Instant pot yogurt?

Yup, I make yogurt weekly. Well since mid August when I got the recipe. It has never failed.

2L 2% lactose free milk
100g 2% Greek yogurt with ACTIVE BACTERIAL CULTURE (once you have a successful batch just freeze 100g of your yogurt so you have a starter for your next batch)

I'm West Coast Canada and used Natrel for the milk and Olympic for the yogurt.

All you need to do is put the milk and yogurt in the Instantpot,
whisk to blend,
Put lid on,
Hit the yogurt button,
Let it do its thing for 8hr.

i have a yogurt strainer that I turn it into once it is done.
It generally takes 6-8 hr to drain well.

It is so creamy and sweet I don't need to sweeten it.
If you like it a bit tarter, add an hour to the instantpot time.

It keeps for about 2 weeks in the fridge.


Cheers, h.

@middlehaitch - can you clarify some of these questions (i.e. boiling, freezing, etc.), please? Your method sounds so much less fussy than doing some other recipes.

@RAinWA I hope my post following yours answers your questions. We x posted.

I honestly don't have a lot of answers, I just know it works. My son and DinL got me the instant pot for Christmas then the yogurt sieve for my birthday ( stuck on what to get me; know I eat yogurt daily) They also gave me the recipe. DinL follows a FB page and one of the guys on that perfected the recipe.

Cheers, h.

ETA: I tend to like my yogurt very thick so it is always over strainerd. If you happen to over strain you cal just whisk in a little of the excess strained liquid back in.

I made my first one last week and it was great, but I did a super easy version that used already pasteurized milk and just another yoghurt as the starter. I am going to do the same this week but strain it, as I like the greek style texture better I think. I followed this guy's instructions for the basic - he repeats himself A LOT so sorry about the source but https://youtu.be/HpBkYSj0Ja4. Basically a jug of Fairlife full fat, 2 tbps of a plain yoghurt containing live cultures, mix, cook on yoghurt for 8 hours, cover and transfer to fridge for another 4-6. Done. For his greek style he cooks it for 10 hours and strains it while it sits in the fridge.

I make “Cold Start.” 1 Carton Fairlife Milk (whole), 1/2 container (8ozs) Sweet Cream Natural Bliss and two tablespoons Oui yogurt. Stir it up, set on Normal or Medium depending on which IP you have for 8.5 hours, go to bed. When the timer beeps in the morning put directly into the fridge, DO NOT STIR. In 5-6 hours you should have nice, creamy, thick yogurt.

I use Whole Milk because I’ve found I need fat to feel satisfied. 2% works fine. I can’t vouch for skim.
No need for the Creamer but I like it because it adds a creaminess and a hint of flavor without me having to pile on “toppings.”
I prefer Oui over Fage, it produces a smoother, thicker yogurt.
Whether you strain or not, it’s critical that you do not stir the yogurt until after it’s chilled or it will break down and become runny. I personally do not stir at all until I pull a single serv out to eat and stir back in whey.

I have made many batches of yogurt following the This Old Gal cold start method, link below. Basically you buy fairlife milk (I have used all kinds from fat-free to full fat and they all work, I prefer 1%). Mix in a big spoonful of plain Greek yogurt and push your yogurt button. It runs for 8 hours, and I strain it. Last's 2-3 weeks in my fridge.

https://thisoldgal.com/instant-pot-no-boil-yogurt/

middlehaitch wrote: »

@MelanieCN77, I think the Farlife milk you are using is the same as the Natrel I use. It makes the process so much easier doesn't it.

Cheers, h.

Yeah I'm not quite at subsistence level kitchening yet haha, not sure what pasteurizing my own milk really gains.

I make Instant Pot yogurt sooo much. Here is what you need for basic yogurt.... One gallon of WHOLE Milk (2% and etc will be more runny and yield less if/when you strain) and starter Yogurt that say "contains live and active cultures" (it can be any brand and have flavor or not it doesn't matter as long as it says that it contains live and active cultures) NOW to the steps......
Step 1. Pour milk into your pot, place on a lid, and press "yogurt" until it says "boil" Leave it until you hear it beep. It will then read "yogt"... Take off the lid, stir, and check the temp. It should be 180°F or MORE. If it is not that temp, use "saute" until you get to 180 or above.
Next step is to cool it down. You can let it cool itself which takes a while or sit it in a sink full of cold water. Get the temp down to 115°F or BELOW. Once you achieve 115 or below, add 2-3 tablespoons of your starter yogurt. Stir it in. Now place your pot back into the instant pot, put on the lid and select "yogurt" button....make sure it says "normal" and it should say 08:00... You can keep it at 8 hours or increase up to 12 hours by hitting the + and - buttons. 8 hours will yield a sweeter yogurt, 12 hours for a more tart yogurt.... Once it begins it will count UP (which is different than when you pressure cook and see it count down).... At 8 hours it will beep and read "yogt" You're yogurt is done. Refrigerate for at least 4 hours. If you want greek yogurt, pour into a strainer and strain for at least 4 hours. Enjoy!