1soft silicone spatulafor stirring the bottom of the pot
1 6 Qt Instant Potwith Yogurt button
1Dinner Plate or Glass Lid
Instructions
First, check your pressure cooker to make sure that you have a yogurt button. If you do, then proceed.
Second, sanitize your pot and any utensils you will use to make your yogurt. Yes, I know this is an extra step, but you are about to create the perfect breeding environment for bacteria and you want the live yogurt cultures you are about to introduce to have a fighting chance. The easiest way is to run it through the dishwasher with a heated dry cycle. This will sanitize your pot and make sure it is squeaky clean and free of any food debris or bacteria. This is an important step!
Place your freshly cleaned and dried stainless steel inner pot into your pressure cooker. Pour into the pot your gallon of regular whole milk. This does not have to be any special brand and it doesn't have to be ultra-pasteurized. Just regular milk from the store.
Different pots have different settings for the 'boil' method of yogurt. Refer to your manual if you are unsure how to use your yogurt button to boil. I just keep pressing the Yogurt button until it says boil. Leave the lid off of your pressure cooker so that you can frequently stir the bottom. I use a silicone spatula so I can easily scrape the bottom of the pot and make sure nothing sticks.
Cook milk until it reaches 180 degrees and hold it at 180 degrees or slightly higher (up to 190) for 5 minutes. USE A THERMOMETER TO CHECK THE TEMPERATURE. Usually I do a Boil cycle and then I need to finish getting my milk up to temperature by using the Saute feature. Just keep stirring the milk and checking the temp. As long as it takes.
When you have reached your magic temperature and have held it there for 5 min, you can turn off pot by pressing Cancel. Carefully remove inner pot from the base and set on a towel or trivet so that you don't hurt your counter top.
Let milk cool to 110 degrees. You can speed this up by placing your inner pot in the sink in some cold water. Or you can just let it cool naturally. Use your thermometer to test the temperature. This is important or you will kill your cultures. Wait for the temp to reach 110 degrees.
While the milk is cooling mix your starter and cream together until smooth. Don't whip it, it's not whipped cream. Just a gentle stir.
When your milk reaches 110 degrees or slightly under, add your cream and starter mixture and stir well.
If you put your stainless steel pot in the sink with water, make sure you dry off the outside of the pot before the next step.
Place your inner pot back in the base and set your yogurt to incubate for 10-12 hours. You will need to cover the pot with either a glass lid, or even a clean dinner plate to help keep the heat constant inside the pot.
When your yogurt has finished incubating, DO NOT STIR IT, this will make your yogurt runny. Lots of people start stirring it to see how thick it is. This is going to break up all of those cultures and protein strands you just worked so hard to create. So don't do that. Cover it and place it in the refrigerator to chill for 8 hours.
Now your yogurt is fully chilled and done. You can place it into smaller containers or you can strain it with a yogurt strainer for thicker Greek-Style yogurt if you want to. Totally up to you.
Some people use a yogurt strainer, like I do. Others use cheesecloth or coffee filters and place a bowl underneath to catch the whey. There are several methods you can use. Save your whey for making bread or pancakes. It's wonderful.
Top yogurt with fresh fruits and natural sweeteners if you like.
Notes
I strain my yogurt for 12-24 hours if I want super thick Greek style yogurt and tons of whey to make bread and pancakes. My yogurt is so thick we scoop it and make creamy yogurt sundaes or breakfast parfaits.Scoop and top with chocolate or hot fudge
I love making yogurt in my Instant Pot and it comes out so creamy and dreamy!
Prep Time1 hourhr
Incubation Time12 hourshrs
Total Time13 hourshrs
Course: Breakfast, Side Dish, Snack
Cuisine: American, General
Keyword: dairy
Servings: 8servings
Author: www.GrandmaBehrendt.com
Ingredients
1gallonwhole milk
2cupsheavy cream
4Tbspplain yogurt with live active cultures
1quick read thermometer
1soft silicone spatulafor stirring the bottom of the pot
1 6 Qt Instant Potwith Yogurt button
1Dinner Plate or Glass Lid
Instructions
First, check your pressure cooker to make sure that you have a yogurt button. If you do, then proceed.
Second, sanitize your pot and any utensils you will use to make your yogurt. Yes, I know this is an extra step, but you are about to create the perfect breeding environment for bacteria and you want the live yogurt cultures you are about to introduce to have a fighting chance. The easiest way is to run it through the dishwasher with a heated dry cycle. This will sanitize your pot and make sure it is squeaky clean and free of any food debris or bacteria. This is an important step!
Place your freshly cleaned and dried stainless steel inner pot into your pressure cooker. Pour into the pot your gallon of regular whole milk. This does not have to be any special brand and it doesn't have to be ultra-pasteurized. Just regular milk from the store.
Different pots have different settings for the 'boil' method of yogurt. Refer to your manual if you are unsure how to use your yogurt button to boil. I just keep pressing the Yogurt button until it says boil. Leave the lid off of your pressure cooker so that you can frequently stir the bottom. I use a silicone spatula so I can easily scrape the bottom of the pot and make sure nothing sticks.
Cook milk until it reaches 180 degrees and hold it at 180 degrees or slightly higher (up to 190) for 5 minutes. USE A THERMOMETER TO CHECK THE TEMPERATURE. Usually I do a Boil cycle and then I need to finish getting my milk up to temperature by using the Saute feature. Just keep stirring the milk and checking the temp. As long as it takes.
When you have reached your magic temperature and have held it there for 5 min, you can turn off pot by pressing Cancel. Carefully remove inner pot from the base and set on a towel or trivet so that you don't hurt your counter top.
Let milk cool to 110 degrees. You can speed this up by placing your inner pot in the sink in some cold water. Or you can just let it cool naturally. Use your thermometer to test the temperature. This is important or you will kill your cultures. Wait for the temp to reach 110 degrees.
While the milk is cooling mix your starter and cream together until smooth. Don't whip it, it's not whipped cream. Just a gentle stir.
When your milk reaches 110 degrees or slightly under, add your cream and starter mixture and stir well.
If you put your stainless steel pot in the sink with water, make sure you dry off the outside of the pot before the next step.
Place your inner pot back in the base and set your yogurt to incubate for 10-12 hours. You will need to cover the pot with either a glass lid, or even a clean dinner plate to help keep the heat constant inside the pot.
When your yogurt has finished incubating, DO NOT STIR IT, this will make your yogurt runny. Lots of people start stirring it to see how thick it is. This is going to break up all of those cultures and protein strands you just worked so hard to create. So don't do that. Cover it and place it in the refrigerator to chill for 8 hours.
Now your yogurt is fully chilled and done. You can place it into smaller containers or you can strain it with a yogurt strainer for thicker Greek-Style yogurt if you want to. Totally up to you.
Some people use a yogurt strainer, like I do. Others use cheesecloth or coffee filters and place a bowl underneath to catch the whey. There are several methods you can use. Save your whey for making bread or pancakes. It's wonderful.
Top yogurt with fresh fruits and natural sweeteners if you like.
Notes
I strain my yogurt for 12-24 hours if I want super thick Greek style yogurt and tons of whey to make bread and pancakes. My yogurt is so thick we scoop it and make creamy yogurt sundaes or breakfast parfaits.Scoop and top with chocolate or hot fudge
