Instant Pot Greek Yoghurt

Ingredients:

1/2 Gallon Whole Milk
1/4 Cup Starter

Yoghurt is easy to make in the instant pot, it just takes some time. You can adjust the quantities based on your needs. This is also a great way to use up milk that is close to the expiry date. The boil step will extend the shelf life. Make sure that the milk is covered.

Place the milk into the instant pot and press the Yoghurt button then adjust (on some models press Yoghurt twice). This will put it into the boil mode. This will heat the yoghurt to 180F and hold it. Once this step has completed you will need to cool the milk to 110F. To do this I place it in an ice bath and monitor the temp. You will need to stir it when checking the temperature to make sure you are not getting a false reading for the milk that is close to the ice. Keep the milk covered.

Once the temperature has fallen to at least 110F take some of the milk in a small bowl and add the starter and mix. This will make it easier to get the starter mixed in the rest of the milk. The starter can be simply a bit of left over yoghurt from your last batch or simply buy a small container of full fat Greek yogurt and use that.

Mix everything and place the large bowl back into the instant pot and press the yoghurt button once. It will default to an 8 hour fermentation. If you want a more tart yoghurt you can extend this, but I find 8 hours is perfect.

Once the fermentation is complete place the yoghurt into the fridge and allow to cool completely. You can leave it overnight depending on your timing. Once it is fully cool place it into a colander lined with cheese cloth set over a bowl to collet the whey. After about 4 hours it should be sufficiently drained and ready to use. You can collect the whey and use a a substitute for Buttermilk or water in recipes or you can simply discard it. It is nutrient rich and can be used