Who would have thought you can make yogurt in a pressure cooker. This baby does it all. When I got my Instant Pot, I was able to get rid of my rice cooker, crock pot and manual pressure cooker. I just bought another Instant Pot, ha ha. It is so nice to have an extra one handy for those times when I want to steam veggies and cook a main dish at the same time. Now I have more room in my pantry and an easy way to make yogurt!
I love this thing and I am totally in LOVE with this Greek Yogurt Recipe!
This is seriously the best yogurt ever. I am not a big fan of eating plain yogurt without anything on it, but this is so yummy I even like it PLAIN. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring.
- 1 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
- 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
- 1 – 2 Tablespoon pure vanilla extract (optional)
What you will need:
Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.
I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put in a zip bag in the freezer.
Let’s get to the instructions of how to make it.
Place the lid on the pot.
2-Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”
When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”
*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.
You are trying to get the milks temperature up to at least 180 degrees. I like to get it up to 181-185 degrees. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.
(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).
*If you can’t reach 180 degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 degrees).
It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).
4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 degrees
Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.
When the temperature reaches 110 degrees, you are ready to add your yogurt starter.
5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot
If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.
If you had it in the sink with water, make sure you dry off the pot before placing it back in the Instant Pot.
(This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10.
Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. Make sure you get it to the right time setting
The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00. That gives me time for heating and cooling. It works out wonderful.
Un-strained Yogurt is just regular Yogurt and strained Yogurt is called “Greek Yogurt.” YUMMY! You are going to love this stuff.
I like to use a nut milk bag. You can just use a metal mesh strainer if you like. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.
If you use a rice milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.
9- You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.
Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.
I like using these 2 cup glass jars with plastic lids.
These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).
Here are some ideas of what to put in your yogurt
Frozen berries, nuts and flaked coconut added to the yogurt makes a yummy, healthy and nutritious breakfast.
Oh, this is so much more nutritious and better for you than store bought yogurt. All those added sugars and food coloring and whatever else goes into that stuff is unnecessary . You won’t ever want to buy store bought yogurt again.
We use this yogurt in place of sour cream too. It makes a great chip dip as well.
There you have it…….. a creamy, dreamy Greek yogurt!