3TablespoonsPlain Greek Yogurt with active cultures(we use Fage Plain)
1TeaspoonVanilla Extract , or to taste
Honey , for serving
Begin by heating the milk to 180°F - 200°F by placing the entire gallon of milk in the inner pot. Close lid (venting knob position doesn’t matter) and lock it.
Use the "Yogurt" function button, and press it repeatedly until it says, boil. Or use the adjust button to reach "boil." Allow the milk to heat for 1 hour to get the milk to at least 180°F. The Instant Pot screen will usually change to "Yogurt" when the boiling is done, depending on your model. Giving the milk a whisk usually does the trick, but if it hasn't reached 180, press sauté and continue to heat until it reaches 180.
Remove the inner pot and place it on the counter to cool until it has reached 110 degrees F. Remove any of the skin that forms off of the top and whisk in the 3 tablespoons of yogurt starter.
Stir in the vanilla now OR we like to do it later so it doesn't get strained out.
Place the pot back in the instant pot and hit "Yogurt" again. Adjust the time to 7 or 8 hours, or up to 10 hours (it just depends on how tangy you want the yogurt).
Stir in the vanilla at this stage if you want more flavor.
Remove the yogurt into a container to refrigerate. Or, if you want Greek yogurt, place a nut bag or cheesecloth over a strainer and allow the liquid to be strained out in the fridge over night.
Stir in honey to taste before serving.
May be stored in a covered container in the refrigerator for 2 weeks.
Instant Pot Yogurt
Amount Per Serving (6 ounces)
Calories 144Calories from Fat 72
% Daily Value*
Saturated Fat 4g25%
Vitamin A 383IU8%
* Percent Daily Values are based on a 2000 calorie diet.