Servings: 6 to 8

1 Tbsp Chobani Yogurt, vanilla or plain 1 Tbsp Chobani Yogurt, vanilla or plain
8 oz Natural Bliss Creamer, Vanilla or Sweet Cream 8 oz Natural Bliss Creamer, Vanilla or Sweet Cream
1/4 Cup Dry milk powder (I use no fat) ¼ Cup Dry milk powder (I use no fat)
26 oz Fairlife Skim milk (white; any fat content you prefer is fine) 26 oz Fairlife Skim milk (white; any fat content you prefer is fine)

Start with a clean instant pot, wire whisk, 1 cup measuring cup, ¼ cup measuring cup, and 1 Tablespoon.
Lay some press and seal or Saran Wrap over a small cookie sheet.
Open the milk. Measure 26 ounces into your Instant Pot liner. The remainder may be used in your next batch of yogurt. If more than 6 days will pass before using, I will freeze the remaining 26 oz of milk. (Allow 2 days for refrigerated thawing in order to use the milk again).
Open the new yogurt. Measure 1 Tbsp into the liner of the Instant Pot. Measure out 1 Tbsp portions of the remaining yogurt onto your press and seal leaving about 3 inches between dollops. When finished place another layer of wrap over the dollops. Press lightly around the dollops to seal these as best you can. Place cookie sheet in the freezer immediately. These dollops will be thawed one at a time to use as future starters. (When thawing remove 1 dollop from the freezer and place in a clean container on kitchen cabinet, lightly covered. Allow 30 min to thaw at room temperature. Do not heat in microwave.)
Add ¼ cup of dry milk powder to your liner.
Add 1 cup of Natural Bliss Coffee Creamer to the liner. Reserve the remainder for your next batch of yogurt May be frozen to preserve freshness.
Now whisk the mixture until thoroughly mixed. It will be foamy and that is okay.
Put the lid on the IP and twist to seal. Push the yogurt button once and 8 hours is probably the default time. “Normal” should also be highlighted. (If yours says “Boil”, just push the yogurt button a second time. You do not want Boil).
All I incubate mine is 8 to 9 hours. But to insure that I don’t forget the yogurt I will change the time for incubation to 12 hours using the “+” button. The pot will beep to let you know it is starting the process and will begin counting up from “00:00”.
If you are home at the 8 hour mark, remove the lid to the IP and take a look. Does the yogurt look set? *If so, push “cancel” and carefully remove the liner from the IP, cover with a plate or plastic wrap, and immediately place in the refrigerator. Leave undisturbed for 4 to 6 hours or overnight.
Your yogurt is ready to eat!
To maintain the thickness use a large spoon and scoop into individual sealable serving cups or into a suitable sealable container. The cultures will be best for 5 to 7 days. However, the yogurt will not go bad for 2 to 3 weeks as long as it contains no add ins, like cereal or fruit.
*If the yogurt was still liquid after 8 hours, that means the yogurt cultures were no good and the batch must be thrown out. If that happens, trash any remaining frozen starter.

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