Emulsifier Free Instant Pot Yogurt
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Learn more →Ingredients
8 servings
- ½ gallon (8 cups) whole milk
- 2 tbsp plain yogurt with live active cultures
Instructions
- 1
Pour the milk into the Instant Pot insert. Secure the lid and set the steam-release valve to Sealing. Press the Yogurt button, then press Adjust until the display reads 'Boil.' The pot will heat the milk and beep when the boil cycle is complete, about 30–40 minutes.
- 2
Remove the lid and check the milk temperature with an instant-read thermometer — it should read at least 180°F (82°C). If it hasn't reached that temperature, press Sauté and heat, stirring occasionally, until it does, then press Cancel.
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