Instant Pot Yogurt
Make homemade yogurt once and you will never go back to store bought! Homemade yogurt is easy to make and its creaminess is unmatched!
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!
Notes
Nutritional values will depend on the type of milk you use.