top of page
Sammsterdam

Easy InstaPot Plain Yoghurt

I have started ordering most of my groceries online these days and one thing that is hard to get a hold of is plain, unsweetened yoghurt. Either it's sold out, super expensive, or doesn't taste that great. Most stores only sell Greek style plain yoghurt too anymore. And let's admit it, American yoghurt isn't the same as what you find in Holland. I don't eat it anymore because of the lactose but when I did, I noticed that what we have in the stores here is thicker and overly sweet in most cases.



My husband recently decided he likes plain yoghurt more than the Mountain High vanilla kind we've had in our house since we moved here. Frustrated with having to look in 3 or 4 stores each week to find something I can order, I got out my InstaPot and decided to give homemade yoghurt another try. I haven't thought about it since I tried, and failed, at making a non-fat, unsweetened, dairy free Greek yoghurt for myself. Of course I took a recipe and then started changing things to make it work for me and that's where things got ugly. I found a simple recipe on Pinterest that didn't require pasteurizing the milk myself so that was one less step towards failure in my eyes. It couldn't have been easier! Seriously, you put the two ingredients into the pot, push the button, and walk away.


I used the recipe on Now Cook This! for vanilla yoghurt and omitted the flavoring and sweeteners in the recipe to produce a rich and mild plain, unsweetened yoghurt that doesn't have any gelatin in it, no added sugar, no thickeners, nothing. For the cost of one bottle of milk and a single serve of plain yoghurt to get me started, I made two containers that he can add fruit, granola, jam, honey, or anything else to that he likes.

Because the milk was lactose free and such a small amount of starter went into the entire batch, I'm feeling comfortable making a second, non-fat, batch for myself. The less fat in the milk, the less thick it will be and I'm ok with that. Perhaps using 2% will get the texture down to our Dutch standards, that is also on my list to try unless someone else tries it first and lets me know how it compares. If you do, be sure to comment below.

 

Super Easy InstaPot Plain, Unsweetened Yoghurt

You can follow the method on the Now Cook This! website if you want to add sweetener or flavoring to your yoghurt or learn more about what kinds of milk and starter you should use. She has great pictures and step by step photographs of the process.


Ingredients

  • 52oz bottle Fairlife whole milk or any other ultra-pasteurized milk

  • 2 Tablespoons plain greek yoghurt with active cultures

Directions

  1. Add the milk and yoghurt to the stainless steel pot of your InstaPot and whisk it, whisk it good (nah nah nah nah nah).

  2. Cover with a glass lid, dinner plate, or the InstaPot lid with the vent open.

  3. Press the Yogurt button and set the time for 8 hours.

  4. Walk away.

  5. When the time is up, carefully remove the lid so you don't get the built up condensation on the lid into the yoghurt. Resist all temptation to stir.

  6. Dry off the lid and place a tea towel or paper towel over the pot and the cover with the lid. The towel will soak up moisture that appears as the yoghurt cools.

  7. Place the pot into the refrigerator and let it chill overnight.

  8. Give it a good stir and transfer to storage containers.


Serve with fresh fruit, cereal, granola, jam, syrup, honey, mix it up with protein powder, use it to cook with since it is plain...so many options! Even our vet said the cat can have a small spoonful now and then because the ingredients are all safe for him.


24 views0 comments

Recent Posts

See All

Comments


bottom of page