Instant Pot Yogurt
Failproof Instant Pot yogurt recipe. I've been making yogurt this way for years and show you in detailed steps how you can started.
Servings: 10 servings
Calories: 232kcal
Instructions
- To sterilize the Instant Pot, secure the lid, close the pressure-release valve, and select the high pressure function for 5 minutes. Once finished, manually release the pressure using an oven mitt or towel to protect your hand from the escaping steam. Pour out the water.
- Add the whole milk into the Instant Pot inner pot. Use the yogurt function to boil the milk.1 gallon whole milk
- Remove the inner pot and let the milk cool to 110F or 43C using a thermometer. The exact temperature is crucial for the live cultures to thrive. You can speed up this process by creating a cold water bath in the kitchen sink.
- Stir in the plain yogurt to the cooled milk.4 tbsp plain yogurt
- Pour the mixture back into the Instant Pot inner pot. Set the yogurt function for 8 hours. For a tangier yogurt, increase the incubation time.
- Optional: I strain the finished yogurt via a cheesecloth-lined sieve to make Greek-style yogurt, saving the whey in a bowl below for other recipes.
- Refrigerate the yogurt for at least 2 hours before serving.
Video
Notes
Instant Pot:For reference, I'm using the (affiliate link to follow) 3 Quarts (5.7l) Instant Pot Duo 7-in1 Multicooker in this recipe.
Cleanliness: Ensure all equipment, including the Instant Pot inner pot and lid, is thoroughly sterilized to prevent contamination.
Yogurt seal: Make sure to have two seals available for your Instant Pot as it easily absorbs the flavor of savory dishes which doesn't work for yogurt making. I have a dedicated seal for yogurt making.
Temperature control: Achieving the correct temperature for cooling the milk is essential for successful yogurt making.
Nutrition
Calories: 232kcal | Carbohydrates: 18g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 148mg | Potassium: 580mg | Sugar: 19g | Vitamin A: 621IU | Vitamin C: 0.04mg | Calcium: 475mg | Iron: 0.004mg
