Best Instant Pot Yogurt Recipes

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.

INSTANT POT® GREEK YOGURT

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.

YOGURT, FAIRLIFE MILK COLD START - INSTANT POT RECIPE - (5/5)

Steps:

• Make sure your Instant Pot and utensils are very clean and free of soap residue. Pour the carton of cold Fairlife milk into the Instant Pot insert. Stir in the 1 T yogurt Cover the Instant Pot with the lid in the locked position, seal, & pressure valve closed (sealing). If you have a smelly seal, you can remove it.. OR use any lid from your pots/pans, glass pie plate or even a flat silicone suction lid. No pressure is used for making yogurt. Push the Yogurt button, then quickly push the Adjust button, and keep pushing the Adjust button until you see 8:00/Normal. ** You will need to incubate your yogurt on the NORMAL setting. If it is on the LESS setting, you will have runny yogurt, as the temp is too low to culture your yogurt properly, and you will have runny yogurt. The longer you incubate, the more tang your yogurt will develop. The shorter you incubate, the more mild you yogurt will be. Display will read 0:00 and will count UP to the 8:00 hours. Most yogurt is 'set' or firm by 8 hours. If it doesn't look set, add another hour or two. When finished, the display will show YOGT Do not stir the yogurt until it has been chilled thoroughly. Chill your yogurt for at least 4 hours. Put the IP pot liner of yogurt, covered, into the fridge. You can add vanilla, sweetener, or fruit of your choice after it has been chilled. I ADD ONE SMALL PACKET OF INSTANT PUDDING MIX - REGULAR OR SUGAR FREE. Our favorite is Cheesecake. Your yogurt will keep well, covered, in the fridge for at least 2 weeks...I've kept for a month!

INSTANT POT YOGURT

Steps:

• Pour milk into clean Instant Pot liner.
• Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
• Whisk in 1-2 Tablespoons of yogurt.
• Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
• Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
• Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
• The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
• Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
• Do not stir your yogurt until fully chilled or strained.
• After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
• strain yogurt if desired.
• Add vanilla extract and/or choice of sweetener if desired.
• Store yogurt in the fridge for up to 2-3 weeks.

INSTANT POT® BASIC SOY MILK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Yogurt function. Stir in soy milk and soy yogurt. Close and lock the lid. Set timer for 12 hours.
• Stir yogurt well and transfer to sealed jars. Chill in the fridge for at least 6 hours.

INSTANT POT YOGURT

Steps:

• Pour milk into sanitized pot of multicooker. Secure lid and press the "yogurt" setting until display reads "boil". Once cycle is complete, remove pot and let cool until milk registers 115°, about 1 hour.
• Transfer 1 cup of milk to a small bowl and whisk in yogurt. Stir mixture back into remaining milk and return pot to multicooker. Secure lid and press the "yogurt" setting until display reads "normal"; set timer for 10 hours.
• When cycle is complete, remove lid, gently stir mixture, and transfer to an airtight container. Let cool completely before refrigerating up to 2 weeks.

DELICIOUS INSTANT POT® COCONUT MILK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
• Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.

INSTANT-POT CULTURED COCONUT MILK YOGURT

Steps:

• Chill one can of coconut milk in the fridge for at least an hour. Sterilize the heat-resistant and tempered glass bowls or yogurt cups with boiling water or by running them through the dishwasher. Set them aside.
• In a medium saucepan, combine one can of coconut milk, the coconut cream from the chilled can of coconut milk, vanilla and maple syrup over low heat. Stir or whisk until the cream is melted down and incorporated into the mix. Remove 1/4 cup (22 g) of the mixture from the pot and whisk in the tapioca starch. Reincorporate this slurry into the heated yogurt mixture. Stir once more and then remove the saucepan from heat.
• Once the yogurt mixture has cooled to around 100°F (38°C), stir in the probiotic powder. Doing so prematurely may result in killing the bacteria, destroying its ability to culture properly, so be sure to let the yogurt cool.
• Now pour the water into the stainless bowl of your Instant Pot. Fill your glass bowls with the yogurt mix and place them inside the Instant Pot bowl. If your bowls do not all fit at once, you may stack them on top of each other as long as they do not spill over. Secure the lid and select the Yogurt feature. Cook for 6 hours and then remove the lid, take out the yogurt bowls, cover them and transfer them to the refrigerator to firm up further. Top with fresh fruit, grain-free granola or any other desired topping.

