Thick and Creamy Homemade Instant Pot Yogurt

🧂 Ingredients

• 1 gallon Milk

  3.5% whole milk or 3.25% homogenized mik
• ¼ cup Yogurt Starter

  any plain yogurt with active bacteria culture

Instructions

• 1 Pour milk into the instant pot
• 2 Close the lid, set the vent to sealing and press the yogurt button on the
  instant pot a few times until the display reads "boil". Depending on your
  instant pot model, you may have to cycle through a few settings until the
  correct one is displayed.
• 3 The boil process is completed when the display reads "yogt". This step takes
  about one hour.
• 4 Remove the lid from the instant pot and press cancel.
• 5 Press sauté on the instant pot. The display should read a time setting, such as
  "00:30", and the temperature setting should be on "more". To change the
  temperature setting from "normal" to "more", keep pressing the button.
• 6 Continue to heat the milk (while stirring frequently) until it almost starts to
  boil. Use a food thermometer to check the temperature. It should read 210°F
  (99°C). Note: remove the inner pot from the instant pot as soon as the milk
  reaches the correct temperature as it may boil over otherwise.
• 7 Place the inner pot on a cooling rack and let it cool down to between 105°F and
  110°F (40°C to 43°C). I use 108°F (42°C) to make the yogurt extra creamy. This
  step can take between one to two hours depending on the ambient temperature.
• 8 Once the milk has cooled down to the correct temperature, prepare the yogurt
  starter by adding a cup of milk from the instant pot to it.
• 9 Whisk the yogurt starter with the milk to blend them well. Pour the mix back
  into the instant pot and stir well.
• 10 Close the lid on the instant pot. The vent can be set to either sealing or
  venting. Press the yogurt button on the instant pot repeatedly until the display
  reads "08:00".
• 11 The milk is now being cultured with the probiotic yogurt starter. Contrary to
  most other timer settings on the instant pot, the timer starts at zero and
  counts up.
• 12 The incubation process is completed when the timer has reached eight hours and
  the display once again reads "yogt".
• 13 Once the incubation cycle is completed, remove the lid from the instant pot. Be
  careful to not drip down the water trapped under the lid into the yogurt.
• 14 Without disturbing the yogurt, place the inner pot with a lid in the fridge over
  night to cool down.
• 15 When the yogurt has cooled down overnight, scoop up half of it into a two-quart
  yogurt strainer.
• 16 Since this yogurt incubation temperature was started at 108°F (42°C) a lot of
  whey will be released from the yogurt to make it super thick and creamy.
• 17 Let the yogurt strain in the fridge for at least four hours until most of the
  whey has been strained. Notice how the volume of the yogurt is almost half
  against what it was before the straining started. That is whey that has been
  removed, making the yogurt extra thick and creamy.

Nutrition Info