Instant Pot Yogurt

GRAB YOUR INSTANT POT-MAKE SOME FRESH YOGURT

HOMEMADE YOGURT

Cook's Notes:

Good to Know The regular Instant Pot yogurt recipe (the boil method) uses pasteurized milk. However, with the cold start Instant Pot yogurt method, you’ll be making yogurt with ultra-pasteurized milk (preferably also ultra-filtered.) 
This cold start yogurt recipe below requires ultra-pasteurized milk. Although not essential, if the milk is also ultra-filtered, but you’ll get thicker yogurt. Fairlife brand milk is the brand that I use because it’s ultra-pasteurized and ultra-filtered, which gives it a high protein content. The higher protein makes the yogurt thicker and creamier.

There are three kinds of Fairlife milk: the red bottle is whole milk, the blue bottle is 2% milk and the light blue bottle is 1% milk. All three have high protein levels but due to the fat content, whole milk will give you the thickest yogurt, and 1% milk will be slightly thinner.

You can use other brands of ultra-pasteurized ultra-filtered milk. Try and find one with protein content like Fairlife (13 grams per cup).

Important You need to use a yogurt that contains active live cultures as that’s what is important as it turns your milk into yogurt. You can use any brand, but it must state that it has active live cultures. For the best chance at success, use very fresh unflavored yogurt. Some brands include

Fage
Chobani
Dannon
Yoplait
Siggi

Ingredients:

• 1 container 52 fluid ounces whole milk ultra-filtered pictured above
• 1-14 oz. can of sweetened condensed milk or heavy cream
• 1 small container of whole Greek yogurt (plain) 

• Add your Fairlife Whole Ultra-Pasteurized Milk to the inner pot of the Pressure Cooker.
• Pour the Sweetened Condensed Milk in and stir while it’s being added.
• Add in the Oui Plain or Greek Yogurt and whisk to combine.
• Set the Pressure Cooker Yogurt Button to 8 Hours.
• After 8 hours, remove the inner pot liner. Cover with plastic wrap and then place it in the refrigerator for 4 hours
• Optional: Strain Yogurt - If you want an extra and thick creamy yogurt, place the yogurt in a fine-mesh strainer for 2-3 hours. The excess whey will separate.
• Place your yogurt in glass jars and then store them in the refrigerator for up to 2 weeks.
• Garnish with fruit, granola, or Grape Nuts.