Instant Pot Yogurt
Homemade yogurt made by heating and culturing milk in an Instant Pot. This method produces creamy yogurt in about nine hours total.
Ingredients
Method
Completed steps 0
Sterilize the inner pot using one of two methods: pour boiling water into it and let sit 10 minutes, or add 2 cups tap water, lock the lid, and cook under high pressure for 3 minutes, then quick-release, drain, and dry.
Add milk to the inner pot, place the lid on (vent can be open or sealed), and press the yogurt button twice (or yogurt then adjust if needed) to start the boil cycle. This takes 30–60 minutes depending on your machine.
Once the Instant Pot signals the boil is done, remove the lid carefully and check that the milk reaches 180–190°F (82–88°C). Leave the pot in the unit for 5 minutes, then remove it.
Cool the milk to 105–115°F (41–46°C) on the counter for about 1 hour, or speed this up to 5–10 minutes by nestling the pot in a bowl of ice water.
Remove and discard the skin that forms on top, then whisk in 2 tablespoons starter culture (or 3 tablespoons if using skim milk) until evenly mixed.
Dry the pot if it was in the ice bath, return it to the unit, and lock the lid. Press the yogurt button, then adjust to NORMAL (not low) and set the timer to 8:00 for standard yogurt or 10:00 for tangier yogurt. Press start if your model requires it.
When the yogurt cycle ends, remove the pot from the unit, cover it with plastic wrap, and refrigerate for 8 hours without stirring.
Transfer yogurt to sealed containers and refrigerate for up to two weeks. Reserve 2–3 tablespoons as starter culture for your next batch.
Notes
Using skim milk requires 3 tablespoons starter culture instead of 2.
Ice water cooling reduces waiting time from 1 hour to 5–10 minutes after the boil cycle.
Reserve a few tablespoons of finished yogurt to use as the starter culture for future batches.
Calories: 89 kcal · Carbs: 5 g · Protein: 3 g · Fat: 2 g · Sodium: 55 mg · Sugar: 5 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.