I stumbled upon the "cold start" yogurt technique on Pinterest from This Old Gal. It's funny, when I bought my Instant Pot®, I immediately thought about all of the wonderful things I would be making. Little did I know that more than anything else, I would use my Instant Pot® to make Greek Yogurt. I make a batch of yogurt, pretty much every week. Up until recently, I have been using this method for homemade yogurt. After making the yogurt, I chill it in the fridge overnight and then strain off the whey until I have thick and creamy Greek Yogurt. Delicious. The no-boil method is SO MUCH BETTER. No fussing with thermometers. No icky film to remove. No worry about scorching on the bottom - just thick, creamy, perfect yogurt, ready to eat or strain into Greek Yogurt. The trick is to use ultra-pasteurized milk. Ultra-pasteurized milk is heated to a higher temperature than regular pasteurized milk, which kills more bacteria. Because of this, you can skip the step of heating your milk to 180-200F. I have experimented with two different brands and both have worked for me.
No Boil (Cold Start) Yogurt
Makes 1/2 gallon
Half-gallon ultra-pasteurized (UHT) milk (whole, 2%, etc.)
1 tablespoon yogurt starter with live active cultures
1. Pour 1/2 gallon of milk into your Instant Pot®. Stir in yogurt starter (I reserve a tablespoon from the previous batch.)
2. Press the yogurt button and adjust the time up to at LEAST 8 hours. The longer you ferment, the tarter your yogurt will become. I typically set it to 11 hours. Lock the lid and let your Instant Pot® do its thing. When finished, remove the inner lid. Cover with plastic or foil and chill for at least 4 hours. This will stop the fermentation process. Transfer to containers and store in the refrigerator for 1-2 weeks. **
**To make Greek-style Yogurt, line a colander with paper towels or cheesecloth. Place the colander over a bowl to collect whey. Pour chilled yogurt onto the paper towels or cheesecloth and strain in the refrigerator, until the desired consistency is reached (about 2-4 hours). Transfer to containers and store in the refrigerator for 1-2 weeks.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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