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  • Maria Netherland

Instant Pot Yogurt

One of my favorite foods is yogurt! I was thrilled when a friend taught me how to make it in the Instant Pot. It’s a pretty simple process and the cost of making your own yogurt versus buying it in the grocery store is significantly lower.


Here’s what you’ll need:

  • Instant Pot

  • Ice

  • Food Thermometer

  • Gallon of milk (you pick your fat content)

  • Small container of plain yogurt (only need this the first time you make it - after that you can use your existing yogurt to make the next batch)

  • Cheesecloth or towel

  • Liquid measuring device (I like one that holds 2 cups)

  • Strainer

  • Large bowl (that the strainer sits in)

Directions:

  • Make sure your Instant Pot is CLEAN.

  • Pour the milk into the Instant Pot.

  • Leaving the lid off of the Instant Pot, turn the Instant Pot on to Saute.

  • Set an alarm for 25 minutes and let the milk heat up to 180 degrees.

  • Once the 25 minute alarm has gone off, I start checking the temperature. As soon as it hits 180 degrees, I turn off the Instant Pot and remove the inside pot.

  • Put the inside pot into an ice bath so that the milk will cool. 110 degrees is the magic number you’re looking for.

  • You can stir the milk with a whisk to help it cool, but do not scrape the sides or the bottom of the Instant Pot.

  • Put a large spoonful of the yogurt into the measuring cup.

  • Once the milk is 110 degrees, scoop out a cup or so of the milk and put it in the measuring cup.

  • Whisk the milk and yogurt together until smooth and pour back into the Instant Pot.

  • Put the inside pot back into the Instant Pot and cover with the lid.

  • Make sure your Instant Pot is set to venting.

  • Push the Yogurt button on the Instant Pot and set for 8+ hours (I set mine for 10.5 hours). 6-8 hours yields a milder flavor yogurt. More than 8 hours yields a more tart yogurt.

  • Put the dish towel or cheesecloth into the strainer and place the strainer into a large bowl.

  • Once the yogurt is finished, pour the yogurt from the Instant Pot into the lined strainer.

  • Allow to drain until you’re happy with the consistency of the yogurt. If you like it to be a little looser, don’t drain as long. I drain mine for 8-10 hours, emptying the whey every few hours.

Place your finished product into a container that you can seal. It lasts a few weeks in the refrigerator (though ours never lasts that long).

Maria Netherland is a Northwest Florida-based coach who is a USA Triathlon Level II Endurance and Youth & Juniors Certified Coach as well as a NASM Certified Personal Trainer and Performance Enhancement Specialist. Coach Maria loves working for athletes of all abilities, military athletes, and new triathletes as they pursue their goals. Maria is a veteran of the US Army and a United States Military Academy at West Point graduate. She can be reached at maria@teammpi.com.

#MariaNetherland #MondayMinute

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