Instant Pot Yogurt
Creamy, Dreamy Instant Pot Yogurt. So incredible you will never want store bought yogurt again!
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 13 hours
- Yield: 3 quarts
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
- 1 gallon 2% milk or whole milk
- 3 tablespoons powdered milk (optional)
- ¼ cup plain yogurt with live and active cultures (I like Fage 2%)
- 2 -3 teaspoons vanilla (optional)
- 1/3 – 1/2 cup sweetener i.e. pure maple syrup, agave, honey, white sugar (optional)
- Add milk to the pressure cooker pot. Whisk in powdered milk, if using.
- Secure the lid and press the yogurt function button (Note: it doesn’t matter what position the pressure release valve is in for yogurt making, but having it a sealed position will help hold the heat inside). Press adjust until the display reads “boil”.
- When boil cycle is complete, check the temperature of the milk. If milk is less than 180-185° F, select saute and continue to heat milk to 185° F, stirring often (see note below if you’re having a hard time getting milk to the correct temperature).
- Remove pot from cooker and place on top of a cooling rack. Stir milk occasionally, until it cools to 110º F. As it cools, it will likely develop a skin on top. Use a spoon and remove this, don’t stir it in, it can cause lumps in your yogurt
- Remove the yogurt starter from the fridge and allow it to sit on the counter, until ready to use.
- When milk is 110º F, ladle 2-3 scoops into a bowl, add the yogurt starter and whisk until smooth. Pour back into the pot, whisking until well incorporated.
- Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate on medium for 8 hours.
- When yogurt cycle is complete, place the pot of yogurt in the fridge to chill, about 6 hours (or overnight).
- When chilled, divide yogurt into two yogurt strainer bowls (like the EuroCuisine Greek Yogurt Maker) and place in the fridge. This can also be done with two nut milk bags by hanging bags over the top of a large bowl to collect the whey.
- Strain yogurt for 1 -3 hours or overnight until it reaches desired thickness.
- Return strained yogurt to a bowl and whisk until smooth if needed. Use a hand mixer if yogurt is especially thick.
- Add pure vanilla extract and sweetener at this point, if desired.
- Store in a yogurt strainer bowl (minus the strainer of course, like the Euro Cuisine bowl) or in quart size Mason jars topped with a white Mason jar lid. The yogurt will stay good in the fridge for up to 2 weeks. Save one quarter cup of the yogurt to use as a starter for the next batch of yogurt.
- Serve cold. Topping possibilities are endless and include fruit, honey, pure maple syrup, granola, etc.
- Time Expectation
- Boil: 1 hour
- Cool: 1 1/2 – 2 hours
- Incubate: 8 hours
- Chill: 4 hours or overnight
- Strain: 1 – 3 hours or overnight
- For an extra thick and creamy yogurt, let strain overnight. Use a hand mixer to whisk yogurt until smooth, adding a splash of whey if needed.
- Don’t discard the whey! I like to fill quart-size Mason jars three-quarters full of whey, top off with yogurt and shake to combine, to make it thicker. Top with a Mason jar pour cap for easy pouring. Use the mixture as a buttermilk substitute in pancakes, waffles, muffins, etc.
- If you’re having a hard time getting milk to 180° F using the yogurt-boil function, here is another option. Select the slow cook function and adjust to high. Milk will be between 180 – 185° F within 45 – 60 minutes
Keywords: homemade yogurt, pressure cooker yogurt