User Manual

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Other cooking styles
Yogurt
Yogurt is designed to effortlessly produce delicious fermented dairy and non-dairy recipes.
Instant Pot Size Minimum Milk Volume Maximum Milk Volume
2.8 Litres / 3 Quarts 2 cups (500 mL / ~16 oz) 2 quarts (1.9 L / ~64 oz)
5.7 Litres / 6 Quarts 4 cups (1000 mL / ~32 oz) 4 quarts (3.8 L / ~128 oz)
7.6 Litres / 8 Quarts 6 cups (1500 mL / ~48 oz) 6 quarts (5.8 L / ~192 oz)
Setting Suggested Use Notes
Less
For lower temperature
fermentation (e.g., Jiu Niang,
a sweet fermented glutinous
rice dessert).
Default fermentation time is 24 hours (24:00).
Adjust fermentation time based on recipe.
Normal
Fermenting milk after culture
has been added.
A longer fermentation will result in tangier
yogurt. Adjust as desired up to 99 hours
and 30 minutes (99:30).
More Pasteurizing milk.
Pasteurization time is preset and cannot be
adjusted.
Display shows boiL while pasteurization is
running.
For extra thick yogurt, pasteurize milk twice!
Stage 1: Pasteurize milk
01 Remove the inner pot from the
multicooker base.
02 Add unpasteurized milk to the inner
pot then insert the inner pot into the
multicooker base.
03 3 and 6 Qt models: Secure the power
cord to the base power socket on the
back of the multicooker base. Make
sure the connection is tight.
All models: Connect the power cord
to a 120 V power source.
The display shows OFF.
04 Place and close the lid as described
in Pressure control features: pressure
cooking lid.
05 Turn the steam release handle to the
Venting position.
06 Press Yogurt.
07 Press Yogurt again and cycle to More.
The display shows boiL.
08 After 10 seconds the multicooker
begins heating.
09 When pasteurization nishes, the
display shows End.
Remove the lid and use a thermometer
to check the temperature.
Milk must reach a minimum of 72°C
(161°F) for pasteurization to occur.