Description
This Instant Pot Yogurt is a delightful, easy-to-make treat with a creamy texture and rich flavor. Using just whole milk and yogurt as ingredients, this recipe is perfect for those seeking a healthy and wholesome addition to their meals.
Ingredients
Scale
- 1 gallon whole milk
- ¼ cup plain full fat yogurt with active cultures
Instructions
- Pour the milk into the Instant Pot and press the 'yogurt' button followed by 'adjust' until it shows 'boil'. Cover with the lid and heat the milk until the cycle ends.
- Remove the inner pot and let the milk cool to about 110°F, which can take up to 2 hours. To speed this up, place the pot in an ice water bath while stirring occasionally.
- Add the yogurt starter into the cooled milk and whisk well to combine thoroughly.
- Return the inner pot to the Instant Pot, cover it with the lid, and press the 'yogurt' button, setting the timer for 8 hours (up to 12 hours for thicker yogurt).
- Once fermentation is complete, take out the inner pot, cover it, and chill in the fridge for a few hours or overnight until fully set and thickened.
- If desired, strain the yogurt using a fine mesh strainer over a bowl for thicker, Greek-style yogurt for 3-6 hours. Keep the whey for other uses.
- Transfer yogurt into glass jars or airtight containers for storage in the fridge, lasting up to 2 weeks. Stir any separated liquid back in before serving.
Notes
For best results, check the milk temperature during heating to ensure it reaches the right levels.
Save ¼ cup of yogurt to use as a starter for your next batch and store it in the fridge in a small jar.
Straining is optional but recommended for a creamier Greek-style yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 11g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg