Instant Pot Sous Vide Yogurt |Instant Pot 2 Ingredient Homemade yogurt | Instant Pot Homemade Greek style yogurt:
Thinking of buying Instant Pot Duo Crisp Air Fryer but are skeptical about it because it does not have a yogurt function?
Well, don’t worry I have taken all the guesswork out as I found a fantastic, quick no-boil 2 ingredients fail-proof recipe to make thick Greek Style Yogurt using the “Sous Vide” function, each time, every time.
Believe me, this function is way better than the yogurt function which is set to only one particular temperature of 110° F. The “Sous Vide” function lets you control the temperature and time on the Instant pot under no pressure. It is like someone has added another “Manual function” (you know how we love our “Manual’ function) that lets you change the temperature from as low as 70° F/ 21°C to as high as 200°F/ 93 °C and adjust the time from as low as 30 minutes to 99 hrs, all this under no pressure. You have no idea what that much control can do.
Keep tuning in every now and then on my site to see what all you can create with this function.
So if you are in any dilemma about buying an Instant Pot Duo Crisp Air Fryer, just because of the missing yogurt function, just rule it out as this Instant Pot series is an absolute boon with its SousVide Function and the classic Crisp lid!!
No Yogurt button on your Instant Pot is not an issue anymore.
This no boil sous vide yogurt recipe has got your back! It’s only 2 ingredients and 3 minutes of prep time to incredible homemade yogurt.Jump to Recipe
Not all of us can do great things. But we can do small things with great love.
When I first came to the US, being located in Houston, setting yogurt was a breeze as it was warm most of the year so the yogurt would set easily most of the time, but come winter it was a nightmare. I would often look for warm places to set my yogurt. Even keeping it in the oven was not always a success. It was a hit and miss kind of a story. But then Instant Pot came about as a huge savior. The results were fantastic and I have yet to have a fail tryout of yogurt-making in the Instant Pot. Thanks to Instant pot, making yogurt at home has become very popular due to the convenience Instant Pot provides in making yogurt.
Here I will be showing you how to make yogurt using the no-boil method using the “Sous Vide” function. Check out my boil method of making yogurt, on my blog post for Yogurt making using the yogurt button over here INSTANT POT HOMEMADE GREEK-STYLE YOGURT
Typically if you are trying to make yogurt without Instant Pot, the process is pretty much similar. Make sure you are using Ultra-pasteurized milk (or you will have to do the boil method). Heat the milk just until it is lukewarm about 110-115 °F ( 43- 46 deg. °C). It should not take you more than a minute. Then add the yogurt starter or the culture and combine, and then let it set in a warm place like your oven for incubation.
So how does Instant pot help in making yogurt? Here is how the Instant pot comes into play.
The process, of course, is quite similar as mentioned above except for one HUGE advantage.
- Instant pot provides an even, yogurt-friendly incubation temperature throughout the 6 to 8-hour fermentation period. This helps in giving a steady incubation temperature in the same pot, same place without having to look around for a warm place. Plus, because you have a steady temperature there is 99% of chance that the yogurt will set even if you are living at different altitudes. Now that’s obviously is a great feature.
MAKE HOMEMADE YOGURT & LEAD A HEALTHY LIFESTYLE
If you buy yogurt from the store, do check out at the back to of the carton to see the ingredients and the additives to oh so thick and creamy yogurt. You will notice that there are added sugars, flavor enhancers, thickening agents, preservatives and more that you definitely don’t need in your regular diet.
You know what? You can easily make delicious, fresh yogurt at home with two simple ingredients—milk and a starter culture. It always seems more convenient to grab a pack of yogurt from the supermarket, but there is nothing like fresh, homemade Yogurt. You can tell the difference in taste and it is very easy to make and master at home. If you like sweet, thick and creamy, follow these simple tricks and tips and you’ll never be disappointed. Once you taste the homemade yogurt, there is no going back!
Let’s accept it when you can make perfect store-bought style thick and creamy yogurt at home with no additives then why buy? Make yogurt at home and lead a healthier lifestyle!!
HOW DO YOU SAVE MONEY BY MAKING HOMEMADE YOGURT?
I know most people here in the US buy yogurt from the grocery shop, but did you know you can save a whole lot of money making it at home?
