Emilie Meyer
Making yogurt at home is a simple process with an Instant Pot. Instant Pots are multi-cookers that supply many functions in one pot, including a yogurt setting. This setting allows you to make yogurt by acting as an incubator for the yogurt, keeping the temperature around 110°F for several hours. The process is straightforward: pour milk into the inner pot, add a yogurt starter, and whisk. Then, press the yogurt button and wait. The Instant Pot will beep when the yogurt is ready. Homemade yogurt is not only easy to make, but it is also a great way to save money and reinforce your love of yogurt.
| Characteristics | Values |
|---|---|
| Difficulty | Easy |
| Time | A few hours |
| Ingredients | Milk, live bacteria (yogurt cultures), sweeteners or flavourings (optional) |
| Equipment | Instant Pot, thermometer, ladle, airtight containers |
| Benefits | Homemade yogurt is a money saver, easy to make, creamy, and high in nutrients |
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What You'll Learn
The importance of milk type and temperature
Milk type and temperature are crucial factors in making yogurt. The milk type determines the yogurt's thickness, while temperature influences bacterial growth and fermentation.
Milk Type
The type of milk used affects the thickness and texture of the resulting yogurt. Whole milk, for instance, yields thicker yogurt than reduced-fat milk. Higher-protein, richer milks like Jersey or Guernsey also make wonderful yogurt due to their higher protein content, which forms a three-dimensional mesh that thickens the yogurt.
Temperature
The temperature of the milk plays a critical role in the fermentation process, as it affects the growth and activity of the bacterial cultures. The ideal temperature range for yogurt-making is between 100°F and 110°F (38°C to 43°C), which allows the bacterial cultures to grow and ferment the lactose at an optimal rate.
Temperature control is essential for food safety. If the milk is not heated to a high enough temperature, it may contain harmful bacteria. Conversely, overheating the milk can lead to yogurt that is too thick or has an unpleasant flavor. Proper temperature control helps create a yogurt with the desired flavor, texture, and nutritional value.
While exact temperatures are important, it is possible to make yogurt without a thermometer. A traditional method involves bringing milk to almost a boil and then cooling it until you can hold your finger in it and count to 10 before adding the starter culture. This method, though imprecise, can still produce satisfactory results.
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Adding a starter culture
A starter culture is a blend of bacteria that consume lactose in milk and convert it to lactic acid, giving yogurt its tangy taste. The production of lactic acid also lowers the pH of the milk, allowing for longer storage and changing the protein structure to give yogurt its texture.
There are different types of starter cultures, including direct-set or single-use cultures, which are added to a batch of milk to produce a single batch of yogurt. With some care, a direct-set starter may be re-cultured two or three times by using some of the yogurt as a starter for a new batch. Eventually, a new powdered starter must be used. Reusable or heirloom cultures can be propagated indefinitely. Each batch uses some of the yogurt from the previous batch, which is added to a new batch of milk. Reusable cultures should be propagated at least once every seven days to maintain the bacteria's vigour.
To make yogurt in an Instant Pot, you will need a starter culture. You can use a store-bought yogurt as a starter culture, or make your own. To make your own starter culture, you can make clabber, which is a type of solid curd formed by leaving raw milk at a temperature between 90-110 degrees Fahrenheit for a few days. Once the milk has formed into a solid curd, you can add a tablespoon of the mature yogurt culture to a quart of raw milk, and in about 12 hours, you will have thick, creamy yogurt.
To make yogurt in an Instant Pot, first, scald the inner pot with boiling water to ensure it is clean. Dry and return the inner pot to the Instant Pot. Then, pour milk into the Instant Pot. You can use pasteurized dairy milk of your choice, such as whole milk, reduced-fat milk, or even plant-based milk. Some recipes call for adding nonfat dry milk to the regular milk before adding the starter, but this is optional.
Next, mix 1 cup of warm milk with the starter yogurt and add any desired sweeteners or flavourings. Return the mixture to the Instant Pot and gently whisk to combine. Place the lid on the Instant Pot, leaving the pressure valve open, and “cook” on the yogurt setting for 6 to 10 hours. After about 3 hours, the yogurt will begin to thicken, and you can start checking the thickness and flavour. For thicker yogurt, you can continue cooking for up to 2 hours more.
