Instant Pot Yogurt
A simple homemade yogurt can be prepared with just two ingredients using a pressure cooker.
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Instructions
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Pour milk into the pressure cooker pot, secure the lid, and select the 'boil' or 'pasteurize' yogurt setting for approximately 30 minutes.
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Once complete, verify the milk temperature is at least 180°F using a thermometer, heating further with the sauté function if needed.
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Cool the milk to 110-115°F on a rack, or expedite cooling by placing the pot in an ice water bath.
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Whisk 1/4 cup yogurt with 1 cup warm milk, then combine with the remaining warm milk. Place the pot back in the pressure cooker, secure the lid, and set to the 'normal' yogurt setting for 8 hours or longer for a tarter result.
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After incubation, remove the pot, let it cool to room temperature, then chill thoroughly in the refrigerator before spooning into jars for storage up to 14 days.