Save $$$- You definitely will be saving a lot of money by making yogurt at home. One gallon of milk costs approx. costs $4 and it makes roughly makes 4 quarts (4*32oz=128oz.) of yogurt. Which means it will cost you $1 for each quart. A regular 1 quart (32 oz.) yogurt carton costs $4 in the store so you are saving 3$ behind every carton. Plus if you are buying the Greek yogurt or organic yogurt or individually packaged yogurts then you will save even more. Even if you buy the most expensive organic milk for $8, it will still cost you $2 per carton and you save $2 per carton.
HOW TO MAKE INSTANT POT YOGURT STEP BY STEP RECIPE
Just Two Ingredients needed to make Instant Pot Yogurt using “Sous Vide”
You just need two ingredients to make this No Boil Instant pot Yogurt method that eliminates the the guesswork of boiling the milk at exact temperature. Ultra Filtered and Pasteurized milk and Fresh Starter Yogurt with Active Bacteria Culture, that’s it!!. I have had great success with Costco’s Kirkland Ultra-pasteurized milk. Because it has a higher protein and more fat content, you get a nice thick yogurt without additional straining.
Make sure that the starter is fresh, else the results would not be ideal.
The most important thing in making thick, creamy yogurt is to use good thick milk, by that I mean one which is creamier and has more fat content. So if you know your source and you know that the milk has good fat content then you are all set.
Also once you have your first batch of yogurt, you will have your own “Starter Yogurt” to set next batches. Make sure you save a little bit of yogurt from each batch and you will never need to purchase “Starter Yogurt” again. You can even freeze the starter yogurt.
DON’T try this method with anything other than ultra-pasteurized milk or else you will have use the boil method.
First Step: Warm Milk: Plug in the Instant Pot and remove the lid. Pour in the ultra pasteurized milk in your inner pot. Press the “Saute” function and put an external timer for just 30 seconds which is enough to make the milk lukewarm. Cancel the “Saute” function and check your teperature to make sure it is around 110-115 °F (43- 46 °C). Your milk should not be above 115 °F/ 46 °C or you will kill the bacteria.
Scientifically saying this step is very crucial, the bacteria gets activated at the lukewarm temperature (110-115 °F/ 43- 46 °C ) just like you activate yeast in warm water for pizza or any other fermented dish. Don’t skip this step!
Second Step: Add the Yogurt Starter: Now add in the starter / live culture / fresh Yogurt to the milk.
Third Step: Whisk the milk:Whisk it nicely. Whisking your milk well with a whisk before fermentation cycle is a must. It gives you really thick set yogurt with almost no whey content. The more you whisk, the thicker your yogurt will be.
Why is whisking together the mik, starter yogurt, and whipping cream important?
Let me give you a little technicality about this. Chemically speaking, what happens when you whisk milk is that the air gets trapped between a sort of network of fat droplets and the milk thickens and gets roughly doubled in volume. With that said whisking the milk well is key to getting really thick and creamy yogurt so don’t skip it.
Fourth Step: Set the “Sous Vide” function for incubation: Place the lid on, push the “Sous Vide” button and use the +/- buttons to set temperature to 115 °F/ 46 °C. Also use the +/- buttons to adjust the timer to 8 hours. I say 8 hours just to be safe, the yogurt sets beautifully in 6 hours depending on the altitude. Because we are setting a slightly higher temperature than the “Yogurt” function(110 °F), the yogurt sets faster, so now you know why this function is way better? FYI, don’t go beyond 115 °F / 46 °C or you will kill the bacteria.
115 °F / 46 °C is the key!! No less no more. Let me tell you that this is my #5 success story, any less and you will have runny unset soupy yogurt any more and you will kill the bacteria.
Fifth Step: Check if set: Check after 6 hours, the yogurt should be set already, if not keep it for the set 8 hours. It might look slightly jiggly but don’t worry you are on the right track.
Seventh Step: Refrigerate: After it sets, take it out, cover it with a lid and refrigerate it for 2 to 4 hours.
Seventh Step: Set Yogurt: You should have a beautifully set thick greek style yogurt for sure. Serve this deliciously creamy yogurt plain or add some granola, some fresh or frozen berries and honey or go ahead and experiment with different things. Enjoy.