HOMEMADE PLAIN WHOLE MILK YOGURT IN THE INSTANT POT RECIPE

Steps:

• Place the milk in the inner pot. Close and lock the lid. Set the valve to Sealing. Press the Yogurt button and then press the Yogurt or Adjust button until the display reads "Boil."
• Allow about 30 minutes for the program to finish. When it has finished, press Cancel until the display reads "Off." Use oven mitts to remove the inner pot (be careful-it's hot!) and place it on a trivet or other heat-resistant surface. Allow the milk to cool, stirring occasionally, until the temperature drops to 110°F as measured on an instant-read thermometer, about 1 hour. (If you do not have a thermometer, use a small spoon to drip a few drops of the milk on the inside of your wrist. It should feel just above body temperature-very slightly warm but not hot. Err on the side of too cool, since too much heat will kill the necessary bacteria in the yogurt in the next step.)
• Add the yogurt to the inner pot and stir thoroughly.
• Return the inner pot to the Instant Pot. Press the Yogurt button and use the Yogurt or Adjust button to select the middle temperature ("Normal"). Use the − or + button to set the time to 8 hours. Close and lock the lid. Set the valve to Sealing.
• When the cycle ends, press Cancel and remove the lid. Stir the yogurt and then use a large spoon to scoop it into a container with a lid or single-serving containers with lids. Place the covered container(s) in the refrigerator to cool, about 3 hours, before serving.
• Whole Milk Yogurt will keep, in an airtight container in the refrigerator, for up to 2 weeks.

INSTANT POT® CHICKEN TACOS WITH CHORIZO AND SAFFRON YOGURT SAUCE

Steps:

• Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
• Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done.
• Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
• Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up chicken breast. Place some onto each tortilla with some of the cooked onion and jalapenos. Drizzle with saffron yogurt sauce. Serve with lime wedges.

INSTANT POT LEMON YOGURT CAKE RECIPE - (4/5)

Steps:

• Zest lemons and juice lemons. Set aside. Butter and flour your pan. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated. Add eggs, again whisking to incorporate. Stir in reserved lemon juice and yogurt. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan. Place 1 cup of water and trivet in the Instant Pot®. Make a foil sling by tearing off a 15-inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cake in and out of the ​​Instant Pot®. Use the foil sling to lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to manual, high pressure for 28 minutes. When finished, switch the valve to venting for a quick pressure release. When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.

INSTANT POT SCD LACTOSE-FREE YOGURT

Steps:

