Easy Instant Pot Yogurt Recipes

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.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
• Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
• Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

Steps:

• Pour Milk into cold/cool instapot and cover with lid.
• Push Yogurt button until display shows "boil" - remove cover and wisk a few times during cycle.
• When it beeps - check the temperature - you want it to be 180 degrees - if it is not then repeat step 2 or use saute setting until desired temperature is reached.
• When 180 degrees is reached - place inner pot into sink of cool/cold water and wisk frequently - you want to cool it down to 95 - 110 degrees.
• When temperature reaches 95-110 degrees you will need to temper your starter - place a small amount of heated milk into container with yogurt starter and wisk - after combined then pour into milk and wisk again.
• Place inner pot back into InstaPot and press Yogurt button until display shows 8:00 - make sure it is on the NORMAL setting - you can adjust the time to desired level of tartness.
• When Yogurt cycle ends - place covered inner pot in refrigerator to cool for 6-8 hours - undisturbed.