Fresh fruit Yogurt in the Instant Pot

By July 27, 2015

Submitted by Floyd W.
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This makes an Excellent Fresh Fruit Yogurt
For Plain Yogurt just omit the Fruit!

You will need:
4 Wide mouth Pint Jars
5 2/3 Cups of Organic Milk whole or reduced fat.
4 TBSP of All Natural Sugar
4 TBSP of Non Fat Dry Milk Powder
2 Cups of Fresh Fruit Chopped

Directions:
1. Add 1 1/2 cup of water to the bottom of the Instant Pot and add Grate.
2. Put 1 1/3 Cup of Milk in each Jar place lids on loosely place into the instant pot.
3. Pressure Pressure Cycle on the instant pot and reduce time from 30 minutes to 2 minutes. This scalds the milk killing any pathogens that might be in the milk . Give you a fresh clean slate to start with.
4.After cycle is done release steam from the instant pot and safely with a jar lifter remove jars to cool.
5. I remove the lids carefully and place jars into cool water to speed up the cooling process.
6 Once the milk is below 100 degree you can add your Yogurt Culture safely to the milk.
( For A Yogurt Culture buy plain Cultured Yogurt from your grocery store.
7. Add 1 TBSP of Sugar to each jar
8. Add 1 TBSP of Non Fat Dry Milk to each jar.
9. Add 1 TBSP of Yogurt Culture to each jars and stir up the ingredients till mixed well.( to obtain your yogurt culture just buy plain Cultured Greek Yogurt or reg)
Note:After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!)
10. Add 1/2 cup of fresh fruit to each jar. carefully not to over fill the jars.
Note: By using the jars this enables you to be able to make plain or different flavors all at the same time.
Leave at least 1/8″inch from the top of each jar. Replace lids and rings and place jars back into the Instant Pot . Make sure it still has the 1 1/2 up of water in the bottom the instant pot..
11. Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
12. After the cycle is complete place them into the refrigerator cooling it down stops the cooking process by reducing the temperature.

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Comments

28 Responses to “Fresh fruit Yogurt in the Instant Pot”

  1. Valerie says:

    I just got my Instant pot for Christmas from my mom. I made yogurt. First I made it in the pot, it came out really runny (this could be because my stupid refrigerator froze my yogurt that I used for the starter). I tried again but with the milk in small jars. The starter yogurt was not frozen and I followed the directions incubating it for 8 hours. It was still quite runny. Any suggestions? I know you can strain for Greek yogurt but is that necessary? How is the best way to strain it. Is it best then to make it in the pot, then strain? Please help.

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    Eliana Reply:

    Keep it longer in the pot. I usually do 12 hours.

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  2. Vicky says:

    Do the newer models(like IP-LUX60 Version 3) support making yogurt?

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    Suzanne Chandler Reply:

    I am also wondering about this.

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  3. knappster says:

    Just got my Instant Pot and want to try making yogurt. I’m confused as to what the “yogurt culture” is and how much do we use?

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  4. Louise says:

    May I substitute artificial sweetener (trivia or stevia) for sugar?

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    Roz Reply:

    Because artificial sweeteners aren’t predictable with heat, I add stevia and stir when I’m ready to eat it. Maybe someone with more experience will answer too.

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    Tony Reply:

    I was wondering the same thing….have you tried it with trivia or stevia?

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  5. Jean says:

    I just received an IP for Christmas and I’m so excited to make something, especially yogurt. I’ve made a lot of crockpot yogurt and in my experience, the more fat in the milk the less sour the yogurt. I, also, feel that is true with store bought yogurt, the higher the fat, the sweeter the yogurt. It is the sweet cream that’s being removed in non-fat and low fat milk. If you don’t like your yogurt sour, be sure to use at least 2% milk, if not whole.

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  6. Renee says:

    I made my yogurt yesterday and it’s okay, but runny I have the fruit in it already can I drain it to help thicken? I also only went 10 hours vs. 12 as I needed to get up in the morning. Or would it be thicker adding fruit after making the yogurt? Oh and I used whole milk.

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  7. Lisa says:

    I love my Instant Pot. I have only had it two weeks but use it a couple of times a day. I use a lot of plain yogurt and have made it in a yogurt maker. I just make it in the large pot. A quart lasts us a few days to a week. I have a recipe that is much like Greek yogurt that I have used for many years. Pasteurize/ heat 31/2 cups organic skim milk to 1 cup of organic nonfat dry milk to 180-190 degrees. I usually make a quart at a time. Followed directions for cooking and cooling that came with the instant pot. Similar to my old recipe in a pot on the stove. Used some high quality Greek yogurt and a little plain kefir for the cultures after cooling to 110 degrees. Put the lid on the pot and set for 8 hrs. I like mine tart and thick. You can’t taste the powdered milk but it make it rich, thick and creamy.

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  8. shrimpchips says:

    what does the milk powder do? is it just for flavor?

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    Donna Reply:

    It is a milk solid, adding substance/thickness to the yogurt.

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    Floyd Reply:

    The Milk Powder makes it firmer. I like it with the Non Fat dry milk. It is no added fat but it makes a difference in the firmness. I incubate it longer than the setting on the instant pot and I do not think that the yogurt taste more tart from this. Before I had my instant pot I would strain the yogurt to make it thicker. This comes out much thicker and works great for what we are using it for.
    Try it u will like it! Enjoy!

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  9. Ben says:

    Doesn’t yogurt get more tart the longer you incubate it ??

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    Donna Reply:

    I believe it does.

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    Floyd Reply:

    IF it does i really don’t taste the difference guess I am use to it the way it is. I do not like runny yogurt at all. I like it thick like pudding..

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  10. FRW says:

    The longer you let it go it will get thicker. I have also learned that it will produce a thinker yogurt if you are straining it for Greek style o using it to make sauces etc.i start mine late in the evening so it is done around the time that I get up. If you haven’t tried it warm right out of the instant pot try it. I also like to add it to my oatmeal . I love the machine use it about everyday, yesterday I used it to steam my Pineapple jam that I made today it is slow cooking a pork loin for pulled pork tomorrow. Just endless what you can do with it.

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  11. Been says:

    Jim what is noosa that you mix with the milk??

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    Donna Reply:

    Google says it is a brand of yogurt.

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    jim Reply:

    yeah it is a brand and I add it after the boil sessions cool to 115 degrees Fahrenheit 😉 then set to yogt

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  12. jim says:

    I love my instantpot yogurt also. I use 3 tblsp of noosa plain and 10 cups of milk straight in the container boil twice set for 7 hrs and dump it all into a Pyrex bowl when finished, delicious! It makes enough to last me and my wife a full cup a day for the work week. :))

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    Sarah Reply:

    I was going to use Fage yogt. Is that a good one? Where do I find Noosa. I would like to cook mine straight in the container no jars.
    Do you use the dry milk or just the yogt and milk?

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  13. Sharon Richardson says:

    I followed the directions on my yogurt maker and set it for 8 hours. Left it an hour or so longer, as it was overnight, but came out fine. Next time I will start later so I can get more sleep! I usually drain the yogurt to make Greek yogurt, which is thicker, but love the Instant Pot!

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  14. Mavis LaBounty says:

    Got my new instant pot. Disappointed that it takes 12 hours to make yogurt! My yogurt maker does it in four.

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    Donna Reply:

    Making yogurt depends on the culture used, and must must be incubated in a certain temperature range, the time would not be longer in the Instant Pot. If you get the results you want in four hours, just adjust the time on the Instant Pot to four hours! 😉

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  15. Norma says:

    I love my Instapot yoghurt.

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    Donna Reply:

    Happy to hear that Norma!

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