Pour whole milk in the inner pot. Close lid (venting knob position doesn’t matter) or use a glass lid that fits over the inner pot.
Press the Yogurt function button until it says BOIL.
Heat the milk to at least 180°F. This 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 again on the Yogurt BOIL function for another 15 minutes.
Prepare Yogurt Starter:
After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Plain Greek Yogurt with Active Bacterial Cultures into a small glass mixing bowl. Set aside.
Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. Allow the yogurt to sit, covered on the counter, while the milk cools.
Cool Milk to 111°F: You can leave the pot on counter-top and wait until the milk cool to 111°F. This will take 15-25 minutes. Alternatively: 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 6-10 minutes to cool the milk to 111°F. Remove the pot from cold water immediately and be sure to dry the outside of the liner completely!
*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 1⁄2 cup of 111°F milk to the glass bowl 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 Function to incubate the yogurt. Adjust the time to 8:00 – 12:00 hours depending on how tangy you like your yogurt (longer time = more tangy). I set mine for 10 hours.
You can open the lid for a taste test once the yogurt is set. (After approx 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, press CANCEL on your Instant Pot, 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 as it cools.
To make Greek Style Yogurt, line a large colander with cheesecloth or several layers of coffee filters. Place the colander inside a large bowl (one that is bigger than the colander) and pour the yogurt in the colander. Allow the yogurt to strain for 2-4 hours depending on how thick you like your yogurt. There will be a lot of whey that drains from the yogurt and you may need to empty the bowl underneath a few times during this process. Save the whey to use in baking or for other applications!
Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings. The sky is limit!
TO STERILIZE YOUR EQUIPMENT: 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.