Instant Pot Yogurt: Make Ultra-Creamy, Tangy Homemade Yogurt.

Instructions:

1. Combine Ingredients: Pour the whole milk into the stainless steel inner pot of the Instant Pot. If using the dry milk powder, whisk it in thoroughly until fully dissolved.
2. Pasteurize (Boil): Close the lid (do not set the sealing valve—just place it on top). Press the YOGURT button repeatedly until the screen reads BOIL.
3. Hold Temperature: Allow the milk to heat until it reaches 180°F (82°C). The IP's boil function should achieve this automatically and beep when done.
4. Skim (Optional): Once 180°F (82°C) is reached, turn off the pot and skim off any skin that has formed on the surface.
5. Cool Down: Reduce the milk temperature to between 105°F and 115°F (40°C to 46°C). Use the slow counter method (45–60 minutes) or speed up the cooling using an ice bath.
6. Temper the Starter: Place the starter yogurt or culture powder into a small bowl. Add about ½ cup of the cooled milk to the starter and whisk until smooth.
7. Inoculate: Pour the tempered starter mixture into the Instant Pot, whisking gently to distribute the culture evenly throughout the milk.
8. Incubate: Place the inner pot back into the Instant Pot base. Close the lid. Press the YOGURT button and set the incubation time (8 to 12 hours). The longer the time, the tangier the yogurt will be.
9. Check for Set: After the cycle finishes, carefully remove the inner pot. Tilt the pot gently; the yogurt should hold firm like thick custard.
10. Chill: Cover the pot (or transfer to containers) and place it in the refrigerator for a minimum of 4–6 hours to completely set and thicken. Do not stir before chilling.
11. Strain (Greek Style - Optional): If you prefer thick Greek yogurt, line a sieve with cheesecloth and place it over a large bowl.
12. Strain Time: Pour the chilled yogurt into the lined sieve and allow it to strain in the refrigerator for 2–6 hours until desired thickness is achieved.