• Pour milk or Half & Half into Instant Pot. Press Sauté function. Heat till 180°F / 82.2°C. Turn off heat a bit before temp is reached, and let residual heat bring up to temp. This helps avoid foaming & boiling over. (I like to stir the bottom of the pot while heating, to keep from getting burned milk on the bottom. If you forget to stir and some milk does brown & coat the bottom of the pot, do NOT scrape it up. I've gone ahead and made yogurt still, and only had a few brown bits that got mixed into some of the yogurt. It tasted fine.) Note: if you use the "boil/more" feature on the yogurt mode (by repeatedly pressing the yogurt button until it displays that), it will likely end just short of it reaching 180°F. You can always then switch to sauté mode for a few minutes, to get it up to temperature the rest of the way. Getting it up to temperature the rest of the way will help your yogurt be thicker, as it changes the proteins.
• Cool to 108-114°F / 42-45.5°C. Notes: Takes a long time if container is not placed in a bowl of icy cold water, or in the refrigerator. (May skip steps 1 & 2 if using ULTRA-pasteurized (not regular pasteurized) milk. Do get the milk up to incubation temperature of 108-114°F, using the sauté mode, though.) (Quick instructions for using a gallon of Ultra-pasteurized milk or Ultra-pasteurized Half & Half: On sauté mode heat 10 min while stirring, to 96°F. Press cancel. Let residual heat bring up to 108°F. Stir in starter (1/3-3/4 cup Dannon Whole Milk Plain Yogurt.) Incubate Yogurt mode "normal" setting 24 hrs.)
• Add starter (Dannon whole milk plain yogurt) and stir well. Notes: Target often carries it; check online to see if in stock or who carries it near you. For smaller batches, the ratio is 1 tsp.- 2.4 tsp. yogurt starter for each cup of milk. You may also use G.I. Prohealth yogurt starter, according to their package directions. Yogourmet will be more tart. [Edit: Yogourmet company was bought, and they are changing their formula to include maltodextrin, which is not SCD legal. If you have a box, check the ingredients list to see if you got one of the older legal versions, or if it contains the illegal maltodextrin.] If you are not in earlier stages of the SCD (like maybe several years in on the diet, achieved good healing & in remission), and you want to try introducing bifidus/bifido/B. lactis strains, any good quality plain yogurt with live active cultures & no thickeners (just milk and live active cultures on the ingredients) can be used as your starter. When you are starting out, you are looking for yogurt cultures that have NO bifidus/bifidobacterium (B. lactis). You want (YES to:) L. bulgaricus, L. acidophilus, & S. thermophilus; casei is fine. Dannon whole milk plain, and G.I. ProHealth have the correct types of cultures.
• Set fermenting time to 25 hours (after pressing the yogurt button.) (More detailed instructions: press yogurt button until the light is above "normal", not "less" or "more". "Less" puts it at too low of a temperature, and "more" is the boil feature. "Normal" is the one you want. Then use the + and - buttons to adjust the fermenting/incubation time, until it says 25 hours.) Refrigerate yogurt when done. Notes: (If not using Instant Pot, check that your yogurt is kept between 108-116°F during incubation.) The book Breaking the Vicious Cycle recommends 24 hours, and suggests that only a negligible amount of lactose should remain at that point, and that the longer the yogurt incubates past the point that all the milk sugars are used up, the more die-off of the yogurt cultures will happen, lessening the amount of probiotics you will get from it. I am more concerned about having some lactose remain that will trigger lactose intolerance symptoms than the amount of probiotics I am getting, and find 25 hrs. works well. The yogurt I make can successfully be used as starter for another batch, so I know that there are still at least some live active cultures.
• To thicken yogurt into thick cream cheese like consistency, drip in cheesecloth overnight with a weight on top, inside a fine mesh strainer over a bowl to catch the whey. May be done on counter or in fridge. In fridge will keep more of the yogurt cultures alive, if you want their benefits when eating it. If you are cooking/baking with the finished yogurt "cheese," you won't be getting the benefits of the live yogurt cultures, either, but it will still be tasty! Can be used in most SCD recipes that call for dry curd cottage cheese/farmers cheese, and is great for making cheesecake. This "cheese" is great with herbs, like marjoram, oregano, basil, thyme, and/or mint, maybe some garlic, pepper, etc. added to it. Penzeys Sunny Paris or Parisien Bonnes Herbes spice mixes are also delicious in it (and are SCD compliant.)
• Extra Notes: Some online yogurt recipes recommend adding powdered milk, or boiling a long time to reduce the milk and make thicker yogurt. Do NOT do this if you need lactose-free/SCD legal yogurt, as that will result in lactose that can not be broken down in the finished product, no mater how long it is left to incubate. (The reason behind that is once the pH reaches a certain point during incubation, the yogurt cultures are inhibited, and if there is still a high concentration of undigested lactose because of the high concentration of milk solids, the yogurt cultures won't do anything with them, because of the high pH that was already reached.)

INSTANT POT YOGURT

Steps:

• Pour in all the milk.
• Place lid on Instant Pot and close the Pressure Valve.
• Push the Yogurt button and then the Adjust button, until it says "boil.".
• When Beep is heard, open lid and remove cooking pot. Allow it to cool to 100 - 115 degrees, stirring occasionally.
• When temperature is reached, remove a cup of the milk and add yogurt to the cup and whisk in well. Add that cup back into the cooking pot and whisk in thoroughly.
• Place cooking pot into the Instant Pot and replace lid.
• Press the Yogurt button and the display screen will say 8:00 (hit again or Adjust, if necessary). Adjust time to 6 hours.
• When the beep is heard, remove the cooking pot and strain the yogurt. Place in the fridge to chill.

