Ingredients
Units
Scale
- 1/2 gallon of milk (whole or 2% recommended)
- 1/2 cup plain yogurt with live active cultures (store-bought or from a previous batch)
- Optional: Sweetener (honey, sugar, or maple syrup) to taste
- Optional: Flavorings (vanilla extract, fruit puree) to taste
Instructions
- Prepare Milk: Pour the milk into the Instant Pot and select the ‘Yogurt’ setting. Press ‘Adjust’ until the display reads ‘Boil’ to heat the milk to 180°F (82°C).
- Cool Down: After the milk reaches 180°F, remove the inner pot and let it cool to about 110°F (43°C). You can use a thermometer to check the temperature.
- Add Yogurt: Once cooled, stir in the plain yogurt until well combined. This introduces the live cultures needed for fermentation.
- Incubate: Return the inner pot to the Instant Pot. Select the ‘Yogurt’ setting again and set the timer for 8-12 hours, depending on how tangy you want your yogurt to be.
- Cool and Store: Once the incubation time is complete, remove the inner pot and transfer the yogurt to containers. Refrigerate for at least 4 hours before serving. Optional: Stir in any sweeteners or flavorings before enjoying.
- Prep Time: 10
- Cook Time: 8-12 hours
Nutrition
- Serving Size: 8
- Calories: 150kcal
- Fat: 8g
- Carbohydrates: 12g
- Protein: 8g