INSTANT POT

YOGURT RECIPE

COLD START METHOD

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WHY YOU'LL LOVE IT

A complete guide to making Instant Pot Yogurt using the Cold Start Method, or No-Boil Method. Step by step directions to use your electric pressure cooker for yogurt, greek yogurt, sweetened yogurt, yogurt tubes, as well as a section on troubleshooting homemade yogurt.

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INGREDIENTS

Whole Milk Full-Fat Greek Yogurt

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Pour the milk

Pour 1/2 gallon milk into the Instant Pot liner. Place the lid and set your valve to VENTING or use a glass lid.

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Mix Starter

Using a whisk, blend together the milk and about 2 tablespoons of full-fat plain Greek yogurt with active, live cultures such as Lactobacillus bulgaricus. Do NOT use sweetened yogurt.

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Incubate

Press YOGURT and set it for 8 hours. Place the lid and set your valve to VENTING or use a glass lid.

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Chill

Place the yogurt in the fridge overnight. This helps the yogurt set properly without getting tart, and it gets thicker.

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Drain

Once the yogurt is set, you want to strain out the whey if you want Greek Yogurt, or you can eat it as it is.

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Sweeten or flavor

I find it best to sweeten the yogurt after it is drained so you’re not draining your lovely honey down the drain. You can use honey, agave, or a keto-friendly sweetener. You could also consider adding sugar-free syrups.

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Store

Place into individual yogurt jars and refrigerate for up to a week.

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