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Yogurt in the Instant Pot

Yes, I own an Instant Pot, and no I will not shut up about it.

I was VERY skeptical of owning one at first, because I owned a Fagor Pressure Cooker for years and managed to use it a sum total of 3 times before putting it in storage.

BUT! Once I realized it had a killer feature- the ability to make 6 LITERS of Yogurt in one go, without any of the aggravation of my home method (Involving a heating pad and a lot of trial and error) I bought one as soon as it went on sale.

Now, I would punch you if I caught you looking at it funny.

 

Here’s the way I make Yogurt.

 

Ingredients

  • 4 Liters of Milk (1 Gallon) (I use full fat or “Homo” milk if you live in Canada)
  • 4 acidophilus supplement capsules (OR 1/3 cup of active culture Yogurt)

Gear

  • Instant Pot (At least 6 Quart)
  • Colander for Straining Yogurt
  • Coffee filters or unbleached paper towel for straining Yogurt
  • Instant Read Thermometer (I use a Thermapen Pop)
  • Whisk
  • Oven mitts, for moving the inner pot

Directions


1Pour 4 Liters of milk into the Instant Pot. Close lid and push the “Yogurt” button and then the “Adjust” button until the screen says “Boil.” The machine will boil the milk.

2For the thickest yogurt, I have found pressing the Boil sequence AGAIN works best.

3Once boiled, take the inner pot out and set it on a counter, cooling the milk to 117ish degrees. Add the seed yogurt or the capsule contents, and whisk vigoroulsy.

4Put the inner pot back into the Instant Pot and press the Yogurt button. Adjust the time from 8:00 to 10:00. Work this back so it does its job overnight when electricity is cheaper.

5After the 10 hour wait, the machine will beep, letting you know the yogurt is done. Line a colander with paper towel or coffee filter

6Strain Yogurt for a minimum of 30 minutes and max 2 hours. Once strained, dump yogurt in 1 Liter containers to refrigerate, whisking after filling the containers to break up any curd

 

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