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I am currently making yogurt in my Instant Pot. I have to say it has taken a lot of trial and error to find a recipe that truly works every time. This one does.
Instant Pot Plain Whole Milk Yogurt (slightly adapted from Whole Natural Life)
1/2 gallon (64 ounces) whole milk
1/4 cup whole fat plain yogurt or yogurt starter (I use two packets of this one.)
To sterilize (7 minutes):
Add two cups of water to your Instant Pot.
Lock the lid. Turn your steam release valve to sealed. Push the Steam button and set the time for 1 minute. When cycle is finished, open by quick-releasing the steam release valve. When all the pressure has been released, remove the lid and pour out the water. Dry the lid and inner pot with paper towels when cool enough to handle.
To pasteurize (24 minutes):
Pour 64 ounces of whole milk into the inner pot. Lock the lid. Turn the steam release valve to sealed.
Push the Yogurt button and then the Adjust button, until the screen says “boil.”
When boil cycle is over the beep will sound. Open the lid and remove the cooking pot and place on a cooling rack.
To cool and then add the starter (1 hour):
Cool yogurt to 110 degrees. Place a thermometer in the yogurt and keep checking the temperature.
When the milk temperature decreases to 110 degrees, you will add the starter. Temper starter by spooning out some of the cooled milk into a bowl and then whisking in the starter. Pour milk with the starter back into the cooking pot, whisk thoroughly.
To culture (8-24 hours):
Place cooking pot back into the Instant Pot and cover with the lid. Press Yogurt button. Then push Adjust button until it displays a number. This is the number of hours your yogurt will culture. Use the “+” and “-” buttons to adjust how long you wish your yogurt to culture.
Once you decide on the time, the screen will display 0:00 and count up to the set time. I suggest starting at twelve hours then experiment with longer times if you like. After twelve hours, the program will end and your Instant Pot will beep. (I culture my yogurt for 24 hours because I like it very tart.)
To cool (8 hours):
Remove cooking pot, cover with foil or a lid like this and immediately place into the refrigerator, cool 8 hours undisturbed.
To strain (8-24 hours):
Then, use a Yogurt Strainer like this and strain the yogurt. Place in the refrigerator for at least eight hours to strain. (I strain mine for 24 hours, however, I like my yogurt very thick.)
Remove your yogurt from the strainer into a storage container(s) of your choosing. (64 ounces of milk yields about 32 ounces of strained yogurt.)