There are many reasons to love instant Pot. But for me, making Yogurt is one of the biggest reasons as it is hard to make yogurt at home otherwise. Earlier, I used to make it in the oven (using the hot method). But after making yogurt in Instant Pot, I never made Yogurt using the old method.
You can make the yogurt using Whole Milk, 2%, 1%, or fat-free milk. Instant Pot has a Yogurt setting. That’s what I use for making yogurt . It makes the process pretty simple and every time I get creamy yogurt that everyone enjoys at home.
Not only is home-made Yogurt healthier, but it’s also cheaper. You can make Greek Yogurt, Fat-Free, and Full-Fat Yogurt at home easily. One tub of Yogurt usually costs $8 or so. Making it at home could save you money. You just need milk and a starter.
The best part is you can also control the ingredients. That is, you can add ingredients of your choice. Store-bought yogurt has sugar or sweetener and sometimes even cream to make the yogurt creamier.
You can make Yogurt using Hot Method or Cold Method: either way you get creamy Yogurt. I make yogurt using any of these methods, but I like Cold Method better.
HOT METHOD: In this method, first add milk to the inner pot of Instant Pot and boil till the temperature reaches 180 degrees. For this method, I use Pasteurized Milk.
Once the milk is boiled, take the inner pot out. Let the milk cool down to 115 degrees or so for 1 hour. (You can boil Milk by pressing yogurt setting 2-3 times of Instant Pot until it shows Boil). Skim the top layer of Yogurt skin and add a starter in the milk and whisk till properly combined.
To finish, place the inner pot in Instant pot and using Yogurt setting, set timer for 8-10 hours. Close the lid and let Instant Pot do its magic.
COLD START METHOD: For making Yogurt using Cold Method, you would need ultra-pasteurized milk. This is an easy recipe, you don’t need to boil the milk. Add milk to the inner pot of Instant Pot and mix yogurt starter with Milk using a whisk.
Close lid and using yogurt setting of Instant Pot, set timer for 8-10 hours.
Once the timer beeps, take the inner pot and put some paper towel or coffee filters to take out excess whey. Cover the pot with a plate and store in the refrigerator for 4-6 hours.
After 4-6 hours, discard the paper towel or coffee filters and use yogurt as needed. Add flavoring and any seasoning and enjoy it. You can store the yogurt in the refrigerator for a week or two.
Greek Yogurt: Transfer yogurt in a Greek Yogurt Maker and store in the refrigerator for 6-8 hours or overnight. Transfer in mason jars when all the whey is separated from the yogurt.
📖 RECIPE CARD