INSTANT POT YOGURT

Steps:

• Pour milk into clean Instant Pot liner.
• Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
• Whisk in 1-2 Tablespoons of yogurt.
• Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
• Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
• Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
• The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
• Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
• Do not stir your yogurt until fully chilled or strained.
• After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
• strain yogurt if desired.
• Add vanilla extract and/or choice of sweetener if desired.
• Store yogurt in the fridge for up to 2-3 weeks.

INSTANT POT COLD-START YOGURT

Steps:

• Make sure you use ultra-pasteurized milk, not just regular pasteurized milk, if you use this cold-start method. Regular milk requires the extra step of boiling/heating the milk to a certain temp. for a certain amount of time first, then waiting for it to cool to a cerain temp. before adding the yogurt culture. Plenty of other Instant Pot recipes tell how to do that. This is a cold-start method, and skips those steps. Use only ultra-pasteurized milk. Most lactose-free milk has been ultra-pasteurized.
• I use 2 wide-mouth pint sized canning jars (16 oz.) , and 5 small 8 oz. canning jam jars. They maximize the space in my 8 qt instant pot, and leave me with the yogurt already in convenient containers. You can pour the milk directly in the Instant Pot, instead, if you prefer.
• Fill the clean jars (I sterilize in my dishwasher) with the ultra-pasteurized milk. Stir/whisk in 1 tsp. of yogurt per cup of milk, with sterilized utensils. (1 tsp. in the small jars, 2 tsp. in the big jars.) Fill the Instant Pot with 2 cups water, place the trivet in, then place the jars on top of the trivet. Cover the jars loosely with lids (I don't put the canning rings on until after the yogurt is done.) Or pour the whole carton of milk directly into Instant Pot liner, and stir 3 Tbsp. yogurt into that.
• Put the IP lid on, and turn steam release valve to sealing. Now press the yogurt button once. The light will show it at "normal" setting. Adjust the time, using the + and - buttons, to be set to 9 hrs. A longer time will result in more tart yogurt, so feel free to do longer if that is your preference. Once the time is set to 9 hrs, leave it, and it will start the yogurt process on it's own. It basically keeps the temperature at the optimal yogurt growing temperature for those 9 hours. When it is done, wipe any water off the outside of your jars, secure the lids, and then refrigerate & enjoy. You can use the yogurt you just made, as the starter yogurt for your next batch. If you made it directly in the pot, just spoon the yogurt into whatever container you want to keep it in.
• Remember to start your yogurt in the morning, or right before you go to bed, so it's not finishing in the middle of the night. If it is not refrigerated when the time is up, it will continue to get more tart/sour tasting.
• Plain yogurt is a great replacement to sour cream on top of tacos, quesadillas, burritos, enchiladas, etc. Stir in some canned chipotle peppers that have been pureed, for a delicious kick. It is also great for a refreshing sauce for Indian & Middle Eastern food, if you mix in some combination of herbs (choose from marjoram, oregano, basil, thyme, black pepper, mint, and/or garlic), chopped onion or chives, and/or chopped cucumber. You can skip the onion and cucumber if desired. Great on gyros, or as a compliment to kabobs or Indian curries & rice dishes. Alternatively, for a lightly sweet tasting treat without all the sugar in commercial yogurt, stir in a bit of vanilla, lemon & almond extracts (all three together are delicious), add some blueberries and/or other fruit, and optionally add a handful of cashews or almonds, and enjoy! For extra indulgence, add a drizzle of honey on top of the nuts. The nuts are best added right before eating, so they don't absorb moisture and loose their crunch. The extracts add to the sweet flavor, without adding sugar.

