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)
- 2-4 Tbsp of an organic whole milk yogurt — we like Seven Stars brand
- Pour the gallon of milk into the IP.
- To bring milk to 180° F, press the yogurt button on the IP, then press the “Adjust” button till the screen reads “boil” (on mine, this is one press). You’ll want to whisk occasionally to distribute the heat (although I’ve forgotten and it turned out fine). I cover the pot with my silicone lid but you don’t have to cover at all.
- If you have the yogurt button on your IP (not all of them do), then the IP will turn off automatically when it senses 180°.
- If you don’t have the yogurt button, then just know that getting to 180° takes me 40-60 minutes.
- Btw, bringing the milk to 180° pasteurizes it and denatures the protein which is required* for the yogurt to set up.)
- Now you want to cool the milk to 95-110° F. Move the pot to a tub or sink of cold water with a tray of ice cubes in the water. This takes me about 20 minutes and 2 trays of ice.
- 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 whisking as you add.
- Put the pot back into the IP. Press the yogurt button, cover with a lid and keep there undisturbed for 24 hours.
- The yogurt button brings the pot temp to 100° so if you don’t have an IP, that’s the magic temp.
- Next put the pot in the fridge for 6-24 hours till really cold.
- Now you have regular yogurt!
- To make Greek yogurt, or actually lebaniyah cheese** because it’s SO thick, strain for 3-6 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!
Let me know how this works for you!
**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!