Homemade Goat Milk Yogurt in the InstantPot
Servings: 1 quart
Equipment
- InstantPot
- Kitchen thermometer
- Measuring cup
- Whisk
- Quart Mason jar w/lid
Ingredients
- 1/4 cup yogurt (from previous batch)
- 4 cups fresh goat milk
Instructions
- Pour milk into InstantPot. Screw on the lid and select Yogurt --> Pasteurize. Start the machine.
- Allow to heat until timer turns off the InstantPot. Remove lid, then allow to cool on the counter until milk registers 110 degrees F on the thermometer.
- Quickly whisk in 1/4 cup of yogurt from a previous batch. Close InstantPot and select Yogurt --> Ferment setting.
- Allow to "cook" for 5-12 hours, until yogurt becomes somewhat thick and pulls away from the edges of the pot when you tip it slightly to the side.
- Whisk the yogurt to remove any lumps, then pour into a clean canning jar.
- Allow jar to sit, covered, on the counter for 2 hours before storing in the fridge. Yogurt keeps at least 2 weeks in the fridge. Be sure to save a 1/4 cup for your next batch! :)
Notes
These instructions don't include reconstituting your starter, which you'll need to do before making yogurt with these instructions. Follow the manufacturer's instructions, as I assume every brand is different. Make sure you're using a thermophilic culture.
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