Instant pot/yogurt virgin

You might want to check out these two Facebook groups: Instant Pot Community and Paleo Instant Pot Friends.  Lots of good information and recipes.

Super cool you got an IP! My yogurt is super easy- 

1 gallon of milk, boil (hit the yogurt button, then the adjust button- the display will say boil then).

I used to add 2 tbsn dry milk to this, but have stopped due to forgetting all the time. Add it before you boil if you use it- makes for a thicker yogurt.

Remove, and cool to below 114. Add in your starter. I use 2 tbsn of my current batch of yogurt. You can use fage or any yogurt that has active cultures. Mix well (not with a metal implement).

Put it back in the pot. Hit the yogurt button. This defaults to 8 hours. The longer you set it the thicker and tangier the yogurt. 

I like it greek style, so once one I pop the pan in the fridge. After it is cooled I strain it for a few hours. I use a yogurt cheese strainer for part of it, an it makes a lovely cream cheese substitute. 

Hope you love it! I save a small fortune by making my own yogurt, and like it a lot better!  Have fun with your IP!

Thank you for your tips. I'm excited to make my first batch!

Did it turn out for you?

I am planning on making it tomorrow. I'll be sure and let you know how it turns out. Thanks for checking :)

I just finished my first batch!  It's still plain but turned out pretty good. I prefer flavored and a little sweet so I plan to play around with it tomorrow and make different flavors. I was however expecting to end up with more than I did. Part of that's my fault though. When I was transferring to the strainer it overflowed into the sink on me. Oops!  I ended up with about 6 cups. How much do you usually yield? Do you know long will it last in the refrigerator? Also is there anything you do with the liquid that's been strained? 

How much milk did you start with?  When I do a gallon and strain it(I like it thick) I get approximately 12 cups.   As for lasting, it never lasts more than a week or so for us so I don't know!

I used a gallon of milk. But I did accidentally send some down the drain when transferring from the pot to strainer. Oops!  I now know which items to use to make it easier next time though. I don't think mine will ever last longer than a week either but was just curious. 

Using 1 gallon of 2% milk gets me 2 quarts of yogurt (after straining) plus about 8 ounces of yogurt cheese. Yogurt cheese is just the yogurt strained for a couple of days- makes it thick and spreadable for bagels or whatever. If you are using fat free milk usually it doesn't thicken up quite as much, so it may need a little more straining.

The leftover whey- there are uses for it, but I tend to just toss it. People put it on dry dog food for their dogs, toss it in smoothies to boost protein, use it in bread recipes, and somehow use it to make buttermilk. I did find a recipe to turn it into ricotta, but when I tried it no luck at all. 

I have been making yogurt for years pre-Instapot and with the instapot. Yogurt just needs to be below 120 when you add the starter not 110. If you have a failed yogurt it is usually your starter. Some yogurts say active cultures, but I have not had success with all brands. I find Dannon very reliable as well as Stonyfield Farms. I used to do the whole heat to 180 thing, but not anymore.(ie.Alton Brown) I just heat to 120, give it a minute to cool a little and then add my starter, and I have no problems. I have also used organic milk that is ultrapasturized with no problem either.

Good Luck, it is yummy...