I hate what happens when I try to look up recipes. I have to scroll past 8 paragraphs describing the food I’m trying to make (duh) and its history, a bunch of pictures and a bunch of ads. This is not one of those posts.
Just plain text on how to make Instant Pot yogurt.
- Put in two spoonfuls (I don’t know what size…just grab a spoon) from the last batch of yogurt or from a different starter into the Instant Pot. If you need a starter, some off-the-shelf unsweetened Greek yogurt should work fine. You can lookup different articles on what yogurts you can start with if you’re really that curious. This is just a quick start
- Add part (I dunno…a quarter or so?) of a gallon of whole grass fed organic milk. You can use 2% milk or whatever you want. If this all goes horribly you are out a gallon of milk–not much risk involved.
- Stir it up
- Add the rest of the milk. Doesn’t have to be a whole gallon…make however much you want.
- Close the lid and push the “Yogurt” button. You don’t even have to worry about whether the Instant Pot is set to pressure cook or vent–it’s not going to get that hot.
- Go to bed
- Wake up and strain the whey out of the yogurt using one of these nut milk bags if you like thicker yogurt. The longer you strain it, the thicker it will be. If you able to read this far, you can probably figure out how to do this, so no instructions needed. You can catch the whey and use it in smoothies or something later if you want.
No pictures necessary here. You probably know what an Instant Pot looks like and what yogurt looks like. I’m seeing 3 or 4 steps here you probably can skip and still make good yogurt as well. Stirring probably isn’t that crucial. You don’t have to go to bed. You don’t have to strain it at all if you don’t want to.