Ingredients:

  • 1 gallon Whole Milk (Pasteurized, not UHT)
  • 1/4 cup (60 grams) Nonfat Dry Milk Powder (Optional, for thickness)
  • 2 tablespoons (30 ml) Plain Yogurt (Starter, must contain live, active cultures)

Instructions:

  1. Pour the whole milk into the Instant Pot insert. If using the optional milk powder, whisk it thoroughly until fully dissolved. Secure the lid (vent set to SEALING). Press the YOGT button repeatedly until the display reads 'Boil'. Allow the machine to run until it beeps, indicating the milk has reached the pasteurization temperature of 180°F (82°C).
  2. Carefully lift the stainless steel insert out of the Instant Pot housing. The milk must cool down to the optimal culturing temperature of 108°F – 112°F (42°C – 44°C). For the quick method, place the insert in an ice bath and stir gently until an instant-read thermometer confirms the temperature is 110°F (43°C). Dry the exterior thoroughly.
  3. In a small bowl, whisk the 2 tablespoons of room-temperature yogurt starter with 1/2 cup (120ml) of the warm milk. Pour the tempered starter mixture into the main pot of milk and whisk gently for about 30 seconds. Place the insert back into the Instant Pot housing, secure the lid, and press the YOGT button again. Set the incubation time for 8 hours (standard) up to 12 hours (tangier/firmer).
  4. After the time expires, the yogurt should look set. Remove the insert and cover it tightly. Transfer to the refrigerator for at least 2–4 hours. This chilling step stops fermentation and significantly improves texture and firmness.
  5. To make Greek yogurt, line a fine-mesh sieve with cheesecloth and place it over a deep bowl. Pour the chilled yogurt into the cloth and refrigerate, allowing it to strain for 2–8 hours, depending on desired thickness. Transfer the finished yogurt to airtight containers and reserve 2 tablespoons for your next batch.