Description
Transform your breakfast with this effortless homemade yogurt, crafted in your Instant Pot for a fresh and creamy treat that’s perfect for any time of day.
Ingredients
Scale
- 1/2 gallon whole milk (or low-fat/nonfat)
- 2 tablespoons plain yogurt with live cultures
Instructions
- Prepare Your Instant Pot: Pour half a gallon of milk into the Instant Pot. Set it to the 'yogurt' setting and press 'adjust' until it reads 'boil.'
- Cool Down: Once the milk reaches 180°F (82°C), remove the inner pot and let it cool to about 110°F (43°C).
- Add the Starter: In a small bowl, mix 2 tablespoons of plain yogurt with some warm milk until smooth. Whisk this mixture back into the cooled milk.
- Incubate: Return the inner pot to the Instant Pot base, close the lid (no sealing required), and set it to 'yogurt' for 8 hours for tangy yogurt.
- Chill Out: After incubation, transfer yogurt to containers and refrigerate for at least 4 hours to thicken further.
- Serve and Enjoy: Stir gently before serving. Top with fruits or honey if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Use whole milk for creamier yogurt; low-fat options yield thinner results. Feel free to experiment by adding vanilla extract, honey, or fruit puree before sealing the pot.