Using a Pressure Cooker to make homemade yogurt is the easiest and yummiest way to make yogurt. Use the instructions below for a quick reference when making your yogurt with the Instant Pot Electric Pressure Cooker.
When boil cycle is finished (about an hour), check the temperature and use the saute function to warm to 185 degrees F. Unplug cooker, remove pot and place on cooling rack. Cool milk to 110 degrees Fahrenheit.
Mix in yogurt starter.
Lock lid in place and turn on cooker.
Press “yogurt” and then “adjust” until the screen says “8:00”. The milk will now incubate for 8 hours.
When pressure cooker beeps at the end of 8 hours, place in refrigerator and chill yogurt for 6 hours or overnight.
Strain yogurt using a Nut Milk Bag, Euro Cuisine Yogurt Strainer, or coffee filters for 1/2-1 hour or overnight for a greek yogurt consistency.
Pour yogurt into a bowl. Add vanilla extract or vanilla bean seeds, and/or sweetener at this point, if desired. Whisk until smooth. (A hand held mixer makes quick work of this, only mix until smooth)