixture for eight hours. I often times start the yogurt making process before I go to sleep and let it incubate overnight.
Pushing the Yogurt button will initially show "Yogt"
6) Eight hours later, remove the lid and stir. Voila! Fresh yogurt! You can either enjoy it straight from here (I usually like to cool mine down first!) or perform the optional step of straining it if you like thicker yogurt (i.e., Greek style yogurt). I like to put mine in a mason jar with fruit and granola as an easy on the go breakfast.
4) Let the hot milk cool until it reaches 110°F. This is the perfect incubating temperature. I often times remove the pot and put it outside to make it cool faster.
112°F. Close enough...
5) Once it reaches the perfect temperature, add two tablespoons of your yogurt starter. Mix well. If you removed the pot to let it cool down faster, put it back into your Instant Pot. Put the lid on and hit the yogurt button. It will initially show "Yogt" and then it will start counting up. It incubates the yogurt/milk mixture for eight hours. I often times start the yogurt making process before I go to sleep and let it incubate overnight.
Pushing the Yogurt button will initially show "Yogt"
6) Eight hours later, remove the lid and stir. Voila! Fresh yogurt! You can either enjoy it straight from here (I usually like to cool mine down first!) or perform the optional step of straining it if you like thicker yogurt (i.e., Greek style yogurt). I like to put mine in a mason jar with fruit and granola as an easy on the go breakfast.
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| Fresh yogurt the next morning |
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| Optional yogurt strainer |
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| Yummy!! |
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