Instant Pot Cold Start Yogurt Recipes

INSTANT POT COLD START YOGURT (NO BOIL METHOD)

Steps:

• Optional Preparation - Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk (no plastic/wooden handles), Pyrex glass measuring cup, and measuring spoon in Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release. After sterilizing the equipment, air dry them on a clean rack.
• Prepare Yogurt Starter: Add 2 tbsp (32g) Yogurt (with active bacterial cultures) and 1 cup (250ml) ultrafiltered milk in Instant Pot inner pot. Use the whisk to mix well.
• Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn't matter).Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 hours - 12:30 hours depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6.5 hours).*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) Don't disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
• Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
• Optional - Strain Yogurt: If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt.*Pro Tip: the longer you strain = the thicker the yogurt becomes.1 Hour - about 1.5 cup (375ml) of whey will separate from 2L of yogurt2 Hours - about 2.5 cups (625ml) of whey will separate from 2L of yogurtOvernight - about 4 cups (902ml) of whey will separate from 2L of yogurt. You will have a little over 1L of Greek yogurt after straining overnight.

INSTANT POT YOGURT

Steps:

• Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
• Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
• Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
• Refrigerate until completely chilled and set, about 4 hours.

INSTANT POT YOGURT

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.

YOGURT, FAIRLIFE MILK COLD START - INSTANT POT RECIPE - (5/5)

Steps:

• Make sure your Instant Pot and utensils are very clean and free of soap residue. Pour the carton of cold Fairlife milk into the Instant Pot insert. Stir in the 1 T yogurt Cover the Instant Pot with the lid in the locked position, seal, & pressure valve closed (sealing). If you have a smelly seal, you can remove it.. OR use any lid from your pots/pans, glass pie plate or even a flat silicone suction lid. No pressure is used for making yogurt. Push the Yogurt button, then quickly push the Adjust button, and keep pushing the Adjust button until you see 8:00/Normal. ** You will need to incubate your yogurt on the NORMAL setting. If it is on the LESS setting, you will have runny yogurt, as the temp is too low to culture your yogurt properly, and you will have runny yogurt. The longer you incubate, the more tang your yogurt will develop. The shorter you incubate, the more mild you yogurt will be. Display will read 0:00 and will count UP to the 8:00 hours. Most yogurt is 'set' or firm by 8 hours. If it doesn't look set, add another hour or two. When finished, the display will show YOGT Do not stir the yogurt until it has been chilled thoroughly. Chill your yogurt for at least 4 hours. Put the IP pot liner of yogurt, covered, into the fridge. You can add vanilla, sweetener, or fruit of your choice after it has been chilled. I ADD ONE SMALL PACKET OF INSTANT PUDDING MIX - REGULAR OR SUGAR FREE. Our favorite is Cheesecake. Your yogurt will keep well, covered, in the fridge for at least 2 weeks...I've kept for a month!