Instant Pot Yogurt Recipes

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INSTANT POT YOGURT

Make and share this Instant Pot Yogurt recipe from Food.com.

Provided by Jen in Victoria

Categories     Easy

Time 10h5m

Yield 3 1/2 cups

Number Of Ingredients 2



Instant Pot Yogurt image

Steps:

  • Pour in all the milk.
  • Place lid on Instant Pot and close the Pressure Valve.
  • Push the Yogurt button and then the Adjust button, until it says "boil.".
  • When Beep is heard, open lid and remove cooking pot. Allow it to cool to 100 - 115 degrees, stirring occasionally.
  • When temperature is reached, remove a cup of the milk and add yogurt to the cup and whisk in well. Add that cup back into the cooking pot and whisk in thoroughly.
  • Place cooking pot into the Instant Pot and replace lid.
  • Press the Yogurt button and the display screen will say 8:00 (hit again or Adjust, if necessary). Adjust time to 6 hours.
  • When the beep is heard, remove the cooking pot and strain the yogurt. Place in the fridge to chill.

Nutrition Facts : Calories 314.9, Fat 18, SaturatedFat 11.2, Cholesterol 68.9, Sodium 241.1, Carbohydrate 22.9, Sugar 0.2, Protein 16.1

7 cups milk
1 tablespoon yogurt

INSTANT POT YOGURT

All you need is two simple ingredients to make creamy, delicious yogurt in your Instant Pot®. For extra flavor, add mix-ins of your choice -- the options are endless!

Provided by Food Network Kitchen

Time 18h10m

Yield 8 cups yogurt

Number Of Ingredients 2



Instant Pot Yogurt image

Steps:

  • Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  • Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
  • Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
  • Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
  • Refrigerate until completely chilled and set, about 4 hours.

8 cups whole milk, cold
1 tablespoon freshly opened whole-milk Greek yogurt

INSTANT POT® GREEK YOGURT

Making homemade yogurt in your Instant Pot® is so easy! Try this thick, rich, and creamy Greek yogurt made with only 3 basic ingredients.

Provided by Fioa

Time 9h50m

Yield 6

Number Of Ingredients 3



Instant Pot® Greek Yogurt image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
  • Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
  • Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 30.6 g, Cholesterol 52.4 mg, Fat 12.9 g, Protein 21.5 g, SaturatedFat 8.2 g, Sodium 267.5 mg, Sugar 30.6 g

1 gallon 2% milk
2 tablespoons plain yogurt
1 teaspoon vanilla extract

INSTANT POT YOGURT

Thanks to the miracle of modern-day multicookers (like the Instant Pot), all it takes to make creamy, premium-tasting yogurt at home is the press of a button. Mellow, tangy, and much more affordable than store bought-this fun and easy DIY recipe is worth adding to your repertoire.

Provided by Riley Wofford

Categories     Food & Cooking

Time 10h10m

Yield Makes about 8 cups

Number Of Ingredients 2



Instant Pot Yogurt image

Steps:

  • Pour milk into sanitized pot of multicooker. Secure lid and press the "yogurt" setting until display reads "boil". Once cycle is complete, remove pot and let cool until milk registers 115°, about 1 hour.
  • Transfer 1 cup of milk to a small bowl and whisk in yogurt. Stir mixture back into remaining milk and return pot to multicooker. Secure lid and press the "yogurt" setting until display reads "normal"; set timer for 10 hours.
  • When cycle is complete, remove lid, gently stir mixture, and transfer to an airtight container. Let cool completely before refrigerating up to 2 weeks.

1/2 gallon whole or 2 percent milk
1/2 cup yogurt with live and active cultures

INSTANT POT YOGURT

Making your own yogurt is simple and easy with this cold start Instant Pot Yogurt. You will love it!

Categories     Breakfast

Yield 6.5 cups

Number Of Ingredients 6



Instant Pot Yogurt image

Steps:

  • 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.

Nutrition Facts : Servingsize 1 serving, Calories 2672 kcal, Fat 120 g, SaturatedFat 52 g, Cholesterol 305 mg, Sodium 1198 mg, Carbohydrate 261 g, Sugar 227 g, Protein 85 mg

1/2 gallon or 1 carton (52oz) ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk
1-2 Tablespoons plain or vanilla yogurt
14 oz sweetened condensed milk (canned)
16 oz Natural Bliss creamer
1-2 cups heavy cream or half & half milk
1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained

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