Instant Pot Yogurt

Step 1

Add milk to the Instant Pot insert, place the lid on, and set the valve to the sealing position.

Step 2

Press the yogurt button until 'boil' appears on the screen.

Step 3

Once done, perform a quick pressure release, stir the milk, and use an instant-read thermometer to check that the temperature is at least 180F. If it hasn't, place the lid on and run the boil cycle again.

Step 4

When the temperature is 180F or higher, take the Instant Pot insert out and place it in an ice bath (use a large bowl or pot partially filled with ice and water) to cool it down to between 110F / 43C and 115F / 46C. Check the temperature every 5 minutes or so.

Step 5

Add the yogurt starter to a medium-sized mixing bowl.

Step 6

Once the milk has reached 115F / 46C, remove about a cup of the milk, and whisk it into the yogurt starter.

Step 7

Add this starter mixture back into Instant Pot insert, whisking until fully incorporated.

Step 8

Put on the lid and lock. Press the 'yogurt' button and set to 'normal' for at least 8 hours, up to 12 hours, depending on how thick you want the yogurt to be (more time will make a thicker yogurt).

Step 9

When complete, open the lid and transfer the yogurt to Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.

Step 10

Pour milk into the Instant Pot insert and put the lid on.

Step 11

Turn on the sauté function.

Step 12

Heat the milk until it reaches 180F/ 82C, stirring frequently so the milk does not scorch on the bottom (you want to avoid that dreaded burn notice!). Make sure to use an instant-ready thermometer to check the temperature every 5 minutes or so.

Step 13

As soon as the milk reaches 180F / 82C, switch off the Instant Pot, remove the insert and allow the milk to cool down until it reaches 108F /42C.

Step 14

Then add in your yogurt starter and whisk until well combined.

Step 15

Put the insert back in the Instant Pot, and place on the lid.

Step 16

Wrap your Instant Pot in a large towel (or two kitchen towels) and let the yogurt incubate for at least 8 hours, up to 10 hours.

Step 17

Open the lid and transfer the yogurt into Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.

Step 18

Prepare the yogurt using one of the two methods above.

Step 19

Line a large strainer with cheesecloth and place it on top of a large bowl.

Step 20

When the incubation period is complete, add the yogurt to the strainer, place in the fridge, and let the yogurt drain overnight (note: you may need to do this in batches depending on the size of the stainer).

Step 21

Then transfer the thickened Greek yogurt into Mason jars or storage containers.