Eighth Step: Serve: Serve this deliciously creamy yogurt plain or add some granola, some fresh or frozen berries and honey or go ahead and experiment with different things. Enjoy.
Can I use the Sous Vide function for the Pot in Pot method using Instant Pot?
Yes, you can use the Pot in Pot method. In the inner steel pot of the instapot, add 2 cups of water, put the metal stand inside the pot, put the bowl or containers on the stand and then close the instant pot lid, on venting postion. Now press Sous Vide button and change the temperatuure to 115 °F/ 46 °C and set the time for 8 hours. Once set, chill it for 2-4 hours. Get the yogurt in your favorite bowl or container.
Why do I get Runny Yogurt?
The Runny yogurt or liquid yogurt usually happens due to the quality of culture used or lack of a whole organic milk, try using natural organic store bought culture / yogurt to set the first batch.
How can I make flavored Yogurt?
You can add the flavors you want after the yogurt is set.
What happens when less yogurt culture is added to the milk?
- The taste of the yogurt will not taste good or
- Will not ferment soon or
- Will not ferment at all and become sticky
Pro Tips to Making Perfect Yogurt Each Time
- Make sure you use thick good quality whole milk over skimmed milk which will help create thicker and creamier yogurt.
- Always use a fresh batch of yogurt starter while making yogurt the first time. Yogurt starter that has been sitting in the fridge is most likely not active anymore.
- Whisking your milk well with a whisk or hand blender before fermentation cycle is a must. It gives you really thick set yogurt with almost no whey content.
- Once the yogurt is set, refrigerate your yogurt immediately after it is set to prevent it from souring and to give a thicker consistency.
- Use starter from the previous batch of yogurt to set the new batch, IF YOU RUN OUT OR FORGET knock on your neighbor’s door.
Instant Pot DUO Crisp Sous Vide Greek-Style Homemade Yogurt Recipe
- ½ gallon (2 liters) whole milk
- 3 tablespoons plain whole milk starter yogurt with Active Bacteria Culture ( eg. Greek, Chobani, Oui, etc.)
- 1 Instant Pot Duo Crisp Lid 6 or 8 quart https://amzn.to/34eCSGf
- 1 Whisk
- Step 1: Warm Milk: Plug in the Instant Pot and remove the lid. Pour in the ultra pasteurized milk in your inner pot. Press the "Saute" function and put an external timer for just 30 seconds which is enough to make the milk lukewarm. Cancel the "Saute" function and check your teperature to make sure it is around 110-115 °F (43- 46 °C). Your milk should not be above 115 °F/ 46 °C or you will kill the bacteria.
- Step 2: Temper milk with the starter yogurt: When the milk is warm (110-115 °F/ 43- 46 °C), temper the milk. Transfer 1 cup of milk from the pot to a bowl and add 3 tablespoons of starter yogurt to it and incorporate well. Now pour this Starter/Milk mix back into the steel pot with the rest of the milk.
- Step 3: Whisk the milk: Whisk the milk well to incorporate well, the more you whisk the better results you will get. Whisking your milk well with a whisk before fermentation cycle gives you really thick set yogurt with almost no whey content. The more you whisk, the thicker your yogurt will be.
- Step 4: Set the "Sous Vide" function for incubation: Place the lid with the pressure valve in any position (venting or sealing does not matter as it is not under pressure) or place a clean glass lid. Press the "Sous Vide" button and use the +/- buttons to set temperature to 115 °F/ 46 °C. Also use the +/- buttons to adjust the timer to 8 hours. FYI, don't go beyond 115 °F / 46 °C or you will kill the bacteria.115 °F / 46 °C is the key!! No less no more.
- Step 5: Check if set: Check after 6 hours, the yogurt should be set already, if not keep it for the set 8 hours. Make sure to remove the lid gently to prevent the condensation liquid to drop on set yogurt. The yogurt might look slightly jiggly but don't worry you are on the right track.
- Step 6: Refrigerate: After it sets, take it out, cover it with a lid and refrigerate it immediately for 2 hours. This prevents the yogurt from becoming too tart. It also helps the yogurt to become thick and dense.
- Step 7: Serve: You should have a beautifully set thick greek style yogurt for sure. Serve this deliciously creamy yogurt plain or add some honey and some fresh fruits or go ahead and experiment with different things. Enjoy.
