October 9, 2019

IP Homemade Yogurt (Standard and Cold Start Processes)

In terms of the quality and taste, homemade yogurt is much better than store bought especially in the US. With less than 30 minutes active preparation time, its so worth it and it’s a lot cheaper. I also use organic whole milk for creamier taste but I process it longer to reduce the lactose.

IP Homemade Yogurt

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Ingredients

1/2 gallon Organic whole milk
3-4 tbsp Organic yogurt (with at least 2 live and active cultures, as shown in the ingredients, a must!)
1/4 cup Organic whipping cream (optional)

Instructions

Clean thoroughly your Instapot pan to eliminate any foreign flavor. I usually run 2 cups of water for 2 minutes pressure cook to achieve this.

Standard Process

Select the Yogurt function and wait until "BOIL" appears in display. Make sure the vent is also close. Push start. This process will normally takes about 30 minutes until the display turn to "YOGT". Do QPR. At this time the temperature of the milk should be 180 degrees Fahrenheit when done.
Bring down the temperature to 110 degrees Fahrenheit. Transfer the starter yogurt in a bowl and dilute with a cup of warm milk. Mix until smooth and pour into the pan with the rest of the milk. Mix evenly but overdo it.
On yogurt function, select the time to process – at least 8 or more depending on the creaminess desires. I tried 8-12 hours. The more the creamier and more tart the yogurt is. My favorite is about 9 hours.
Refrigerate for at least 4 hours for the normal yogurt consistency. Add your favorite flavors before serving.

Cold Start Process

You can omit the BOIL step if you are using an ultra-pasturized and ultra-filtered whole milk.
Mix milk and the starter yogurt (and whipping cream if desired a creamier taste, others suggest a tablespoon of honey).
Cover IP (venting options is not relevant for this process) and set your IP to YOGT for 8-10 hours for the pasturization process. The longer you do, the more tart and lesser lactose the yogurt will become.
Refrigerate for at least 4 hours for the normal yogurt consistency. Add your favorite flavors before serving.

For Greek-style Yogurt

Strain the yogurt using cheesecloth for 30 minutes. The time depends on how thick your yogurt want it to be.

Cold Start in a Jar

Mix milk and the starter yogurt (and whipping cream if desired a creamier taste, others suggest a tablespoon of honey) on a pitcher.
Fill each mason jar.
Fill the IP pan with 2 cups water. Put the trivet and arrange then jars with the milk mixture.
Set your IP to YOGT for 10 hours.
Refrigerate for at least 4 hours and enjoy!