Instant Pot Yogurt
Thanks to the miracle of modern-day multicookers (like the Instant Pot), all it takes to make creamy, premium-tasting yogurt at home is the press of a button. Mellow, tangy, and much more affordable than store bought—this fun and easy DIY recipe is worth adding to your repertoire.
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Ingredients
Directions
Cook's Notes
We like the flavor and consistency of the yogurt at 10 hours, but for more tanginess, you can take it up to 12 hours. For a less tangy yogurt, reduce to 4 hours.
It's important to sanitize the multicooker before making yogurt to prevent any overgrowth of harmful bacteria. To do this, pour 2 cups water into pot. Secure lid, close pressure-release valve, and set to “steam” for 2 minutes. Quickly release the pressure valve. Carefully remove lid, discard water, and dry pot with a paper towel.
Variations
Greek Yogurt: Line a fine mesh strainer with a triple layer of cheesecloth and set over a bowl. Transfer finished yogurt from step 3 to prepared strainer and refrigerate at least 2 hours or until desired thickness is reached. (Note: The total amount of yogurt will reduce the longer it strains.)