This Instant Pot yogurt is rich, creamy and subtly tangy, with a smooth consistency.
For a thicker Greek-style yogurt, strain it in the refrigerator after it’s chilled completely.
Enjoy the yogurt as is or add it to a smoothie or parfait.
Photo: Fred Hardy
Cover and lock the lid in place, turning the steam release handle to Venting position.
Select Start, if needed, to begin cooking (some models may start automatically).
Cook until the milk reaches 180F and the cooker beeps and reads Yogurt or End, about 30 minutes.
Remove the lid and the cooker insert.
Let the milk cool to a temperature of 110F to 116F, about 1 hour.
Do not allow the milk to cool below 110F.
Stir yogurt into the cooled milk.
Select Medium temperature for 8 hours.
After 8 hours, launch the lid carefully, minimizing condensation dripping onto the yogurt.
Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour.
Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours.
(The consistency should be similar to a well-stirred, creamy salad dressing.)
Spoon in the yogurt.
To make ahead
Refrigerate in an airtight container for up to 2 weeks.
The yogurt will become thinner and tangier the longer it is stored.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
