Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.
At first you might think, like I did, that yogurt-making is mysterious and technical. But actually it's surprisingly simple, since yogurt is basically just fermented milk with gut-friendly bacteria (which means you only need those two ingredients).
There are many things in life that don't make sense to cook from scratch all the time like this, index foods like artisanal bread, cheese, and homemade beer. But after I discovered the Instant Pot, I started making yogurt regularly at home because it costs a fraction of the price of the store-bought stuff.
Even more, the Yogurt function on an Instant Pot takes the guesswork out of the process completely. I love making Instant Pot yogurt because it’s easy, sure, but also because I can control exactly what goes into it. The fact that the IP does all the work for me while I work or sleep makes it that much more enticing to make a habit of it, and to keep homemade yogurt as a staple in my family's diet.
There are two ways to make yogurt in the Instant Pot. One is the "Boil and Cool" method, and the other is the "Cold Start" method. The "Boil and Cool" method involves boiling the milk to 185°F to kill any bacteria, then cooling it to 111°F and adding the yogurt culture to incubate. The "Cold Start" method, which skips the boiling and cooling of the milk, is my preferred way to make homemade yogurt in the Instant Pot—and what I’ll be walking us through today.
Congrats! You've just made Instant Pot yogurt.
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