Homemade Yogurt in an Instant Pot

First of all, if you haven't made homemade yogurt, you don't know what you're missing. The grocery store stuff is okay, but it's more expensive and it's not nearly as creamy and custardy as the homemade stuff. Let me say that you don't have to have an Instant Pot, you can use a regular sauce pan, you just have to be a little more careful about maintaining temperature, which isn't really a big deal, especially if you happen to have a yeast proofing oven, which I used to have in my old house. But now I don't, and since I got an Instant Pot from my brother-in-law for Christmas, I decided to give yogurt making a try. 

If you like creamy yogurt, use it as is (above). If you prefer a Greek style yogurt, simply put a couple layers of cheesecloth (or a few opened up coffee filters) into a colander or sieve and allow it to strain the whey for at least a couple hours. At this point, add your sweeteners and flavorings such as vanilla or coconut. Save that whey. You can use it to make bread, which I'll post a recipe for soon.

This really is easy, takes very little of your time to prep, and the rest is done by the yeast cultures. You get yogurt at a fraction of the cost of buying it in the store, and no guar gum or anything unpronounceable in the ingredient list. 

All temperatures are Fahrenheit. 

Ingredients:

1/2 gallon whole or 2% milk (whole will make a creamier, tastier yogurt)

2 tablespoons yogurt starter (just plain yogurt from the store, with live active cultures)

sugar, honey, agave or Splenda for sweetening to taste

Vanilla, coconut, orange or whatever flavoring you desire

NOTE: Be sure your starter yogurt has live active cultures. Should be listed on the label. If not, your milk won't thicken. Once you make your fist batch, you can freeze a couple tablespoons in ice cube trays or ziplock bags for your next batches, and will never have to buy store yogurt again.

Directions:

1.  Place the milk in a clean Instant Pot pot, and place in the Instant Pot. 

2.  Place the lid on top. Turn on "keep warm." 

3.  Allow to warm for 30 minutes or so, then remove the lid and turn on saute. 

4.  Whisk occasionally until a thermometer registers 180-185 degrees. 

5.  Remove the pot and allow to cool to 105-115. 

6.  Remove a cup of the warmed milk and add the yogurt starter, whisking until well combined.

7.  Return to the pot, whisking until incorporated. 

8.  Close the lid, seal, and wrap the entire Instant Pot with a thick towel. 

9.  Allow it to incubate for at least 8 hours to overnight. It's okay to leave it overnight, it won't spoil. 

10. Remove the pot. 

At this point, strain the yogurt if you'd like a thicker, Greek-type yogurt. After straining, stir in  your sweeteners and flavorings, then place in the fridge to cool (I spoon into individual size yogurt jars before placing in the fridge). 

Enjoy with fruit, granola, or just eat it plain. You can also make a fruit compote and place a few spoonfuls on the bottom of the containers, adding the yogurt to the top.