Make homemade yogurt once and you will never go back to store bought! Homemade yogurt is easy to make and its creaminess is unmatched! I can make double the yogurt for the amount it would be to purchase at the store. And I’m not throwing the plastic containers away every week – win win!
This recipe can be made with raw milk or conventional milk. Make sure if choose to use conventional milk it is not ultra-pasteurized. Pasteurized is okay, just not ULTRA pasteurized.
In this recipe, I use a dry culture. I tried going the easier, more traditional route and used store-bought yogurt as the culture. It does work, but it wasn’t great. The ABY-2C culture in the recipe results in a far creamier, less tangy yogurt. There are also ways to make yogurt without an Instant Pot, I just find that the Instant Pot is the easiest way for me.
In addition to the Instant Pot, there are a couple other tools that make the yogurt making process easier – an instant read digital thermometer and an extra Instant Pot seal. If you use your Instant Pot often, I highly recommend getting an extra seal. It’s REALLY hard to get the smell of lets say Salsa Verde chicken out of the silicone seal. To ensure the yogurt doesn’t have a hint of Salsa Verde chicken I purchased a colored set of silicone seals. Clear is for yogurt, red is for red meat, blue is for chicken.
Even though this recipe takes 8 hours to incubate, it only takes about 30 minutes of your attention. But, before you’re done in the kitchen, make sure you check out my granola recipe for the perfect topping to your freshly made yogurt!
Instant Pot Yogurt
Equipment
- instant pot
- Digital Thermometer
- Instant Pot Seals optional – see notes in post
Ingredients
- 1/2 gallon raw milk
- 1/16 tsp ABY-2C culture
Instructions
- Pour milk into Instant Pot, put lid on, and click the yogurt button until the screen says BOIL. This will heat the milk, the Instant Pot will beep when it is done, it takes about 15 minutes.
- Remove Instant Pot bowl and allow milk to cool to 115-120 degrees. Set outside, in fridge, or make an ice bath in your sink. The ice bath is the quickest way and takes less than 10 minutes. After the first 5 minutes, watch closely so you don’t allow the milk to get cooler than 115 degrees.
- Once milk has cooled, there will be a layer of film on the top of the milk. Use a slotted spoon to remove.
- Take a small bowl and scoop about ½ cup of milk into the bowl. Add 1/16th of the ABY-2C culture and stir. Once combined, pour this back into the Instant Pot and mix again.
- Cover the Instant Pot and click the yogurt button until it says 8:00.
- After the 8 hours is done the Instant Pot will beep. Remove the stainless steel insert from the Instant Pot and allow to cool – fridge or ice bath.
- Once the yogurt is fully cooled, scoop yogurt into quart jars.
- Enjoy!
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