Instant Pot Yogurt
Instant Pot Yogurt is creamy, rich, and oh-so-delicious!
Servings: 13 servings
Calories: 39
Equipment
Ingredients
- 52 ounces ultra filtered milk or ultra pasteurized milk
- 1 Tablespoon yogurt active culture
Instructions
- In the Instant Pot cooking pot, whisk together cold milk and yogurt.
- Cover*, push yogurt button and set time to 8 hours**. Setting should be Normal setting (not low or high).
- After 8 hours, carefully place cooking pot in fridge and refrigerate overnight. Serve!
Notes
*Can use any cover, doesn’t need to be pressurized so the locking lid isn't necessary (but can be used).
**For a more tart or sour yogurt, set time for up to 10 hours.
Recipe can easily be doubled, or scaled for your container of milk.
The yogurt will keep for 2 weeks in the refrigerator. Store in mason jars, or another air tight container.
Save a Tablespoon or two of yogurt for your next batch! I recommend using the same starter only 2-3 times and then buying a new starter to keep the yogurt thick and the best texture.
For a greek style yogurt, strain using cheesecloth.
Nutrition
Calories: 39 | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 177mg | Sugar: 6g | Vitamin A: 231IU | Calcium: 140mg | Iron: 1mg