I bought an InstantPot way back when they first got popular. It was a bit intimidating at first, but I was bound and determined to make it work for me! I started with this yogurt recipe, and wow it was sooo easy. Then I started straining it to make Greek yogurt and it was amazing. So thick and creamy!
- 1 gallon milk, you can use whole/2%/1% (I didn't try with skim)
- 1/2 cup plain organic yogurt - no additives (need this for the cultures)
- Pour milk into InstantPot.
- Press boil, stir, and heat to between 180-185 degrees F. Use a thermometer to monitor! Continue to stir as it heats or you'll get hot spots and the heat won't be even!
- I do a quick cool where I put ice/cool water in sink, and take the liner out of the instant pot and pop into sink. Stir every few minutes until temp drops to 95-105 degrees F.
- Dry the pot and place back into the machine.
- Whisk the yogurt into the milk, until totally combined.
- Snap lid on, make sure set to sealed (not vent).
- Press yogurt button, I always set time to 12 hours.
- When time is up, DO NOT STIR, remove pot from machine, cover with wrap or glass lid and allow to rest for 6-8 hours undisturbed in the refrigerator.
- Totally edible now!
- To make the yogurt thick, the next part is straining it.
- (I did not buy a yogurt strainer for this purpose!)
- Place a large strainer into a large glass measuring bowl and ensure there is adequate room at the bottom for lots of liquid to drain.
- Place cheese cloth in bottom of strainer (4x thickness worked), pour in as much yogurt as will fit, cover, place in refrigerator until the yogurt is of desired thickness.
- Remove that strained yogurt to another container and continue with process until all yogurt has been strained.
- The strained whey can be used for multiple purposes - I have used it for making pizza crusts and other bread items.
We pour fresh fruit over this, I eat for breakfast with fruit, and so on. Quite yummy!
As always – enjoy!