WHOLE MILK YOGURT RECIPES
INSTANT POT WHOLE-MILK YOGURT RECIPE | MYRECIPES
Making your own batch of versatile, nutritious, probiotic-rich yogurt has never been easier. We all know the Instant Pot is awesome acting as both a slow cooker and a pressure cooker, but if you’ve ever wondered about the other claim on the box—Wait, can I really make yogurt in my Instant Pot?—trust us, we tried it out and it’s actually super simple using the Instant Pot’s “Yogurt” setting. All you need is whole milk and a few tablespoons of plain yogurt (you need just a little bit that’s already made to act as a “starter” for your yogurt). Once you’ve made your first batch, be sure to save a few tablespoons of yogurt to start your next batch when your supply is low. Use your homemade yogurt for nutrient-rich smoothies, as a tangy topper for soups and tacos, to make rich sauces and dips, and more. If you want to simply enjoy a bowl for breakfast, top your yogurt as desired with fresh fruit, honey, granola, chopped nuts, etc. You can also stir in a little vanilla extract to taste in order to make vanilla yogurt.
Provided by Nicole McLaughlin
Total Time 15 hours 30 minutes
Yield Makes 2 qt. (serving size: about 1 cup)
Number Of Ingredients 2
Steps:
- Pour milk into Instant Pot. Cover with lid, and secure the vent to the “Sealing” position. Press “Yogurt” setting, and press “More” to set pot to “Boil.” Instant Pot will start cooking within 10 seconds of the beep.
- When boiling stage is over and Instant Pot beeps, let stand 5 minutes. Turn Instant Pot off, and remove lid. Carefully remove the inner stainless steel bowl, and transfer to a wire rack. Let stand, stirring occasionally, until milk reaches 115°F, about 30 minutes. (You can also place the bowl in a larger bowl of ice and water about 15 minutes, stirring occasionally.)
- Place yogurt in a medium bowl, and stir in 2/3 cup of the warm milk. Return mixture to the stainless steel bowl, and place in Instant Pot. Cover with lid, and secure the vent to the “Sealing” position. Press “Yogurt” setting. (Time should say 8 hours. If it doesn’t, adjust the time to read 8:00.)
- When yogurt stage is complete, turn Instant Pot off, and remove lid. Transfer yogurt to a clean glass or plastic container, and chill at least 6 hours before serving.
AUTHENTIC HOMEMADE YOGURT RECIPE | ALLRECIPES
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes
Total Time 8 hours 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 2 quarts
Number Of Ingredients 4
Steps:
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
- Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
- Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yogurt several hours or overnight to chill completely.
Nutrition Facts : Calories 367.3 calories, CarbohydrateContent 10.5 g, CholesterolContent 113.9 mg, FatContent 33.3 g, ProteinContent 7.9 g, SaturatedFatContent 20.4 g, SodiumContent 106.3 mg, SugarContent 5.2 g
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Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you’d rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.
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Total Time 20 minutes
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