Instant pot yogurt...SO easy!

Hey all!  Do you still look at this page for recipes?  Sometimes I do!

If you have the yogurt setting on an instant pot and haven't tried yogurt yet,  please do! It's easy and saves plastic waste!
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Cold start yogurt

1/2 gallon ULTRA pasturized milk
3 Tbsp. Plain Greek yogurt with live cultures

Maple syrup, honey, fresh fruit,  jam, etc for toppings and flavors.
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Directions

In a cold instant pot, pour in 1/2 gallon Ultrapasturized milk (not Winco brand, sadly).  I use 2% Organic Bakery or Costco or any other is fine).
Whisk in 3ish Tbsp freshly opened plain Greek yogurt with live bacteria).

Cover with any lid (no pressure involved here).  Set yogurt timer for 8-9 hours.  I do this at bedtime so that when I wake up, it's ready to put in the fridge. Until I'm ready to strain it (we like Greek style) and divvy it up. 

When the 8ish hours are up, move it straight to the fridge.   After a few hours you can either eat it or put it in smaller jars/ containers or strain it through a good cheesecloth and strainer over a bowl until it's thick.   Sometimes I forget about  it for too long and it's like cream cheese.   I just whisk the whey (watery stuff) back in until it's the thickness I want. 

I then divvy it up into six or seven 8 oz jars with a little honey or maple syrup.  Sometimes we add jam or cooked frozen berries or fruit that I have cooked down either to the top or bottom of the jar.  It lasts 2-3 weeks in the fridge, if for some reason no one eats it.   ;)


Save a few tablespoons for next time in the freezer.   Just thaw and do it all again!   No plastic waste!  No weird ingredients!  :)