We’ve been making instant pot yogurt and can’t get enough of it!!! It is SO GOOD and so simple to make.
We strain ours it so it’s more of an Instant Pot GREEK yogurt… but either way, loose or thick, we go through about 2 gallons a week!!!
A friend shared her favorite Instant Pot yogurt recipe with me from here. (Apparently this is the quintessential IP yogurt recipe and I am so grateful for her doing all the trial and error!!!)
I took that recipe and condensed it down to the essentials. Her post is still an excellent primer for the details.
But for awesome Instant Pot Yogurt, babe, just do this:
- Instant Pot – make sure to get one with the yogurt button
- Silicone lid or Glass lid for IP (I have the silicone)
- Whisk (we like silicone because all our pots are coated)
- Nut bag for straining
- Measuring tablespoon, cup in which to temper yogurt
- 1 gallon milk (we use raw; most Whole Foods and local health food groceries will sell a lightly pasteurized milk in glass bottles)
- 2 Tbsp of an organic whole milk yogurt — we like Seven Stars brand
- Pour the gallon of milk into the IP.
- Bring milk to 180° F, whisking every 10 minutes or so to evenly distribute the heat. In the IP, press the yogurt button, then press the “Adjust” button till the screen reads “boil”. I cover the pot with my silicone lid. Getting to 180° takes me about 40-60 minutes. I set my timer for 10 minutes, whisk, reset. (Btw, bringing the milk to 180° pasteurizes it and denatures the protein which is required* for the yogurt to set up.)
- Move the milk (in the pot) to a tub or sink of cold water so it can cool to 95-110° F. This takes me about 20 minutes, I change the water 2-3 times.
- Put the 2T of commercial yogurt in a cup, add a little of the cooled milk and whisk. This tempers the yogurt.
- Add that back into the cooled milk and whisk thoroughly.
- Put the milk back into the IP. Press the yogurt button, cover with a lid and keep there undisturbed for 24 hours. You are keeping it at 100° for that 24 hours so if you don’t have an IP, that’s the magic temp.
- Then chill in fridge (still in the pot, covered) for 6 hours till really cold.
- Now you have regular yogurt!
- To make Greek yogurt, or actually lebaniyah cheese** because it’s SO thick, strain for 3 hours. The less you strain, the looser the yogurt, of course. We just like it really thick.
The yellow liquid in the bowl is whey. We usually keep a little of this to mix back into the yogurt if we want it looser for any reason. Otherwise, we feed to the dogs and chickens. You can also add some to your plant water.
And whey is a great addition if you do any ferments. Here’s my favorite cookbook ever, more primer than cookbook, with lots of good basic info on ferments!
I’m also playing with times… maybe it doesn’t need to be at 100 degrees for 24 hours? We’ll see!
Let me know how this works for you!
*I have made raw milk yogurt without pasteurizing. Skip the boil, thoroughly whisk in 1 C of starter yogurt (instead of just 2T), bring to 100° F for 24 hours, then leave in fridge for 24 hours instead of 6… came out exactly the same.
**Lebaniyah and Labneh are the same cheese. Lebaniyah is Hebrew and Labneh is Arabic.
PS. This is next on my list to make — we love good cottage cheese around here!
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