Description
Creamy, tangy, and budget-friendly, this Instant Pot Yogurt is easy to make and endlessly customizable. A great way to enjoy homemade yogurt with full control over the ingredients.
Ingredients
½ gallon whole milk (preferably not ultra-pasteurized)
2 tablespoons plain yogurt with live active cultures (as a starter)
Instructions
1. Pour the milk into the Instant Pot and press “Yogurt” until it reads “BOIL”. Let it heat.
2. Cool the milk to 110°F using a water bath or by letting it rest at room temperature.
3. In a small bowl, whisk one cup of the cooled milk with the yogurt starter.
4. Pour the mixture back into the pot and stir gently to combine.
5. Close the lid (no need to seal). Press “Yogurt” again and set the time to 8–12 hours.
6. Once complete, transfer the yogurt to jars and refrigerate for 4 hours before serving.
Notes
Use whole milk for the creamiest texture.
Save a few tablespoons of yogurt to use as a starter for your next batch.
Flavor your yogurt after incubation and chilling.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snack
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 9g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg