PLAIN WHOLE MILK YOGURT RECIPES

Steps:

• Pour milk into Instant Pot. Cover with lid, and secure the vent to the “Sealing” position. Press “Yogurt” setting, and press “More” to set pot to “Boil.” Instant Pot will start cooking within 10 seconds of the beep.
• When boiling stage is over and Instant Pot beeps, let stand 5 minutes. Turn Instant Pot off, and remove lid. Carefully remove the inner stainless steel bowl, and transfer to a wire rack. Let stand, stirring occasionally, until milk reaches 115°F, about 30 minutes. (You can also place the bowl in a larger bowl of ice and water about 15 minutes, stirring occasionally.)
• Place yogurt in a medium bowl, and stir in 2/3 cup of the warm milk. Return mixture to the stainless steel bowl, and place in Instant Pot. Cover with lid, and secure the vent to the “Sealing” position. Press “Yogurt” setting. (Time should say 8 hours. If it doesn’t, adjust the time to read 8:00.)
• When yogurt stage is complete, turn Instant Pot off, and remove lid. Transfer yogurt to a clean glass or plastic container, and chill at least 6 hours before serving.

Steps:

• Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
• Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you’ll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you’re in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
• Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
• Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.