How To Can Yogurt With Denali Canning

Directions

1. Pour the milk in an Instant Pot and put it on the yogurt setting. It should heat the milk to 180 degrees. This will kill off any bacteria in the milk so you start the fermentation process with a clean slate. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.

   

2. Put the thermometer in the milk and wait until it’s 116 degrees. This can take as long as an hour. To speed up the cooling process, place the pot in an ice water bath and stir, being careful not to get any water into the milk. There will be a film of coagulated milk on the surface of the milk; carefully lift this off with a spoon and discard for better texture.

   

3. Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. If the readout does not say “8:00,” add time until it does.

   

4. The Instant Pot will incubate your yogurt for 8 hours before switching itself off. Add another hour if you want the yogurt to be thicker and more tart. Check on your yogurt every 4 hours because the time to finish varies based on all types of ingredients. As the yogurt incubates, you don’t want to jostle the Instant Pot too much—it can keep the yogurt from setting well. Once the yogurt is set to how you like it, turn it off.

5. Wait until the yogurt is at room temperature before placing it in the refrigerator to cool (this will prevent the yogurt from thinning). Chill it for about 4-6 hours. If it gets a little lumpy, just whisk it to smooth it out. After that, transfer the yogurt into glass jars. For smooth yogurt, whisk vigorously. For thick, rich yogurt, strain it. The yogurt should be good for up to two weeks. As it sits in your refrigerator, it will get tangier and lose some of its body.