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Side Dish
Instant Pot Yogurt in Jars
10
minutes
minutes
10
hours
hours
10
hours
hours
10
minutes
minutes
Servings:
12
servings
Author:
Alpa Jain
Yogurt can be easily made at home with only 2 ingredients - milk and yogurt culture. This is a simple and easy recipe to make instant pot yogurt jars.
Equipment
Instant Pot 3 qt
Microwave
Food Thermometer
Ingredients
▢
6
cup
Milk
(pasteurized whole milk, non-homogenized or homogenized)
▢
Yogurt Culture
(or
1.5 tbsp
starter from previous batch of yogurt)
Instructions
For pasteurized milk
Fill the 16 oz mason jar with milk and heat in the microwave for 90 seconds.
Once done, stir the milk in the jar for about 10 seconds to ensure it is evenly heated.
Optionally check the temperature with a food thermometer, it should be around 115°F.
Add half a tablespoon of whisked yogurt culture to the milk and give it a good stir.
Seal the mason jar lightly with the lid and place it on the trivet in the Instant Pot.
Continue for all the remaining jars.
Place all jars in the Instant Pot on a trivet. Close the lid of the Instant Pot.
Select "Yogt" cycle for 10 hours on "Normal".
Once done, refrigerate the yogurt.
For ultra-pasteurized milk or cold start method.
Fill the 16 oz mason jar with milk.
Add half a tablespoon of whisked yogurt culture to the milk and give it a good stir.
Seal the mason jar lightly with the lid and place it on the trivet in the Instant Pot.
Continue for all the remaining jars.
Place all jars in the Instant Pot on a trivet. Close the lid of the Instant Pot.
Select "Yogt" cycle for 14 hours on "Normal".
Once done, refrigerate the yogurt.
Nutrition
Calories:
74
kcal
(4%)
|
Carbohydrates:
6
g
(2%)
|
Protein:
4
g
(8%)
|
Fat:
4
g
(6%)
|
Saturated Fat:
2
g
(13%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
12
mg
(4%)
|
Sodium:
52
mg
(2%)
|
Potassium:
161
mg
(5%)
|
Sugar:
6
g
(7%)
|
Vitamin A:
198
IU
(4%)
|
Calcium:
138
mg
(14%)
|
Iron:
1
mg
(6%)