Instant Pot Greek Yogurt, how to make it and get the consistency you
Cover the lid. Press "Yogurt" and then press "Adjust" to the "More" mode and you should see the word "boil" on the display. The milk will start to boil. When it's done, Instant Pot will beep and display "yogt". Press the warm/cancel key to turn off the Instant Pot. Alternatively, you can steam the milk for 2 minutes.
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Add the yogurt starter to a medium-sized mixing bowl. Once the milk has reached 115 degrees F / 46 degrees C, remove about a cup of the milk, and whisk it into the yogurt starter. Add this starter mixture back into Instant Pot insert, whisking until fully incorporated. Put on the lid and lock.
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STEP ONE: Pour cold milk in Instant Pot. You can use whole, 2%, or skim. STEP TWO: Press "yogurt" button until "boil" shows on screen. After about 30 minutes it will start to be and the screen will switch to "YOGT". After boiling is completely I usually double check the temperature with a thermometer.
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Remove the skin that has formed on top of the cooled milk. Stir starter yogurt into the jars and combine well (about ½ teaspoon of starter for 1 cup milk). Return the jars to the Instant Pot which still has the water and trivet inside. Loosely cover the jars with their lids. Place the big glass lid on the Instant Pot.
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Here's how to make yogurt in your Instant Pot: Pour the entire gallon of milk into the inner pot. Close the lid and lock it before pressing the yogurt button until it reads "Boil.". Let the milk heat to 180ºF. Remove the inner pot and place it on the counter to cool until it has reached 110ºF.
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Hot soapy water and a hot rinse before drying with a clean kitchen towel should do the trick. Boil the milk in the Instant Pot. Pour the milk into the Instant Pot. Lock the lid in place but leave the pressure valve open (you can also cover with a glass lid if you have one). Press the yogurt button until it says boil.
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Then place the bowl back into the Instant Pot, close the lid and select the "yogurt" setting. The timer should read 8 hours and the pressure should be set to "normal.". Next, let it sit for eight full hours while the yogurt ferments inside. No need to open the lid or check on it until it's completely ready.
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5. Incubate the Mixture. Return the inner pot to your Instant Pot, choose Yogurt, and adjust the temperature to " Normal ." For standard yogurt, set the time to 8 hours. If you prefer a milder.
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Release the lid and whisk your warm milk. Set the IP to "sauté" to heat the milk to 185 degrees. Once milk hot remove inner pot with hot pads and set aside to cool to 110 degrees. Add 3-4 Tbsp of plain yogurt in your cooled milk and whisk. Place the inner pot back into the IP and seal the lid with a closed seal.
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In a medium bowl, whisk together yogurt and reserved 1 cup milk. Stir into remaining milk, being careful not to scrape the bottom of the insert. Return insert into the Instant Pot®. Select yogurt setting, set automatically at 8 hours. Transfer to storage containers; cover and chill until cold, about 6-8 hours, or up to 10 days.
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To make eight cups of finished yogurt, you'll need to pour in about two quarts of milk. Close and lock the lid and seal the pressure release valve. Activate the Yogurt setting until the display reads 'Boil.'. When the cycle ends, stick a thermometer into the milk to make sure it's at least 180°F. If it hasn't reached this temp yet, you can.
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Whisk the milk and condensed milk together completely to dissolve the sugar (sweetened condensed milk is like a sticky syrup consistency.) Add the rest of the milk into the pot and whisk more. Add the starter/milk mixture and whisk a bit more. Press Yogurt and set it to Normal for 7-10 hours.
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Pour the milk into the Instant Pot. Close the lid. Set your Instant Pot to Yogurt, use the dial to select "High" temp (displayed as "boil", and press Start. 2. Remove the inner pot and let the milk cool down to 100-110 F. 3. Combine 2 cups of milk and the yogurt in a small mixing bowl. Whisk gently to combine.
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Here are the general directions of how I make my yogurt (yes, without a thermometer): I first "scald the milk", as my grandmother ("Granzie") called it. I gently heat the milk in a saucepan over medium-low heat until I see teeny tiny bubbles form a ring around the perimeter of the pan. And, just to keep myself honest when writing this article.
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After sterilization, air dries the equipment on a clean rack. Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (½ gallon) of whole milk in inner pot. Close lid. Use the Yogurt More function to boil the milk to at least 180°F (it will say "BOIL" on the screen). This takes roughly 35 minutes - 40 minutes.
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Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook.
