Probiotic Yogurt in the Instant Pot

emily maxson

By Emily Maxson

20180607EFK-322-Edit-2

 

Making yogurt from scratch may sound daunting, but it is actually very easy to do. I started making yogurt years ago when I was on the Specific Carbohydrate Diet. Back then, I used the Yogourmet yogurt maker, but now the Instant Pot has a yogurt setting, making it even easier.

Homemade probiotic yogurt is the cornerstone of the SCD. When made from scratch, you can increase the fermentation time to allow for more beneficial bacteria to be produced and all the lactose from the milk to be digested. This yogurt is fermented for 24 hours whereas commercially produced yogurt is typically only fermented for 8-10 hours. Most store-bought yogurts contain a lot of sugars, artificial sweeteners, and colors. Making your own gives you control over sweetening it as well. You pick the sweetener and the amount you want to add. This lactose-free, high-probiotic yogurt is wonderful for helping to restore or maintain balance in the gut.

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Probiotic Yogurt in the Instant Pot

  • Total Time: 32 hours 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Half gallon whole milk (for Keto use half and half or heavy cream)

½ cup good quality plain commercial yogurt with active cultures

OR

10 grams of freeze-dried yogurt starter

Instructions

  1. Pour milk into the inner pot of the Instant Pot and put cover on with vent turned toward “sealing”.
  2. Push the “Yogurt” button, then “Adjust”.
  3. The word “Boil” will light up and it will start heating the milk to 180 degrees.
  4. The word “Yogt” will light up when it is finished heating.
  5. Remove the lid from the Instant Pot being careful not to let the condensation from the lid drip into the milk.
  6. Use a thermometer to confirm it is 180 degrees.
  7. With the lid off, press “Yogurt” and “Adjust” again and allow to heat for an additional 5 minutes.
  8. Press “Cancel” to turn off the machine.
  9. Remove the inner pot and place in a large bowl filled with ice and water to cool.
  10. When the milk reaches 80 degrees, remove any “skin” that has formed.
  11. In a small bowl, place ½ cup yogurt or 10 grams of yogurt starter.
  12. Add 1 cup of the cooled milk and whisk well.
  13. Pour milk back into the inner pot and place it in the Instant Pot
  14. Put the cover back on with vent turned toward “sealing.”
  15. Push the “Yogurt” button and increase time to reach 24 hours.
  16. After 24 hours turn off and unplug the Instant Pot.
  17. Place yogurt in a large or individual containers and refrigerate for 8 hours.

The yogurt is now ready to eat and will keep for up to 2 weeks in the refrigerator. Use as you would plain store-bought yogurt. Enjoy!

Notes

*Cook time: ferment and cool for 32 hours (noted in the instructions).

  • Author: Emily Maxson
  • Prep Time: 30 min
  • Cook Time: 32 hours
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

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Gluten-Free
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Grain-Free
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SCD
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Gluten-Free
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Grain-Free
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SCD

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emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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