This turns out perfect every time. I have it with a half cup of homemade granola and a handful of berries for breakfast. It’s thick and creamy, but not tart so it doesn’t need added sweetener when serving. Thank you for the recipe! 

This was a flawless recipe. My instant pot came to a boil in 35 minutes. I set the timer for the yogurt cycle at 9 hours 30 minutes. Perfectly creamy, barely tart. Excellent job. Thank you.

Yes, you can use the whey as a starter to make more yogurt. You can freeze it too, if you want to save it for future batches.

In reply to Josie.

Why not just use instant espresso?

About the cold brew – it’s best to make a very strong batch of cold brew and stir it in before consuming the yogurt, not to prepare it in batches. Coffee gets rancid when sitting in dairy for long periods of time (12 hours or more) and this can give it an off-putting taste. Conversely you can use a concentrated coffee syrup or flavoring, which won’t expire when blended in !! 

I’ve used this recipe many times and it’s always been good, except the first time. My InstantPot doesn’t get the milk anywhere near hot enough on the BOIL setting. It should get to 180, but mine was barely reaching 140. I now heat it on a manual setting and the end product is firm and creamy.

Bless your heart!!!!!! Finally! The answer ! 

Thank you for your instructions! My yogurt was chunky before and I couldn’t figure out why. It’s because I was scraping the bottom after the milk boiled, and just mixing my starter yogurt straight into the pot. After finding your recipe and instructions, my yogurt turns out excellent! I let it sit on the low yogurt mode for 24 hours because we love it tangy. Thank you again!!