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Instant Pot Yogurt

Recipe photo courtesy of Kirsten Frances

Thanks to the miracle of modern-day multicookers, 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.

Source: Martha Stewart Living, September 2019
Total Time Prep Yield

Ingredients

Directions

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.)

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.

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