Instant Pot Ultrafiltered Yogurt (Cold Start Method)
Super Easy No Fuss Foolproof Shortcut to making Instant Pot Yogurt: Instant Pot Ultra Filtered Yogurt or Instant Pot Cold Start Yogurt (No Boil Yogurt)! Thick & Creamy Smooth Homemade Yogurt makes a healthy breakfast or snack.
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2tablespoons (32g)yogurt with active bacterial cultures
Optional Preparation – Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk, Pyrex glass measuring cup, and measuring spoon in Instant Pot.
Close the lid and move the Venting Knob to Sealing Position. Sterilize at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release. After sterilizing the equipment, air dry them on a clean rack.
Prepare Yogurt Starter: Add 2 tbsp (32g) Yogurt (with active bacterial cultures) and 1 cup (250ml) ultrafiltered milk in Instant Pot inner pot. Use the whisk to mix well.
Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn’t matter).
Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 – 12:30 depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6:30 hours).
*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
Optional - Strain Yogurt: If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt.
*Pro Tip: the longer you strain = the thicker the yogurt becomes.
1 Hour – about 1.5 cup (375ml) of whey will separate from 2L of yogurt 2 Hours – about 2.5 cups (625ml) of whey will separate from 2L of yogurt Overnight – about 4 cups (902ml) of whey will separate from 2L of yogurt. You will have a little over 1L of Greek yogurt after straining overnight.
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