INSTANT POT SKYR YOGURT

Steps:

• Add milk to a clean/sanitized pressure cooker pot.
• Secure the lid and turn pressure release knob to a sealed position. Press the yogurt function button. Press adjust until display reads "boil". For pressure cookers that don't have the automatic boil function, simply use the slow cook or saute function to warm the milk to 190°F.
• When boil cycle is complete (this takes about an hour), use a thermometer to check that the milk has reached 190°F. If it's not to temperature, use the saute function to warm milk to 190°F.
• Remove pot from cooker and place on top of a cooling rack. Stir milk occasionally, until it cools to 105°F (this takes about 2 hours). To hurry along the cooling process, put the pot in a sink full of ice water. This will cool it in 10-20 minutes. (note: I feel like the end product is smoother with the gradual cool down, but in a pinch, this works). While milk cools, take the yogurt starter from the fridge and allow it to sit on the counter until ready to use.
• When milk is 105°F, ladle 2-3 scoops into a bowl, add the yogurt starter and whisk until smooth. Pour back into the pot and whisk until well incorporated.
• To a small bowl, add ¼ cup of cool-ish water and 7 drops of liquid animal rennet. Swirl to combine. Pour water/rennet mixture into the pot of milk while whisking. Stir for at least 30 seconds to make sure the rennet is well incorporated.
• Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate for 5 hours.
• After 5 hours, the yogurt will be firm and there will be a definite border of whey around the outside edge of the yogurt. Cover and place the pot of yogurt in the fridge to chill-about 6 hours or overnight.
• When chilled, spoon or scoop yogurt into 2 yogurt strainer bowls (like the Euro Cuisine Greek Yogurt Maker). Could also use 2 nut milk bags hung over a large bowl to collect the whey. Strain yogurt in the refrigerator for 1-2 hours (or even overnight) until it reaches desired thickness.
• Pour yogurt into a bowl and add vanilla and sweetener, if using. Reserve whey for another use if desired. Use an electric hand mixer to whisk until smooth, this can take about a minute depending on how thick it is. If a thinner yogurt is preferred, stir in some of the leftover whey.
• Store in a yogurt strainer bowl (like the Euro Cuisine bowl) or in quart size Mason jars topped with a white Mason jar lid. The yogurt will stay good in the fridge for up to 2 weeks.
• Serve cold topped with fruit, honey, jam, granola, chia seeds, nuts, etc, etc. The topping possibilities are endless!

FOOLPROOF INSTANT POT YOGURT #12 RECIPE BY AMY + JACKY

Steps:

• Optional Equipment Sterilization: Place 2 cups of cold water and a trivet in the Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize everything at High Pressure (Use the manual/pressure cook button) for 3 minutes + natural release. Or Sterilize on Stovetop: sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes. After sterilization, air dry the equipment on a clean rack.
• Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (1/2 gallon) of Organic 3.8% whole milk in the inner pot. Close lid (venting knob position doesn't matter). Use the Yogurt More function to boil the milk to at least 180°F. It will say "boil" on the screen. It will take roughly 35 - 40 minutes. The Instant Pot screen will change to "yogt" when the boiling is done.
• Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots and make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F. *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.
• Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. (If you sterilized the measuring cup, make sure it has cooled to the touch).
• Cool Milk to 111°F: You can leave the pot on counter-top and wait until the milk cool to 111°F. Or alternative method to quickly cool down the milk temperature: Fill a larger pot or kitchen sink with cold tap water. Partially submerge the inner pot with heated milk into the cold tap water. Stir the milk in a circular motion with a silicone spatula and frequently measure the temperature. It will take 2 - 4 minutes to cool the milk to 111°F. Remove the pot from cold water immediately. *Pro Tip: Try not to touch the bottom of the pot with the spatula as it may have some milk solid stuck to the bottom of the pot.
• Add Yogurt Starter: Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter. Gently mix it with the tablespoon measuring spoon. Pour the yogurt milk mixture in the inner pot and give it a few gentle stirs with silicone spatula.
• Yogurt Incubation: Place inner pot back in the Instant Pot. Close lid (Venting Knob position doesn't matter) and use the Yogurt Normal Function to incubate the yogurt. Adjust the time to 8:00 - 12:00 depending on how tangy you like your yogurt (longer time = more tangy). You can open the lid for a taste test once the yogurt is set. Roughly 6 hours. *Pro Tip: Don't disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6 hours) before opening the lid.
• Stop the Incubating Process: Once the yogurt has reached the desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubating process. The yogurt will also thicken a little.
• Serve: Plain yogurt is done. Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings. The sky is limit! ? *Pro Tip: If the yogurt is too runny, you can strain the yogurt with a yogurt strainer.