Instant Pot Yogurt Recipe

Imagine taking a dollop of cool, creamy, fresh homemade Instant Pot Yogurt and tasting a tangy yet smooth flavor. It���s delightful, isn’t it? Our Instant Pot Yogurt Recipe is absolutely perfect for all occasions, be it a cozy family breakfast or an elegant dinner dessert. It���s a joy to eat, simple to prepare, and a healthy yet decadent treat. You’re gonna fall head over heels for this one, trust me!

Whipping up homemade yogurt in your Instant Pot is a breeze, and once you���ve tasted your own, you’ll never want to go back to the store-bought version ever again. But the best part has to be that you know exactly what you’re eating – no preservatives or additives. So, without further ado, let’s dive head-first into making some scrumptious Instant Pot Yogurt.

• Prep Time: 5 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 5 minutes
• Servings: 8
• Yield: 2 liters

Ready to challenge your inner chef? Let’s get stirring!

Ingredients & Equipment You’ll Need

• 1/2 gallon whole milk
• 2 tablespoons plain yogurt (starter)

You’ll only require your Instant Pot and a whisk to whip up this creamy delight.

The milk is the base here, and using full-fat milk gives you a creamier, richer yogurt. The yogurt starter is important as it contains the active live cultures essential for making yogurt. You’re free to use any brand of plain store-bought yogurt as long as it has active cultures.

How To Make Instant Pot Yogurt

1. To kick things off, pour the milk into the Instant Pot and push the Yogurt button until it displays “boil”.
2. Once the Instant Pot beeps at the end of the boil cycle, check the temperature of the milk. It should be around 180 degrees Fahrenheit. Wait until the milk cools to about 110-115 degrees Fahrenheit.
3. When the milk cools down, whisk in the yogurt starter thoroughly until it’s blended in well.
4. Again, press the Yogurt button and set the Instant Pot on the normal setting. Set the incubation time for 8 hours or more based on your preferred tartness.
5. Once the cycle is over, carefully remove the inner pot and place it in the refrigerator for at least 4 hours to allow it to set and cool down.

Tips For The Best Results

• For a thicker yogurt, strain it through a cheesecloth.
• If you prefer a tangier yogurt, let it culture for up to 24 hours.

Storage Tips

• Always store yogurt in an airtight container in the refrigerator.
• Homemade Instant Pot Yogurt can last up to 2 weeks.

Frequently Asked Questions

Q: Can I use any type of milk for this recipe?
A: You can, but whole milk tends to yield the best, creamiest results.

Q: Can I flavor my yogurt?
A: Absolutely! Feel free to add fresh fruits, honey, or even granola to your liking once the yogurt is cool.

Q: Can I reuse my homemade yogurt as a starter for the next batch?
A: Yes, you can. Just make sure to save a small amount of yogurt for the next batch.

Q: Can I double this recipe?
A: That would depend on the size of your Instant Pot, but usually it���s not a problem to double the ingredients.

Q: What happens if my yogurt isn’t setting?
A: There can be several reasons for this – your starter could be too old, or the milk may not have been heated or cooled properly. Make sure you follow the steps carefully.

Nutritional Facts of Instant Pot Yogurt

Each serving of Instant Pot Yogurt contains about 150 calories, 8 grams of protein, 12 grams of carbohydrates, and 8 grams of fat. It also provides a good amount of calcium and probiotics that are beneficial for gut health.

So, there you have it folks – your very own Instant Pot Yogurt Recipe. Toss in some fresh berries or a drizzle of honey, and voila, you’ve got yourself a creamy, refreshing breakfast or a light dessert. It’s sure to become a firm favorite in your home just as it is in mine. Happy yogurt making!