A year ago a good friend gave us an Instant Pot and we’ve been using it for cooking things quickly or making them tender. However, all the forums I watch kept talking about making yogurt. Being a skeptical sort, I thought it’d be too much work.
However, necessity is the mother of invention and I was down to my last bit of yogurt and by mistake I had bought another gallon of milk not knowing there was one in the fridge. Hm, what to do with so much milk. I didn’t want to create something fattening like custards, so I decided to give yogurt making a try.
Well, I haven’t looked back. Now, every Sunday I make a batch of yogurt. I use the “boil” method since I’m not using the fancy expensive milks that people recommend. It only adds an additional hour but saves me big dollars.
Half of it I keep “regular” style for my mom and half I strain to make really amazing Greek style yogurt. It is so creamy it doesn’t even need sugar or seasoning. I then get creative all week long looking for ways to use my yogurt.
I always reserve a 1/4 cup of the yogurt to use as my starter for the next batch. All I need to do is buy milk but I am no longer buying yogurt of any kind. Kind of cool and I know what goes into my yogurt now.
You can add any additional flavoring you want “after” it has been made. Sometimes I’ll add Agave (instead of sugar) or homemade fruit jams – this batch has blueberries from my last year’s crop. My mom likes it better with vanilla or fruit.
You can search for various recipes on Google for Instant Pot Yogurt but even though they say use special milk, I just use regular whole milk.
My initial starter was some good Greek yogurt that wasn’t too old. I have yet to have it fail. Plus I have a pot that does so much more.
Several people asked me to add my recipe/instructions so here you go.
1/2 gallon whole milk
3 tablespoons fresh greek yogurt
Add milk to Instant Pot.
Click Yogurt button
Click Adjust button to boil
When boil turns off and converts to yogurt, remove inner pot
Cool until temperature of milk is 110 degrees
Add in yogurt and stir until completely incorporated – NOTE (this is your starter – after you make your first batch freeze 3 tablespoons for the next batch)
Reinsert into Instant Pot
Make sure it still says Yogurt – if it doesn’t click the Yogurt button
Click the adjust button – it may say 24 hours – click it again until it says 8 then click the + button and move it to 10 hours. I like 10 hours because it makes the yogurt tangy. Keep it at 8 if you don’t like tangy.
After 10 hours, remove the inner pot and put in the refrigerator for 6 hours. This “sets” the yogurt. After that you can strain it like I showed above to make “the best creamy, Greek style yogurt” you’ve ever tasted. Really!