Once the yogurt is done, the Instant Pot will beep, and the display will show "Yogt." Remove the insert of hot milk and wait until it reaches 116 degrees Fahrenheit. To speed up the cooling process, you can set the insert in a bath of ice water and stir. Once the milk has cooled to room temperature, which may take about 2 hours, place it in the refrigerator. The yogurt will thicken slightly as it cools.
Before serving, whisk the yogurt vigorously to smooth it out, or strain it for a thick and creamy texture. Transfer the yogurt to individual containers or airtight containers for long-term storage. Remember to save some of the yogurt if you plan on making another batch.
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Incubation period
The incubation period for making yogurt in an Instant Pot is 8 to 10 hours. The Instant Pot acts as an incubator for the yogurt, keeping the temperature around 110°F for several hours. This is something that stovetop pressure cookers cannot do.
The incubation period begins after you have mixed the milk with the starter yogurt, added sweeteners or flavourings, and returned the mixture to the Instant Pot. During the incubation period, the yogurt will begin to thicken. After about 3 hours, you can start checking the thickness and flavour by gently dipping a spoon into the yogurt.
The length of the incubation period will depend on the desired thickness and tanginess of the yogurt. For thicker, tangier yogurt, you can continue to cook the yogurt for 2 hours more, for a total incubation time of 10 hours.
It is important to note that the incubation period counts up, not down, so you will need to plan accordingly. After the incubation period is complete, it is best to immediately remove the inner pot and refrigerate the yogurt. Leaving the yogurt at room temperature for up to 2 hours is fine, but beyond that, it is recommended to discard it.
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Chilling and storing
Once your yogurt is set, you can chill it before moving it to long-term storage. Three to four hours is the minimum, but an overnight chill is ideal. The yogurt will thicken slightly more as it cools. Do not put hot yogurt straight into the fridge, as rapid temperature changes can thin your yogurt. Instead, set the insert on a rack to help it cool faster. Once it has reached room temperature (about two hours), place it in the refrigerator. You can also speed up the cooling process by setting the insert of hot milk in a bath of ice water and stirring the milk.
To chill your yogurt, place it in the refrigerator, ideally at a temperature of 40°F (4°C) or lower. It is important to maintain consistent refrigeration, so set your refrigerator to a temperature between 36-39°F (2-4°C). Place the yogurt on a shelf inside the refrigerator, rather than in the door, to prevent exposure to variable temperatures.
For long-term storage, transfer the yogurt to an airtight container with a sealed lid. Always use clean utensils when serving the yogurt to avoid introducing bacteria that can spoil the batch. It is important to never mix leftover yogurt that has already been served with the fresh, untouched portion. This helps prevent the growth of mould.
Yogurt is highly perishable and must be stored at the right temperature to stay fresh. It thrives in cold environments, and the ideal temperature for storing yogurt is between 35°F (1.7°C) and 40°F (4.4°C). At this range, the growth of harmful bacteria is inhibited, and the yogurt remains suitable for consumption for a longer period.
Beverage fridges are typically designed to maintain a temperature range of 36°F to 64°F (2°C to 18°C), which is ideal for chilling drinks but not always suitable for perishable foods. If you must use a beverage fridge, ensure the temperature is within the safe range and limit the storage duration.
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Straining and serving
Straining the yogurt will make it thicker and richer. If you want to make Greek yogurt, for example, you should strain your yogurt. To strain the yogurt, you can use a sterile container such as a glass jar.
If you want to make thick and creamy Greek-style yogurt, you can strain the yogurt after it has been chilled. You can also whisk the yogurt to smooth it out. The yogurt might seem lumpy after it has been chilled, but whisking it vigorously will smooth it out.
The yogurt will last about two weeks in the fridge. You can transfer the yogurt to individual containers for easy eating or to an airtight container for long-term storage. Remember to save some of the yogurt if you plan on making more yogurt in the future. You can use it in place of the starter yogurt.
You can also use the whey in other recipes.
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Frequently asked questions
Yes, you can make yogurt in a Cooks Fast Pot.
You will need milk and a yogurt starter. You can use any type of milk, but whole milk will produce the thickest yogurt. You can use a store-bought yogurt starter or use 2 tablespoons of plain live yogurt with active cultures.
It takes between 6 and 12 hours to make yogurt in a Cooks Fast Pot. The yogurt will begin to thicken after about 3 hours, and the longer you leave it, the tangier and thicker it will become.
