Yogurt in a slow cooker

Votes: 7

Time: 18 hours 10 minutes
Complexity: easily
Quantity: 8 tbsp. (2 l.)

A multicooker with a yogurt maker will help you turn milk and just one tablespoon of store-bought yogurt into a large amount of this valuable fermented milk product. Making your own yogurt allows you to customize it to your taste and vary its thickness depending on the cooking time. You also have a wide range of flavor options. Add jams, fruits, your favorite berries, honey, or vanilla—whatever you like—to the finished yogurt. Or make thicker natural Greek yogurt, which is not only a healthy snack but also an excellent ingredient for other dishes, sauces, dressings, and desserts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 tbsp (2 l) whole milk 6%, cold
1 tbsp fresh Greek yogurt made from whole milk
Special equipment: Instant Pot® 6-8 quart multicooker, quick-read thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: milk, yogurt

Cooking the dish according to the recipe:

Pour milk into a 6-quart multicooker and add yogurt. Set the multicooker to the boiling mode. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. After the boiling cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid carefully to avoid scalding from any remaining steam.
Stir the milk and measure its temperature with an instant-read thermometer. The milk should be at least 180°F (82°C). If the milk isn't hot enough, repeat the brewing cycle until it reaches the desired temperature.

Remove the milk from the slow cooker and let it cool to 110-115°F (43-46°C). (To speed up this process, place the pan in ice water and stir, being careful not to let any water get into the milk.) Pour 0.5 cups of milk into a small bowl and stir in the store-bought yogurt until completely combined. Pour the yogurt mixture back into the milk and stir.
Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Press the yogurt setting and set the time for 9-12 hours (9 hours for a thinner, milder-tasting yogurt, 12 hours for a thicker, more tart yogurt).
Open the lid (there will be no pressure, so no pressure release is necessary). Carefully spoon the yogurt into sealable containers.
Place in the refrigerator until the yogurt cools completely and sets, about 4 hours.

Note

Modes may vary depending on your multicooker model. Please follow the manufacturer's instructions.

If you prefer flavored yogurt, stir honey, vanilla extract, fruit, or jam into the prepared yogurt until you achieve your desired sweetness and flavor.

To make Greek yogurt, transfer the yogurt from the slow cooker to a cheesecloth or sieve set over a bowl and let the liquid drain in the refrigerator for at least 2 hours or overnight.