Instant Pot Yogurt

By bonnje

This homemade Instant Pot yogurt is free from additives and preservatives, and is full of probiotics, vitamins, calcium, protein and more.

Ingredients

• 2 tsp to 1 Tbsp starter yogurt (leftover yogurt from previous batch, or store-bought full fat Greek yogurt)
• 32 oz. whole milk

Preparation

Step 1

Instructions
Fill four 8-oz. canning jars with milk up to 1/2-inch below the rim.
Pour 2 cups of water into the Instant Pot inner pot and place trivet in inner pot.
Carefully place jars on the trivet and close the Instant Pot. You can choose to cover the jars loosely (with aluminum foil or jar lids without screwing on)
Set Instant Pot to 'Steam' for 1 minute.
Do a Quick Release to de-pressurize the Instant Pot.
Open the Instant Pot and remove jars when cool enough to handle. Let milk cool to 110 degrees F.
Remove skin (if present) from the top of the milk.
Add 1/2 tsp of starter yogurt to each jar and stir well.
Place jars back on trivet.
Place lids over jars ( but don't screw in the covers.) This will prevent condensation from dripping into the jars. You can also use aluminum foil.
Close the Instant Pot lid and set to 'Yogurt' for 8 hours.
Open the Instant Pot and move the jars to the fridge for a few hours to chill.