DIY - Yogurt

Making yogurt in an Instapot is about as easy as it gets.

Equipment

  1. Instapot

  2. Strainer or cheese cloth

Ingredients:

  1. Milk 1 gallon - ultrapasturized is safest and requires less work upfront - we also use lactose free - keeps the gas in the house down.

  2. Starter -1-2 tablespoons - any yogurt with live cultures - we use Chobani non-fat plain Greek yogurt. Check the label for live cultures.

    *scale up or down depending on the size of your Instapot - we use one gallon in the 6 qt Instapot.

Instructions

  1. Pour milk into a clean Instapot

  2. Mix in starter

  3. Place lid (without sealing ring) on Instapot

  4. Set to yogurt - 10 hours.

  5. Go have fun all day or sleep (if doing overnight)

  6. After 10 hours: Open Instapot - and you have yogurt - refrigerate and enjoy.

  7. Want a thicker, Greek style yogurt?

    1. Strain yogurt using a strainer or cheese cloth for 1-2 hours depending on desired thickness.

    2. Too thick? Add some of the whey (liquid that comes off the yogurt) back. Just mix it back in.

Yogurt strainers

Notes, Tips and Tricks

  1. Type of Milk: You can use any milk or milk substitute - we have tried a few - some work. We have had our share of failed yogurt attempts. We like the ultra-pasteurized milk as it is the safest. Minimal chance of bad bugs growing. If using pasteurized or raw milk, heat the milk first to at least 180 degrees F - to kill off the bad bacteria. Be sure to let it cool to at least 110 degrees F before adding the starter (otherwise it’ll be too hot and you’ll kill the good bugs!).

  2. Yogurt strainers. You can buy strainers that are designed for making yogurt - we prefer the steal mesh ones as they are hardier for cleaning. Mesh cloths - such as cheese cloth also work - but are a bit messier.

  3. Whey, dude. The liquid that strains off the yogurt is whey. Whey is a translucent liquid with a greenish tint and may have some milk (white) solids. Whey is high in protein and low in lactose. It is a great addition to increase the protein content of baked goods. You can use whey instead of water in bread, for example. Add whey to your pre-workout shakes. We add whey to our dogs food - for a nice shiny coat.

  4. Cleaning - be sure all the equipment you use for yogurt is clean - keep the bad bugs out.

Yogurt - after straining some of the whey off.

Nutrition Information: Whole Cows Milk: 1 cup (6 oz) of Greek Style:

  1. Calories: 140 kcals

  2. Protein: 16 g (44%)

  3. Fat: 6 g (37%(

  4. Carbohydrates: 7 g (19%)

    *nutrition varies depending on type of milk used and time strained.

Bonnie loves yogurt and whey!