1 gallon milk
2 tablespoons plain yogurt
Pour milk into instant pot. Cover with lid.
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.
When 180 degrees is reached, remove cooking pot. Cool milk down to 95-110 degrees, whisking often.
Scoop out some milk and whisk in the 2 tablespoons plain yogurt. Pour milk (with the starter) back into cooking pot, whisk thoroughly.
Place cooking pot back into the Instant Pot and cover with lid. Press Yogurt button.
The display screen will say 8:00 (hit again or Adjust, if necessary). Make sure display says “Normal.“
When cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
For Greek yogurt, strain the yogurt through cheese cloth until it reaches your desired consistency.
Portia K.
Flower Mound, TX
