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–+ servings
Instant pot yogurt

HIGH PROTEIN HOMEMADE YOGHURT

Michelle Sam
Homemade yoghurt using the instant pot
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Cook Time 8 hours
8 hours
Total Time 16 hours
Course Breakfast, Side Dish, Snack
Cuisine American, Indian, Mediterranean
Servings 4 servings
Calories 156 kcal

Equipment

Ingredients
  

  • 8 cups milk Whole fat milk leads to a thicker yoghurt.
  • 3 Tbsp plain yogurt Must contain live cultures and no pectin or flavoring.

Instructions
 

  • Using the instant pot, set it on the yogurt setting to "Boil" or set it on "Saute".
  • Pour your milk into the instant pot.
    8 cups milk
  • Using the instant read thermometer, allow the milk to reach 180℉ (82℃) to pasteurize and denature the milk. Stir the milk occasionally to prevent the milk from scalding (burning).
  • Place the milk insert into an ice water bath and reduce the temperature of the milk to 120℉ (49℃).
  • Add the yogurt and stir / whisk to disperse.
    3 Tbsp plain yogurt
  • Dry the instant pot insert before placing back onto the instant pot heating element.
  • Place the instant pot onto the yogurt fermentation setting for 8-12 hours. Cover.
  • Remove the yogurt and strain through a cotton tea towel in a double boiler for 2-8 hours. The longer the straining process the thicker the yogurt.
  • Pour the thick yogurt into a pourable container before trying to pour it into smaller containers.
  • Cover the yogurt containers with sealable lids.
  • Store in the refrigerator. Yogurt will last 2 weeks refrigerated. Remember to remove 3 Tablespoons for the next batch!

Video

Nutrition

Serving: 1cupCalories: 156kcalCarbohydrates: 12gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 100mgPotassium: 389mgSugar: 12gVitamin A: 410IUVitamin C: 0.1mgCalcium: 318mgIron: 0.01mgNet Carbohydrates: 12g
Keyword Instant ot yogurt recipe
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