Homemade Instant Pot Yogurt
We like yogurt mixed with all kinds of fruits, homemade jams, and even with homemade, air-fryer granola. One day about a year ago. I had some leftover milk and decided to make it just to see how involved the process actually was. We now make this quite often. Especially if we have leftover milk. While the ingredients are simple, the process and time to make this does require a little commitment. Once you get the hang of it you and your family can be eating homemade yogurt in many of your meal prep meals. The set up can be done in under 60 minutes but the yogurt needs to process in the Instant Pot for 8-12 hours. Then it is another 20 minutes to strain and scoop. What I am trying to say is you need to plan to make yogurt around your schedule. Why bother? Well, simply because it tastes so much better, is a great way to use up extra milk, and costs less than factory processed yogurt! Cost per serving is approximately $1.09 using organic milk and as low as .40 cents per serving if you buy your whole milk at a discount grocery store like Aldi.
Avg Cost Per Serving $1.09
Avg Recipe Cost $4.36
Equipment
- Instant Pot
- Silicone Spatula
- Pyrex Glass Measuring Cup
- Tablespoon
- Steaming Rack
- Clean Drying Mat or Rack
- Sauce Pot
- Mesh Colander
- Cheese Cloth or Coffee Filters
Ingredients
- 32 Oz Milk
- 2.5 Tbs Yogurt
Instructions
- Gather all your ingredients, and equipment
- Be sure to use only cultured yogart, read the ingredients it will say cultured, if so
- Use whole milk
- Step 1. is to Sterilize your equipment. You can do this in the Instant Pot or on the Stove Top or both for items that do not fit in the Instant Pot. This is what we did!
- To Sterilize in the Instant Pot place 2 cups of water and the items on the rack in the pot. We like to use the Instant Pot whenever possible since it sterilizes the pot as well.
- Click the Instant Pot button titled manual setting, and use the plus sign to reach a 3 minute cook time.
- When the 3 minutes is up release the steam, dump excess water, and very carefully remove your items.
- For the stove top fill the pot with water and boil the items for 10 minutes.
- When the items are sterlized regardless of the method used, move them to a clean drying mat or rack to be air dried.
- Once the items are dry you are ready to start cooking the milk
- Step 2. will take approximately 40 minutes This step is to get the milk ready, this is called denaturing the milk. See notes if you want to understand more about why we do this.
- Pour the 1/2 gallon of milk into the Instant Pot
- Place the cover on the pot
- Push the Yogurt button and the adjust + button until you see the yogurt more light come on let the pot start counting up. The pot will now give you a message of boil this is what you want to happen.
- When the milk has boiled it will change to a message of yogurt.
- Remove the lid and take the yogurt's temperature. We are trying to reach a temperature of 180F - 200F
- Stir the milk with your silicone spatula and take the temp to make sure it is at least 180F and not over 200F. If it needs to be heated more, click the slow cook button and let it cook for an additional 10 to 15 minutes. If it is too hot let it sit to cool for 10 minutes and check the temp.
- Step 3 will take less than 5 minutes and it is to cool the milk down.
- Note that we brought the milk up to temp to denature it we are going to bring it down in temp to 111F to do so fill your cleaned sink up 1 /4 of the way with cold water remove the inner pot fron the Instant Pot and place it into the sink. Stir the mik in the pot so it is evenly cooling.
- Measure the temperature every few minutes until it reaches a temperature of 111F
- Step 4. is to temper the cultured yogurt into your heated milk. Do not just dump it into the hot milk. Remember we are working with live cultures. You must temper it by adding the cultured yogurt to your sterilized meauring cup.
- Then add a 1/2 cup of hot milk to at a time into the cultured yogurt and stir.
- Once your measuring cup is full.
- Pour it all back into the instant pot for thr last time, I promise.
- Step 5 will take 8-12 hours, yes, I said hours! This step is the the process of Incubating the yogurt.
- Press the yogurt button and this time use the normal function, adjust your time to 8- 12 hours. If you use the 8 hours your yogurt will be less tangy and the tanginess will adjust for each hour you add. So if you have 12 and a 1/2 hours left in your day to spare you will be rewarded with tangier yogurt. (We rarely get past 8 or 10 hours)
- When your yogurt is done, whisk it to combine
- Step 6. will take 12-20 minutes depending on how thick you like your yogurt. Here is the good news, let's say you like a thick Greek style yogurt, but others in your household likes the thinner American style. You can strain them into seperate bowls and leave more whey in one verses the other.
- Strain your yogurt using either a cheese cloth
- Or a coffee filter
- Once strained and cooled you can place your yogurt into the refrigerator and enjoy over the next 7-10 days.
Video
Notes
Tip: Start the process of making your yogurt earlier in the morning so that you have time later in the day to finish it. The culturing process can take from 8- 10 hours and then you have to strain it and refrigerate it as well.
Tip: Use only a cultured non flavored starter yogurt
Tip:Make sure you know the difference between the Yogurt More Button and the Yogurt Normal. Yogurt More is applied by adjusting using the yogurt and + sign until the more light appears.
Tip: If you are focused on frugal, save the whey left over after straining and add it to smoothies. Milk whey is packed full of protein and adds a rich texture to the drink.
Notes: According to Milk.com Denaturation is an advantage in yogurt production because it increases the amount of water that the proteins can bind, which improves the texture of yogurt.
Add-Ins for Yogurt - We love using our homemade yogurt for smoothies, parfaits, and even to tenderize meat.
Nutrition
Serving: 1CupCalories: 144kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 92mgPotassium: 360mgSugar: 11gVitamin A: 380IUVitamin C: 1mgCalcium: 294mgIron: 1mg
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