Yogurt - Instant Pot
We eat a lot of yogurt in my house, either for breakfast or with all the Indian food that gets cooked here. I like sweet yogurt with a drizzle of honey, fresh fruit and granola.
You can eat plain yogurt with steamed rice for an authentic South Indian dish.
½ gallon “ultra-pasteurized” milk. (Fairfield is the brand I use). *Needs to be ultra-pasteurized milk, otherwise you will need to heat your milk to 180 degrees to proceed.
1 - 5.3 oz container of plain Greek yogurt with active, live cultures
* For sweet yogurt - 1 small can -14 oz of sweetened condensed milk
Add milk to the instant pot and stir in the yogurt. The mixture does not need to be smooth. You can have small lumps of yogurt in the milk. Cover the pot with a glass lid if you have one that fits or use your Instant Pot lid and make sure its set to venting.
Using the yogurt setting, add timer for 7 hours. Set it and forget it until the timer goes off.
When cooking is completed, you should have yogurt that is set and ready to go into the refrigerator. It’s that simple.
*Note for sweet yogurt, add about 3 cups milk and sweetened condensed milk to a small bowl and whisk until mixed well. Pour into Instant Pot along with the rest of the milk. Same instructions for cooking above.