Make Inexpensive Yogurt in Your Instant Pot

Healthy, high protein yogurt is expensive, very expensive. My grocery budget inspired me to try and make my own. I decided to tackle at-home yogurt in my Instant Pot. I mean, there’s a yogurt button. It can’t be that hard, right? Disclaimer: a food blogger I am not, and I’m going to give you all of my newbie tips, tricks and epic fail, so yours will be pretty close the perfect the first time around.

Use this recipe to make high protein, Greek/Icelandic-style yogurt.

AuthorAngelica KajiwaraDifficultyBeginner

Make high protein, Greek/Icelandic-style yogurt in your Instant Pot

Yields10 Servings

 1 gal Organic 2% Milk
 ¼ cup plain yogurt with cultures OR Yogourmet Probiotic Yogurt Starter
 8 drops liquid animal rennet
 2 tbsp Vanilla extract
 ½ cup Honey

1

Scrub your Instant Pot insert really well

2

Add 1 gallon of milk to the Instant Pot metal insert. Put the lid on in seal position

3

Push the Yogurt button and adjust until the screen says boil

4

After it beeps (complete), remove the pot and let it cool to around 105 degrees. It takes about 2 hours. Set an alert on your phone, because I never remember to check it on time.

5

Once it is cool, put two cups of the cooled milk in a bowl and mix in the 1/4 cup of yogurt or yogurt starter. I used 3 packets of freeze-dried starter for one gallon of milk.

6

Add 8 drops of animal rennet to the small bowl of milk and starter and mix it really well.

7

Mix the mixture in the small bowl of milk, starter and rennet into milk in the Instant Pot

8

Put Instant Pot lid on and press the yogurt button and adjust until it reads 12 hours. Note: I have adjusted this time over my first three attempts. I landed on 12 hours based on yogurt texture and taste.

9

After 12 hours, remove the Instant Pot insert and refrigerate your yogurt for 6 hours (the length of time really doesn't matter. Just get it nice and cold).

10

After it is chilled, ladle the yogurt into nut bags to strain the yogurt. Put the bags in a large colander over a big bowl. I strain my yogurt overnight.

11

Dump the strained yogurt into your mixer and add 1/2 cup of honey and 2 tbsps of vanilla

Ingredients

 1 gal Organic 2% Milk
 ¼ cup plain yogurt with cultures OR Yogourmet Probiotic Yogurt Starter
 8 drops liquid animal rennet
 2 tbsp Vanilla extract
 ½ cup Honey

Directions

1

Scrub your Instant Pot insert really well

2

Add 1 gallon of milk to the Instant Pot metal insert. Put the lid on in seal position

3

Push the Yogurt button and adjust until the screen says boil

4

After it beeps (complete), remove the pot and let it cool to around 105 degrees. It takes about 2 hours. Set an alert on your phone, because I never remember to check it on time.

5

Once it is cool, put two cups of the cooled milk in a bowl and mix in the 1/4 cup of yogurt or yogurt starter. I used 3 packets of freeze-dried starter for one gallon of milk.

6

Add 8 drops of animal rennet to the small bowl of milk and starter and mix it really well.

7

Mix the mixture in the small bowl of milk, starter and rennet into milk in the Instant Pot

8

Put Instant Pot lid on and press the yogurt button and adjust until it reads 12 hours. Note: I have adjusted this time over my first three attempts. I landed on 12 hours based on yogurt texture and taste.

9

After 12 hours, remove the Instant Pot insert and refrigerate your yogurt for 6 hours (the length of time really doesn't matter. Just get it nice and cold).

10

After it is chilled, ladle the yogurt into nut bags to strain the yogurt. Put the bags in a large colander over a big bowl. I strain my yogurt overnight.

11

Dump the strained yogurt into your mixer and add 1/2 cup of honey and 2 tbsps of vanilla

Instant Pot Icelandic Yogurt (Skyr)

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