Homemade Plain Whole Milk Yogurt In The Instant Pot

• 2 quarts whole milk
• 2 tablespoons whole-milk, 2%, or skim yogurt with active (live) cultures

1. Place the milk in the inner pot. Close and lock the lid. Set the valve to
2. . Press the
3. button and then press the
4. or
5. button until the display reads "
6. ."
7. Allow about 30 minutes for the program to finish. When it has finished, press
8. until the display reads "
9. ." Use oven mitts to remove the inner pot (be careful-it's hot!) and place it on a trivet or other heat-resistant surface. Allow the milk to cool, stirring occasionally, until the temperature drops to 110u0b0F as measured on an instant-read thermometer, about 1 hour. (If you do not have a thermometer, use a small spoon to drip a few drops of the milk on the inside of your wrist. It should feel just above body temperature-very slightly warm but not hot. Err on the side of too cool, since too much heat will kill the necessary bacteria in the yogurt in the next step.)
10. Add the yogurt to the inner pot and stir thoroughly.
11. Return the inner pot to the Instant Pot. Press the
12. button and use the
13. or
14. button to select the middle temperature ("
15. "). Use the
16. or
17. button to set the time to 8 hours. Close and lock the lid. Set the valve to
18. .
19. When the cycle ends, press
20. and remove the lid. Stir the yogurt and then use a large spoon to scoop it into a container with a lid or single-serving containers with lids. Place the covered container(s) in the refrigerator to cool, about 3 hours, before serving.
21. Whole Milk Yogurt will keep, in an airtight container in the refrigerator, for up to 2 weeks.

milk, wholemilk

Taken from www.epicurious.com/recipes/food/views/homemade-plain-whole-milk-yogurt-in-the-instant-pot (may not work)