Instant Pot Yogurt

There’s something incredibly satisfying about making your own yogurt at home. Not only is it a fun and easy process, but the result is also a creamy, tangy yogurt that’s much fresher and more flavorful than store-bought versions. Plus, it’s a great way to control the ingredients that go into your food. This recipe uses the Instant Pot to make the process even easier, with delicious results every time.

Ingredients:

• ½ gallon milk (whole milk will give you the thickest yogurt)
• 2 tablespoons plain yogurt with active cultures

Instructions:

Sterilize Your Instant Pot: Add 2 cups of water to your Instant Pot. Close the lid, set the steam release valve to “sealing,” and select the “steam” setting. Let it run for 1 minute, then do a quick release. Carefully remove the inner pot and let it air dry completely.

Heat the Milk: Pour the milk into the dry inner pot and place it back into the Instant Pot. Close the lid (the steam release valve position doesn’t matter in this step) and select the “yogurt” setting until the screen reads “boil.” This process can take up to an hour.

Cool the Milk: Once the boiling cycle is complete, carefully remove the inner pot and set it on a wire rack to cool. You want the milk to reach about 110-115°F. This usually takes about an hour. You can speed up the process by placing the pot in a sink filled with cold water.

Add the Starter Yogurt: Once the milk has cooled to the correct temperature, scoop out about a cup of milk and whisk it with the plain yogurt. Then pour this mixture back into the pot and stir gently to combine.

Incubate the Yogurt: Return the inner pot to the Instant Pot, close the lid (the steam release valve position doesn’t matter), and press the “yogurt” button again. Adjust the time to 8 hours. This is how long the yogurt will incubate. The longer it incubates, the tangier it will be.

Chill the Yogurt: After the yogurt has incubated, remove the inner pot from the Instant Pot and cover it with a lid or plastic wrap. Refrigerate your yogurt for at least 6 hours to let it set and cool.

Serve: After chilling, your yogurt is ready to serve! You can enjoy it as is, or add sweeteners, fruits, granola, or other toppings to taste.

Recipe Tips

• Temperature Control: The key to successful homemade yogurt is maintaining the correct temperature during both the heating and cooling phases. An instant-read thermometer can be very helpful here.
• Yogurt Starter: Make sure your starter yogurt contains live active cultures, as these are what will turn your milk into yogurt. Most plain yogurts from the store will work.
• Incubation Time: The longer you let your yogurt incubate, the tangier it will be. Eight hours is a good starting point, but feel free to experiment with longer times if you prefer a tangier yogurt.

Substitutions

• Milk: While whole milk will yield the thickest yogurt, you can use any type of dairy milk in this recipe. Just note that lower-fat milks will result in thinner yogurt.
• Vegan Version: To make vegan yogurt, substitute the dairy milk with a plant-based milk like soy or coconut milk. Use a vegan yogurt starter or a store-bought vegan yogurt with live active cultures.

FAQ’s

Q1: Does cooking yogurt kill the probiotics?

A: Yes, cooking yogurt can kill the probiotics it contains. Probiotics are heat-sensitive and can be destroyed when exposed to temperatures above 130°F (54.4°C). So, if you’re consuming yogurt specifically for its probiotic benefits, it’s best to eat it cold or at room temperature.

Q2: Can you heat up Greek yogurt?

A: Yes, you can heat up Greek yogurt. However, it’s important to do so gently to prevent it from curdling. A slow and low heat is best. Also, remember that heating can kill the beneficial probiotics in the yogurt.

Q3: How to make French yogurt?

A: To make French yogurt, heat 1 liter of whole milk until it reaches about 180°F. Let it cool to about 110°F. Stir in 2 tablespoons of plain yogurt with active cultures, then distribute the mixture into individual jars. Place the jars in your Instant Pot without the lids, set it to “Yogurt” and leave it for 8-12 hours. After this, refrigerate your yogurts for at least 6 hours to allow them to set.

Q4: How to make vanilla Greek yogurt from plain?

A: To make vanilla Greek yogurt from plain, start with 2 cups of plain Greek yogurt. Stir in 1-2 tablespoons of honey or sugar (adjust to taste), and 1-2 teaspoons of pure vanilla extract. Mix well until all ingredients are thoroughly combined.

Q5: Can you heat Greek yogurt?

A: Yes, Greek yogurt can be heated, but it should be done carefully to avoid curdling. Heat it slowly over low heat, and consider mixing in a starch like flour or cornstarch to help stabilize it and prevent curdling. Be aware that high heat can kill the beneficial probiotics in the yogurt.

Q6: How to make vanilla Greek yogurt?

A: Making vanilla Greek yogurt at home is simple. Start with two cups of plain Greek yogurt. Add in 1-2 tablespoons of honey or sugar, depending on how sweet you like your yogurt, and 1-2 teaspoons of pure vanilla extract. Mix everything together until well combined, and enjoy!

Q7: Can I make French yogurt at home?

A: Yes, you can make French yogurt at home using an Instant Pot or even a traditional stovetop method. All you need is whole milk, a bit of cream (optional), and a starter culture, which can be store-bought plain yogurt with active cultures.

Q8: Can I use my Instant Pot to make French yogurt?

A: Absolutely! The Instant Pot‘s “Yogurt” setting provides the perfect temperature for culturing yogurt, making it easy to make homemade French yogurt.

Homemade yogurt might seem like a daunting task, but with an Instant Pot and this simple recipe, it’s surprisingly easy to achieve. Plus, the end result is so delicious and versatile, it’s worth the small amount of effort required. Whether you enjoy it plain, topped with fruit and granola, or incorporated into other dishes, homemade Instant Pot yogurt is sure to become a staple in your kitchen. Enjoy the process, and happy yogurt-making!