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Easy Instant Pot Yogurt

May 21, 2021

Raw Milk, Recipes

I am excited to share this easy and delicious yogurt recipe with you! So many of you ask how I make yogurt for our family and for years I have referred to a stove-top method and fermenting in a cooler – however, I have officially joined the Instant Pot yogurt fan club and am so happy with the results!

I didn’t think that using my IP would make the process easier than what I was already doing, but it is much less time-consuming and you can even set it up to ferment overnight. You can make yogurt in your sleep! 🙂

Instant Pot Yogurt 

Just four easy steps and you can enjoy plain or vanilla homemade yogurt! 

Makes 2 quarts of yogurt 

You will need:

  • Instant Pot that has a Yogurt setting
  • whisk
  • kitchen thermometer
  • sink that can hold water
  • pot holders or oven mitts
  • Half gallon {grass-fed, raw, happy Jersey cows’} milk
  • 1/2 cup plain yogurt (such as Maple Hill, Stonyfield, Seven Stars, etc. A good brand that lists the live probiotics on the label).

If you want to make Vanilla yogurt, you will also need:

  • 1/4-1/2 cup sugar depending on your sweet preferences
  • 1 Tablespoon vanilla extract (a good quality, non-GMO extract)

Directions:

The four steps are:

heat the milk

cool the milk

add the culture

ferment for 8 hours

Prep: Sterilize your equipment. 

If you use your IP for lots of dinners like I do, you will want to make sure that the scent of spicy chili isn’t to be found on your equipment. 🙂 

Boil water in a kettle on the stove and very carefully pour into your IP pot sitting in your sink. Using mitts or pot holders to protect your hands, swish gently and discard the water.

Dry the outside of the pot if it got wet in the process. 

Place your IP pot into the Instant Pot cooker.

1. Heat the Milk

Pour 1/2 gallon of milk into the pot, secure the lid on (vent can be sealed or not, it doesn’t matter), and push the Yogurt button.

Push the Adjust button to set the IP to “boil” and let it heat up. It will beep when it’s completed.

Once the boil setting is completed, remove the lid.

Carefully scoop out the yellow film on the top of the milk. It’s the film that is created from milk being heated. Removing this makes a smoother yogurt. 

Check the temp of the milk. It should be about 180 F. 

Add the sugar, if using

2. Cool the Milk

Run cold water into a sink and fill a few inches deep. Using pot holders, carefully lift your pot out of the cooker and place in the cool water. Or you can let it sit on the counter, but it will take longer to cool. 

Gently whisk the milk and watch the temperature. You want it to be between 110 – 120 F. It doesn’t take long to lower the temp. Once it reaches 110 – 120 F, carefully remove from the sink, dry the outside of the pot, and place in the cooker. 

3. Add the Culture

Whisk in your 1/2 cup of plain yogurt. Add vanilla, if using.

4. Ferment for 8 hours

Place the lid on, push Yogurt, and push Adjust until it is on the 8:00 hour setting. Come back in 8 hours to warm, thick yogurt!

We scoop the finished yogurt into glass jars to store in the fridge and enjoy for breakfast and snacks!

Delicious and easy!

Happy Yogurt Making!

Kristen 

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