Instant Pot No Boil Yogurt
Instant Pot No Boil (cold start) Yogurt is thick, creamy, and delicious. Pressure cooker yogurt is fun to make and tastes so good!
Servings: 6 - 8
Equipment
- 6 or 8-quart Electric Pressure Cooker
Ingredients
- 52 oz Fairlife® Ultra Filtered Milk, divided
- 2 Tablespoons Yogurt Starter (use a yogurt with live, active cultures)
- 1 14-ounce can Sweetened Condensed Milk (optional), such as Eagle Brand®
- 1 cup Heavy Cream (optional)
- 2-3 teaspoons Vanilla (optional)
Instructions
- Pour ¼ of the milk into the inner liner (stainless pot).
- Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.
- Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.
- Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.
- Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.
- Press the Yogurt button (or dial), and set time, using the +/- button, or dial, for either 8 hours (default) or 9 hours (for a more tart flavor). Longer incubation time equals tarter yogurt.
- When incubation time is finished, cover the inner liner with a paper towel, and a lid over that, and place it in the fridge to chill. Do not stir until chilled, for best results.
- Remove from fridge and stir. Yogurt should be nice and thick*.
Notes
*If you want it even thicker, you will need to strain it.
To strain, place coffee filters in a strainer set over a bowl and pour the yogurt in the lined strainer (or use a yogurt strainer). Place in fridge and strain until desired thickness is achieved.
If you get it too thick, just stir some of the whey back into it.
Nutrition
Calories: 235kcal
