Step 1

Pour the cold milk into a COLD Instant Pot panPlace the lid on the pot.

Step 2

Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

Step 3

Stir the milk and using a digital thermometer, check the temperature of the milk.You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees.  (I like to get to 181-185 F° ).It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

Step 4

Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

Step 5

Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the potIf you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

Step 6

Place the cooking pot back into the Instant Pot.Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

Step 7

Push the Yogurt Button, the display will show 8:00(This is 8 hours). If you prefer a tarter yogurt, adjust the time to a longer time. I usually set mine at 20-24 hours.

Step 8

Pour the yogurt into a strainer or Nut BagThis is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

Step 9

If you use a nut milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.

Step 10

You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

Step 11

Place the yogurt into single one cup jars, or other glass containersI like using these 2 cup glass jars with plastic lids.These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).