"I MADE THIS"
My first batch of plain homemade yogurt made in the Instant Pot!
I usually mix my plain yogurt with different combinations of fruit, granola, honey, and more. I also use yogurt in various breakfast and dinner dishes. I saved some whey from this batch to use as a starter for the next one.
This batch cost only the electricity used over about 12 hours, plus $4.97 for 52 oz of whole ultra-pasteurized milk and $1.47 for a 5.3 oz container of FAGE Plain Greek Yogurt 2% (for the live cultures). I won’t need the FAGE anymore - I'll use some of my saved whey instead on my subsequent batches..
The milk I had on hand was partially used, so I would’ve had a couple more containers if I’d started with a full jug. I like my yogurt thick, so I let the whey drain really well. If you prefer it thinner, just add some whey back or don’t let it drain as long after the main process. I’ll be picking up some glass jars later this week to store future batches.
A huge shout-out to Orie, who showed me how to use my Instant Pot - five years after I bought it during an Amazon flash sale!!! 😂🤣😅 And on her birthday, no less! She opened up an amazing world of possibilities for me. I now use it all the time for baked or mashed potatoes—no more big pots of boiling water to waste. Thank you! 🌹
Apparently, I watched a few too many Looney Tunes and Tex Avery cartoons growing up - I was afraid it might blow up like a rocket if I didn’t use it properly! 💥 I’m not always a “read the directions” kind of person. I’m more of a hands-on, “let’s wing it and see what happens” type. 🤭
Making homemade yogurt in an Instant Pot is a fantastic way to enjoy fresh, natural yogurt without preservatives or additives, and it’s surprisingly easy once you get the hang of it. One key takeaway when crafting your yogurt at home is controlling the thickness and creaminess by managing the whey. The liquid that separates during yogurt making, known as whey, can be drained off to thicken the yogurt. If you prefer a thinner consistency, simply add some whey back in or shorten the draining time. This customization allows you to tailor your yogurt to your texture preferences every time. A smart tip for beginners is to save some of the whey from your current batch to use as a natural starter culture for your next batch. This economical move eliminates the need to purchase commercial yogurt culture repeatedly and fosters a self-sustaining preparation cycle. Using whole ultra-pasteurized milk is convenient and often yields a richer yogurt, but starting with fresh, full containers rather than partial ones ensures consistency and quantity in your yield. Investing in glass jars for storage not only keeps your yogurt fresh but also encourages eco-friendly habits. Don't be intimidated by the Instant Pot! Its versatility is incredible for various cooking needs beyond yogurt, such as steaming potatoes easily without wasting water, making it a valuable kitchen tool. For those unsure about the process or worried about safety, take the time to read through the manual or get a quick tutorial from a friend—this reduces anxiety and enhances your cooking confidence. Overall, homemade yogurt is a rewarding project that yields delicious, healthy results and opens the door to experimenting with flavors by mixing in fruits, honey, granola, or using it as a base for breakfast or dinner dishes. Embrace the process, adjust as needed, and enjoy the satisfaction of this homemade creation.
