Homemade Yogurt in Instant Pot

Ingredients:

1 gallon whole milk

8oz of plain yogurt with active *live cultures

approx 6 tsp Vanilla extract, to taste

approx 1/4 C Honey, to taste

Directions:

1. Sanitize: 2 C water in instant pot > manual setting for 2 minutes. Quick release, discard water, and return bowl to instant pot

2. Pour gallon of milk into bowl of instant pot.

   Settings: yogurt > adjust > boil (takes 45-60 minutes).

   When completed it will read yogT

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

4. Remove bowl from instant pot and allow to cool to 110 deg.

5. Once cooled to 110 deg, add yogurt starter with active live cultures and stir in thoroughly.

6. Replace bowl into instant pot. Settings: yogurt > 8-10 hours to incubate (longer incubation time creates a thicker and sometimes more tangy yogurt)

7. Thoroughly mix yogurt, add honey and vanilla extract to taste.

8. Place yogurt in airtight containers 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 more vanilla

   
   

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

Makes: 1 quart, 6 C jars, and 20 small disposable/to go 4oz serving containers

6/27/26: added approx 6 tsp Vanilla and 1/4C + honey to sweeten before refrigerating