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Eightyrecipes
Instant Pot Yogurt
by Bity · eightyrecipes.com
Whole milk boiled, cooled to blood heat and seeded with live yogurt, then held warm for eight to ten hours until thick and tangy.
A bowl of thick instant pot yogurt topped with granola, honey and a strawberry
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 13 hours
Course Breakfast
Cuisine American
Servings 4 cups
Calories 155 kcal

Ingredients  

  • 4 cups whole milk 960 ml
  • 2 tablespoons plain yogurt with live cultures

Instructions

  • Pour the milk into the Instant Pot and press Yogurt, then Boil. Heat until it reaches about 180F.
    Milk heating in the inner pot before cooling
  • Allow the milk to cool to about 110F.
  • In a small bowl, mix the yogurt starter with a little of the warm milk, then stir it back into the pot.
    The live culture starter being whisked into a small amount of warm milk
  • Press Yogurt and set for 8 to 10 hours, depending on how tangy you like it. Do not open or move the pot while it incubates.
    The finished set surface after a long overnight incubation
  • Refrigerate for at least 4 hours before serving to allow it to fully set.

Notes

Nutrition values are an estimate. Total time includes 8 to 10 hours of incubation and at least 4 hours of chilling. The starter must say live or active cultures on the label. Temper the starter with a little warm milk before stirring it in, or you get lumps. The yogurt looks loose out of the pot and firms up only once chilled.
Nutrition
Calories 155 kcal
Fat 8 g
Saturated Fat 4.6 g
Protein 8 g
Carbohydrates 12 g
Sugar 12 g
Sodium 105 mg
Nutrition is an estimate, calculated automatically.
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