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Greek Yogurt, Instant Pot

Writer: goldenstateservicesj
goldenstateservicesj
Apr 7, 2022
5 min read
So many flavor variations

Eating Yogurt is no longer a fad.  It’s delicious and healthy.  It’s loaded with Protein, beneficial nutrients such as Calcium, Vitamin D, B12, Potassium, and Magnesium.  And NO Sugar!  In our house, we have become addicted to creamy, delicious homemade Yogurt.  I began by making half batches, but we were eating it so quickly that I now make full batches.  It’s gone in less than a week.  I always have a large container of my homemade Gluten-Free Granola on the counter to top the Yogurt. That disappears quickly also.

     There are recipes all over the internet, but instead of giving you five or more links, I’ve combined what I found to make the recipe easier and less confusing.  The list of flavors including my new Peach Vanilla Cinnamon Pie are listed below. The Ingredient amounts depends on you.  Adjust to suit your own palate.

     Yogurt is not made under Pressure, so don’t worry about the pressure release valve.

     You MUST use a Starter with Active Cultures!

It is now recommended to Sterilize your Instant Pot if you cook a lot of Oniony, Garlicky foods.  You want your Yogurt to be clean and pure, like it’s meant to be.  Sterilizing is simple. 

  1.  Add 3 cups of boiling Water.  Lock on your lid with Pressure Valve closed. 

  2. Press the Steam button and adjust time to 5 minutes. Using Quick Release, remove lid and discard Water.  Dry pot inside and out. If the pot is hot, let it cool for a few minutes.

YOGURT INGREDIENTS:  Recipe can be cut in half

1 Gallon Milk (I use whole, but you can use lower fat.  You will get a thinner end result though).

3 – 4 TBSP Plain Yogurt with Active Cultures

PREPARATION:

     Pour Milk into the inner pot of your Instant Pot. Place your lid on and lock into place.  Don’t worry about the Pressure Release Valve.  Push Yogurt Button until the IP reads “Boil”. (You may have to press the Yogurt Button twice or use the Adjust button.  Whisking it a few times can help heat the Milk faster.  This is a quick step.  I find it takes less than 30 minutes.

     When your IP beeps, use an Instant Read Thermometer to test the temperature.  It must read 180° F.

If it tests too low use the Sauté/Low function to raise the temperature.  Whisk constantly during this step.

     Remove the inner pot and place in kitchen sink with 3 – 4 inches of cold water.  Whisk regularly to cool the Milk to 95 – 110 ° F.  Dry the outside of the pot.  Add your Plain Yogurt Starter and whisk well to combine. 

     Place the inner pot back in the IP and close the lid.  Press Yogurt Button, making sure “Normal” is lit.  You may have to press the Button a few times.  Mine will say 8:00.  Then it automatically starts the count at 0.00.  If you want to cook at a longer cycle, use the Adjust +/- button to increase or decrease the timer.  It should now begin counting on the screen.

     Once this last cycle is complete, your IP will beep.  I usually let it relax for about 15 minutes, and then remove the inner pot.  Cover with Aluminum Foil or Plastic Wrap and refrigerate for 8 hours or overnight.  Do not stir, whisk or disturb it in any way.

    You have now made Yogurt!!!!  It is completely edible now, however, there is one more step to complete Greek Yogurt.  You must drain the Whey.  This step totally thickens your Yogurt.  I use Cheesecloth and a large colander over a large bowl.  I have ordered a Yogurt strainer which I am hoping will cut the expense of Cheesecloth.  Refrigerate and let it drain for a minimum of 2 hours.  The more Whey you remove, the thicker your Yogurt will be.

     Many people reserve and freeze the Whey because it has so many uses, and is full of probiotics.  Soup, Protein Drinks, cooking Pasta, Grains, give a few TBSP to your dog, make Ricotta Cheese, etc.  Remember, Google is your friend.  Look up other uses.  You’ll be amazed at the number of things you can do with Whey. 

HINT – Once the Whey is drained, measure out enough of the Yogurt to use as Starter for your next batch or two.  You can freeze it!  Store in Plastic Wrap, tiny containers, ice cube trays, etc.  Don’t add any sweetener or flavorings until you’ve saved some Starter for next time.

SWEETING YOUR YOGURT – Stevia, Monk Fruit (or other sweetener safe for Diabetics).  I USE 2 TBSP FOR THE ENTIRE BATCH.

Or use Granulated Sugar, Honey, Agave, Maple Syrup, etc.

FLAVORING YOUR YOGURT – On to the fun part!  We have not purchased store-bought Yogurt in so long, I don’t even know what flavors are available any more.  The following is my personal list of Flavor Suggestions.  I cannot tell you how much Fruit or Extracts to use because it depends on you!  It also depends on whether you are using pure Extracts or flavored liquid substitutes.  Try a little and increase it as you go.  Taste it.  You may want to write down your preferences for next time. 

     Separate Yogurt into smaller bowls before you add anything other than your Sweetener.  Then add your Extracts and Fruits.

Lemon Blueberry – Fresh or Frozen Blueberries, Lemon Juice, Lemon Zest

Raspberry – Fresh or Frozen Raspberries, Raspberry flavored Extract

Orange, Cranberry, Banana –  (Orange Extract and some Zest, Cranberries, and a little extra Vanilla, Orange pieces, Banana chunks)

Apple Pie – (Dice the apples, cover bottom with a bit of water, sprinkled Stevia and Cinnamon, cooked in microwave for 1 min + 45 sec) Top with homemade Granola or 1 crushed Sugar-Free Shortbread or Vanilla Cookie, crumbled

Apple Cranberry, Cinnamon– (Dice the apples, cover bottom with a bit of water, sprinkled Stevia and Cinnamon, cooked in microwave for 1 min + 45 sec)

Boston Cream Pie – (Extra Vanilla and 1 small grated dark Chocolate Candy Bar)

Strawberry, Banana – Fresh chopped Strawberries and Bananas

Tropical Fruit – Mandarin, Dates, Coconut, Cranberry

Mocha Latte (Coffee Extract, Vanilla Extract, dash of Unsweetened Cocoa Powder)

Peach, Vanilla, Cinnamon Pie – Frozen Peaches, Vanilla Extract, a little Cinnamon, a pinch of Nutmeg.  Top with Granola or 1 crushed Sugar-Free Vanilla Cookie

     That’s it so far.  If you come up with your own delicious flavor, please let me know and I’ll add it to the list for others to try.

     Please remember that adding Extracts and Fruits will thin out your Yogurt, so take care not to overdo.

Draining into a large bowl using Cheesecloth and a large Colander
This is the thickest, creamiest Yogurt we’ve ever eaten.
Make sure your fruit is dry before adding to Yogurt.
I sprinkled some Flax/Chia seeds

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By Tika for CHEW WANNA EAT? © 2022

 
 
 

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