Instant Pot Yogurt
  1. Heat the milk to 82°C (180°F), stirring occasionally to prevent scorching.

  2. Let the milk cool to 43°C (110°F)

  3. Select the Yogurt function and set the time to 8-12 hours (longer = tangier).

  4. Refrigerate for at least 4 hours to thicken further.

  5. If you want Greek-style yogurt, strain it through a cheesecloth for a few hours.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥛Yogurt

CuisineVarious

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 2h

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