Ingredients
Scale
- 1 gallon whole milk
- 1/4 cup plain greek yogurt with active cultures
Instructions
- Pop the sealing ring out of your instant pot, scrub it with soap and clean water, then do the same with the IP lid, making sure to scrub in all the nooks and crannies. I don’t clean my IP lid as often as I should, and when you’re making savory dishes it doesn’t matter as much. But, with yogurt, you don’t want it tasting like the spaghetti bolognese you had last night or the chicken curry from last week.
- Pour 1 cup of water into your instant pot, lock the lid, and set to high pressure for 3 minutes. This is just an extra step to further sanitize everything inside your pot. This step is optional, but again, it will help your yogurt taste as pure as it possibly can. **While this is happening, set your gallon of milk on the counter to warm up.
- Pour the water out of your instant pot and pour your gallon of milk into the pot. Put the lid on the pot (the sealing valve can be in the venting position) and press the Yogurt button until the word “Boil” comes on the screen. Allowing the milk to come up to temperature on the boil setting will take between 30 and 45 minutes, depending on how long you let your milk sit out beforehand.
- Once the boil function has completed, use a thermometer to test your milk. It should be 180 degrees, but in my experience, it’s always 10-20 degrees under. Turn the sauté setting on for 10 minutes then test again. The milk should be to 180 degrees by now. If still not there, let remain on the sauté setting, testing frequently, until the correct temperature has been reached.
- Remove pot from base and set on the counter to cool. The milk needs to come down to 110 degrees. If you allow it to cool without assistance, this may take close to an hour. If you would like to speed the process up, set it in a large bowl of cold water with ice cubes or a sink filled with cold water.
- Once the milk has reached 110 degrees, remove 1/2 cup of milk to a small bowl, then add 1/4 cup of plain greek yogurt with active cultures to the same bowl. Gently whisk the two mixtures together with fork, then pour back into your instant pot. Whisk the entire mixture very gently, being careful not to scrape the bottom of your pot. There will be some scalded milk at the bottom of your pot that you don’t want to disturb.
- Place the pot back into the appliance, attach the lid, set the valve to the venting position, and press the yogurt button until 8:00 appears on the screen. If you would like a more mild yogurt, set to 7:00. If you would like a more tart yogurt, set anywhere from 9:00-12:00.
- When the time is up, refrigerate for a few hours or pour straight into a yogurt strainer, a nut milk bag, or a dishtowel draped over a colander. Place into the fridge and let strain for 4-8 hours, depending on how thick you would like your yogurt to be.
- Place yogurt into a large bowl and use a handheld mixer to mix well, removing any lumps that may have formed. Leave plain or add vanilla or other mix-ins.
- Store your whey in the fridge, sealed, for future baking! I love using mine for waffles, pancakes, muffins, etc…!
- Cook Time: 10 hours