2tbsp Full-Fat Greek Yogurt I used Fage yogurt with active bacterial cultures
2tbsp Vanilla Extract
Add your milk to the Instant Pot. Press the yogurt button twice for the display to show the word “boil.” Close the lid. It will take about 30 minutes.
Check your milk to make sure that it has reached a temperature of 180°. If it has not, press cancel on your instant pot, and turn it on sauté mode until it reaches that temperature.
Remove the inner pot from the Instant Pot to cool to 105°. I placed my inner pot in the sink with water and ice, which quickly sped up the process. (You can allow it just to drop in temperature by sitting on the counter, or water in the sink without ice.)
Once you have reached 105 degrees, remove the inner pot from the ice bath. Remove any skin that might have started forming on the top.
In a small bowl, add the vanilla, two tablespoons of yogurt, and a little bit of the milk from your pot. Mix until you have a thin consistency.
Once completely mixed, add it back to the pot. Mix well.
Add your inner pot back to your instant pot. Close the lid and close the sealing valve.
Press the “yogurt” button and set it to 8 hours
Once the time has completed, turn off your Instant Pot, and transfer the inner lid to the refrigerator for at least four hours or overnight.
Top with fresh fruit, frozen fruit, granola, and honey! Enjoy!
Milk Choice: Using a full fat milk is the best, as it will provide the creamiest texture. Yogurt Starter: Buy a yogurt starter that has active bacterial culture. Otherwise, this recipe will not work. Instant Pot Yogurt Button: You do need to use the yogurt button on the Instant Pot. The other settings will heat the milk too much. Flavor: If you want a tangy flavor to your yogurt cook for 10 hours instead of 8. Straining: Strain the yogurt with a cheesecloth to make it thicker. Storage: Store in an airtight container for 7-14 days in the fridge. Always use your best judgment in terms of quality before eating.