Instant Pot Yogurt

This Instant Pot Yogurt recipe takes out all the frustration in making yogurt. Comes out perfect.

Prep Time 10 mins

Cook Time 9 hrs

Course Breakfast

1/2 Gallon Whole Milk
4 tbsp Culture Starter This can be from your previous batch or plain yogurt. Do not use flavored yogurt

Pour your milk into the instant pot. Push the sauté button and heat your milk to 180degrees. You will want to keep stirring it so it does not stick on the bottom or burn. Once the milk gets to 180°, turn off the instant pot and let the milk cool down to 108°. I usually take the pot out of the instant pot to help cool down faster. You can sit it in cool water to cool faster, but I like being able to do other things while I wait for this to cool.
After it cools to 108°, you can place the pot back into the instant pot and add the starter yogurt. Stir it in then set the yogurt setting. I set it for 8 hours,but you can set it for longer if you want a tangier yogurt or yogurt with less lactose in it. I usually do this at night, so it is turned off by the time that I wake up or get to it.
Take the yogurt out of the instant pot and strain it with a cheesecloth. I used this cheesecloth. I let it sit in the cheesecloth until it is the consistency of Greek yogurt. I do this because when I add honey, maple syrup, or fresh/frozen fruit it will make the consistency thinner. After it is to the consistency that you want, place it in a glass airtight storage container. The yogurt can last up to 2 weeks. I have a family of 8 at home so it never lasts that long.