Ingredients

·       1 gallon pasteurized whole milk

·       1/2 cup whole milk yogurt – plain with no sweetener

Directions

1. Clean IP and Change Seal

Pour a cup of water into your IP. Close lid and press “Steam” for 1 minute. Quick Release (QR) and pour out the left over water. Change the inner ring seal. The one you use only for sweet recipes.

2. Scald the milk.

Pour the entire gallon into the Instant Pot. Close the lid and press ‘Yogurt’ button. Hit the ‘Adjust’ button until it said ‘boil’ and then leave it to beep and start on its own. It should take about 45- 60 minutes for the milk to boil. The display will beep and read “boil” when ready.

Measure temperature. Ideally, it should read 180 degrees. Take it out and cool.

3. Cool down the milk to be ready for the culture.

There is one time during this entire process that you do need to check the temperature and this is it. But really it isn’t so hard! Remove the pot from the cooker and put on the counter to cool down to 100-115 degrees F. This will take about 1-2 hours for a gallon of milk. Inpatient? keep stirring to cool it down in a water bath (without water getting in your pot 😉

A digital thermometer comes in handy. Once the milk reaches 115 degrees F you are ready to add your starter culture.

4. Add the starter culture.

Once the milk reaches 100-115 degrees F, add ½ C of store-bought yogurt as a starter. Choose a high-quality whole milk yogurt with active cultures. Mix the 1/2 cup of yogurt starter well.

When it is finished boiling, the Instant Pot will beep a few times and display “yogt”. You need to be right on top of this when that happens so stick around and be aware of the beep. Unplug the Instant Pot when you hear this beep!

5. Incubate the yogurt.

Now put the pot back inside the cooker, seal the lid, plug it back in, and press ‘Yogurt’. It will display “8:00” (8 hours). The Yogurt function counts UP until it reaches the total of 8 hours.

6. Set/strain your yogurt.

Love creamy yogurt? straining it a bit to make it thicker. Use a nut milk bag and set in the fridge overnight.

8. ENJOY!

This easy homemade yogurt will keep about 2 weeks and will grow more tart over time.