by Tammie Duckworth
- 1/2 cup white vinegar + 1 cup water for Step 1.
- 5 cups Milk: Whole, 2% or 1%
- 5 teaspoons starter yogurt with "live and active cultures"
- 5 half pint canning jars
- Step 1: add 1 cup water and 1/2 cup white vinegar in your liner. Lock and seal the lid. Hit steam and adjust down to 5 minutes. When done release the pressure, pour out the liquid, and rinse your liner and lid. (This is to avoid any flavor transfer from the ring)
- Step 2: pour whole milk into 5 half pint canning jars to just below the rings on the jar.
- Step 3 : add 1 cup water and the trivet to your pot. Arrange the jars on the trivet. Do not use the jar lids, leave them uncovered. Lock and seal the lid. Hit steam and adjust down to 1 minute. NR for 5 minutes then release the pressure. Carefully remove the jars and set aside to cool. Be careful. The milk is about 200 degrees at this point.
- Step 4 : add more water to the pot until it covers the trivet by a 1/4 inch or so. Put the lid back on the pot and push the keep warm button. Let the pot sit on keep warm while the milk is cooling in the jars.
- Step 5 : let the milk cool to 100 degrees. Remove any skin or film that formed on top. Add a scant teaspoon of starter yogurt to each jar and stir to blend.
- Step 6: unplug the instant pot. Arrange the jars of milk back on the trivet. The jars will be sitting in the hot water a little bit. You want that. Put the lid back on, lock it and set to seal. This is to keep the heat in the pot. The pot should still be unplugged.
- Step 7: leave it alone for 8 -9 hours. DO NOT open the lid.
- Step 8: remove the jars, add the lids, and refrigerate until chilled. Strain after chilling if desired.
- *Please note: the temps in your house matter when incubating using this method. I am in Texas and it has been warm here. If your place gets cold you may want to wrap a towel around the unplugged IP during the 8-9 hour incubating step.