Ingredients:

  • 1 gallon Whole Milk (avoid ultra-pasteurized)
  • 2 tablespoons Starter Culture (Live Yogurt with active cultures) OR 1 packet Starter Culture Powder

Instructions:

  1. Pour the entire gallon of whole milk into the inner stainless steel pot of the Instant Pot. Secure the lid (vent set to 'Venting') and select the 'Yogurt' function, adjusting until the screen reads 'Boil'.
  2. Allow the Instant Pot to run the boiling cycle (approx. 30–45 minutes) until it beeps, ensuring the milk reaches 180°F (82°C) or higher.
  3. Carefully remove the inner pot and place it immediately into an ice bath or allow it to cool on the counter. Stir gently and monitor the temperature with a digital thermometer until it drops to the crucial temperature range: 105°F to 115°F (40°C to 46°C).
  4. In a small bowl, temper the starter culture by combining the 2 tablespoons of starter yogurt (or powder) with about 1 cup (240ml) of the cooled milk. Whisk until completely smooth.
  5. Pour the tempered starter mixture back into the main batch of milk in the IP liner. Stir very gently and briefly—just enough to incorporate the starter evenly. Do not whisk vigorously.
  6. Return the liner to the Instant Pot housing. Select the 'Yogurt' function again, setting the incubation time to 8 to 12 hours (longer time yields tangier yogurt).
  7. Once incubation is complete, remove the pot, cover the top tightly, and place the yogurt in the refrigerator for at least 6 hours to fully set and firm up.
  8. Optional: For Greek-style yogurt, line a large sieve with cheesecloth. Scoop the chilled yogurt into the lined sieve and allow it to strain over a deep bowl in the refrigerator for 4–8 hours to achieve maximum thickness. Transfer finished yogurt to air-tight containers for storage.