This Instant Pot electric pressure cooker recipe is a great way to make fresh, homemade yogurt in just a few easy steps! Let me take you step by step through the process… #instantpot #homemadeyogurt #yogurtrecipe
Instant Pot Electric Pressure Cooker Homemade Yogurt
**Please note: When making yogurt in the Instant Pot (IP), you are not creating any pressure, but rather using the IP as a burner to bring the yogurt up to boiling.
1 gallon 2% milk, I love to use Hildebrand Farms Dairy milk whenever I can (their flavored milks make delicious yogurt, as well….chocolate, strawberry, or even root beer)
2 Tbs. “starter yogurt” (Your first “starter yogurt” is simply a high quality container of yogurt containing milk and live active cultures purchased at the grocery store.)
1 Tbs. pure vanilla extract, If desired, I love to use Vain Vanilla when I make homemade yogurt
Step 1 – Bringing the Milk Up to Temperature
Pour the milk into the Instant Pot’s cold stainless steel pressure cooking pot; set the lid on top of the pot. (Don’t lock the lid into place, just set it on top.)
Press the “Yogurt” button on the display panel, and then the “Adjust” button until the display reads “boil”.
Once the boiling cycle is done, a beep will sound and the Instant Pot display will read “Yogt.”
Stir the milk well, then check the temperature, using an instant-read thermometer, making sure the milk is 181-185 degrees F. (This is very important when making yogurt. If the milk doesn’t reach this temperature, the yogurt won’t set up, which is very discouraging!)
If the milk doesn’t temp out between 181-185 degrees F, perform a second boil with the Instant Pot, repeating the steps as above.
If you can’t reach 181-185 degrees F after two “boil” cycles, hit “Sauté” on the Instant Pot display, then adjust to low and whisk continuously until yogurt reaches 181-185 degrees F.
Step 2 – Cooling the Yogurt and Adding the “Starter Yogurt”
Remove the cooking pot from the Instant Pot pressure cooker and place onto a wire cooling rack, allowing the milk to cool down to 110 F°. At this point, remove 1 cup of the warm milk; add both tablespoons of the “starter yogurt”, whisking until smooth. Return this mixture to the milk in the cooking pot, along with the vanilla, if desired, and whisk until well blended.
Step 3 – Incubating the Yogurt (so easy to do over night as you sleep!)
Push the “Yogurt” button on the display panel; the display should show 8:00, meaning 8 hours of incubation time. Shortly, you will see the display switch to 0:00, and then it will begin to count up, a minute st a time until it reaches 8 hours (8:00). Also, at this point, be sure the Instant Pot is also set on the “Normal” function, not the “Less” function on the front panel.
Step 4 – Strain the Yogurt
This is where you decide if you want thick yogurt (aka Greek yogurt) or just regular yogurt
Pour the yogurt into a large fine-mesh strainer, a nut milk bag, or a colander that has been lined with large coffee filters. Whichever one you use, place a big bowl beneath to catch the whey that will drip out.
**Save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition. If storing whey in a jar in your fridge, be sure you label the jar. Whey looks very much like lemonade in appearance, but it sure doesn’t taste like lemonade!
Step 5 – Portion and Serve the Yogurt
Place the yogurt into pint jars (2 cups) and cover with lids; chill. To serve the yogurt, top with your favorite berries and granola and enjoy!
***Now you can WATCH this whole yogurt-making process on Facebook. Click here to watch and follow Chef Alli!