Instant Pot - Pressure Cooker - Quick Start Yogurt ™ - {No Boil}

About 7 - 1 cup servings or 5-6 of strained Greek

Ingredients

• 52 oz of  Cold **Ultra Pasteurized** Whole Milk or Milk 2% will work -**Fairlife is Ultra Pasteurized & Ultra Filtered, it is also high in Protein and Calcium

• 2 Heaping tablespoons of Greek yogurt for starter or Left over whey from a previous batch. (with live cultures)

• *1 envelope of unflavored gelatin. *Optional, I use it for the benefits of gelatin.

*********Blend dry milk powder into your milk – adding more protein will make your yogurt thicker

*I used 2% Fairlife in this recipe.

*I personally contacted Fairlife to verify the milks are Ultra Pasteurized as well as Ultra Filtered * It is also lactose free but you won't taste a difference!

I strain mine & make it Greek yogurt!

Steps

1. Pour all ingredients in the inner pot and stir well, you can use a whisk

2. Put a lid (I used a pasta pot glass lid, since no pressure is used)  on IP and set to Yogurt setting for  8-12 hours, the longer it incubates the more tart it will be - (make sure it is on normal setting, not boil) (If you use the IP lid there is no need to move the nozzle to seal since no pressure is used)

3. Once it is done, check to make sure it is set, a spoon should stand on it's own. (Photo below)

4. If you want to strain it for Greek Yogurt, while it is setting in the fridge strain a few hours it a mesh or other strainer with very small holes. If you strain it too much to your liking you can always stir some of the whey back into it.

5. Transfer into storage container or mason jars, for smoother Yogurt I used the immersion blender to mix it.

Notes

• I do mine for 11 - 12 hours, the longer the incubation the thicker and more tart it will be. 

• I also use mine for homemade Ranch dip/ dressing and for Yogurt Popsicle's.

• *You can also stir in a few tablespoons of pumpkin puree, pumpkin apple butter or apple sauce , or any fruits or Jam to taste.

• 
  

• **Blend dry milk powder into your milk – adding more protein will make your yogurt thicker

* Save the whey for other recipes or as a starter for your next batch! I store mine in the Fairlife carton & I use a sharpie to mark it to say it's whey! 😀

Just 2 simple ingredients

Do the spoon test when done. It should stand up by itself

I like mine Greek!

I use my homemade pumpkin apple butter or applesauce & a few dark choc chips for a treat!

Nutrition Facts- Based on the Fairlife 2% Milk*

Servings 7.0

Amount Per Serving

calories 121

% Daily Value *Total Fat 4 g 7 %

Saturated Fat 3 g 15 %

Monounsaturated Fat 0g

Polyunsaturated Fat 0 gTrans

Fat 0 g

Cholesterol 20mg 7 %

Sodium 117 mg 5 %

Potassium 380mg 11 %

Total Carbohydrate 6 g 2 %

Dietary Fiber 0 g 0 %

Sugars 6 g

Protein 14 g 28 %

Vitamin A 19 %

Vitamin C 0 %

Calcium 38 %

Iron 0 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

*****

Please only use Fairlife or other ultra-pasteurized Milk for the quick start method.

Do not use Regular or Raw Milk. It contains bacteria and it needs to be heated first.

You would need to boil the milk first. For that you would use the boil yogurt option, then cool the milk.

You can also use a can of sweetened condensed Milk for a sweeter yogurt. Some people also add coffee mate natural vanilla bliss, or another flavor.