Instant Pot Pressure Cooker Homemade Yogurt Recipes

INSTANT POT PRESSURE COOKER HOMEMADE YOGURT

Steps:

• Add milk to the pot of the Instant Pot pressure cooker. Press "Yogurt" button, then press "Adjust" until screen reads "Boil". Place lid on pot and turn pressure valve to the sealing position. Every five minutes or so during the boil cycle, remove lid and whisk milk to promote even heating. After whisking, check the temperature with an instant-read thermometer. Temperature must reach 180°F and stay there for a few minutes. The boiling cycle takes about 25 minutes. After boiling cycle finishes, the display will read "Yogt". If needed, repeat boiling cycle or use the 'sauté' function until milk reaches 180°F.
• Remove pot from pressure cooker and set in a cold water bath, whisking until temperature drops to 110°F. Remove 1 cup of milk and whisk together with the 2 tablespoons of plain yogurt in a small bowl. Add mixture to the pot and whisk until combined. Add sugar and vanilla, if desired.
• Return pot to pressure cooker and lock lid in place. Press "Yogurt" button and set desired incubation time. 8 hours minimum, up to 10 hours for a thicker yogurt. The time on the display will count up during the incubation time. Do not open the lid during this time. (It does not matter which position the pressure release valve is in during this step.) At the end of the incubation time, remove pot from the pressure cooker and cover with plastic wrap. Refrigerate for 8 hours. Do not stir. For thicker, Greek yogurt, strain yogurt in a fine mesh sieve set over a large bowl in the refrigerator for a few hours until desired thickness is reached.

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.

YOGURT IN THE PRESSURE COOKER

Steps:

• Place 1 cup of water in the Instant Pot. Place wire grate in pot.
• Set 4 pint-sized jars of milk in pot, uncovered.
• Push the steam button and decrease the time from the factory set 10 minutes to 1 minute by pressing the - (minus) button.
• Let run through this cycle. It will take about 15 minutes. As soon as it beeps, unplug it or it will keep warming the milk. Allow to cool about 15 minutes or until the lid will open. Don't vent it or your milk will boil over.
• Open the lid and allow to cool to a pleasant "bathtub" temperature. Skim off any film that might have developed.
• Add about a teaspoon of starter per jar. Use plain if you can, but I've been able to get away with using vanilla. After this initial run, you can use your plain yogurt you just made as a starter for the next batch.
• Replace the jars in the Instant Pot (keep the cup of water in the bottom from before).
• Press the "Yogurt" button. Allow to run for 8 hours. Cap the yogurt and place in the refrigerator. Keeps for several weeks.
• If your yogurt is too runny, add a heaping teaspoon of powdered milk to your warm milk at the same time you add your starter.

INSTANT POT® GREEK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
• Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
• Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.