Set the Instant Pot to “keep warm.” Add the milk and heat uncovered for 40 minutes. Whisk, then change the setting to “sauté, medium heat.” Use a thermometer to check the heat periodically; when it’s reached 185°F (this will take about 15 minutes), hit “cancel” and use oven mitts to carefully remove the inner pot.
Let the milk cool for 40 minutes, then whisk in the yogurt. Return the inner pot to the Instant Pot, cover, close the pressure vent, and wrap the entire Instant Pot in a towel. Let the mixture sit for 8 hours or overnight.
Scoop the yogurt into a glass bowl, cover, and refrigerate until cold.
Greek Yogurt
Set the Instant Pot to “keep warm.” Add the milk and heat uncovered for 40 minutes. Whisk, then change the setting to “sauté, medium heat.” Use a thermometer to check the heat periodically; when it’s reached 185°F (this will take about 15 minutes), hit “cancel” and use oven mitts to carefully remove the inner pot.
To make thicker, Greek-style yogurt, after step 2, ladle the yogurt into a cheesecloth-lined sieve and drain for 2 to 3 hours, until thick and creamy.
Scoop the yogurt into a glass bowl, cover, and refrigerate until cold.
Notes
Makes 14 servings | Serving size: 1/2 cup | Cook time: 10 to 12 hours | Prep time: 3 minutesPer serving: calories 71; fat 3 g; saturated fat 3 g; fiber 0 g; protein 5 g; carbohydrates 7 g; sugar 7 g