I’ve done this a few ways but now that I own an Instant Pot, I’ve made it several times that way. Today was the first time the milk did not reach 180 F after the “boil” function – odd. Inspiration came from Pressure Cook Recipes and Homemade Mommy. Pressure Cook Recipes did several experiments to show what works and what doesn’t, and you can benefit from their knowledge here. For instance, one of the “old wives’ tales” was holding the milk at the high temp for 30 minutes to thicken the yogurt (did not make thicker yogurt). Brand of yogurt starter didn’t seem to affect the outcome, and using dry milk did make it thicker (although I didn’t find how much they used?). More yogurt starter did make it slightly thicker but they thought the difference was too subtle. I’m using more, and also dry milk.
Here’s the Pot starting the incubation period.
sanitize your implements - you can run the Instant Pot with things inside, 2 cups water, 3 minutes, natural release pour the milk - cream - dry milk into pot and whisk to blend close the Instant Pot lid. release valve not important, open or closed. Instant Pot: boil - click Yogurt, then Adjust and you'll see "boil" When it beeps, turn off the Instant Pot and check the temp - it should be 180 F (stir a few times, and check in a few places to be sure); if it's not hot enough, use the Saute button and stir constantly until the temperature is reached. Once it's reached 180 F, remove from the Pot and cool the milk to 111 - 115 F either by letting it sit or by putting it in cold/ice water bath to speed up the process. Remove a cup of the hot milk and mix it with the yogurt starter, then pour it back into the pot. This is a good time to add a vanilla bean. Put the inner pot back in the machine. On the Pot, click Yogurt, Adjust until the red light is under "normal" and the + or - sign to reach 8 - 12 hours (longer, tangier) I use 9. The timer will start over at 0 and mark time up until it's done. Once it's done, the Pot will beep - put a lid on the inner pot and put it in the fridge to stop the incubation process. You can strain the yogurt to get thicker, Greek-style yogurt, either after it finishes in the Pot or after you've chilled it. * dry milk powder - I saw everything from 1 teaspoon to 1/2 cup powder per quart; too much does make it thicker but the texture is funny.
** starter - this is another area I saw varying amounts of yogurt, from 2 tablespoons for 1/2 gallon milk to 1/2 cup for 1 gallon. I have not used a purchased starter other than yogurt.Homemade Yogurt in Instant Pot
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