Easy Instant Pot Cold Start Yogurt

I tried making yogurt in my Instant Pot about a year ago.  It worked fine, but it was too thin.  I found this recipe and tried it again.  It worked so well, and was so easy to do.  Give it a try if you like yogurt and have and Instant Pot.  You must have a yogurt setting for this method and use ultra pasteurized milk for it to work.  Using creamer or sweetened condensed milk is optional, but only for flavor.  This recipe will work for the 3 quart, 6 quart or 8 quart Instant Pot.  If you use Fage or Oui for your starter yogurt you will get a mild yogurt.  If you use Chobani, Siggis and Greek Gods you will get  more tangy yogurt. 

Homemade Yogurt

Ingredients:

• 1/2 gallon Ultra Pasteurized, Ultra High Temp or shelf stable milk (if using Fairlife milk, 1 carton (52 oz) is fine).
• 1 Tablespoon Fresh plain or vanilla yogurt, with live cultures, not opened
• OPTIONAL INGREDIENTS: (use a full two Tablespoons of yogurt as your starter and add it to you milk:
•   14 oz. can sweetened condensed milk (use the whole can or half of it), or
•   16 oz. Natural Bliss creamer (vanilla or sweet cream or others), or
•   1-2 cups heavy cream or half & half milk
• **If you do not use the sweetened condensed milk or creamer, you can add 1 tsp. of vanilla extract and your choice of sweetener after your yogurt has chilled/strained.

Directions:

1. Make sure your Instant Pot & utensils are clean and free of soap residue.  
2. Pour the milk into the Instant Pot insert.  Stir in the optional milk/cream ingredient, if desired, making sure it is whisked in very well.
3. Whisk in 1-2 Tablespoons of fresh yogurt, dissolving it well.
4. Cover the Instant Pot with the IP lid in the locked position and the pressure valve closed.
5. Select "Yogurt Normal", according to your model.  If you have the ULTRA model, set at  Medium or at a customized setting of any temp between 100-110 degree F range.
6. Select the incubation time for 8 hours.  You can choose a longer time (up to 24 hours, by pushing the (+) button) if you want a more tangy yogurt.
7. The IP will beep and began counting up.  When finished, the IP will beep and your display will show YOGT.
8. Remove your pot of yogurt.  Cover and chill it in the fridge for at least 4-6 hours.
9. To transfer the yogurt to strain it, slowly pour the yogurt into another container or strainer.  Do not stir the yogurt until it is fully chilled or strained.
10. After chilling, do a thickness test. Take a spoonful of the chilled yogurt and stir it into a bowl.  It will thin out.  If you want it thicker, you will need to strain it.

This recipe makes 2 quarts of yogurt.  Store in the fridge for up to 2-3 weeks.  Enjoy with fruit and granola!