Instant Pot Yogurt
Servings: 8
Calories: 81 kcal
This Cold Start Instant Pot Yogurt is a quick way to make yogurt. For best results with this no boil recipe, use ultra pasteurized Fairlife milk and plain yogurt as a starter.
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Equipment
Ingredients
- 1 tablespoon plain yogurt preferably full fat
- 4 cups ultra pasteurized, ultra filtered milk preferably Fairlife brand
Optional Ingredients
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Make sure the inner pot is completely clean.
- Pour milk into inner pot.
- Add the yogurt and optional ingredients to the milk and use a clean whisk to incorporate the ingredients into the milk.
- Close the Instant Pot lid and set to Yogurt mode for 9 hours. See blog post for instructions on each model.
- Press Cancel and open the Instant Pot. If the yogurt appears to be thickened, use a clean teaspoon to take out a small amount of yogurt and see if it's thick enough and tart enough for you. If it isn't, put the lid back on and let it run through the Yogurt program for another 2 hours.
- When the yogurt is set, transfer the inner pot to the refrigerator for a minimum of 4 hours. Don't disturb it until it's fully chilled.
Notes
- I used the full-fat variety of Fage brand of yogurt.
- Remember to save a few teaspoons of your plain yogurt for the next batch.
Nutrition
Serving: 0.5 cup | Calories: 81 kcal | Carbohydrates: 4 g | Protein: 7 g | Fat: 4 g | Saturated Fat: 3 g | Cholesterol: 15 mg | Sodium: 61 mg | Sugar: 4 g
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