One thing that sold me on my Instant Pot was the ability to easily make yogurt at home. It's super simple, and only take two products (milk and a starter yogurt). The process takes a whole day, but you really only need a couple hours to prep the milk before incubating it for 8-10 additional hours. Now, I can make a gallon of yogurt just how I like it for less than $2! So, in this post I'll walk you through picking the right Instant Pot to make yogurt, and how to make it.
Getting the Right Instant Pot
The pressure cooker I have is the 7-in-1 Instant Pot in the 6 quart size (yes, that's an affiliate link. Don't be scared. It just means I get commission if you buy something after clicking that link :) ). This is the lowest-priced Instant Pot version you can get that has the yogurt feature. They do have one that is less expensive, the 6-in-1 version, but it does not have the yogurt making feature.
Safety Note: There is definitely a learning curve to cooking in an electronic pressure cooker, and you need tofollow the instructions to ensure you use it correctly. I mean it is a pressure cooker... Improper use could lead to an explosion. Now don't get me wrong, these are very safe when used correctly, and it has a lot of mechanisms to make it safe. BUT! Please, please, please, if you buy one, follow the manufacturer's instructions!
Instructions on How to Make Yogurt in Your Instant Pot
What you'll need:
Instant Pot with yogurt setting (I have this one << and yes that is an affiliate link :) )
1 gallon of whole milk
4 tablespoons of yogurt with live and active cultures
To start, pour the entire gallon of milk into your Instant Pot, and put the lid on. You don't have to worry about the release valve, because the lid does not need to be sealed to make yogurt.
Next, press the "Yogurt" button followed by the "Adjust" button. It should say "boil" on the front of your Instant Pot. Leave it alone until it beeps, which takes around 30-60 minutes.
After the Instant Pot completes the boiling process and beeps, check the temperature of your milk. It should be between 180° and 185°F. If it hasn't reached that temperature with the boiling mode, don't worry. Just use the "Saute" mode on your Instant Pot and stir it regularly until it reaches a temperature between 180° and 185°F.
Once you're milk is between 180° and 185°F you need to take it out of your Instant Pot and let it cool down. You need it to be at or below 115°F. If you're not in a rush, you can just take it out, and place it on the counter. If you're like me, and don't want to wait, you can place it in an ice bath. I've seen people put them in deep baking pans full of ice, but I prefer to fill my sink up with cold water and a bunch of ice cubes.
When it's at or below 115°F take it out of the ice bath, dry off the outside of the pot, and place it back into your instant pot.
At this point you need to add your starter yogurt. If this is the first time you're making yogurt in your Instant Pot, you'll have to buy yogurt from the store that contains live and active cultures. I used the Chobani plain, non-fat Greek yogurt. However, once you've made yogurt in your Instant Pot, you can use some of your previous batch as your starter yogurt for the new one.
Measure out 4 tablespoons of your starter yogurt and whisk it into your milk for a minute or two. Then, place the top back onto your Instant Pot (you do not need to seal it), and press the "Yogurt" button so it shows 8:00 on the front. This number is how long it's set to incubate. I personally don't like very tart yogurt, so I leave it at an 8 hour incubation time. However, if you would like more tart yogurt adjust this setting to 10 hours using the "+" button. Then, leave it be until the incubation period is finished.
Voila! You've got yogurt! Now once the incubation period is done, I typically place it in the fridge for a little while to cool. However, you can take it straight from the Instant Pot and use a cheesecloth to strain out the whey (this will make it greek yogurt which is tarter), leave it as is and place it into your storage containers, and/or eat it.
I love making my own yogurt, because I don't like it to be overly tart. Plus, my husband and I can add what we want into ours. I like mine with chunky strawberry compote, flaxseeds, chia seeds, and granola. My husband uses a nut/granola mixture, honey or agave to sweeten it, along with chia seeds. We also add it to smoothies! You can find my all-time favorite smoothie recipe on the blog here. How do you like to eat your homemade yogurt?