INSTANT POT YOGURT

Instant Pot Yogurt image

Making your own yogurt is simple and easy with this cold start Instant Pot Yogurt. You will love it!

Yield 6.5 cups

Number Of Ingredients 6

Previous Next

Ingredients

1/2 gallon or 1 carton (52oz) ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk
1-2 Tablespoons plain or vanilla yogurt
14 oz sweetened condensed milk (canned)
16 oz Natural Bliss creamer
1-2 cups heavy cream or half & half milk
1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained

Steps:

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.

Nutrition Facts : Servingsize 1 serving, Calories 2672 kcal, Fat 120 g, SaturatedFat 52 g, Cholesterol 305 mg, Sodium 1198 mg, Carbohydrate 261 g, Sugar 227 g, Protein 85 mg