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instant pot yogurt recipe
- Total Time: 500 minutes
- Yield: 8 servings (approx. 1.9 L) 1x
- Diet: general
Description
This recipe provides a simple guide to making a large batch of homemade yogurt in an Instant Pot, featuring a unique pomegranate and rose swirl. It offers a cost-effective alternative to store-bought varieties, yielding a creamy texture without added stabilizers.
Ingredients
- 1.9 L (0.5 US gallon) whole milk
- 30 mL (2 tablespoons) plain yogurt starter, with live cultures
- 120 mL (0.5 cup) unsweetened pomegranate juice
- 50 g (0.25 cup) granulated sugar
- 5 mL (1 teaspoon) food-grade rose water
- 5 g (1 teaspoon) cornstarch
- 30 g (2 tablespoons) fresh pomegranate arils, for garnish
Instructions
- Sanitize Pot and Heat Milk: Clean the Instant Pot liner and lid thoroughly. Pour milk into the liner and use the SAUTÉ function (Normal setting) to heat it to 180-190°F (82-88°C), stirring often to prevent scorching.
- Cool Milk and Temper Starter: Allow the heated milk to cool to 105-110°F (40-43°C). In a separate small bowl, whisk the yogurt starter with about 1 cup of the cooled milk until smooth (tempering). Add this mixture back into the main pot and whisk gently.
- Incubate Yogurt: Secure the lid, ensure the steam valve is sealed, and select the YOGURT function. Set the incubation time for 8 to 12 hours; a longer duration creates thicker, tangier yogurt.
- Prepare Swirl Sauce: Combine pomegranate juice, sugar, and cornstarch in a saucepan. Whisk continuously over medium heat until the mixture thickens into a glossy syrup (3-5 minutes). Remove from heat, stir in rose water, and set aside to cool completely.
- Swirl and Refrigerate: Once incubation is finished and the yogurt is set, gently ladle a few spoonfuls of the cooled swirl sauce onto the surface. Use a thin knife or skewer to create light swirls without overmixing the entire batch.
- Chill and Serve: Transfer the swirled yogurt into airtight containers. Refrigerate for at least 4 hours, or overnight, to allow it to firm up completely. Serve chilled, garnished with remaining sauce and fresh pomegranate arils.
Notes
To achieve a thicker, Greek yogurt-like consistency, strain the finished product through a cheesecloth after incubation. A longer incubation period (12 hours) will produce thicker, tangier yogurt. Use full-fat milk and ensure proper cooling before adding starter cultures for best results.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: breakfast, snack
- Method: instant pot
- Cuisine: general
Nutrition
- Serving Size: 240 ml
- Calories: 180 calories
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 25 mg
Keywords: homemade yogurt, instant pot, pomegranate rose swirl, high-protein, breakfast, healthy snack, cultured dairy, meal prep
