Instant Pot Yogurt

Ingredients
1 Gallon Milk (Whole, 2%, 1% or Fat Free; Whole will be thickest and creamiest)
2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)


Tools
Instant Pot DUO
Digital Thermometer
Stainless Steel or Silicone Whisk
Tempering Cup
Euro Cuisine Yogurt Strainer
Jumbo Ice Cube Tray (for saving "Starter")


Instructions
Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.  

Push Yogurt button and then the Adjust button, until it says "boil."  A few times during boil cycle, remove lid and whisk Milk.

When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.  Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.  Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.  Boil Cycle will take about 45 minutes.

When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water (this may take about 20 minutes if left alone, 10 minutes if whisking often). Cool Milk down to 95-110 degrees, whisking often.

Temper starter by whisking 2 tablespoons starter in about 1 cup of heated milk. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.

Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.  Press Yogurt button.  The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal}  Make sure display says "Normal." (Longer incubation of 8-10 hours will make yogurt more tart, 6-8 hours will be more mild.) Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.

When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).

Make it Greek Yogurt

Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear. If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.

Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter - or be sure not to eat all of your yogurt before making more! 

Recipe from This Old Gal, with some edits.