Step 1

Add the whole milk into the Instant Pot.

Step 2

Set the Instant Pot to sous vide mode. Set the timer for 30 minutes at 184°F. When the Instant Pot timer goes down to 29 minutes, press cancel. You need the milk to reach 184°F to kill off any bacteria present in the milk.

Step 3

If your instant pot is the old model and does not have sous vide mode, sauté on high heat until the milk reaches 184°F. Continually whisk to avoid burning and check the temperature every couple of minutes using a thermometer.

Step 4

Once the temperature has reached 184°F, place the Instant Pot liner in a cold ice bath to bring down the temperature to 110°F.

Step 5

Once the temperature reaches 110°F, spoon in the yogurt, gently whisk the mixture. Take off the silicon seal from the Instant Pot lid so scents from savoury cooking isn't transferred over, and place the Instant Pot lid on top, with it on venting not sealing.

Step 6

Set on the sous vide mode for 10 hours on 110°F. If your instant pot does not have a sous vide mode: simply set the yogurt mode for 10 hours.

Step 7

After 10 hours, line a large bowl with a cheese cloth. Strain the yogurt through the cheese cloth to strain out all of the whey.

Step 8

Place the strained yogurt into a clean bowl or clean Instant Pot liner and whisk together until smooth.

Step 9

Place the finished yogurt in the fridge for 2 to 3 hours until it has chilled to your liking. Enjoy immediately or transfer to clean airtight containers.