How to make yogurt in an Instant Potįor the best yogurt, start with at least a quart of milk or up to a gallon. You can make yogurt using non-dairy milk and non-dairy starter, but it tends to be much trickier to achieve at home, and Weinstein doesn't recommend it if you're new to yogurt-making. Quick tip: Whole milk makes the creamiest yogurt, but two percent and skim will work, too. Yogurt starter or plain yogurt with active cultures.If you plan to make yogurt often, get a new ring just for this purpose. Yogurt will take on these pungent smells as it incubates. Quick tip: Make sure the silicone sealing ring in the lid of your Instant Pot is clean and doesn't smell like savory foods like chili or curry. Weinstein doesn't recommend leaving the yogurt to incubate for longer than ten hours. If you prefer a less thick and less tangy yogurt, you can check it as early as five hours. However, it's best to disturb the mixture as little as possible, since it is delicate in its early stages. While the Instant Pot defaults to eight hours for incubation, your yogurt may be done in as little as a few hours. The bacteria causes the milk to thicken and gives yogurt its signature tang. The incubate mode is what turns the milk into yogurt, holding it between 110 and 115 degrees Fahrenheit for several hours, encouraging the good bacteria to grow. The boil mode is used first and brings the milk to the proper temperature to kill any bacteria, "in effect pasteurizing it at home allowing you to add your own bacteria to make yogurt safely," says Weinstein.Īfter boiling, the milk is cooled to a specific temperature and the starter is added. Press the yogurt button until it says "boil" for the boil mode press until it shows a timer for the incubate mode - it defaults to eight hours. The yogurt setting on the Instant Pot had two modes, the boil mode and the incubate mode.
Use yogurt from your last batch as the starter for the next one. It keeps for a solid two weeks in the fridge and you can use the last bit of your yogurt as the starter for a whole new batch. Strain homemade yogurt to make Greek yogurt, embellish with sweeteners and fruit, or enjoy as-is.
You know what's in it and you can customize it to your taste," says Bruce Weinstein, co-author of several popular Instant Pot cookbooks including The Instant Pot Bible and Instant Pot Bible: Copycat Recipes. "Making something from scratch is always better than store-bought. While you can pick up yogurt at the store, homemade is far superior. While making yogurt takes some time, it's almost entirely hands-off, especially when you use an Instant Pot. This can be tricky without a device like the Instant Pot to constantly monitor the temperature. The Instant Pot takes much of the guesswork out of making yogurt, especially during the incubation phase when it's important to keep yogurt at a specific temperature for several hours. But what about all of those other buttons, like the mysterious yogurt setting? You can use fresh yogurt gifted to you by someone who has made their yogurt with an heirloom starter (for you kombucha fans, this is like a friend giving you a SCOBY).If you own an Instant Pot, there's a good chance you've used the pressure cooker setting to cook up meat, beans, soup, or grains.Cultures that incubate at lower temperatures won’t work in an Instant Pot. When selecting an heirloom starter, make sure yours is thermophilic, which incubates at 110☏. Freeze-dried heirloom starters keep in the freezer forever. Usually there’s a packet of starter for your initial batch, and one for a back-up if something goes awry. This includes making a new batch every week or so to keep the culture healthy and robust. “Heirloom starter” sounds fancy, but it’s just a starter that can culture batches of yogurt more or less indefinitely. It comes to you as a freeze-dried powder in small envelopes. Heirloom starters can also be purchased from a specialty retailer (I like Cultures for Health).This will work, but only for a few batches, because the culture isn’t strong enough to go on for more than two or three generations. Any plain yogurt from the grocery store can be used as a starter, as long as it says “active cultures” on the carton.
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