How to make Yogurt at home with Instant Pot.
Many people have asked how to make yoghurt in the Instant Pot.
Please consider the fact that the Yoghurt Function of the Instant Pot do exactly the same as any Yoghurt making device. It keeps the temperature between 37 - 45 ° C (99-113°F) for the time you set.
Please follow the steps below and let us know if you have further questions
Step 1: BOIL the WHOLE dairy milk First
Please boil the milk in the microwave in a flat container for 20 min. In this way the milk cannot burn as in the same time the water in it will evaporate.
You can use stove or any other device however the microwave is the quickest and hassle-free method.
Step 2: COOL THE MILK down to Lukewarm:
It usually takes between 30 min and an hour (depends on the season) In the winters due to the lower temperature would take approximately 30 min. In the summers you might need about an hour. Please just cover the container and leave it for some time to cool down
Many people using highly sophisticated thermometers, however you just need to touch the sides of the container or just touch the milk with a clean finger and if you can hold it there for a minute or two the milk is with the right temperature. The bacteria in the starter flourish at the same temperature our bodies needed (37 degrees Celsius or 99°F). However, to speed up the fermentation process you can increase the temperature of incubation to maximum 45 degrees Celsius or 113°F
Lift off and discard any milk "skin" or film from the milk
Step 3: USE STARTER CULTURE or Ready Yoghurt as a starter.
Place 1-3 tablespoons of active yogurt (from the previous batch or just add the starter culture and mix well with the prepared milk) into a medium bowl. This is your yoghurt mix
Transfer the yoghurt mix to the inner pot.
Return the inner pot to the Instant Pot. Remove the thermometer (if you have used any). Close the lid.
Plug in the unit. Make sure the vent points towards "Sealing." (During this step, the vent can actually be pointed in either direction.
Step 4: INCUBATE UNTIL FERMENTED AND SET
Push the "Yogurt" button. Add time using the (+) key to reach 12 hours if you use starter culture or 3-4 hours if you use ready yoghurt as a starter. After this time - please check it and if not set allow more time as you keep an eye on the mix.
The timing is rarely sharp so it needs monitoring until you get used to the procedure.
When using starter culture+milk – the incubation time could be anywhere between 12-16 hours or a bit more. Please keep an eye after 10 hours of incubation
When using ready yoghurt as a starter + milk the incubation time is between 3-6 hours or a bit more. Please keep an eye after 3 hours of incubation.
After the time passed and "YOGT" will appear on the display. Check if set and allow more time as you start checking frequently (every hour or so) and once set please refrigerate immediately.
Please note that the yoghurt needs to be thick before the refrigeration
The refrigeration stops the fermentation only, so your yoghurt will be not too sour. However, if you do not stop it immediately after set, the yoghurt will be too sour or the entire mix could separate.
After a few hours in the fridge you can repeat the procedure or leave it for the next day or week.
The best thing you could do is to keep a few spoons of yoghurt separately in sealed jar in the fridge, so you can use it after some time as a starter for a new batch.