Stephanie Lee Nutrition

Homemade Instant Pot Vanilla Yogurt

CourseBreakfast

Servings	Prep Time
6cups	10minutes

Passive Time

9hours

Servings	Prep Time
6cups	10minutes

Passive Time

9hours

Ingredients

1/2gallon milk (skim, 1%, 2%, or whole)
1-2tablespoons plain yogurt
1tablespoon vanilla extract

Instructions

Add milk to the inner pot. Close and lock the lid and set the valve to sealing. Press the Yogurt function on the Instant Pot and press again once to adjust. The display should read “boil”.
When boiling is complete, the pot will read “Yogt.” Open the lid of the Instant Pot and stir the milk well. Avoid scraping the bottom of the pot. Then, check the temperature. The milk should be 180-185 degrees.
Remove inner pot and place on cooling rack or in fridge. Stirring milk occasionally to aid in cooling. Allow milk to cool until it reaches 110 degrees.
Remove a quarter cup of the milk into a dish and add starter yogurt. Whisk until smooth and transfer back into the inner pot. If desired, add vanilla and mix well. Avoid scraping the bottom of the pot.
Place the inner pot back into the Instant Pot base. Place on the lid and lock. Place the valve to the sealing position. Press the Yogurt function and adjust time to 9 hours. Yogurt can be cooked from 8-10 hours. When complete, the display will read “Yogt.” Mix and store yogurt as is if you prefer a thinner, traditional yogurt.
For thicker, Greek-style yogurt, strain the yogurt using a strainer with cheese cloth, coffee filter, or Muslin cloth. Allow whey to drain off until the desired consistency is acheived.
Serve yogurt cold. Eat as is or with fruit, jam, maple syrup, or granola. Yogurt will keep for one week.

Recipe Notes

It’s important to note you will need a few tools in addition to the food ingredients. The recipe will require a digital thermometer, whisk, and cheesecloth with strainer (for Greek-style yogurt).