Super Easy Yogurt in the Instant Pot

I want to share with you how I make thick and creamy super easy yogurt in the instant pot. It’s not only easy- it’s yummy, and nutritious.

WHY EAT YOGURT?

Yogurt is a rich source of probiotics, those wonderful little helpers in your gut. Not only do these helpers aid in digestion, but they help fight off pathogens and also increase the nutritional content of your food! Similar with sourdough, the fermentation process adds so many benefits!

Yogurt is a rich source of calcium, phosphorus, potassium, vitamin A, vitamin b12, vitamin b2, and zinc.  All of these are important for proper health and vitality for every person.  

Furthermore, yogurt also helps increase your immune system’s ability to fight off illness.

If you want to take a deep dive into the many benefits of yogurt, you can check those out here.

MAKING YOUR OWN SUPER EASY YOGURT

Making your own yogurt is not only easy, but it’s less expensive than what you can find in stores and has none of the common added fillers or thickeners. The yogurt function on the instant pot simplifies the process even further, keeping your yogurt at just the right temperature.

WHAT YOU WILL NEED TO MAKE YOUR SUPER EASY YOGURT

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• 2 quarts of milk
• 1-2 tbsp of your favorite yogurt
• 1 instant pot with the yogurt function
• Jars for storing your yogurt
• Instant Read Kitchen Thermometer

Step 1: Boil your milk.

Although the Instant Pot has a yogurt function that will heat your yogurt to 180 degrees, do not use this setting to boil your milk. To get a nice thick yogurt, you need to bring it to a full boil. Only going to 180 degrees will not yield the same results.

Adding 2 quarts of milk to your instant pot, turn on the sauté function.

Stir frequently to avoid the milk scalding on the bottom of the pot. 

Sometimes it is difficult to tell that your milk is boiling. Look for increased foam on the top.

Once it comes to a boil, immediately lift the inner pot out of the Instant Pot base.

Step 2: Cool your milk to about 100 degrees.

Setting your pot in an empty sink, fill the bottom of the sink with cold tap water. Be careful not to splash water into your yogurt. You don’t want to culture sink bacteria too!

Stir your milk to help it cool. Depending on the size of your pot, this should take less than 5 minutes. Making smaller batches like this means less time waiting for your milk to cool back down. Another reason I find this yogurt super easy to make.

If you are making more than 2 quarts of yogurt at once, you may need to drain and replace your cold water at least once to help your milk cool quickly. Often I have a chunk of ice from my defunct ice maker that I can throw in the water to help the process.

You want your milk to be about 100 degrees.

Step 3: Add yogurt culture to your milk.

Remove about ½ cup of milk into a measuring cup or bowl and add 1 tablespoon of your favorite plain yogurt. Whisk until well combined. Alternately, you can also purchase a powdered yogurt starter if you’d like. Just follow the directions on the package.

Pour this mixture back into your pot and stir thoroughly.

Step 4: Culture your yogurt.

The instant pot has a “yogurt” setting. If you like a more mild yogurt, set your timer for 8 hours.  If you like a very tart yogurt, set it for longer – up to 24 hours. The longer it goes, the more tart and thick it will get. I like 24 hour yogurt, but the children like 8 hour yogurt. I compromise and set it for 12 hours, which is perfect for an overnight yogurt.

You’ll also find that different yogurt cultures give you slightly different results. That is why I recommend using a brand you know you already like, so the flavor will be familiar.  

Step 5: Whisk your yogurt.

Once your yogurt is done, you will want to whisk it to get that lovely smooth texture you are used to. It’s much easier to do this while your milk is still in the instant pot.

My immersion blender has a whisk attachment and I find this works very well.

Step 6: Pour into the container(s) of your choice.

If you need to be able to grab your yogurt and go, consider pouring your yogurt into jars or containers that hold single servings. Make sure to leave room for stirring in toppings, such as nuts, berries, etc. If you are using it more like a condiment, a larger jar works well.

MAKING GREEK YOGURT

If you’re crazy about Greek yogurt, it is easy to strain your super easy yogurt into lovely thick Greek yogurt. You’ll want to do this in between step 5 and 6 above, before your yogurt is cold. Once it’s cold, you can still strain your yogurt, although the process will go more slowly. When your yogurt is still at room temperature or warm, straining it goes much more quickly.  

Equipment you’ll need:

• Large cheesecloth
• A colander
• A bowl that the colander can rest on top of, but not touch the bottom
• Spatula

Step 1: Get your cheese cloth wet and squeeze it out well. Line your colander with your cheese cloth.

Step 2: Pour your super easy yogurt into the colander.

Step 3: Allow it to drain until it has reduced in volume by about half. You can allow it to drain more, or less. Just follow your preferences.

Step 4: Use a spatula to carefully scrape out the strained yogurt and scoop it into a jar.

You can of course buy a fancy “Greek Yogurt Strainer”, but generally I try to avoid using plastic when possible. Also, I feel that a cheesecloth just does a better job!

WAYS TO USE EAT YOGURT

I personally love a plain-Jane yogurt and usually eat a serving with my dinner. Yogurt is also fabulous used in sauces, like this delicious tzatziki sauce. My children love to eat their yogurt with frozen berries and honey drizzled on top in addition to adding chocolate chips (whenever they can get away with it).

What is your favorite way to eat yogurt? Share below!