Instant Pot Homemade Yogurt
Milk of choice (whole milk is best)
2-3 Tbsp plain yogurt -- Fage works very well; otherwise look for anything with lactobacillus bulgaricus, lactobacillus acidophilus, L. animalis and L. casei so your yogurt culture will self-perpetuate.
Fill your containers with milk up to 1 inch below the rim (I use a big almost half-gallon pyrex; you can also do jars or whatever will fit)
Pour 2 cups of water into the Instant Pot inner pot and place trivet in inner pot.
Carefully place container/jars on the trivet and close the Instant Pot.
Cover the jars loosely with aluminum foil, parchment paper or jar lids without screwing them on so steam won’t drip down and make your yogurt watery. If you use parchment paper, you can wash it and reuse it many times!!
Set Instant Pot to 'Steam' for 1 minute.
Do a Quick Release to de-pressurize the Instant Pot.
Open the Instant Pot and remove jars when cool enough to handle. Using an instant thermometer to measure the milk's temperature, let milk cool to 110 degrees F. (or just until the outside of the container feels warm but not hot to the touch)
Set aside the cover--you’ll use it again.
Remove skin (if present) from the top of the milk. (or leave it; I like it!)
Add your starter yogurt to each jar and stir well.
Add more milk if needed.
Place jars back on trivet.
Cover container again with whatever you used in step 4
Close the Instant Pot lid and set to 'Yogurt' mode for 8-18 hours. (the longer you leave it, the more sour it is)
Open the Instant Pot and move the jars to the fridge for a few hours to chill.
Scoop out 2-3 tbsp. Yogurt and put it in the freezer for your next batch! It will keep perpetuating for a long time. I refresh every 6-12 months or so.