How to make yogurt at home - Instant Pot Yogurt Recipe | Fermented Foods

yogurt starter

🥗Healthier: kefir grains

💰Cheaper: store-bought yogurt

Kefir grains can be a probiotic-rich alternative.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, but whole milk is richer.

Add 2 quarts of whole milk to the stainless steel inner pot of the Instant Pot.

Press the yogurt button on the Instant Pot until it says 'boil' to heat the milk to 180°F (82°C).

Close the lid during the scalding process to ensure the milk heats properly.

Once the milk reaches 180°F, let it cool down to 105°F (40°C). This can take about half an hour, or you can speed it up by placing the inner pot in a sink filled with cold water.

Once cooled, add 2 tablespoons of starter yogurt to the milk and temper it by mixing some of the milk into the yogurt before combining it back into the pot.

Close the lid of the Instant Pot (you can use a glass lid if available) and press the yogurt button, adjusting the time to 8-14 hours for incubation. The creator prefers 12 hours for optimal tanginess.

After incubation, remove the inner pot and place it in the fridge for at least 4 hours or overnight to chill and set the yogurt.

To strain the yogurt for a thicker Greek-style consistency, use a sieve and cheesecloth to remove some of the liquid whey, which takes about 2-12 hours depending on desired thickness.

Alternatively, to make yogurt in glass jars, fill jars with whole milk, add them to the Instant Pot with 2 cups of water, and steam for 1 minute. Check the temperature to ensure it reaches 180°F, then cool to 105°F before adding 1/2 teaspoon of starter yogurt per cup of milk and incubating as before.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens