Yogurt-Recipe

Homemade Instant Pot Yogurt

Homemade Instant Pot Yogurt

We like yogurt mixed with all kinds of fruits, homemade jams, and even with homemade, air-fryer granola. One day about a year ago. I had some leftover milk and decided to make it just to see how involved the process actually was. We now make this quite often. Especially if we have leftover milk.
While the ingredients are simple, the process and time to make this does require a little commitment. Once you get the hang of it you and your family can be eating homemade yogurt in many of your meal prep meals.
The set up can be done in under 60 minutes but the yogurt needs to process in the Instant Pot for 8-12 hours. Then it is another 20 minutes to strain and scoop. What I am trying to say is you need to plan to make yogurt around your schedule. Why bother? Well, simply because it tastes so much better, is a great way to use up extra milk, and costs less than factory processed yogurt!
Cost per serving is approximately $1.09 using organic milk and as low as .40 cents per serving if you buy your whole milk at a discount grocery store like Aldi.
Prep Time 1 hour 20 minutes
Processing Time 8 hours
Total Time 9 hours 20 minutes
Course Breakfast, Condiment, Dressing, Drinks
Cuisine Mediterranean
Servings 4
Calories 144 kcal

Equipment

  • Instant Pot
  • Silicone Spatula
  • Pyrex Glass Measuring Cup
  • Tablespoon
  • Steaming Rack
  • Clean Drying Mat or Rack
  • Sauce Pot
  • Thermometer
  • Mesh Colander
  • Cheese Cloth or Coffee Filters

Ingredients
  

  • 32 Oz Milk
  • 2.5 Tbs Yogurt

Instructions
 

  • Gather all your ingredients, and equipment
  • Be sure to use only cultured yogart, read the ingredients it will say cultured, if so
  • Use whole milk
  • Step 1. is to Sterilize your equipment. You can do this in the Instant Pot or on the Stove Top or both for items that do not fit in the Instant Pot. This is what we did!
  • To Sterilize in the Instant Pot place 2 cups of water and the items on the rack in the pot. We like to use the Instant Pot whenever possible since it sterilizes the pot as well.
  • Click the Instant Pot button titled manual setting, and use the plus sign to reach a 3 minute cook time.
  • When the 3 minutes is up release the steam, dump excess water, and very carefully remove your items.
  • For the stove top fill the pot with water and boil the items for 10 minutes.
  • When the items are sterlized regardless of the method used, move them to a clean drying mat or rack to be air dried.
  • Once the items are dry you are ready to start cooking the milk
  • Step 2. will take approximately 40 minutes This step is to get the milk ready, this is called denaturing the milk. See notes if you want to understand more about why we do this.
  • Pour the 1/2 gallon of milk into the Instant Pot
  • Place the cover on the pot
  • Push the Yogurt button and the adjust + button until you see the yogurt more light come on let the pot start counting up. The pot will now give you a message of boil this is what you want to happen.
  • When the milk has boiled it will change to a message of yogurt.
  • Remove the lid and take the yogurt's temperature. We are trying to reach a temperature of 180F - 200F
  • Stir the milk with your silicone spatula and take the temp to make sure it is at least 180F and not over 200F. If it needs to be heated more, click the slow cook button and let it cook for an additional 10 to 15 minutes. If it is too hot let it sit to cool for 10 minutes and check the temp.
  • Step 3 will take less than 5 minutes and it is to cool the milk down.
  • Note that we brought the milk up to temp to denature it we are going to bring it down in temp to 111F to do so fill your cleaned sink up 1 /4 of the way with cold water remove the inner pot fron the Instant Pot and place it into the sink. Stir the mik in the pot so it is evenly cooling.
  • Measure the temperature every few minutes until it reaches a temperature of 111F
  • Step 4. is to temper the cultured yogurt into your heated milk. Do not just dump it into the hot milk. Remember we are working with live cultures. You must temper it by adding the cultured yogurt to your sterilized meauring cup.
  • Then add a 1/2 cup of hot milk to at a time into the cultured yogurt and stir.
  • Once your measuring cup is full.
  • Pour it all back into the instant pot for thr last time, I promise.
  • Step 5 will take 8-12 hours, yes, I said hours! This step is the the process of Incubating the yogurt.
  • Press the yogurt button and this time use the normal function, adjust your time to 8- 12 hours. If you use the 8 hours your yogurt will be less tangy and the tanginess will adjust for each hour you add. So if you have 12 and a 1/2 hours left in your day to spare you will be rewarded with tangier yogurt. (We rarely get past 8 or 10 hours)
  • When your yogurt is done, whisk it to combine
  • Step 6. will take 12-20 minutes depending on how thick you like your yogurt. Here is the good news, let's say you like a thick Greek style yogurt, but others in your household likes the thinner American style. You can strain them into seperate bowls and leave more whey in one verses the other.
  • Strain your yogurt using either a cheese cloth
  • Or a coffee filter
  • Once strained and cooled you can place your yogurt into the refrigerator and enjoy over the next 7-10 days.

