Homemade Yogurt in Instant Pot

Ingredients:

1 gallon 2% or whole milk

4 to 8oz of plain greek (or non-greek) yogurt with active *live cultures

1 Tbsp dry milk, optional

1 tsp vanilla extract, optional

Directions:

1. Add 2C water in instant pot, place on manual setting for 2 minutes to sanitize. Quick release, discard water, and return bowl to instant pot

2. Pour gallon of milk into bowl of instant pot. Place on yogurt setting, then adjust until it reads boil. This phase takes 45-60 minutes. When it completes it will read yogT

3. Set on sauté setting (high). Using a cooking thermometer, stir warm milk until temperature reads 180-185 deg. This phase takes around 10 minutes. Stir constantly

4. Remove bowl from instant pot and allow to cool to 110 deg. Once it has arrived at 110 deg, add yogurt starter with active live cultures and stir in thoroughly. Can add dry milk as well at this time as this helps to thicken the consistency of your yogurt.

5. Optional to add vanilla extract as well. We add afterwards when serving

6. Replace bowl into instant pot and use yogurt button. Set timer for 8 hours to incubate

7. Remove any whey from the top of the yogurt (we use a turkey baster). Reserve this fluid and add to shakes, etc. There are a ton of health benefits to consuming whey in it's natural form

8. Place yogurt in airtight container in refrigerator for 6-8 hours before serving

9. We serve with a drizzle of honey, homemade strawberry jam, and homemade granola. Can sprinkle with cinnamon or a dash of vanilla

Tip: After making your yogurt, freeze 4 to 8 oz to use for future starters