INSTANT POT:  Homemade Plain (Greek) Yogurt

INSTANT POT: Homemade Plain (Greek) Yogurt

October 25, 2019 100 By William Morgan

Hey guys I want to show you how to make
yogurt, homemade yogurt in your Instant
Pot 7-in-1 electric pressure
cooker. This is not a sponsored video!
Now you’re going to want to start off
with a clean pot. I’ve already cleaned
mine, you can go ahead and take an extra
step of doing like a one-minute steam or
a 1-minute pressure cook. The items that
you’ll need are: half a gallon of milk.
I’m using whole milk in this one, two
tablespoons of plain yogurt with live
active cultures,
you’ll want a small bowl, one tablespoon,
a thermometer, a dish, a strainer, and a
couple of coffee filters. You can also
use cheesecloth. Okay, so I have my pot
plugged in, I’m going to go ahead and
open it, I will pour in 1/2 gallon of
whole milk.
Now you’re going to press yogurt.
I need to come around the machine to see this.
You will press yogurt and then adjust,
and it’s going to say boil. See so it
says boil you can go ahead and put your
lid on. I put mine on sealing, I don’t
know if [beep, beep, beep] it makes any sort of a
difference. So what this is going to do
is scald the milk. It’s going to heat up
the bottom of the pressure cooker and
bring your milk to a temperature of
180 degrees approximately. I’ve checked
mine, sometimes it’s a little bit lower
it never goes higher than that and it
may also depend on how much milk you
have in there, but I only make it with
half a gallon of milk and like I said I
use whole milk. You can try it with 2% or
any other kind, you can use organic milk if you like. I just use a regular
store-bought milk, and go ahead and let
it scald the milk. It will notify you when
it’s done scalding and it’ll just beep
like it normally does. You can check your
temperature with your little thermometer
if you’d like to. You’re going to need it
because you’re going to have to check
the temperature once it cools down so
for now let’s just let it let’s just let
it go ahead and scald the milk. Okay my
pot just beeped and it says YOGT on
the screen, I’ll show you here in a
second. What I’m going to do is open the
lid you know you don’t have to worry
about there being too much pressure in
there because it doesn’t come to
pressure so your float valve is not
going to be raised. Okay so you’ll see
that it says YOGT, your yogurt is not
done that’s just telling you that the
boil process is done, the scalding
process. So we go ahead and open the lid
there’s some suction in there
and I’m going to check the temperature
just to see what it says here, I know you
can’t see that on the screen. It will
also start to build a little film across
the top of milk, which is fine. You can
just remove that if you want to. You can
speed the process along by putting your
pot in some water I just like to leave
mine on the counter and let it cool down
naturally. So it’s at about a hundred and
seventy eight degrees from what I can
read on my thermometer here. So I’m going
to go ahead and lift this out, you might
want to use something to pull it out
because it is warm to the touch it’s not
incredibly hot. So I’m just going to go
ahead and let it sit there and start to
cool down and once it reaches 115
degrees that’s when we need to do the
next step. I will let you know when it’s
down to 115 degrees
as you can see it’s taken about 45
minutes for my yogurt to drop to 115
degrees so this is what I’m going to do
now. I’m going to open up my yogurt and
take out two tablespoons of my Greek
yogurt, maybe, two tablespoons of
this, doesn’t have to be exact.
If you end up putting more yogurt then
your new yogurt will end up more tart
and also if you let it cook long,
cook longer than eight hours that will
also make it a little bit tart. So I just
like using two tablespoons and then I’m
going to add some of this milk into here
just so that I can stir it up and break
up all of this yogurt here that I have.
I’ll just out of the way, oops, so quick
little stir see it doesn’t matter I
spilled on my thumb it’s okay, that
difference of yogurt is not going to
make a difference.
I just want to combine this the best
that I can. If you put your yogurt in
when your milk is over 115 degrees
there’s a chance that you are going to
basically kill all of your active
cultures so you want to make sure that
it’s 115 degrees,
you can even wait for it to
be 110 degrees if you want. So now that
you can see, the consistency is really
nice this is what I’m going to pour into
the pot. I’m going to stir this around
just a little bit to kind of incorporate
it into all of the milk that’s in here.
Now you can go ahead put your lid on,
close it, I have my vent here on sealing.
It doesn’t make a difference what you
have it on I don’t believe, and then
you’re going to press yogurt and when
you press this it’s going to tell you a
time here you can adjust it for less
time or more time I do mine for eight
hours. I will come back in eight
hours and show you guys the rest of the
process. If you guys make this recipe I
want to know how it turned out for you,
how long you let it strain, if you use a
different kind of milk or if you modified
the process in any way just by a
different type of yogurt you used or how
you like to eat your yogurt. Really just
leave me a comment because if you guys
don’t tell me then I never know I won’t
even know if you watch this video or if
you liked it.
I’m back guys! It’s been eight hours and
the timer is about to go off. One thing
that I forgot to mention is that you
will see a timer counting up to the
eight hours it doesn’t count down like
it normally does when you are pressure
cooking, it goes the opposite way so in
just a few seconds here probably it’s
going to say eight and it will start
beeping. [beep, beep] Okay and as you can see I have
my pot ready here I have a pan with a
large strainer and I have two coffee
filters just layered in here. And let’s
just go ahead and open this up, get my lid
out of the way, and I want to show you
guys what I have in here now. I don’t know if you
can see that very well, we have yogurt we
have yogurt guys this is yogurt, and you
can also see the whey, that’s the yellow
stuff that’s liquidy down here.
I personally don’t have a use for this, I
throw it away, but you can, from what I
understand you can use it to bake breads
and such. I know that dogs like it sometimes.
So this is what I do, I take my pot out and I just pour, pour this in.
My strainer is just a tad too small. This
is what’s left in the bottom of my pot,
which I don’t keep, I just get rid of
that. So you can see that my strainer is
sort of overflowing here. Right now it’s
really liquidy, this is all going to
change. All of the whey is going to strain
out, some of the yogurt has already
dripped out. Can you see that? Okay, I’m
going to let this sit overnight [refrigerated] and
strain, I’m going to let the whey separate
so it’s going to be a good eight, nine
hours until I revisit it and it’s going
to be nice and thick, but that’s how I
like it. You can let your strain as long
as you want you can do for a few hours
or you can do it much longer or you can
eat our it is some people just stir it
up and eat it like that. I really hope
that this video helped you and I hope
that you guys try your own homemade
yogurt and let me know how that works
out for you. And then also remember one
last thing, this is so important. If
you’re going to make yogurt again, you
can save two tablespoons from this batch
and then use it towards your next one,
just make sure that you put it aside and
mark it if you have other people in your
house so that they don’t touch it.
I’ve just taken my yogurt out of the
refrigerator and that is how much whey
came out of out of the yogurt, that’s out
of half a gallon of milk and now what I
do is, you can either scoop it or this is
actually pretty condensed and sometimes
I’m able to just pick it up by the
coffee filters. That one tore. I’m
able to pick it up and kind of roll it
over. See how I have it’s like a patty of
yogurt I can peel this away, and just put it
in my dish. You can use your hands or something
else, I just washed my hands so I’m fine
with that.
This is what it looks like.
Nice, thick, Greek yogurt. And that’s all,
that’s how you make homemade yogurt!
Thanks for watching, guys!