Instant Pot Yogurt: Cracking Good Set-For-Success

Prepare the Pot: Ensure the Instant Pot inner pot is scrupulously clean before starting (a quick wash helps prevent bacterial interference).

Combine Ingredients: Pour the milk into the inner pot. If using optional powdered milk, whisk it in thoroughly.

Start Heating: Place the lid on the Instant Pot (do not seal the vent). Select the Yogurt function and press Adjust until the display reads 'Boil'.

Achieve Target Temperature: Heat the milk, stirring occasionally, until it reaches 180°F (82°C). This pasteurization step helps denature proteins for thickness. Once reached, remove the inner pot and let it cool.

Temper the Milk: Wait until the milk has cooled down to between 105°F and 115°F (40°C–46°C). Do not add starter if the temperature is outside this range.

Temper the Starter: In a small separate bowl, whisk the 2 tablespoons of existing yogurt starter with about 1/2 cup of the warm milk to prevent shocking the culture.

Add Starter: Pour the tempered starter mixture back into the main pot of milk. Whisk gently until fully incorporated. If using optional sweeteners, add them now.

Incubate: Place the inner pot back into the Instant Pot base. Press the Yogurt function and set the time for 8 to 12 hours (longer time equals tangier yogurt).

Do Not Disturb: Place the lid on the pot and leave the yogurt completely untouched until the incubation cycle is complete.

Check for Set: Once complete, carefully remove the pot. Gently tilt the pot; the yogurt should appear firm and set (like soft jelly).

Chill: Cover the pot tightly (or transfer yogurt) and place it directly into the refrigerator. Chill for a minimum of 4 hours—this is where the yogurt truly firms up to its final consistency.

Strain (Optional Greek Style): For Greek yogurt, strain the chilled mixture through a cheesecloth-lined sieve for 2–4 hours to remove whey.