Step 1

Take the InstantPot and pour the milk in the inner pan. Close the InstantPot. You will first have to pasteurize your milk again. Even if you bought pasteurized milk this step is useful, it will denature some of the proteins which will help thicken the yogurt.

Step 2

Click the button 'yogurt' until it shows the option 'more' and says 'boil'.

Step 3

Let the InstantPot do its thing, it will now pasteurize the milk.** Once the program is finished (it will start beeping), take the bowl out of the InstantPot and leave to cool down to 40-45C. You can speed this up by placing it in an ice bath or your fridge.

Step 4

Place the pot back in the InstantPot (make sure it is clean on the outside!). Close the lid again and now select the 'normal' program within the yogurt menu.

Step 5

A timer will pop up, select the time you'd prefer. We use 11-13h, the longer you ferment, the more tangy the yogurt. We've also tried 10h which gave a perfectly fine yogurt, we just prefer a slightly thicker and more sour yogurt.

Step 6

Leave it one until the program is finished.

Step 7

Take the bowl from the InstantPot, your milk should have thickened considerably, become sour and look and taste like yogurt. It is likely that you will see some water floating in between pieces of yogurt. This is normal, just mix the yogurt through and you will see that it will all thicken.

Step 8

Pour the yogurt in a suitable bowl with a lid and leave to cool in the fridge. It will thicken further in the fridge.

Step 9

Once it's been cooled you can choose to strain it to thicken in any further by using a cheese cloth. We find that our yogurt is thick enough for our purposes so don't do this.

Step 10

Enjoy!