Instant Pot Yogurt
There are many ways to make yogurt - but this one is my favorite:
Skim your cream off of your milk to use for other goodies.
Fill your instant pot up to max capacity fill line (typically a little over 1 gallon’s worth of milk.)
On the saute setting, add 30 minutes and allow your milk to heat up to 180 degrees. Make sure you stir to avoid milk from burning at the bottom.
Once it’s 180 degrees, use oven mits to move the insert bowl the stove top or on a trivet to cool. (You can speed up cooling by putting the pot in an ice bath). Without an ice bath you’re looking at a cooling time of over an hour.
Let the milk cool until 108 degrees.
Add yogurt (store bought or saved starter from previous batch) to the milk and incorporate well.
Using your oven mits, place your bowl back into the instant pot and put the lid on.
Choose the yogurt setting and set your time for 24 hours.
Once time is up, release pressure and open the lid.
Skim 1/2 cup of yogurt off of the top of the yogurt and save it for your next batch. If you’re making another batch in a week, store in fridge. If you won’t be making another batch for longer, store in the freezer.
Using a cheesecloth, strain the yogurt over a bowl to catch the whey. The longer you strain it for, the thicker your yogurt will be.
Serve as is or to sweeten add blended fruit, honey, maple syrup, vanilla extract or whatever add in’s you’d like.