Instant Pot Yogurt

Category, DifficultyBeginner
Yields1 Serving
 52 oz ultra-pasteurized milk (Fairlife)
 2 tbsp plain whole milk yogurt (Chobani)
Optional Milk-Based Sweeteners
 14 oz sweetened condensed milk OR
 16 oz ultra-pasteurized coffee creamer (Natural Bliss or Simple Truth Organic)
1

Measure out 1 cup of milk in a 2 cup liquid measuring cup, and add 2 tablespoons of your yogurt starter. If using a frozen starter, make sure that it is completely thawed before adding. Whisk completely to combine.

Pour remaining milk into inner pot, and whisk in milk/yogurt mixture. If you want to sweeten your Yogurt, whisk in any milk-based sweeteners now.

2

Place lid on Instant Pot and press YOGURT button. Set incubation time for 8 hours. Use the (+) and (-) buttons to change the time. The Instant Pot will beep to let you know that it is on, and will start counting up to 8 hours (or selected time).

Once it is done, the Instant Pot will beep and read YOGT.

3

Once Yogurt has finished incubating, carefully remove the inner pot from Instant Pot, being sure not to disturb the Yogurt, and cover with plastic wrap for a glass lid, and place in the fridge for at least 6 hours.

If you want to make Greek Yogurt, you need to strain your Yogurt now. To strain the Yogurt, line a large mesh strainer with dampened coffee filters and carefully pour slightly cooled Yogurt into strainer. Cover with plastic wrap and let strain 4 hours to over night.

DO NOT STIR Yogurt until it is completely chilled for a thicker yogurt. You will know when the yogurt is set because a spoon will stand straight up in it.

4

After Yogurt has completely cooled, stir in any sweeteners or flavorings.

Notes
5

Get in the habit of saving at least 2 tablespoons of the finished, plain Yogurt, and all you’ll need next time you want to make Yogurt is a half-gallon of milk. Freeze the Yogurt in an ice cube tray, and use 2 cubes of the thawed Yogurt as your starter.

6

Sweeting and flavoring yogurt is usually done AFTER the yogurt has finished incubating. To sweeten the Yogurt itself, add vanilla extract and a liquid sweetener like honey, agave or pure maple syrup, just be sure to warm the sweetener before mixing it into the Yogurt or it will seize up, and be chunky. To ensure the Yogurt stays thick and creamy instead of being thinned out too much by the liquid sweetener, strain it for at least 4 hours before adding.  Use 1 tsp vanilla extract and ¼ cup of liquid sweetener per half-gallon (or 52 oz Fairlife) of milk.

7

The amount of time you incubate will determine how mild or tangy it will be. Yogurt starts to set around 6 hours of incubating time. Incubate Yogurt for 6 to 10 hours (up to 24 if you like really tangy Yogurt), keeping in mind that the longer you incubate, the tangier the Yogurt will be. The default time on the Instant Pot is set to 8 hours. This produces a perfect slightly tart Yogurt every time, and is what we use. I usually set the timer before I go to bed, so that when I wake up the fermenting process is done, and I have Yogurt!

Ingredients

 52 oz ultra-pasteurized milk (Fairlife)
 2 tbsp plain whole milk yogurt (Chobani)
Optional Milk-Based Sweeteners
 14 oz sweetened condensed milk OR
 16 oz ultra-pasteurized coffee creamer (Natural Bliss or Simple Truth Organic)

Directions

1

Measure out 1 cup of milk in a 2 cup liquid measuring cup, and add 2 tablespoons of your yogurt starter. If using a frozen starter, make sure that it is completely thawed before adding. Whisk completely to combine.

Pour remaining milk into inner pot, and whisk in milk/yogurt mixture. If you want to sweeten your Yogurt, whisk in any milk-based sweeteners now.

2

Place lid on Instant Pot and press YOGURT button. Set incubation time for 8 hours. Use the (+) and (-) buttons to change the time. The Instant Pot will beep to let you know that it is on, and will start counting up to 8 hours (or selected time).

Once it is done, the Instant Pot will beep and read YOGT.

3

Once Yogurt has finished incubating, carefully remove the inner pot from Instant Pot, being sure not to disturb the Yogurt, and cover with plastic wrap for a glass lid, and place in the fridge for at least 6 hours.

If you want to make Greek Yogurt, you need to strain your Yogurt now. To strain the Yogurt, line a large mesh strainer with dampened coffee filters and carefully pour slightly cooled Yogurt into strainer. Cover with plastic wrap and let strain 4 hours to over night.

DO NOT STIR Yogurt until it is completely chilled for a thicker yogurt. You will know when the yogurt is set because a spoon will stand straight up in it.

4

After Yogurt has completely cooled, stir in any sweeteners or flavorings.

Notes
5

Get in the habit of saving at least 2 tablespoons of the finished, plain Yogurt, and all you’ll need next time you want to make Yogurt is a half-gallon of milk. Freeze the Yogurt in an ice cube tray, and use 2 cubes of the thawed Yogurt as your starter.

6

Sweeting and flavoring yogurt is usually done AFTER the yogurt has finished incubating. To sweeten the Yogurt itself, add vanilla extract and a liquid sweetener like honey, agave or pure maple syrup, just be sure to warm the sweetener before mixing it into the Yogurt or it will seize up, and be chunky. To ensure the Yogurt stays thick and creamy instead of being thinned out too much by the liquid sweetener, strain it for at least 4 hours before adding.  Use 1 tsp vanilla extract and ¼ cup of liquid sweetener per half-gallon (or 52 oz Fairlife) of milk.

7

The amount of time you incubate will determine how mild or tangy it will be. Yogurt starts to set around 6 hours of incubating time. Incubate Yogurt for 6 to 10 hours (up to 24 if you like really tangy Yogurt), keeping in mind that the longer you incubate, the tangier the Yogurt will be. The default time on the Instant Pot is set to 8 hours. This produces a perfect slightly tart Yogurt every time, and is what we use. I usually set the timer before I go to bed, so that when I wake up the fermenting process is done, and I have Yogurt!

Instant Pot Yogurt

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