UPDATE 8/11/16: Since posting this tutorial nearly a year ago, I’ve made some changes to hopefully make this recipe fool proof. We hope to post an updated recipe soon, but in the meantime, here are my new directions. 1) I rarely use powdered milk anymore, but it does add extra protein 2) After boil cycle, select simmer or saute and warm milk to 185 degrees. You can make yogurt from milk that’s heated to less than that, but 185 tends to be thicker 3) Cool to 110 degrees 4) add 1/4 cup of starter instead of 1/2 cup 5) Add sweetener, if using, after the boil cycle 5) After incubation, chill the yogurt in the fridge 6 hours or overnight before straining (this is optional) 6) I wait to add vanilla until after the yogurt is strained. Let me know if this doesn’t work for you, and I’ll go back to the drawing board! Happy yogurt making!
(Printable recipe found at the bottom of this post).
I had tried making homemade yogurt 3 times before. The thought that I could make my own yogurt sounded like a domesticated super hero, so I gave it my best effort.
First, it was the wrap-the-jars-in-towels-for-10-hours method, checking it often for the correct temperature. That was really time consuming and barely turned out.
Then I tried a thermos method. It just didn’t taste right.
Finally – I tried a crock pot method that I couldn’t ignore on pinterest – to which I promptly determined homemade yogurt was gross and a lot of effort, and I was going to stick to Yoplait.
Fast forward a year or more to now, and my sister tells me she makes yogurt in her pressure cooker. Homemade yogurt you say? Ya. Been there. Never doing that again. But wait – a pressure cooker? Like the one our mom used as kids when potatoes exploded all over our kitchen? That’s a new idea.
But seriously, nasty exploded yogurt all over my kitchen? Thanks, but no thanks sis – not interested.
It’s a good thing she knows me well, because she showed up at my door with a jar of pressure cooked homemade yogurt and some granola to go with it. “Geee, thanks sis. (ahem). I’ll give it a try. You are so (ahem) sweet”.
The next day, I decided to be brave and just put some in my mouth. I topped it with her recommended toppings – and mustered the gumption to accept the kind gift so I could give her a report.
My yogurt-loving life was changed then and there. This stuff was so creamy and silky smooth and incredibly delicious! Her yogurt was nothing like the yogurt I had made in the past, and I had to know how she did it so I could make more and more. She proceeded to open my eyes to the new modern world of pressure cookers that don’t explode in your face and that cook things like rice, steel cut oats, meat, re-fried beans, vegetables, casseroles and of course yogurt – with the push of a button!
She let me borrow her Instant Pot Pressure Cooker (which I kept too long) to make batches and batches of vanilla bean yogurt.
Now I have my own Instant Pot Pressure Cooker and make yogurt every Monday to enjoy throughout the week. I am so excited to be able to share our process with you today, as well as tips for success and variety. I do hope it will be helpful for you and you’ll come to recognize how amazing the Instant Pot electric pressure cooker is and what it is capable of. I will be sharing a lot of pressure cooking resources and suggestions for your yogurt at the bottom of this post, so be sure to read through.