Instant Pot Yogurt

15

PREP TIME

5 min

TOTAL TIME

7 hrs 35 min

Makes

8 cups

* PLUS 2 hr cooling time
Instant Pot Yogurt

Photo, Eising Studio/Stockfood.

Ingredients

  • 8 cups 2% milk
  • 2 tbsp yogurt

Instructions

  • PASTEURIZE the milk: Place milk in the Instant Pot, put the lid on and close the pressure-release valve. Press Yogurt button twice to set to Boil (it will take about 30 min to run the cycle).
  • WHEN cooking finishes, press Cancel. Open the lid, remove insert from Instant Pot and let milk stand until lukewarm, about 1 hr (it should be at least 110F).
  • WHISK in the yogurt. Return the insert to the Instant Pot. Put the lid back on. Press Yogurt button, on Normal, and set for 6 hrs.
  • WHEN cycle ends, remove lid and transfer yogurt to air-tight containers. Refrigerate until cool before serving, about 2 hr. Will keep, refrigerated, for up to 2 weeks.

 

Chatelaine Quickies: Poached rhubarb

Nutrition (per serving)

  • Calories
  • 62,
  • Protein
  • 4 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 2 g,
  • Sodium
  • 59 mg.
  • Good source of
  • vitamin B12

Kitchen Tip: The store-bought yogurt acts as the “starter,” providing the healthy bacterial cultures that turn the milk into yogurt. Buy plain, unsweetened yogurt with live, active cultures that doesn’t contain any thickeners, such as gelatin. Different brands contain different bacterial cultures, which will affect the flavour of the homemade yogurt.

Kitchen Tip: For sour, tangier yogurt with more probiotics, set for as long as 8 hr, and for milder flavoured yogurt, go as short as 4 hr.

Kitchen Tip: Want a thicker, Greek-style yogurt? After the yogurt cycle has ended, place the yogurt into a fine-mesh strainer lined with several layers of cheesecloth, or coffee filters, set over a large bowl. Let stand as the liquid drains away, leaving behind thickened yogurt, about 1 hr (makes about 4 cups).

Kitchen Tip: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.

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