Last week at my mom’s group we started talking about the Instant Pot (which I lovingly refer to as my Pot). During the conversation, I mentioned my fellow contributor Danielle’s post about things to make when you’re new to the Instant Pot. One thing led to another, and somehow I blurted out the words, “Next week I’ll be brave and try to make homemade yogurt.” Cue the panic.
After doing some research, I quickly realized there were many different methods to choose from. I ultimately settled on this recipe and started to mentally prepare myself.
I would call myself an intermediate cook, and I am very familiar with my Pot. That being said, I was still very apprehensive about doing this! My initial thoughts were all about how easy it was to just walk into the grocery store and buy yogurt, and why would I take time to make my own? Let me tell you why: because it is cheap, delicious, and 100% doable for anyone.
Tools for homemade yogurt:
Steaming rack for Pot
Glass measuring cup
Tablespoon measuring spoon
Half gallon of real milk of choice (I have a toddler, so I used whole milk)
32 grams (a little more than 2 TBS) of plain greek yogurt with active bacteria cultures
- You can also use powdered yogurt starter, but since I had a store-bought cup on hand, I used this particular recipe.
I started out by sterilizing my equipment. The recipe stated that this was optional, but I figured if I was doing this I was all in. I added two cups of water to the bottom of the Pot, then put the steaming rack in place. I laid my tools on top of that, then closed my lid. I sealed the venting knob and set it to manual high pressure for three minutes. Once that was done I let it dry and cool on a cooling rack.
Pour your half a gallon of milk into the Pot and heat to 180-200 degrees
Once the milk was in, I closed the lid and pressed the yogurt button. I set the timer for three hours so I had more than enough time to heat it. I started checking the temperature after 40 minutes. It was only reading at about 100 degrees, so I set it to the Slow Cook Less function. The whole heating process took about one hour for me.
Cool milk to 111 degrees.
I took the inner pot out and set it on my stove to start cooling. As soon as I set it down I removed the milk skin from the top. After a few minutes of waiting and the temperature only coming down a few degrees, I placed the inner bowl into a bowl of cold tap water and stirred it with a silicone spatula to speed up the process. I was very careful to not touch the bottom of the pot because that would disturb the forming milk solids. It took around 15-20 minutes to finally bring it down to 111 degrees.
Prepare the starter.
Add half a cup of the cooled milk to the glass measuring cup, then mix in two heaping tablespoons of the store-bought yogurt. Combine these until smooth. Pour the mixture back into the Pot and gently stir together.
Place lid on Pot and press the Yogurt button. Set it to Yogurt Normal, and set the timer for 8-12 hours.
The longer you let it incubate the tangier the yogurt will turn out. I chose to set mine for nine hours, then went to bed. The directions in the recipe said to not disturb it while it cooks, and I don’t like to be disturbed while I sleep, so I figured overnight cooking was a win/win. (But let’s face it. With a toddler, you very rarely get disturbed while sleeping!)
Stop the incubation process.
When I woke up the next morning the timer had just gone off. I placed the pot in the refrigerator for two hours to stop the process. When I pulled it out there was a decent amount of whey, so I did end up discarding some of it. I then placed the finished yogurt in a container and continued to chill it until I left for the group. The yogurt will stay good in the refrigerator for up to 10 days.
As I stated at the beginning, I was nervous to try this. After tasting it the next day, I realized I had no reason to be. The texture was a little different than I was used to, but it was creamy and tasted AMAZING! Since it was plain yogurt I did end up sweetening it with honey, but that was just my personal preference. The other moms in my group agreed that it was quite tasty. I feel overall that it was worth both the time and effort, and I am looking forward to trying this out again. It is also easy to customize by using different types of milk such as low fat or organic, and different toppings and mix-ins.
The whole batch cost me a whopping $.85. Yes, you read that correctly. It was a half gallon’s worth of yogurt for under $1.
Have you made yogurt in your Instant Pot? How did it turn out, and are there any tips you would like to leave? Comment below!