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Instant Pot Homemade Yogurt

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Remember when I made my own homemade yogurt in a crockpot and made the bold declaration, “I’m Never Going Back!”

Well, it turns out I lied. Because I’ve bought a great deal of yogurt in the 2 years since then.

Don’t get me wrong, the homemade yogurt was DELICIOUS and significantly cheaper than store-bought varieties.

But it also took forever and was kind of a pain to babysit all day in the crockpot. I did make several batches, but the habit didn’t stick.

This weekend, though, I tried the new-age version of crockpot yogurt. I introduce you to Instant Pot Yogurt!

My mom got me an Instant Pot this last Christmas and I honestly haven’t used it nearly as often as I’d thought I would. The whole idea of cooking using pressure is cool in theory (cook from frozen in 30 minutes!), but it still takes awhile to come up to pressure (and release pressure after cooking), and I haven’t fallen in love with it as some others have.

But even so, I’ve been looking for ways to save money on our grocery bill and thought I could likely use the Instant Pot to make some homemade yogurt. Faster than the crock-pot method, less counter space used, and still the same great end result product!

I followed this recipe and had great results. I’ve reposted the recipe below (with my comments and modifications):

Instant Pot Homemade Yogurt

Start with a cool cooking pot. Pour milk into instant pot and cover with lid (note: it’s not going to be cooked under pressure, so the lid can be removed at anytime but keeping it covered helps the milk warm up faster).

Press the yogurt button and adjust until the screen reads “boil.” Whisk the milk occasionally while the heat kicks up. You must get your yogurt to at least 180 degrees (I usually aim for a few degrees higher). It took me two complete boil cycles for mine to get hot enough.

When the boil cycle is done the pot will beep and you can check the temp. Once you hit the magic number of 180, get the cooking pot out of the instant pot and soak in an ice bath in the kitchen sink. Continue to whisk the milk occasionally so it cools evenly. You want it to cool to 95-100 degrees.

Once the milk cools to 95-100 degrees, remove a cup and mix it together with a yogurt “starter.” This can be from previous homemade yogurt or store bought. The best yogurt to use is plain with nothing added. Just live yogurt cultures and milk. I used a 2% plain yogurt variety from Chobani.

After the cup of milk and yogurt starter are thoroughly combined, pour all back into the instant pot and recover with a lid. At this point, you want to let the yogurt sit for about 10 hours. Less time (8ish hours) will result in a milder taste and longer time (12ish hours) will result in a tarter taste. I made my yogurt so it would rest overnight so it was right about 8 hours.

Push the yogurt button on the Instant Pot again until it displays 8:00 (8 hours). You can adjust the time, if desired.

After the pot beeps that the incubation period is complete, use a glass cover or plastic wrap to seal the pot and put it in the refrigerator to cool (about 6-8 hours).

At the point, the yogurt should be thick enough for a spoon to stick in it!

Scoop out to store (I store mine in glass Ball jars in the refrigerator).

Or scoop into a bowl, top with fruit and granola, and enjoy!

I also like to make smaller batches with fruit. I’ll muddle some strawberries, add some lemon juice and sugar, and blend into the yogurt. If I do that, I try to eat the yogurt the same day because I don’t have any preservatives in the fruit mixture (so don’t, for example, make a giant batch of strawberry yogurt to last a week because the strawberries will start to go bad!). The plain yogurt should store for at least 2 weeks as-is.

To get Greek-stye yogurt, just strain once or twice using a cheesecloth. Voila!

Makes a great breakfast, snack, or side! I’ve been sending some for a lunch side-dish for my kids by putting into the little portion-sized containers (like these for example) and including a spoon in the lunch box. They LOVE the homemade yogurt and gobble it up! It’s a win all around!

Does anyone else make their own homemade yogurt?

What’s your favorite instant pot recipe?


Never Going Back: Homemade Yogurt

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One thing that is consumed A LOT in our house is yogurt.

We can have yogurt just about any time of day….

For breakfast I’ll often serve it with fresh fruit and wheat toast for the girls/raw oats for me (don’t knock it ’till you try it. It actually tastes really good, and way healthier than super sugar-fied granola!)

I’ll sometimes serve it as an accompaniment to lunch. Particularly on days that the girls are in preschool I like to send yogurt since its a good source of protein. The girls’ preschool is meat-free, so I sometimes struggle with protein-based options (peanut butter gets OLD after awhile). Yogurt as a side is always a good option.

And yogurt is just about everyone’s favorite snack.

MMMmmmmmmm yogurt!

Until this point I generally spent a good $5-6 on yogurt per week. Maybe more (okay, probably more).

But no more, my friends!

