Not only is it easyitll add a new spark to your love affair with yogurt!
Just press the right buttons, peek at it now and then, and youve made amazing yogurt.
You dontneedan Instant Pot to make yogurtbut an Instant Pot is an ace yogurt maker.
Simply Recipes / Alison Conklin
If you love yogurt, give it a shotI think youll be hooked.
And I love my homemade yogurt.
Its silky and luxurious.
Simply Recipes / Alison Conklin
Im a yogurt snob now.
Simply Recipes / Alison Conklin
Why Make Yogurt with an Instant Pot?
Yogurt technically isnt cooked.
Simply Recipes / Alison Conklin
Its incubatedwhich means it’s held at a constant warm temperature (between 110 and 116F).
This encourages desirable, heat-happy bacteria to be fruitful and multiply.
Is This Difficult?
Simply Recipes / Alison Conklin
I have screwed up many other things in the Instant Potbut not yogurt.
What Equipment Do you gotta Make Yogurt in an Instant Pot?
Can You Make Yogurt in a Stovetop Pressure Cooker?
Simply Recipes / Alison Conklin
What Ingredients Do you better Make Homemade Yogurt?
What Is Yogurt Starter, Anyway?
A yogurt starter is the collection of desirable, living bacteria that turns milk into yogurt.
Simply Recipes / Alison Conklin
You have a few different options here.
Some starters make thicker or tangier yogurt than others.
Think of this as an adventure!
Simply Recipes / Alison Conklin
Consider how different the texture and flavor of assorted commercial yogurts aresame goes for homemade yogurt.
How Long Does it Take to Make Homemade Yogurt?
For the yogurt to incubate and set, it can take anywhere from 4 to 12 hours.
Simply Recipes / Alison Conklin
This variability is because there are so many factors are at work with fermentation.
The fresher and more active your starter is, the less time it takes (usually).
The first time you use a dry heirloom starter, it often takes longer.
Simply Recipes / Alison Conklin
From milk carton to breakfast bowl, it technically takes anywhere from 12 to 24 hours.
This includes chilling your finished yogurt and then draining it, if you like.
If it seems excessive, remember: this process is 99 percent hands-off.
Simply Recipes / Alison Conklin
How Do I Know When the Yogurt Is Ready?
Its tricky at first to tell when your yogurt isyogurt, and not just warm, tangy milk.
When it’s done, the yogurt will all be one mass, not runny liquid.
Simply Recipes / Alison Conklin
Itll jiggle like loose Jell-O when you gently nudge the insert.
This is all normal.
How Long Does Homemade Yogurt Last?
Simply Recipes / Alison Conklin
Yogurt is alive, and it gets tangier and thinner the longer you store it.
My yogurt lasts about a week and a half in the fridge.
Two weeks is doable, but pushing it.
Simply Recipes / Alison Conklin
Your successful homemade yogurt might be a little thinner than youre used to with commercial yogurt.
Its often a little lumpy, too.
Personally, I prefer not to flavor my yogurt until before I eat or portion it.
Simply Recipes / Alison Conklin
That way Im not locked into anything, and I can use the plain yogurt in recipes.
Try some of these mix-ins!
My favorite way to flavor yogurt is to serve it with a slice of blackberry pie for breakfast.
Simply Recipes / Alison Conklin
To each her own!
Can I Freeze Yogurt?
Yes, for up to 1 month.
So now I only freeze it as a precaution.
Any longer than that and results will be spotty.
What About Making Yogurt in Little Jars?
you’ve got the option to certainly do thattheres even anInstant Pot accessory for it.
you’re free to also just use sterilized, heat-resistant jars.
Look at the end of the recipe below for that variation.
What Can Go Wrong When Making Yogurt?
The yogurt does not set and is runny.
If your yogurt is tangy but runny, don’t throw it out!
Use it like you would buttermilk.
The finished yogurt is gritty or chunky.
This can happen when you incubate the yogurt too long.
Next time, check your yogurt every hour or so after the first 4 hours of incubation.
Got Yogurt?
If you are using freeze-dried heirloom starter for the first time, read the directions that came with it.
Instead of adding 2 tablespoons of yogurt, youll add the entire packet of freeze-dried starter in step 3.
The gasket is not needed, since this recipe never comes to pressure.
Gallon batches work best when you have a healthy and active heirloom starter.
If you double the recipe, double the starter (yogurt culture) as well.
Lock on the lid.
It does not matter if the steam vent is open or closed.
Press the Yogurt button, then press Adjust so the digital readout says Boil or “HIGH.”
(The readout will depend on your model.
Refer to the yogurt section of your Instant Pot manual if you need clarification.)
After this, on some Instant Pot models, you’ll need to press the “start” button.
Eventually it will bring the milk to 180 F (this kills off undesirable microorganisms).
It usually takes about 30 minutes.
When it’s done, the Instant Pot will beep and its readout will say Yogt.
Simple Tip!
Start a timer for 5 minutes; once the time is up, proceed with the recipe below.
This cooks the milk a little longer and leads to thicker yogurt.
Right after the Instant Pot beeps, turn it off and lift out the insert of hot milk.
Remove the insert from the cooker.)
Put the starter in a medium bowl and add about 1/2 cup of the warm milk.
Whisk until smooth, then pour into the insert of milk and whisk to combine.
If you are using freeze-dried heirloom starter for the first time, read the directions that came with it.
(TL;DR?
Instead of adding 2 tablespoons of yogurt, youll add the entire packet of freeze-dried starter.)
you’ve got the option to use the +/- button to adjust the incubation time.
So, when readout says 2:45, its been incubating for 2 hours and 45 minutes.
Start checking on your yogurt after 4 hours.
It can take anywhere from under 4 to over 12 hours for your yogurt to set.
Be patient and dont lose hope!
You may see some clear liquid (the whey) floating on the surface and at the edges.
Once your yogurt is set, gently lift the insert from the cooker.
Pouring it out or stirring at this point can make your yogurt runny, which you dont want.
Once its at room temp (about 2 hours), set it in the refrigerator.
The yogurt might seem lumpy after it’s been chilled, but a vigorous whisking will smooth it out.
For smooth yogurt, whisk like heck.
For thick, rich yogurt, strain it.
The yogurt should be good for up to two weeks.
As it sits in your refrigerator, it will get tangier and lose some of its body.
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Let us know with a rating and review!
Fill the jars with milk, stopping 1/2 inch from the rim.
Set them in on the rack; lock on the lid.
Press the Steam button and use the -/+ keys to adjust the time to 1 minute.
When the cooker beeps, let the pressure release naturally.
bring up the cooker and use canning jar lifters to remove the jars.
Remove and discard any skin from the top of the milk in the jars.
Divide the appropriate amount of starter among the jarsitll depend on how much the jars hold.
