One Step Home Made Instant Pot Greek Yogurt
- Helen
- Oct 23, 2017
- 1 min read
There are lots of ways to adapt this basic Instant Pot Yogurt recipe using different types of milk and yogurt starter but this is my standard go to. I find using UHT ultra pasturised milk and therefore removing the boil/sterilisation stage (because it has already happened) really saves time and effort and means I can pop some milk in before work and come home to ready to strain yogurt. I also try and keep the whey and use it wherever I can during the week. Soups, stews, doughs, smoothies etc all made healthier and from a by product!
Ingredients
4 Pints UHT Whole Milk or Semi Skimmed or Skimmed for a low fat option
1 large tbs Remaining Yogurt from previous batch or any live yogurt
Method
Pour milk into Instant Pot and stir in yogurt starter. Place lid and set to 8-12 hours on the Yogurt setting (scroll through from the BOIL setting to YOGURT)
A longer time will produce a slightly tangier yogurt. I then strain using a Nutbag tired to a kitchen cupboard handle. Strain for about than hour and then pop in the fridge to finish cooling. https://www.amazon.co.uk/Love-Tree-Products-Nut-Milk/dp/B00KY3DZNM
