Simple Homemade Yogurt
Learn how to make simple homemade yogurt with an instant pot. This easy homemade recipe will save you tons of money when compared with store bought yogurt.
Yield: 2 liters
Equipment
- 1 electric pressure cooker with yogurt function
- 1 food thermometer
- 1 yogurt strainer or cheese cloth optional
Materials
- 2-4 liters whole milk
- 2-6 TBSP plain yogurt of your choice
Instructions
- Add milk into the electric pressure cooker and heat with the sauté/boil feature to between 150℉-180℉. Be sure to stir every now and then.
- Once the desired temperature is reached, remove the metal bowl insert and allow the milk to cool to between 105℉-110℉. The entire heating and cooling process takes me about 30 minutes. Once cooled, gently remove any "skin" from the top of the milk.
- Take the yogurt starter (2-6 TBSP depending on how much milk you have - less for less milk and more for more milk) and mix it well in with the milk.
- Next, place the metal bowl insert back into the electric pressure cooker and cover with the lid. You can have it vented or not vented. Then press the "yogurt" function and set the time for 8 hours.
- After 8 hours, remove the metal bowl insert again and cover the top with plastic wrap. Place in the fridge for 8 hours or overnight.
- The next morning, the yogurt will be ready to eat! If you like a thick Greek yogurt, this is when you would transfer the yogurt into a yogurt strainer or cheese cloth.
- I personally place cheese cloth over a regular strainer for 4 hours in the fridge. Be sure to use a bowl beneath it to catch the whey.
- For thicker yogurt, leave in the strainer for up to 8 hours. Then enjoy!
Notes
This yogurt will stay fresh in an air tight container for 2 weeks in the fridge.