Yogurt in the Instant Pot

So the instant pot… I’m totally into using my instant pot, especially with these hot days lately. I can make a whole meal in that thing and it doesn’t heat the house up one bit and when you don’t have air conditioning a few degrees is a big deal!

In between all these meals I’ve been making in it I like to make up a batch of yogurt. It’s a cool and healthy treat we enjoy around here. Sprinkle on some granola, fresh fruit, and a drizzle of honey and it makes for a perfect summer breakfast.

Now if you don’t have an instant pot you can also make yogurt in a slow cooker and, years ago, I even made it on the stovetop. You just have to be a little more careful about keeping things at a consistent temperature and it’s a little more hands on. Here is a link to a post on how to do it in the crockpot. I used a crockpot for a couple of years but I was given an instant pot this last Christmas and I just prefer using it for making yogurt now.

After the yogurt is finished you can leave it the way it is or you can strain it to be more thick. I took pictures of both just to show the consistency. I prefer a very thick yogurt so I strain it pretty well.

 

Yogurt in the Instant Pot

Ingredients

8 c whole milk (1/2 gallon)

1- 6 oz cup of plain yogurt with live cultures

Pour milk into instant pot and push yogurt button twice to use the yogurt more function. You don’t have to set the vent to sealing. The display will say boil and will heat the milk to 180 degrees. It usually takes 35-40 minutes. When the milk is done heating the screen will display “yogt”. Turn off the instant pot and remove the pot and place it on the countertop to cool to 110 degrees. In a small mixing bowl add the cup of yogurt and 1 cup of cooled milk. Stir until smooth and then add back into the pot. Place pot back into instant pot with the lid on and turn on the yogurt function. You can go anywhere from 8-12 hours. I like to go 10-12 hours and then place it in the fridge. Now you have plain yogurt! If you like a thicker consistency place a lint free towel in a fine mesh strainer and place in a large bowl. Pour the yogurt into the towel and let it strain for a couple of hours in the fridge then scoop into storage containers. Save the liquid (whey) and use it in place of water in recipes or in smoothies.

Note: I have an instant pot mini. If you have a full size you can fit a whole gallon of milk in it and make more at a time.