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Instant Pot Yogurt
Credit:
Kirsten Frances
Recipe Summary
prep: 10 mins
total: 10 hrs 10 mins
Yield: Makes about 8 cups
Ingredients
Ingredient Checklist
1/2 gallon whole or 2 percent milk
1/2 cup yogurt with live and active cultures
Cook's Notes
We like the flavor and consistency of the yogurt at 10 hours, but for more tanginess, you can take it up to 12 hours. For a less tangy yogurt, reduce to 4 hours.It’s important to sanitize the multicooker before making yogurt to prevent any overgrowth of harmful bacteria. To do this, pour 2 cups water into pot. Secure lid, close pressure-release valve, and set to “steam” for 2 minutes. Quickly release the pressure valve. Carefully remove lid, discard water, and dry pot with a paper towel.
Variations
Greek Yogurt: Line a fine mesh strainer with a triple layer of cheesecloth and set over a bowl. Transfer finished yogurt from step 3 to prepared strainer and refrigerate at least 2 hours or until desired thickness is reached. (Note: The total amount of yogurt will reduce the longer it strains.)
Gallery
Instant Pot Yogurt
Credit:
Kirsten Frances
Recipe Summary
prep: 10 mins
total: 10 hrs 10 mins
Yield: Makes about 8 cups
Gallery
Instant Pot Yogurt
Credit:
Kirsten Frances
Instant Pot Yogurt
Credit:
Kirsten Frances
Instant Pot Yogurt
Recipe Summary
prep: 10 mins
total: 10 hrs 10 mins
Yield: Makes about 8 cups
Recipe Summary
prep: 10 mins
total: 10 hrs 10 mins
Yield: Makes about 8 cups
prep: 10 mins
total: 10 hrs 10 mins
prep:
10 mins
total:
10 hrs 10 mins
Yield: Makes about 8 cups
Makes about 8 cups
Ingredients
Ingredients
- 1/2 gallon whole or 2 percent milk
- 1/2 cup yogurt with live and active cultures
Directions
Pour milk into sanitized pot of multicooker. Secure lid and press the “yogurt” setting until display reads “boil”. Once cycle is complete, remove pot and let cool until milk registers 115°, about 1 hour.
Transfer 1 cup of milk to a small bowl and whisk in yogurt. Stir mixture back into remaining milk and return pot to multicooker. Secure lid and press the “yogurt” setting until display reads “normal”; set timer for 10 hours.
When cycle is complete, remove lid, gently stir mixture, and transfer to an airtight container. Let cool completely before refrigerating up to 2 weeks.
Cook's Notes
We like the flavor and consistency of the yogurt at 10 hours, but for more tanginess, you can take it up to 12 hours. For a less tangy yogurt, reduce to 4 hours.It’s important to sanitize the multicooker before making yogurt to prevent any overgrowth of harmful bacteria. To do this, pour 2 cups water into pot. Secure lid, close pressure-release valve, and set to “steam” for 2 minutes. Quickly release the pressure valve. Carefully remove lid, discard water, and dry pot with a paper towel.
Variations
Greek Yogurt: Line a fine mesh strainer with a triple layer of cheesecloth and set over a bowl. Transfer finished yogurt from step 3 to prepared strainer and refrigerate at least 2 hours or until desired thickness is reached. (Note: The total amount of yogurt will reduce the longer it strains.)
Cook’s Notes
We like the flavor and consistency of the yogurt at 10 hours, but for more tanginess, you can take it up to 12 hours. For a less tangy yogurt, reduce to 4 hours.
Variations
Greek Yogurt: Line a fine mesh strainer with a triple layer of cheesecloth and set over a bowl. Transfer finished yogurt from step 3 to prepared strainer and refrigerate at least 2 hours or until desired thickness is reached. (Note: The total amount of yogurt will reduce the longer it strains.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Yogurt
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Instant Pot Yogurt
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
