Directions: |
Directions:Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads “boil”. This will take about an hour. Once the Instant Pot beeps the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180º. If the thermometer doesn’t read 180º you will need to do another boil. When it beeps, remove the inner pot. Allow the milk to cool to 105-115º on a wire rack where the air can circulate around it. Remember to stir the milk prior to taking the temperature. This will take about an hour or about 15 minutes if you place your inner pot into an ice bath. Gently skim off the “skin” on the yogurt and discard. Whisk in the prepared yogurt by taking about a cup of milk from the Instant Pot and whisk in the prepared yogurt, mixing well. Pour this mixture back into the pot. Place inner pot (be sure to dry off well if you had it in the ice bath), put lid on and press the yogurt button again and then adjust until screen reads 8:00. Once the yogurt beeps it is complete, store in glass jars in the fridge. This is a great time to freeze some yogurt for future yogurt making.
For Greek Yogurt:
Pour the yogurt into a strainer or nut bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out. You can use the whey in smoothies, salad dressings, etc.for added probiotic nutrition. |
This recipe for Homemade Yogurt is from