Nonfat Yogurt—Made in the Instant Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 cup Milk, nonfat (skim milk) .25 cup Yogurt Greek Zoi Nonfat Plain (8 oz=130cals/serv, 227g)
Sterilize your instant pot.
Add 12 cups of milk to a 6-quart Instant Pot. Turn your selection to Yogurt, then High so the “Boil” setting appears. Start the IP.
When the buzzer goes off, check your milk’s temperature. It must be at least 181 degrees. If it isn’t, turn the selection to Sauté and heat it further, stirring constantly, until it reaches the proper temperature.
Once your milk reaches the correct temperature, let it cool to between 108-115 degreees. It will take 45-60 minutes to cool unless you put it into an ice bath. Keep a close eye on it; you don’t want to cool it below 105 degrees. Skim off the skin if it appears.
When your milk is ready, add your nonfat yogurt starter. It cannot be a flavored yogurt; it must be plain. Stir well into the milk.
Turn your IP back to Yogurt, but this time set it to Medium. The “Yogurt” sign should appear.
If you want less tang, set your time to 8 hours. If you want more tanginess, set it to 8.5 or longer. I’ve found that 8.5 hours gives me a wonderful yogurt.
Start your IP.
When your yogurt is finished, place a colander inside a large bowl. Line the colander with cheesecloth. Pour the yogurt into the cheesecloth-lined colander.
Let the yogurt drain for 20-30 minutes, then lift the cheesecloth out and remove the yogurt to another container. Use a whisk to beat the yogurt for a minute or so—long enough to make the yogurt smooth and creamy.
Refrigerate.
If you wish to use some as a starter for your next batch, set aside 1/4 cup and freeze it. You’ll need to completely defrost it before you use it.
I suggest that when you make yogurt with nonfat milk you use a fresh yogurt starter every other batch.
If you want to add flavors or sweeteners, you need to do after it has finished processing. The yogurt won’t work if you add them before the yogurt processes.
Serving Size: 1 cup
Add 12 cups of milk to a 6-quart Instant Pot. Turn your selection to Yogurt, then High so the “Boil” setting appears. Start the IP.
When the buzzer goes off, check your milk’s temperature. It must be at least 181 degrees. If it isn’t, turn the selection to Sauté and heat it further, stirring constantly, until it reaches the proper temperature.
Once your milk reaches the correct temperature, let it cool to between 108-115 degreees. It will take 45-60 minutes to cool unless you put it into an ice bath. Keep a close eye on it; you don’t want to cool it below 105 degrees. Skim off the skin if it appears.
When your milk is ready, add your nonfat yogurt starter. It cannot be a flavored yogurt; it must be plain. Stir well into the milk.
Turn your IP back to Yogurt, but this time set it to Medium. The “Yogurt” sign should appear.
If you want less tang, set your time to 8 hours. If you want more tanginess, set it to 8.5 or longer. I’ve found that 8.5 hours gives me a wonderful yogurt.
Start your IP.
When your yogurt is finished, place a colander inside a large bowl. Line the colander with cheesecloth. Pour the yogurt into the cheesecloth-lined colander.
Let the yogurt drain for 20-30 minutes, then lift the cheesecloth out and remove the yogurt to another container. Use a whisk to beat the yogurt for a minute or so—long enough to make the yogurt smooth and creamy.
Refrigerate.
If you wish to use some as a starter for your next batch, set aside 1/4 cup and freeze it. You’ll need to completely defrost it before you use it.
I suggest that when you make yogurt with nonfat milk you use a fresh yogurt starter every other batch.
If you want to add flavors or sweeteners, you need to do after it has finished processing. The yogurt won’t work if you add them before the yogurt processes.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 85.7
- Total Fat: 0.2 g
- Cholesterol: 5.1 mg
- Sodium: 106.4 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.0 g
- Protein: 8.6 g
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