Nothing compares to home-made yogurt. I have been making yogurt at home
I use the pasteurized whole milk, preferably the non-homogenized milk and sometimes the homogenized one.
Earliler, with the instant pot, I used to follow the traditional method of boiling the milk in the instant pot and then cooling it down to about 115 °F before adding the culture.
This process is lengthy and requires a lot of monitoring of the milk temperature as it cools down.
At times, the milk would cool down if allowed to cool longer and then it would get cooler than the required temperature for the yogurt. This was very frustrating and it made me think to find a better mechanism.
So I decided to try an alternative i.e to use a microwave instead of the time-consuming boiling process as pasteurization would have already taken care of the harmful bacteria.
I used the microwave to heat the milk to the required temperature and added the yogurt culture to it. My only apprehension was whether there would be any difference in the thickness or consistency of the yogurt compared to the boiling process.
After 10 hours, the outcome was pleasing and the yogurt turned out to be equally good. I did not find any significant difference so now, I don't boil the milk anymore! It is hassle-free and saves me tonnes of time.
This method works well with both non-homogenized and homogenized, pasteurized whole milk and the results for both have been excellent.
What is a good yogurt starter?
You can use the culture from previous batch of yogurt or also use store bought yogurt starter. Any yogurt which has active live cultures can be used as yogurt starter. I have tried the Yogourmet Probiotic Yogurt starter and it gives great results.
How to make instant pot yogurt in mason jars?
It is really easy to heat milk in mason jars in a microwave for about a minute and a half. The time might vary from microwave to microwave and also on the size of the jars.
Once heated, it is important to stir the milk for a few seconds until the heat is evenly distributed and the entire jar feels the same temperature. The jar should feel more than warm but not very hot.
The best way to determine the temperature is to use a food thermometer. When it reads about 115 °F, stir in the yogurt culture. However, once you get it right, you will not need the thermometer next time.
Add the yogurt culture and stir it well. Close and lightly seal the mason jars with the lids and place on a trivet in the instant pot. Select and press the "Yogt" button for 10 hours on "normal" setting. Once the "Yogt" cycle is complete, the yogurt will be done. Refrigerate the jars for few hours before serving.
It has become so easy to make the yogurt with this method, it gives great results every time and at times I end up making fresh yogurt on a daily basis.
Kids love to eat the home made yogurt with fresh fruits. I can't say enough how much I love the home made yogurt and my Instant Pot 🙂
How to Make Greek Yogurt?
You can also make Greek Yogurt by straining the yogurt and removing all the whey from the yogurt. You can use a fine strainer or a colander lined with cheese cloth or even a Greek Yogurt Maker to make the Greek Yogurt.
If you enjoyed this recipe, you may also like below recipes using yogurt
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Instant Pot Yogurt in Mason Jars
- 6 cup Milk (pasteurized whole milk, non-homogenized or homogenized)
- Yogurt Culture (or 1.5 tbsp starter from previous batch of yogurt)
- Fill the 16 oz mason jar with milk and heat in 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 food thermometer, it should be around 115 °F
- Add half a tablespoon of whisked yogurt culture in the milk and give it a good stir.
- Seal the mason jar lightly with the lid and place on the trivet in 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.
Don't forget to check out my blog on how to make a sweetened yogurt popularly known as Mishti Doi, in the instant pot