Ever wondered what the yoghurt button on your instant pot or multi cooker does?
Give this recipe a go and surprise yourself!
Many brands of magic pot seem to have a yoghurt button function. Have a look on yours and see.
Remember I call my multi cooker a magic pot as I am always surprised at the magic it creates.
Before we go any further I need to explain that this method is similar to making a sachet yoghurt.
If you would like to make yoghurt from whole milk – you will need to follow a recipe that requires you use a thermometer to heat the milk to a correct temperature, and watching it to make sure to doesn’t burn.
If you would like to give that a go you can give this method of Laura’s a go.
This recipe is a quick way to make 750mls of yoghurt in eight hours without thinking about it.
And is easily doubled for a larger batch.
This method is about inoculating a new batch of yoghurt with the culture from the last of your old yoghurt. Over time it will loose it’s strength and you will need to start from scratch again. That’s ok.
Simply make a fresh sachet of yoghurt and begin again on your next batch. Or use a few spoonfuls from a store bought yoghurt to start again.
If you find this method works for you then you I would recommend purchasing a heirloom culture (or steal some from a friend if you can). You will want a thermophilic culture.
Elien has talked about this extensively in her book titled ‘Homegrown Happiness’ and I thank her for teaching me this invaluable piece of information.
Side note: I simply love her book and pull it out often when I need an answer for many garden and baking queries.
So to make your yoghurt in your instant pot (or your brand of magic pot) simply wash your pot thoroughly, and wipe out with white vinegar to rid it of any smells and lingering tainting. I really love my instant pot stainless steel bowl much more than my previous brand and it’s teflon bowl.
Place all the ingredients in and push the yoghurt setting. It’s that easy!
Once the function has finished place you will see that your yoghurt is quite thick. Never fear.
Place it in the fridge to chill (I simply take out the bowl from the pot and cover it with a dinner plate). Once it is refrigerated, give it a good stir and you will have a creamy smooth yoghurt. If it is still to thick for you – you could increase the amount of water by 300mls on your next batch.
Use a silicon spatula to get every last drop out and place it in a glass jar with a secure lid. This will ensure it doesn’t take on any odours from the fridge or any tainted flavours if you use a plastic container.
Use in smoothies, on your breakfast, in salads, with a curry, or simply with fresh fruit for a quick snack.
Instant Pot Yoghurt
- 1 Instant pot (or multi/pressure cooker)
- 3 tbsp plain yoghurt
- 600 mls warm water (36 degrees)
- 1 ½ cups skim milk powder
- Pour the warm water into the bowl of your magic pot.
- Whisk in the skim milk powder. If your have a teflon bowl then use a silicon coated whisk, or whisk in a jug before adding it to the bowl. You don't want to scratch the teflon.
- Lastly add the plain yoghurt and combine all the ingredients.
- Place the lid on and place in the lock position.
- Press the 'yoghurt' setting and walk away.I like to make my yoghurt overnight when I won't need the magic pot for other tasks.
- Remove the bowl from the pot and cover with a dinner plate before placing in the fridge.
- Once it is chilled give the yoghurt a stir until it is smooth and creamy.
- Store in a glass jar in the fridge.
- Please note this recipe is easily doubled for a much larger batch.