Hamdi Saidani This Pioneer Woman Instant Pot Yogurt is a creamy and tangy recipe, which is made with just two simple ingredients: milk and a yogurt starter. It’s the ultimate ‘set it and forget it’ recipe, ready after a mostly hands-off process.
Pioneer Woman Instant Pot Yogurt Recipe Ingredients
- 1 gallon milk (whole milk is preferred)
- 1/4 cup plain yogurt with active cultures (or yogurt starter)
How To Make Pioneer Woman Instant Pot Yogurt
- Heat the Milk: Pour the milk into the Instant Pot insert. Secure the lid and press the “Yogurt” button, then press “Adjust” until the screen says “BOIL”. The Instant Pot will beep when the cycle is complete. Check the temperature with a thermometer to ensure it has reached at least 180°F.
- Cool the Milk: Remove the inner pot from the Instant Pot. Allow the milk to cool down to between 110°F and 115°F. To speed this up, you can place the pot in a bowl of ice water for about 10-15 minutes, checking the temperature often. Skim off any milk skin that has formed on top.
- Add the Starter: Remove about a ladleful of the warm milk and place it in a small bowl. Whisk your yogurt starter into this milk until smooth. Then, pour this mixture back into the main pot and whisk gently to combine.
- Incubate: Place the inner pot back in the Instant Pot and secure the lid. Press the “Yogurt” button again and adjust the time. Set it for 8 to 12 hours (use less time for a milder, looser yogurt and more time for a thicker, tangier yogurt).
- Chill to Set: When the time is up, the yogurt will have thickened but will still be slightly jiggly. Remove the pot, cover it, and place it in the refrigerator to chill and set for at least 4 hours, or overnight. Stir well before serving.
Recipe Tips
- How to make thick, Greek-style yogurt? After the final chilling step, you can make Greek yogurt by straining it. Place a fine-mesh strainer over a large bowl and line it with a few layers of cheesecloth. Pour the chilled yogurt into the strainer and let it drain in the refrigerator for at least 2 hours, or up to 6, until it reaches your desired thickness.
- What’s the best milk to use? The higher the fat content in your milk, the creamier and thicker your yogurt will be. Whole milk is the preferred choice for the richest result, but low-fat milk will also work well.
- What kind of yogurt starter do I need? The most important thing is to use a store-bought plain yogurt that has “live active cultures” in it. Check the label for ingredients like Lactobacillus bulgaricus or Streptococcus thermophilus. Do not use a flavored yogurt.
- Why are the temperatures so important? The two-temperature process is the secret to perfect yogurt. Heating the milk to 180°F first kills any competing bacteria and changes the milk proteins to create a thicker yogurt. Cooling it down to 110°F is crucial because a higher temperature would kill the live cultures in your starter.
What To Serve With Instant Pot Yogurt
This homemade yogurt is a fantastic and healthy base for breakfast or a snack. Serve it with:
- Fresh berries and fruit
- A drizzle of honey or maple syrup
- A sprinkle of granola or nuts
- It’s also perfect for using in smoothies or as a base for savory dips like tzatziki.
How To Store Instant Pot Yogurt
- Refrigerate: Store the finished yogurt in airtight containers in the refrigerator. It will last for 7-10 days.
- Freeze: You can freeze a small portion of your homemade yogurt in an ice cube tray to use as a starter for your next batch!
Instant Pot Yogurt Nutrition Facts
- Serving: 1/2 cup
- Calories: 120kcal
- Carbohydrates: 11g
- Protein: 8g
- Fat: 5g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my yogurt turn out thin or runny?
This is the most common issue and is usually caused by one of three things: the milk didn’t get hot enough (it must reach 180°F), it was still too hot when you added the starter (it must cool to 110-115°F), or your yogurt starter was old or didn’t contain enough live cultures.
Do I have to sterilize my Instant Pot first?
It is not a mandatory step, but it is highly recommended. Sterilizing the pot by pressure cooking a couple of cups of water ensures that there are no stray bacteria that could interfere with the yogurt cultures during incubation.
Can I use dairy-free milk?
Making dairy-free yogurt is a different process. The microbes in raw milk and the different protein structures in plant-based milks can produce inconsistent results with this method. It’s best to find a recipe specifically designed for soy or coconut milk yogurt.
Try More Pioneer Woman Recipes:
- Pioneer Woman Instant Pot Ham and Beans Recipe
- Pioneer Woman Instant Pot Egg Bites Recipe
- Pioneer Woman Crock Pot Meatloaf Recipe
Pioneer Woman Instant Pot Yogurt Recipe
Description
An incredibly easy, two-ingredient recipe for making thick, creamy, and tangy yogurt at home using the u0022Yogurtu0022 function on your Instant Pot.
Ingredients
Instructions
- Pour the milk into the Instant Pot. Use the u0022Yogurtu0022 function set to u0022BOILu0022 to heat the milk to 180°F.
- Remove the pot and let the milk cool down to 110-115°F.
- Whisk the yogurt starter with a small amount of the warm milk, then stir this mixture back into the main pot.
- Return the pot to the Instant Pot. Use the u0022Yogurtu0022 function and set the timer for 8-12 hours.
- Once the time is up, cover the pot and refrigerate the yogurt for at least 4 hours to chill and set.
- Stir the finished yogurt well before serving.
Notes
- u003cliu003eThe most important tip for this recipe is to be precise with your temperatures; the milk must reach 180°F and then cool to 110-115°F for the best results.u003c/liu003eu003cliu003eYou must use a store-bought plain yogurt that has u0022live active culturesu0022 listed in the ingredients to act as your starter.u003c/liu003eu003cliu003eThe final chilling step in the refrigerator is not optional; it is essential for the yogurt to thicken and set up properly.u003c/liu003eu003cliu003eFor a thicker, Greek-style yogurt, simply strain the finished and chilled yogurt through a cheesecloth-lined sieve for a few hours.u003c/liu003e
