Homemade Instant Pot Yogurt: A Creamy and Delicious Treat

Are you tired of spending a fortune on store-bought yogurt that’s loaded with additives and preservatives? Why not try making your own creamy and delicious yogurt at home using the Instant Pot? With just a few simple ingredients and the convenience of the Instant Pot’s yogurt function, you can enjoy fresh, homemade yogurt whenever you want. In this comprehensive guide, we’ll walk you through the process of making Instant Pot yogurt step by step, including frequently asked questions, variations, and keto-friendly options. Let’s get started!

Frequently Asked Questions (FAQs)

Q: What type of milk should I use for making Instant Pot yogurt? A: For best results, it’s recommended to use ultra-filtered or ultra-pasteurized milk. Popular brands include Fairlife milk and Costco’s Kirkland Organic Lactose-Free Reduced-Fat Milk. These types of milk have been processed in a way that yields a thicker and creamier yogurt.

Q: Can I use regular milk instead of ultra-filtered or ultra-pasteurized milk? A: While you can technically use regular milk, the yogurt may not turn out as thick and creamy. Ultra-filtered or ultra-pasteurized milk is preferred for optimal results.

Q: What type of yogurt should I use as a starter? A: Look for yogurt that contains live active cultures. Popular options include Chobani, Fage, Nancy’s Organic, or any other brand that specifies “contains live active cultures” on the label.

Q: Do I need to add sweetened condensed milk? A: Adding sweetened condensed milk is optional and depends on your preference for sweetness. You can adjust the amount to control the sweetness level of your yogurt.

Ingredients:

1 container ultra-filtered or ultra-pasteurized milk, divided (such as Fairlife or Kirkland Organic Lactose-Free Reduced-Fat Milk)
2 tablespoons yogurt with live active cultures (such as Chobani, Fage, or Nancy’s Organic)
1 can sweetened condensed milk (optional, for sweetness)

Instructions:

Prepare the Instant Pot: Ensure that your Instant Pot is clean and free from any lingering odors. Sterilize the inner pot if necessary.
Heat the Milk: Pour the divided milk into the Instant Pot’s inner pot. Close the lid and select the “Yogurt” function. Adjust the temperature to “Normal” and set the time for 1 hour. Allow the milk to heat up until it reaches a temperature of around 180°F (82°C). This helps to kill any harmful bacteria and denature the proteins in the milk, which contributes to a thicker yogurt texture.
Cool the Milk: Once the heating cycle is complete, remove the inner pot from the Instant Pot and place it on a wire rack to cool. Allow the milk to cool to approximately 110°F (43°C). Use a kitchen thermometer to check the temperature if needed.
Add the Starter: In a small bowl, mix the yogurt with live active cultures until smooth. Add a small amount of the cooled milk to the yogurt and stir to combine. This helps to temper the yogurt and prevent it from curdling when added to the remaining milk.
Inoculate the Milk: Pour the tempered yogurt mixture into the remaining milk in the Instant Pot’s inner pot. Stir gently to evenly distribute the yogurt starter.
Incubate the Yogurt: Place the inner pot back into the Instant Pot and cover with the lid. Select the “Yogurt” function again and adjust the time to 8-12 hours, depending on your desired level of tanginess and thickness. The longer you incubate the yogurt, the thicker and tangier it will become.
Sweeten (Optional): If desired, stir in sweetened condensed milk to taste for added sweetness.
Chill and Serve: Once the incubation period is complete, remove the inner pot from the Instant Pot and transfer it to the refrigerator to chill for at least 4 hours or overnight. Once chilled, your homemade yogurt is ready to enjoy!

Cook Notes and Variations:

Flavorings: Get creative with your yogurt by adding flavorings such as vanilla extract, honey, fruit preserves, or pureed fruit after the yogurt has finished incubating.
Thickening Agents: If you prefer a thicker yogurt, you can add a thickening agent such as powdered milk, gelatin, or agar-agar during the heating stage.
Straining: For Greek-style yogurt, strain the finished yogurt through a cheesecloth or fine-mesh strainer to remove excess whey and create a thicker consistency.

Keto and Low-Carb Versions:

Milk Substitution: For a keto-friendly version, use full-fat dairy milk or unsweetened almond milk instead of sweetened condensed milk.
Sweeteners: Instead of sweetened condensed milk, sweeten the yogurt with keto-friendly sweeteners such as erythritol, stevia, or monk fruit sweetener.

Making homemade yogurt in the Instant Pot is not only easy and cost-effective but also allows you to customize the flavor and sweetness to your liking. With just a few simple ingredients and the convenience of the Instant Pot’s yogurt function, you can enjoy creamy and delicious yogurt at home. Whether enjoyed on its own, topped with fresh fruit and granola, or used in your favorite recipes, homemade yogurt is a versatile and nutritious addition to any diet. Give this recipe a try and enjoy the satisfaction of creating your own yogurt from scratch!