2tablespoonsplain yogurt that contains live and active cultures
Pasteurize the Milk
Pour milk into cold insert.
On the Instant Pot, choose the Yogurt program and select "More" to heat the milk to 180°F.
Whisk milk frequently avoiding scraping the bottom of the p to allow it to heat evenly.
It should take about 30 minutes for the milk to reach 180°F.
Cool the Milk
Remove insert from Instant Pot and place it in an ice bath in the sink or a large bowl. Whisk the milk while avoiding scraping the bottom of the pot. Allow the temperature to drop to between 105-115°F.
Add the Yogurt Starter Culture
Place the yogurt starter in a small bowl.Ladle some warm milk (105-115°) into the starter and whisk to combine.
Pour starter and milk back into the pot and whisk thoroughly in fully incorporate starter.
Maintain Culturing Temperature
Dry off outside of inner pot and place it back into Instant Pot and cover.
Select Yogurt Program again. This time, select "Normal" setting. The display should read 8:00. The Instant Pot will automatically keep the temperature between 105-110°F.
To adjust the time, press [+] or [-]. More time will result in a tangier yogurt.
Chill Yogurt to Set
When culturing time is completed, remove lid and insert a knife or spoon into yogurt to make sure it has thickened and cultured properly. A knife should be able to separate the thick yogurt and come out fairly clean. Don't stir yet.
Place a lid or plastic wrap over the pot and place it in the refrigerator for at least 4-6 hours.
Remove from refrigerator and stir well for a creamier consistency. Some people enjoy eating without stirring.
Serve with fruit, berries, honey, sweetener, jam, or granola. Enjoy!
To make Greek Yogurt or Strained Yogurt
Place chilled yogurt into a mesh strainer, lined with cheesecloth. Place over a bowl that is deep enough to keep the bottom of the mesh strainer out of the whey that will drain off the yogurt. Or use this Greek Yogurt Maker to strain your yogurt.