I have discovered how incredibly EASY and DELICIOUS homemade yogurt can be! Who knew?!?

I used this recipe and followed it to a T, so I won’t rehash all the recipe deets, but I wanted to give some commentary on my experience making my own homemade yogurt for the first time.

The Basics

Okay, so read the recipe, but to give you the gist, you’re going to pour a gallon of milk into a crockpot, heat it up in your crockpot for nearly four hours, then cool down to a specific temperature (which can take another hour), add a yogurt “starter” (you need the live yogurt cultures…this could be store-bought or leftovers from your last homemade batch), then let it sit for up to 12 hours.

Whew! That’s a lot of time!

My Thoughts.

First, you’re going to have to plan ahead to make your own yogurt. I tried for 3 consecutive days to do it, but time got away from me and I ended up having to put it off until the next day (because making it in a crockpot takes HOURS to do). Sure, there are faster ways (like stove-top), but I liked the leave-it-and-forget-it method of the crockpot and I didn’t have a timeline for when I needed the yogurt, so I just pushed it back a couple days until the timing worked out. But just a heads up that it DOES take some pre-planning.

Second, Stephanie mentioned how the “tang” in homemade yogurt might surprise you. I’ve had plain yogurt before, so I wasn’t at all surprised. If anything, I thought my yogurt was less tangy than what I’d expected. As she mentioned, the longer it sits the tangier it gets. I’d left mine for about 10.5 hours, so it would have been tangier if I’d left it longer.

The Taste.

In my opinion (and the reason I’m Never Going Back <<the title of this post), the taste of homemade yogurt is WAY superior to store-bought! OMG, it tasted so decadent and delicious! I could close my eyes and almost have an out-of-body experience, pretending to be in some super swanky brunch spot enjoying a freshly prepared yogurt parfait. Dramatic? Yes. True? Yes!

Plus homemade yogurt costs PENNIES per portion, compared to store-bought yogurt that often costs up to $1+ per portion!

Storage.

You should note that homemade yogurt doesn’t last as long as store-bought yogurt. This makes sense since there are no preservatives (or other icky stuff for that matter). According to google, it can last for up to 2 weeks in your fridge, and 3 months in your freezer. Not too shabby if you consume as much yogurt as we do. Bonus – the frozen homemade yogurt can be thawed OR eaten frozen (duh! Like frozen yogurt!)

I store my yogurt in glass mason jars that I keep in the fridge. If you’re going to freeze it, however, you may want to put it in a plastic container (sure, glass freezes, but I’ve had more than my fair share of “oopsies” after accidentally breaking a frozen glass container)

Fruit Options.

There are a ton of ways to eat yogurt. I’ve used plain yogurt before as a substitute for sour cream in various baking recipes (healthier and cheaper). I also enjoy plain yogurt, but most people probably prefer to add in a little fruit.

I made a strawberry-banana yogurt that was TO DIE FOR (ahem, if I do say so myself *brushes shoulders off*)

All I did was take a very ripe banana and some strawberries and put in a large container. I used a potato smasher to “muddle” the berries and basically worked everything into a pulp. Then I stirred in the yogurt and mixed everything well. It’s important to note that once fruit is muddled like this, it immediately starts to break down (meaning:  decompose). So you cannot do this if you plan on putting it in your fridge for 2 weeks. But, its perfectly fine for a few hours. In fact, allowing the flavors to meld for a few hours is what makes it really taste like HEAVEN! I did this in the morning and then served it as an afternoon snack and it was the perfect amount of time.

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Fruit in the bowl before muddling

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All together now!

You could do this with any of your favorite fruit combinations, or you can always just serve the plain yogurt with whole or sliced fruit, too.

I honestly can’t decide what’s best:  the money I’ll be saving making homemade yogurt from now on, or how good I feel about healthify-ing one of our favorite foods!

Most people already think of yogurt as a pretty healthy food (it can be, though lots of the stuff sold in stores is loaded with sugars and additives), but it really doesn’t get any healthier than making it yourself! I used rBST-free 2% milk when I made mine (you can use any type you like), which I thought was perfect! I’d imagine that whole milk would provide an even richer taste, while skim milk will obviously save you some calories. Since my kiddos are some of the biggest consumers of yogurt, I like to buy 1% or 2% so they can get some of the healthy fats from the milk (and/or yogurt), but you can use whatever you prefer.

Let me know if you try your hand at making homemade yogurt and what you think!

Do you make any “fun” foods homemade? I’ve toyed around with the idea of doing homemade cheese but I’ve been scared of dealing with the rennet. I’ve also thought of doing homemade pasta one day, but it also seems so prep-intensive that I’ve been scared off for now. Maybe one day. : )