Step 1

In Instant Pot with a yogurt function, add milk, close the lid and set pressure release valve to Venting.

Step 2

Press Yogurt button until display reads Boil.

Step 3

Milk will take about an hour to heat up and when it's finished, Instant Pot will beep, turn off and display will say Yogurt.

Step 4

Open the lid and using a food thermometer check milk's temperature. It should be 180 F and higher. If it's not, press Saute button and give the pressure cooker 5-10 minutes to heat the milk further. Check again.

Step 5

Remove inner pot with milk and let it cool down either on a counter (3-4 hours) or in a sink filled with cold water (15 minutes) until food thermometer reads 110 F and lower. Remove the milk skin on top.

Step 6

Add yogurt and whisk to combine without touching the bottom (disturbing sticky milk).

Step 7

Close the lid and leave pressure release valve in either position.

Step 8

Press Yogurt button until time counter is displayed and adjust time to 10 hours with + or - buttons.

Step 9

After 10 hours, Instant Pot will shut off.

Step 10

Insert a spoon in the yogurt and if it's standing, your yogurt is ready.

Step 11

Remove the inner pot and chill in the fridge for 6 hours or overnight.

Step 12

To make yogurt completely smooth, whisk it after chilling without touching the bottom.

Step 13

Divide between glass jars or make Greek yogurt, vanilla yogurt, cream cheese and yogurt whey pancakes.

Step 14

Heat up milk as per recipe: In an Instant Pot without yogurt button, add milk, close the lid and set pressure release valve to Venting. Press Saute and heat up milk to 180 degrees F or higher. Open the lid and check with a food thermometer periodically.

Step 15

Cool off boiled milk in a sink - do step 3 at same time: While milk is heating up, fill up sink with cold water enough to reach almost the top of the Instant Pot insert. Remove inner pot with milk, place in a sink and let milk cool until food thermometer reads 110 F and lower. Takes about 15 minutes. Don't walk away.

Step 16

Keep Instant Pot warm - do step 2 at same time: While milk is cooling off, press Cancel on Instant Pot and keep lid on to keep it warm. It will become an incubator for yogurt.

Step 17

Add yogurt starter: Move pot from the sink to the counter. Remove milk skin on top and add store-bought yogurt. Whisk to combine without touching the bottom (disturbing sticky milk).

Step 18

Let yogurt incubate for 10 hours or overnight: Place inner pot inside Instant Pot, close with the lid, wrap it in large beach towel and leave on a counter overnight or for 10 hours. Instant Pot should be off and milk still lukewarm, that will ensure proper incubation and favourable environment for live cultures to grow.

Step 19

Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters, place on top of a bowl making sure there is enough space for draining the whey and add desired amount of yogurt.

Step 20

Strain for 4 hours or until desired consistency.

Step 21

Cream cheese is longer strained Greek yogurt. Follow instructions for Instant Pot Greek yogurt and strain desired amount overnight.

Step 22

Transfer to a glass container and mix with a pinch of salt. Refrigerate for up to 2 weeks.

Step 23

Whisk 1 cup of regular or Greek yogurt with 2 tbsp maple syrup or honey and 1 tsp pure vanilla extract. Adjust to taste and store like other yogurt.

Step 24

Don't know what to do with all that whey? Make my healthy pancakes.