If you’ve ever tasted homemade yogurt, you know it can hardly compare to the store-bought version. And it’s not that hard to make!
To get started, you’ll need an InstantPot, a food thermometer, milk, and some store-bought yogurt. The store-bought yogurt is what you’ll be using as your starter, cultivating the bacteria in the milk into a deliciously creamy yogurt. It’s important that the yogurt you buy contains probiotics since this is the bacteria that will be the thickening agent.
Instructions:
Pour about 4 cups of milk into a saucepan and heat it over medium-low heat. Use a cooking thermometer to monitor the temperature, and heat until it reaches about 180°F, then remove it from the heat. Then, let the milk cool to around 110°F.
In a separate bowl, mix 2-3 tablespoons of plain yogurt with a small amount of the cooled milk to make a smooth paste.
If you’re using an InstantPot, look for a button called “yogurt.” Simply add the milk and starter mix into the pot and press the button. The yogurt will “cook” for 6-8 hours.
The result should be a thick and custard-like yogurt. Once your yogurt sets, remove it from the InstantPot and let it chill in the fridge. Enjoy!
