If you want a super simple and hands free homemade yogurt recipe, using your Instant Pot, then this is the one for you!
- 1 litre (4 cups) UHT milk (skimmed or semi-skimmed as liked)
- 2 level tbsp yogurt starter
- 2 level tbsp dried milk powder (optional)
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Whisk the yogurt starter with a little milk and then add to the Inner Pot and whisk very, very well to combine. This is very important to ensure a good and even set.
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{Optional step:
If using dried milk powder, put it in a small heatproof bowl and whisk in 2tbsp of the UHT milk you are using. Zap in the microwave on low for 30 seconds to ensure it has dissolved and allow to cool before using. When at room temp, whisk in the yogurt and add the lot to the inner pot with the rest of the litre of your UHT milk.
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Place the lid on (it doesn't matter if the valve is open or closed in yogurt making) and set the IP to "Yogurt" for 10 hours. (You can reduce it to 8 hours for a milder taste or 12 hours for extra tang.)
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When finished, transfer to sterilised jars and chill or strain through a sieve lined with a few layers of kitchen roll or cheesecloth to remove as much whey as you like. Use within two weeks and keep refrigerated for that time.
- You can use skimmed, semi- or full-fat UHT milk to make yogurt with. Skimmed is more tart whereas full-fat is very rich, smooth and creamy.
- Dried milk powder thickens up the yogurt considerably - only if you like super thick, Greek-style yogurt do you need to strain it.
- If straining whey for a long period of time or it is very hot weather, do it in the fridge.
- Sterilise your glass jars and their lids by running through the dishwasher on hot after making sure there is no food inside them. Do not touch the insides so not to contaminate them with microbes from your hands which could lead to spoilage.