Foolproof Instant Pot Yogurt 12 Recipe By Amy Jacky
INSTANT POT COLD START YOGURT (NO BOIL METHOD)
Super Easy No Fuss Foolproof Shortcut to making Instant Pot Yogurt: Instant Pot Ultra Filtered Yogurt or Instant Pot Cold Start Yogurt (No Boil Yogurt)! Thick & Creamy Smooth Homemade Yogurt makes a healthy breakfast or snack.
Provided by Amy + Jacky
Categories Breakfast
Time 10m
Number Of Ingredients 2
Steps:
- Optional Preparation - Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk (no plastic/wooden handles), Pyrex glass measuring cup, and measuring spoon in Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release. After sterilizing the equipment, air dry them on a clean rack.
- Prepare Yogurt Starter: Add 2 tbsp (32g) Yogurt (with active bacterial cultures) and 1 cup (250ml) ultrafiltered milk in Instant Pot inner pot. Use the whisk to mix well.
- Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn't matter).Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 hours - 12:30 hours depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6.5 hours).*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) Don't disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
- Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
- Optional - Strain Yogurt: If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt.*Pro Tip: the longer you strain = the thicker the yogurt becomes.1 Hour - about 1.5 cup (375ml) of whey will separate from 2L of yogurt2 Hours - about 2.5 cups (625ml) of whey will separate from 2L of yogurtOvernight - about 4 cups (902ml) of whey will separate from 2L of yogurt. You will have a little over 1L of Greek yogurt after straining overnight.
Nutrition Facts : Calories 122 kcal, Carbohydrate 9 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 92 mg, Sugar 9 g, ServingSize 1 serving
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- Optional Equipment Sterilization: Place 2 cups of cold water and a trivet in the Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize everything at High Pressure (Use the manual/pressure cook button) for 3 minutes + natural release. Or Sterilize on Stovetop: sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes. After sterilization, air dry the equipment on a clean rack.
- Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (½ gallon) of whole milk in the inner pot. Close lid (venting knob position doesn’t matter). Use the Yogurt More function to boil the milk to at least 180°F. It will say “boil” on the screen. It will take roughly 35 minutes – 40 minutes. The Instant Pot screen will change to “yogt” when the boiling is done.
- Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots and make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F. *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.
- Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. (If you sterilized the measuring cup, make sure it has cooled to the touch).
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