So a couple of weeks ago, Neb made yogurt in the crock pot. This took a very, very long time, and involved the crock pot having to heat up the milk, letting it cool, then mixing in your start, and letting it sit and incubate for hours. It was pretty much an all day event, but the InstantPot isn’t tooooo much faster.
Both are really easy, but we have a 3qt InstantPot, so we can only do a half gallon at a time. A smaller batch isn’t a bad thing at all, because a gallon of yogurt is a lot of yogurt!
InstantPot Yogurt:
- 1/2 gallon whole milk
- 2T of your starter
- Make sure your pot is really good and clean. I run my dishwasher on sanitize.
- Pour in your 1/2 gallon of milk.
- Hit your yogurt button until it says “boil”, pop on your lid (I leave mine vent), and wait for your InstantPot to beep at you.
- Check your temperature and make sure you hit 180 degrees.
- I like to leave my pot sit in the cooker for five to ten minutes, then I take it out to cool faster.
- Cool to 105-115.
- Place pot back into your cooker and whisk in your starter.
- Put your lid back on and push your yogurt button until you see 8 hours displayed.
And then you just wait for your yogurt to incubate and do its thing. When the timer goes off, you have yogurt!
So many yummy little containers! I probably could have gotten another of the yogurt (they’re all about half a cup) but dumb me spilled it on the counter. I didn’t strain whey much in this batch, since last time we did greek yogurt and strained the bejeebies out of it. I just pretty much dumped it into a cheesecloth-covered colander and lifted the cheese cloth (where I spilled it the first time, woo!) and held it until it stopped dripping a bunch and then dived it up into containers.
If you want greek yogurt, but your colander over a suitable sized bowl and let drain overnight.
All of those bowls are now in the fridge cooling. Which means I get yogurt for breakfast tomorrow, woo!