Homemade yogurt is in a league of it’s own. It’s sooo much more creamy and delicious compared to the store bought stuff. It never ceases to surprise me when someone says they own a pressure cooker and have never made it before. So today, I’m going to show you just how easy it is to make yogurt (and greek yogurt). And I really think you should try it!
#homemadeyogurt #pressurecookeryogurt #pressurecookerrecipes
Instant Pot Greek Yogurt
Note: This recipe is written using the InstantPot brand pressure cooker.
- 1/2 gallon of milk
- 2-4 tablespoons of high quality cows milk plain greek yogurt, room temp
- Instant Pot
- Flour sack towel
- Glass Jars with lids
Optional add ins
- Fresh Fruit
- Sterilize your instant pot. Add 1-2 cups of water to your Instant Pot. Turn the steam release handle to sealed, hit the steam button and set the time for 1 minute. Your Instant Pot will take a few minutes to come to pressure and then will steam the water for one minute.
- Dry out the instant pot well and add your milk. Seal lid.
- Click the yogurt button several times or until the display reads “boil”. Alternately, click the yogurt button and then hit “adjust” until the display reads “boil”
- It will take 30-45 minutes for the milk to boil. When it’s done, your display will read “yogt”.
- Remove the lid and inner pot from the instant pot and set on a trivet. Monitor the temperature of the milk until it hits 110-115 (this could take 1-2 hours).
- Once to temp, whisk in your room temp yogurt starter until smooth. You can premix your starter in a smaller amount of milk previous to putting the whole thing in the pot. The smoother you can get this mixture, the smoother your yogurt.
- Replace lid and push the “yogurt” button (or push yogurt then adjust again) to set the pot to your desired time. 8:00 hours minimum (for mild) or 16:00 hours max (for tangier). You can ferment it up to 24:00.
- After the time is up, the pot will read “yogt” and it’s ready to get into containers and cool.
- If you are making greek yogurt, put a colander inside of a bowl and cover with a flour sack towel. Pour the yogurt into the towel and fold the towel over the top. Allow the to drain in the refrigerator for 3-6 hours or until it’s reached optimum consistency desired.
- Place jam, honey, or fresh fruit in the bottom of clean 8oz jars. Scoop yogurt onto the top. Seal and refrigerate.
- Yogurt will keep 2 weeks.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com