Skip to content Skip to sidebar Skip to footer
Home / easy / instant / recipe / yogurt

Easy Yogurt Recipe For Instant Pot

Post a Comment
Table of Contents [Show]

Easy Homemade Instant Pot Yogurt Recipe » Low Carb Zen
Easy Homemade Instant Pot Yogurt Recipe » Low Carb Zen from www.lowcarbzen.com

Description

If you're looking for a simple and foolproof way to make yogurt, look no further than your Instant Pot! This easy yogurt recipe uses just two ingredients and takes only a few minutes of hands-on time. The resulting yogurt is thick, creamy, and delicious, perfect for eating on its own or using in all sorts of recipes.

Prep Time

5 minutes

Cook Time

8 hours

Ingredients

  • 1 gallon whole milk
  • 1/2 cup plain yogurt with live, active cultures

Equipment

  • Instant Pot
  • Thermometer
  • Whisk
  • Strainer
  • Cheesecloth
  • Bowl

Method

  1. Pour the milk into the Instant Pot and set it to the "Yogurt" function. Heat the milk to 180 degrees Fahrenheit, stirring occasionally to prevent scorching.
  2. Once the milk has reached 180 degrees, remove the inner pot from the Instant Pot and let it cool to 110-115 degrees Fahrenheit. This can take anywhere from one to three hours.
  3. While the milk is cooling, whisk the plain yogurt in a small bowl until it's smooth.
  4. Once the milk has cooled to the proper temperature, whisk in the yogurt until it's fully combined.
  5. Put the inner pot back into the Instant Pot and cover it with the lid. Press the "Yogurt" button and set the time for 8 hours. Make sure the valve on the lid is set to "Sealing."
  6. After 8 hours, remove the inner pot from the Instant Pot and place it in the refrigerator to chill for at least 4 hours.
  7. Once the yogurt is chilled, place a strainer lined with cheesecloth over a bowl. Pour the yogurt into the strainer and let it drain for at least an hour to remove excess whey.
  8. Transfer the strained yogurt to a clean container and store it in the refrigerator for up to two weeks.

Notes

  • You can use any type of milk you like for this recipe, but keep in mind that the fat content will affect the thickness of the yogurt. Whole milk will produce the thickest yogurt, while skim milk will produce the thinnest.
  • Make sure the yogurt you use as your starter has live, active cultures. Most plain yogurts do, but double-check the label to be sure.
  • If you want to make Greek yogurt, simply strain the yogurt for a longer period of time, until it's thick and creamy.

Nutrition Info

One cup of homemade yogurt made with whole milk contains approximately:
  • 150 calories
  • 8 grams of fat
  • 12 grams of carbohydrates
  • 8 grams of protein

Recipes FAQ

What if my yogurt doesn't set?

If your yogurt doesn't set after the 8-hour incubation period, it could be due to a few different factors. First, make sure you used a yogurt with live, active cultures as your starter. If you did, try incubating the yogurt for another hour or two. If it still doesn't set, the temperature may have been too low or too high during the initial heating phase.

Can I use flavored yogurt as my starter?

It's best to use plain yogurt with live, active cultures as your starter. Flavored yogurts often contain added sugars and other ingredients that can interfere with the yogurt-making process.

Can I use a smaller amount of milk?

Yes, you can scale this recipe down if you don't want to make a full gallon of yogurt. Simply use a ratio of 1/4 cup of yogurt starter for every quart of milk.

Recipe Tips

  • If you want to sweeten your yogurt, add a bit of honey, maple syrup, or fruit preserves after it's done incubating.
  • Save some of your homemade yogurt to use as your starter for the next batch. As long as you keep using it regularly, you can keep making yogurt indefinitely!
  • If you want to make a thicker yogurt, try using a bit of powdered milk in the recipe.

Post a Comment for "Easy Yogurt Recipe For Instant Pot"