Ingredients
Equipment
Method
- Pour the whole milk into the Instant Pot insert.Press the Yogurt button and select the Boil setting.Allow the milk to heat until it reaches 180°F (82°C).
- Once the milk finishes heating, remove the insert or allow it to cool inside the pot.Let the milk cool down to about 110°F (43°C) before adding the yogurt starter.
- Place 2 tablespoons plain yogurt in a small bowl.Add a few tablespoons of warm milk and whisk until smooth.Pour this mixture back into the Instant Pot and whisk gently to combine.
- Close the Instant Pot lid.Press the Yogurt function again and set the incubation time for 8 to 10 hours depending on how tangy you prefer the yogurt.
- When fermentation is complete, transfer the pot to the refrigerator or pour the yogurt into glass jars.Refrigerate for at least 4 hours to allow the yogurt to set and thicken.
- For thicker yogurt, place the yogurt into a fine mesh strainer lined with cheesecloth.Set the strainer over a bowl and allow the whey to drain for 1 to 2 hours until the yogurt reaches your desired thickness.
Nutrition
Notes
• Whole milk produces the creamiest yogurt texture.
• Longer fermentation creates tangier yogurt.
• Save 2 tablespoons of yogurt from your batch to use as a starter for the next batch.
• For flavored yogurt, stir in honey, vanilla, or fruit after refrigeration.
• Longer fermentation creates tangier yogurt.
• Save 2 tablespoons of yogurt from your batch to use as a starter for the next batch.
• For flavored yogurt, stir in honey, vanilla, or fruit after refrigeration.