Perfectly Tart & Creamy Instant Pot Yogurt

Name: Perfectly Tart & Creamy Instant Pot Yogurt
Prep time: 10 min
Cook time: 16 h
Total time: 970 min
Yield: 3
Ingredients: 1.5 gallons of WHOLE milk; 1/2 C your favorite greek yogurt for starter (I prefer Fage 5%)

by Belle's Dirty Dishes

3 quarts

16 hr 10 min

Warning: Making this recipe may result in discontentment with store bought yogurt and inability to settle for anything but this yogurt forevermore. You have been warned. It is so incredibly tart, creamy, thick (if you strain properly), that you'll wonder why you took so long to make it.

Now. Back in 1543 my 17th great-grandmother--just kidding. I detest those blog posts just as much as you do. Here we go. Make sure to read the notes after the recipe, as details really do matter with how your yogurt turns out. Maybe you're not picky about yours, but I sure am about mine. Let's get to it.

perfectly tart creamy instant pot yogurt

Perfectly Tart & Creamy Instant Pot Yogurt

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Recipe details

Yield 3 quarts
Time spent: Prep time: 10 Minutes Cook time: 16 Hours Total time: 16 hr 10 min

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Instructions

Get ready for the easiest recipe ever.
Make sure that you have a clean seal for your Instant Pot lid. I keep one designated for yogurt.
1. Pour milk into Instant Pot and replace lid.
2. Press "Yogurt" button until it says "boil" and leave it to do its thing. Once the display reads "YOGURT", this means the boiling process is finished. However before continuing on, you'll need the milk to cool down to 110 degrees or lower, or else the culture in your starter won't survive the heat.
3. Once the heated milk cools to 110 degrees, add your yogurt starter. Whisk thoroughly. I found a significant difference in the consistency and creaminess when I whisked vs just stirring in the starter. Replace lid.
4. Press the Yogurt button until numbers appear and adjust it up to 16:00 (16 hours) and leave it to culture.
5. 16 hours later, remove the inner pot, and immediately cover (I like to use a silicone lid), and chill for at least a couple of hours.
6. Fill your yogurt strainer and return to refrigerator, allowing to strain until yogurt has reached the desired thickness. I like mine THICK. Unless you get a huge yogurt strainer, you'll probably have to strain in batches, at least that's what I do.
7. Spoon the finished yogurt into a container, and save the whey in another container/jar. I like to use it in waffles, pancakes, bread, smoothies--so many options.
Now how are you going to eat your yogurt? I like mine with amerena cherries, sliced almonds, and chia seeds. YUM.

Tips

Notes:
Flavor: If you have a favorite yogurt, use that yogurt as your starter. That's why I use Fage.
Tartness: Culture time determines tartness. I found 16 hours to be the perfect balance of tart/smoothness. Culture for longer if you want more tart. Less for less. You get it.
Thickness: Leave unstrained for plain yogurt consistency. Strain for an hour for moderately thick yogurt. Strain for a couple or overnight for ULTRA thick yogurt.
Misc: It's really important to allow to chill before straining. This allows the yogurt to "set" and you'll end up with more yogurt and less whey, and also creamier yogurt.
I linked all of my supplies in one place for you:
(this is an affiliate link, which means a get a commission off anything you buy through it : )
https://amzn.to/3OScGZh

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Perfectly Tart & Creamy Instant Pot Yogurt

Perfectly Tart & Creamy Instant Pot Yogurt

Recipe details

Ingredients

Instructions

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Perfectly Tart & Creamy Instant Pot Yogurt

Perfectly Tart & Creamy Instant Pot Yogurt

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Instructions

Tips

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