The Instant Pot is an incredible kitchen gadget that allows you to streamline the yogurt-making process. However its instructions are designed for direct-set yogurt, so make sure to follow the extra steps required to perpetuate your heirloom Greek or Bulgarian yogurt starter!
Ingredients:
1 quart Raw or pasteurized milk (avoid ultra-pasteurized) Raw or pasteurized milk (avoid ultra-pasteurized) Raw or pasteurized milk (avoid ultra-pasteurized)
1 packet Greek or Bulgarian yogurt starter Greek or Bulgarian yogurt starter Greek or Bulgarian yogurt starter
Instructions:
Pour 1 quart of milk into your Instant Pot
Turn the valve to the “pressure” setting
Hit the “YOGURT” button until it says “BOIL." Wait until the “BOIL” cycle is complete
Release the pressure valve (either natural or quick release is ok)
Open the Instant Pot
Cool your milk to 115 degrees (life hack - stir the milk with a frozen water bottle to expedite the process)
Add 1 yogurt packet into the yogurt maker and stir thoroughly
Hit the “YOGURT” button again until it says 8 hours, then hit the “+” button until it says “12."
Check frequently between hours 8 & 12 by tilting the pot gently. If the yogurt moves away from the side of the pot in one mass instead of running up the side, it is finished culturing.
Once the yogurt has set or at the end of 12 hours, cover it and allow it to cool for 2 hours at room temperature.
After 2 hours, refrigerate the yogurt for at least 6 hours before consuming.
If your activation batch doesn’t set in 12 hours, that’s ok! Remember to reserve 2-3 tablespoons of your runny batch to inoculate your next batch and use the rest as you’d use buttermilk - in biscuits, salad dressing, pancakes, etc.
For successive batches, follow steps 1-11, except add 2-3 tablespoons of yogurt from your previous batch instead of a starter packet.
