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Instant Pot Yogurt

This Instant Pot Yogurt may take some time to make, but it is so easy and delicious!
Prep Time20 mins
Cook Time8 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: Creamy, Easy, Instant Pot, Yogurt
Servings: 6

Equipment

Ingredients

  • 8 cups milk 2% or higher
  • 2 tbsp yogurt with active cultures

Instructions

  • Clean and dry the Instant Pot liner and all utensils
  • Add milk to the Instant Pot. Put the lid on, but do not Seal. A glass lid can be used instead if you have one that fits. Press the Yogurt button until BOIL is displayed.
  • The Instant Pot will beep and display YOGT when the cycle is complete. Check to make sure that the milk is 180-200F.
  • Cool milk to 105-115F, either by cooling at room temp for an hour, or in an ice bath for 5-10 minutes.
  • Put the yogurt starter into a glass measuring cup, and add 1 cup of the cooled milk. Whisk well to thoroughly combine. Add the starter mixture back to the pot, and mix to make sure the starter is fully incorporated.
  • Put the lid back on the pot, and select the Yogurt function again. The timer will count up to 8 hours. If you prefer your yogurt more tangy, increase the time.
  • When the incubation is complete, the Instant Pot will display YOGT. The yogurt should have thickened. Cover the yogurt and put in the refrigerator to chill for a few hours to stop the incubation process and thicken slightly.
  • Save 2 tbsp to use as starter for your next batch. Add sweeteners or flavourings if desired. Refrigerate the yogurt up to 2 weeks.