Instant Pot Honey Vanilla Yogurt
Ingredients:
1 gallon milk
2 tbs starter yogurt , heaping, with live and active cultures
1 tbs vanilla, optional
1/2 cup honey, optional
Directions:
Start with a cool or room temp pot. You can stick your pot in the icebox, or put a couple pieces of ice in the liner for a few minutes to help cool it.
Pour 1-gallon milk into the pressure cooker.
Turn on the Sear/Saute function.
You will be bringing your milk to 180°F. Use a thermometer to check the temp often and be sure to stir so that the milk does not scorch or burn at the bottom.
Once the milk reaches 180°F, turn off the pot. You’ll want to let the yogurt cool to 110°F. Be sure that you are still checking the temp often and stirring to help the yogurt to cool.
Once your milk has reached 110°F, stir in 2 tablespoons starter yogurt and whisk until incorporated.
Immediately close the lid and lock. Wrap in a large beach towel, or two regular towels and incubate for at least 8 hours.
After 8 hours, transfer your yogurt to the icebox and chill for at least 4 hours. If your yogurt is thin, you can also strain it while chilling.
If your yogurt is lumpy or inconsistent, whip it up in a hand or stand mixer!
After 4 hours of chilling, you can add your preferred sweetener. Your yogurt is finished!