Video

Notes

Tip: Start the process of making your yogurt earlier in the morning so that you have time later in the day to finish it. The culturing process can take from 8- 10 hours and then you have to strain it and refrigerate it as well. 
Tip: Use only a cultured non flavored starter yogurt
Tip:Make sure you know the difference between the Yogurt More Button and the Yogurt Normal. Yogurt More is applied by adjusting using the yogurt and  + sign until the more light appears. 
Tip: If you are focused on frugal, save the whey left over after straining and add it to smoothies. Milk whey is packed full of protein and adds a rich texture to the drink.
Notes: According to Milk.com Denaturation is an advantage in yogurt production because it increases the amount of water that the proteins can bind, which improves the texture of yogurt.
Add-Ins for Yogurt - We love using our homemade yogurt for smoothies, parfaits, and even to tenderize meat. 

Nutrition

Serving: 1CupCalories: 144kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 92mgPotassium: 360mgSugar: 11gVitamin A: 380IUVitamin C: 1mgCalcium: 294mgIron: 1mg
Keyword Dairy, family, Healthy, topping
Tried this recipe?Let us know how it was!

Black-Eyed Peas

  • 1 Package/16-Ounces of Dried Black-Eyed Peas 
  • 6 Oz. Bacon or other Edible Side Meat Such as Streak”o” Lean (chopped into bit sized pieces)
  • 1 Ham Hock 
  • 1 Tablespoon of Olive Oil
  • 1  Onion (chopped)
  • 2 Celery Stalks (diced)
  • 1/2 Tablespoon of Red Pepper Flake
  • 2-3 Bay Leaves
  • 1 Sprig of Fresh Thyme
  • 1 Tablespoon of Smoked Paprika
  • 4 Cloves of Garlic (minced)
  • 3 and 1/2 Cups of Chicken Stock
  • 1/4 Tablespoon of Black Pepper 
  1. Rinse the beans and remove anything that may not be a bean (yes sometimes little pebbles are in the bag).
  2. Set the Instant-Pot to the sauté function.
  3. Add the oil to the pot.
  4. Add the onion and celery, cook until translucent.
  5. Add the garlic, thyme, red pepper flake, black pepper, and bay leaf, cook for 30 seconds. 
  6. Add the ham hock, bacon and paprika and cook till it is browned on all sides.
  7. Add the chicken stock and black-eyed peas.
  8. Cover with the lid and lock into place. Make sure it is sealed and no steam can escape through the release button.
  9. Press the Pressure Cook/Manual button, set to  16 minutes. 
  10. When the pot beeps, do not release the steam just let it sit undisturbed for another 16 minutes.
  11. Open the Instant-Pot (you may have to use the steam release button). Pull out the bay leaves and the ham hock, discard them both. 

Serve with our  Collard Greens Recipe and Cornbread Recipe

Pot Roast in the Instant Pot

  • 1 Small to Medium Chuck Roast 
  • 6-8 Small Red Potatoes (washed, skin on)
  • 1/2 Cup Celery (chopped)
  • 1 Medium Onion (chopped) 
  • 6-7 Carrots (peeled)
  • 2 Cloves of Garlic (peeled) 
  • 2 Bay Leaves
  • 1 Teaspoon of Peppercorns
  • 1 Tablespoon of Olive Oil 
  • 1 and 1/2 Tablespoons of Salt 
  • 2 Beef Stock Cubes 
  • 2 Cups of Water
  1. Add salt and pepper to your roast on all sides.
  2. Set the Instant-Pot on saute mode.
  3. Add the oil, place the roast down to sear for 5 minutes on each side until browned.
  4. Add the carrots in and place under the roast. 
  5. Add the rest of the vegetables placing them under the roast. 
  6. Add in the spices and beef broth. 
  7. Set the Instant-Pot on the manual setting for 60 minutes.
  8. When the pot beeps after 60 minutes, release the steam and or let sit on keep warm until you are ready to eat.

 

 

Collard Greens In the Instant Pot

  • 1 Bunch of Collard Greens (stipped from the stem and ribs removed)
  • ¼ Teaspoon of Baking Soda  
  • 1-2 Smoked Ham Hocks (depending on size)
  • 1 Quart of Chicken Stock
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon of Red Pepper Flake
  • ⅓  Cup of Apple Cider Vinegar
  • 1-2 Tablespoons of Sugar
  1. Soak the greens overnight in water and baking soda, rinse well.
  2. Brown the ham hock in the oil.
  3. Add the garlic when the meat is browned.
  4. Add in all the rest of the ingredients.
  5. Set the Insta-pot to pressure cook for 60 minutes.
  6. Release the pressure when indicated.
  7. Remove greens from the pot.
  8. Reserve the liquid in the bottom, this is called Pot Liquor and can be used to flavor other dishes like black-eyed peas.