Short How-To: Make Yogurt In An Instant Pot®

You'll need a starter containing live, active yogurt bacterial cultures. Store-bought yogurt containing such cultures can work just fine. Or, you can buy cultures for this purpose.

I like to take the starter culture out of the fridge to warm up, when starting the yogurt-making process.

Although you can use skim or 2%, I recommend using whole milk for making the yogurt.

You can add anywhere from a 1/2 gallon to a gallon of milk to the Instant Pot®.

Secure the lid and press the Yogurt button until it reads "boiL".

After the "boiL" step completes, leave the heated milk in the Instant Pot® for 30 minutes. This will give you thicker yogurt.

After the 30 minutes, remove the lid and remove the skin from the top of the milk.

Cool the milk on the counter or in a sink of cold water, until the temperature reaches somewhere in the 110 - 115 degrees Fahrenheit range. This step is to provide the right temperature for the bacteria to grow in.

Stir the milk while cooling to help the temperature of the milk even out throughout the pot.

Once the temperature reaches the desired level, add the starter and stir.

One suggestion is to use 1 tablespoon of starter per quart of milk. Please see https://www.splendidtable.org/story/2013/07/24/yogurt-an-excerpt-from-the-art-of-fermentation.

Press the Yogurt button and set the yogurt timer for 8 - 12 hours. Letting the milk culture longer will make thicker and tangier yogurt. I go for 12 hours.

I have read of some people culturing their yogurt for 24 hours. If you try 24 hours, please write a note in the comments and tell us how it goes.

After the incubation, you should have nice, thick yogurt!!

Take out the pot, cover it, and let it sit at room temperature for two hours before putting it in the refrigerator.

After the two-hour cooling time, remove some of the yogurt and reserve it as a starter culture for the next batch.

Place the yogurt and the starter in the refrigerator.

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