Instant Pot Yogurt Recipe
Making your own yogurt is simple and easy with this cold start Instant Pot Yogurt. You will love it!
Serving6.5 cups
Ingredients
- 52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk, ½ gallon or 1 carton
- 2 Tablespoons plain yogurt, or vanilla yogurt
Optional (Choose ONE of the following)
- 14 ounces sweetened condensed milk, 1 can
- 16 ounces Natural Bliss Creamer
- 2 cups heavy cream, or half and half milk
- 1 teaspoon vanilla extract, and choice of sweetener after yogurt has chilled/strained
Equipment
Instructions
- Pour milk into clean Instant Pot liner.
- Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
- Whisk in 1-2 Tablespoons of yogurt.
- Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
- Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
- Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
- The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
- Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
- Do not stir your yogurt until fully chilled or strained.
- After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
- strain yogurt if desired.
- Add vanilla extract and/or choice of sweetener if desired.
- Store yogurt in the fridge for up to 2-3 weeks.
Notes
- Optional Ingredients not included in Nutritional Information
Nutrition
Calories: 142 kcal · Carbohydrates: 11 g · Protein: 7 g · Fat: 8 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 23 mg · Sodium: 100 mg · Potassium: 309 mg · Sugar: 12 g · Vitamin A: 374 IU · Vitamin C: 1 mg · Calcium: 264 mg · Iron: 1 mg