Instant Pot Homemade Yogurt
Save money by making Homemade yogurt at less than half the cost of store bought. It tastes amazing, fresh, and you will know exactly what is in yours - no more reading labels. All you need is Just 2 ingredients and just 2 steps! You can also try creating different flavors of yogurt once you master this instant pot homemade yogurt recipe. Instructions for homemade Greek yogurt are also included.
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Servings:
Calories:
2kcal
Ingredients
- 52 ounces Ultra-Filtered-Pasteurized Milk
- 2 tablespoon Fresh Yogurt Starter
Instructions
- Pour the ultra pasteurized milk in your inner pot / glass bowl.
- Add in the starter / live culture / fresh Yogurt to the milk.
- Whisk it nicely and place the lid on.
- Push the Yogurt button and use the +/- buttons to set time to 8 hours. the setting should be "Normal."
- When Yogurt cycle is finished, open it gently due to water condensation in the inner side of the instant pot lid
- .Place a bounty tissue on top of the pot / bowl and a lid and transfer to refrigerator to chill for 1-2 hours.
- The tissue will soak all the additional water and make the yogurt creamy.
Video
Notes
- Use Ultra Pasteurized Milk. Tried and tested with Costco Kirkland organic whole milk
- Make sure the culture that you use is not sour; otherwise it will make the yogurt sour too
- Use live cultures or fresh yogurt preferably from the last batch however you can use Chobani , Fage, Oui, or Greek yogurt for the first time.
- You can use pot in pot method to make yogurt in glass bowls.
- Do not use raw or regular milk, as it contains bacteria and it needs to be boiled first.
- Use fresh yogurt starter(it should contain live active cultures)
- You can use 2%Ultra pasteurized milk too ( yogurt sets well)
Nutrition
Serving: 1g | Calories: 2kcal | Sodium: 2mg