- Use Ultra Pasteurized Milk. Tried and tested with Costco’s Kirkland organic whole milk.
- Use live cultures or fresh yogurt preferably from the last batch however you can use Chobani , Fage, Oui, or Greek yogurt for the first time.
- Once you make this yogurt the first time, you will have your own “Starter Yogurt” to set next batches. Make sure you save a little bit of yogurt from each batch and you will never need to purchase “Starter Yogurt” again. You can even freeze the starter yogurt.
- Make sure you use the right amount of yogurt culture as mentioned in the recipe. If you add less culture then it may take longer to set or may not set at all. Too much of culture could yield really sour yogurt.
- You can try this method of making yogurt in any Instant Pot model that has the Sous Vide function.
- You can use pot in pot method to make yogurt in glass bowls.
- Always use fresh yogurt starter with live active culture in it or you can use the starter yogurt from the previous batch.
- Scientifically saying warming of the milk is a very crucial step, the bacteria gets activated at the lukewarm temperature (110-115 °F/ 43- 46 °C ) just like you activate yeast in warm water for pizza or any other fermented dish. Don’t skip this step!
- I say 8 hours just to be safe, the yogurt sets beautifully in 6 hours depending on the altitude. Because we are setting a slightly higher temperature than the “Yogurt” function(110 °F), the yogurt sets faster, so now you know why this function is way better? FYI, don’t go beyond 115 °F / 46 °C or you will kill the bacteria. 115 °F / 46 °C is the key!! No less no more. Let me tell you that this is my #5 success story, any less and you will have runny unset soupy yogurt any more and you will kill the bacteria.
- You can easily do the incubation overnight to ease out the wait time. You will wake up to a great creamy yogurt.
Can you add vanilla and/or sweeteners (sweet condensed milk) before its made?
Yes you can, just add condensed milk and scraped vanilla bean before heating the milk and then just continue with the rest of the steps. Let me know how it worked out.
Hey Jyoti, fantastic article! Did you try fermenting idli or dosa batter in the Duo crisp air fryer model with sous vide mode?
Hi Sushmita, yes I have tried it, I will be posting about it soon.
Can you ferment idli or dosa batter in sous vide mode in this instant pot duo crisp?
Yes you can and yes I have tried it, I will be posting about it soon.
Hi I have been using raw whole milk (not pasturized) is there a way to use the sous vide button with that type of milk?
Thanks for asking, if you are going to use raw milk please please boil the milk, I suggest to boil milk as so it prevents any infection with raw milk. Rest everything is the same. I am all about the boil method honestly as it gives the best results. let me know if you have any more questions. Thanks
Hi can I book the milk using the sous vide button? The airfryer duo crisp does not have a yogurt button.
Yes you can use the Sous vide buttong to make yogert, just follow the recipe given.
Could you also do a recipe with the boil method? I don’t have access to ultra pasteurized milk and would like to use regular milk. How would this differ?
Thanks for asking, I will post one for the boil method as I have done that as well, I will suggest go ahead and boil it as it gives the yogurt extra thickness. I am all about the boil method honestly. Call me old school here but it does give the best results.
How long will the yogurt keep in the fridge? Thanks!
I usually keep it for not more than two weeks as it tends to get sour by the day.
Do you think I could halve the quantities? The amount would then fit into the jars I have and we are more likely to eat it all within two weeks.
Absolutely you can halve it, the recipe wont change a bit. You can use the recipe to halve or double to suit your prefernce.
I love your post but I’m wondering if this recipe work with non-fat milk?
Absolutely. only thing it may not be that thick and in that case just use a cheese cloth strain the yogurt to get the thick consistency. You can use the whey in making soups or doughs.
Hi, thank you for the recipe. I was wondering if you would alter anything if using coconut milk or making vegan yogurt?
I am not very sure here as I haven’t tried it yet. The amount of culture and stting time might change, not sure though.
Can I add flavorings like peach, coconut? At what point would they be added?
Yes you can add flavorings, the best result is when the yogurt is done then add the flavorings like peach and coconut. If you are just doing essence you could add along with the culture before setting it, but other flavorings mess up with the setting of the yogurt.