Instant Pot Yogurt Recipe
Yogurt is rich in probiotics and contains essential vitamins such as B vitamins (B2, B5, B12), which play vital roles in energy production, nerve function, and red blood cell formation. It also offers a good dose of calcium, supporting the bones. The 24 hour fermentation process makes this recipe lactose free. Using the instant pot to make a big batch is an easy way to set it, forget it and have tangy yogurt just a day away.
Instant Pot Yogurt Recipe
makes ~ a gallon unstrained
makes ~ 8 cups strained through a cheesecloth ~ 4 hours
Ingredients/Materials:
1 gallon raw or pasteurized milk (NOT ultra homogenized or ultra pasteurized — it won’t ferment properly)
1 & 1/3 cup organic yogurt or yogurt from previous batch
Instant Pot
whisk
thermometer
cheese cloth or nutmilk bag
stainless steel strainer
glass or stainless steel bowl
1/2 gallon jar or 2 qt jars to store yogurt
Instructions
Add yogurt to the Instant pot
Push the yogurt button
Push adjust button to set it to “boil”
Stir every few minutes for ~ 10 minutes until temperature reaches:
110° for raw milk
180° for pasteurized milk
Push the “cancel” button to turn off the Instant Pot.
Gently whisk in 1 & 1/3 cup yogurt starter to 110° milk (pasteurized milk will cool from 180°)
Press the, “yogurt” button, then the “adjust” button until it reaches 24:00.
When the timer goes off after 24 hours, remove stainless steel insert, cover and store in the fridge for a few hours to let the yogurt set.
Pour into jars and glass containers, store in the fridge & enjoy! Yogurt can be introduced in small amounts at stage on of the GAPS diet after going through the dairy introduction process (1tsp at a time over a few days in meat stock that’s not too hot to keep the good bugs alive)
For a thicker yogurt, strain through a nut milk or cheesecloth in a stainless steel strainer on top of a bowl for a few hours, then save the whey in a jar in the fridge for fermentation projects like crispy nuts, beet kvass, & sauerkraut.
