Making yogurt is simple at home. Explore the joys of homemade yogurt with this Keto pressure cooker recipe for yogurt, which helps to speed up the process. Creamy, tangy yogurt made with fresh whole milk is cultured with health beneficial probiotics. All the ingredients go into the Instant Pot, which is whole milk and the yogurt starter culture. You will love this low carb instant pot recipe! If you purchase an heirloom yogurt starter, you can save some yogurt from the first batch and continue to make batches after batches of homemade yogurt.
Place whole milk in the bottom of an Instant Pot insert. Place the insert into the Instant Pot and press the Yogurt button until it says “boil”. This will allow the machine to bring the milk up to a boil, which will take about 25-30 minutes. Once the milk has been brought to a boil, remove the insert and place it on a cooling rack. The milk now needs to cool down to 110 F which is the perfect culture temperature range for the thermophilic bacteria you will be using.
Temper your yogurt starter culture by pouring some of the milk from the Instant Pot insert into a measuring cup. Do not dip a ladle or any kind of utensil into the larger batch of milk. This will keep the milk as clean as possible and eliminate any bad bacteria. Add the starter culture to the measuring cup and swirl the cup to distribute it. Pour it back into the milk in the insert and place the insert into the Instant Pot again.
Press the yogurt button until it says 8 hours. Allow the yogurt to culture for at least 5 hours. If the yogurt is still runny, keep it in the pot but check back every two hours until the consistency has changed. The yogurt will have changed consistency and be pulling away from the sides of the insert. Refrigerate your yogurt for at least 6 hours before serving. If there is some whey on top (a liquid layer) that is ok; it can be stirred into the yogurt before chilling.
1 quart
1 x 1packet