Description
Make delicious homemade yogurt in your Instant Pot with this simple recipe.
Ingredients
Scale
- 52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk (½ gallon or 1 carton)
- 2 Tablespoons plain yogurt (or vanilla yogurt)
- 14 ounces sweetened condensed milk (1 can)
- 16 ounces Natural Bliss Creamer
- 2 cups heavy cream (or half and half milk)
- 1 teaspoon vanilla extract (and choice of sweetener after yogurt has chilled/strained)
Instructions
- Pour milk into clean Instant Pot liner.
- Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
- Whisk in 1-2 Tablespoons of yogurt.
- Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
- Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
- Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
- The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
- Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
- Do not stir your yogurt until fully chilled or strained.
- After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
- strain yogurt if desired.
- Add vanilla extract and/or choice of sweetener if desired.
- Store yogurt in the fridge for up to 2-3 weeks.
Notes
- This yogurt can be customized with various flavors or sweeteners based on preference.
- Using a longer incubation time will increase tanginess.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg