1 gallon of milk. I use lowfat, but can use any kind.
1-2 Tbsp yogurt starter
This can be yogurt saved and frozen from a previous batch or I’ve used Yoplait Oui Vanilla yogurt as well, which tasted great
1/2 Cup Sugar
You will need a thermometer for this recipe
Instructions
Pour milk into inner pot of the Instant Pot. Seal lid on and close vent.
Hit “Yogurt” button a couple of times until “Boil” shows on the display. Wait a few seconds and the Instant Pot should beep indicating it has turned on. It takes about 30-60 minutes for the milk to come to a boil. At this point, the pot will beep and the milk should be at about 170-180°.
Using mitts, place inner pot on stovetop (or granite countertop). Cool the milk to 105-115°. Whisk in starter yogurt and sugar.
Place inner pot back into Instant Pot. Seal lid, close vent and hit Yogurt button until 12:00 appears on the display. After a few seconds, the pot will beep indicating it is on, and the display will count UP from 0:00 to 8 hours.
At the 12 hour mark, the pot will beep indicating the cycle is done.
Strain and cool your yogurt! Pour the yogurt into a Greek yogurt strainer (or can use cheesecloth over a bowl). Place in fridge for 24 hours.
Once complete, I separate the yogurt into individual-size containers, and place 2 Tbsp in a container in the freezer as my starter yogurt for next time. The whey can be saved for protein in smoothies, if desired. Otherwise, can dispose of it.