Foolproof Instant Pot Yogurt 12 Recipe By Amy Jacky

INSTANT POT COLD START YOGURT (NO BOIL METHOD)

Steps:

• Optional Preparation - Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk (no plastic/wooden handles), Pyrex glass measuring cup, and measuring spoon in Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release. After sterilizing the equipment, air dry them on a clean rack.
• Prepare Yogurt Starter: Add 2 tbsp (32g) Yogurt (with active bacterial cultures) and 1 cup (250ml) ultrafiltered milk in Instant Pot inner pot. Use the whisk to mix well.
• Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn't matter).Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 hours - 12:30 hours depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6.5 hours).*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) Don't disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
• Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
• Optional - Strain Yogurt: If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt.*Pro Tip: the longer you strain = the thicker the yogurt becomes.1 Hour - about 1.5 cup (375ml) of whey will separate from 2L of yogurt2 Hours - about 2.5 cups (625ml) of whey will separate from 2L of yogurtOvernight - about 4 cups (902ml) of whey will separate from 2L of yogurt. You will have a little over 1L of Greek yogurt after straining overnight.

INSTANT POT YOGURT

Steps:

• Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
• Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
• Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
• Refrigerate until completely chilled and set, about 4 hours.