Recipes and Cooking Multicooker Yogurt Make your own yogurt with this super easy Instant Pot recipe. You'll never have to buy it from the store again! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 30, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 8 hrs 25 mins Chill Time: 3 hrs Total Time: 11 hrs 35 mins Servings: 16 Yield: 8 cups Jump to Nutrition Facts Ingredients ½ gallon whole or reduced-fat (2%) milk 2 tablespoon plain Greek yogurt,* room temperature Directions Pour milk into a 6-qt. Instant Pot electric pressure cooker with a Yogurt setting. Lock lid in place; set pressure valve to "Sealing." Press "Yogurt" button to select the yogurt program. Press "Adjust" button to "More" mode; the word "boil" will appear on the display. The cooker will take about 25 minutes to heat the milk to 180°F. When cycle is complete, cooker will beep and display "yogt." Open lid. Use a quick-read thermometer to make sure the milk registers 180°F. Transfer cooker insert to a large bowl of ice water. Stir milk 2 to 3 minutes or until it cools to 115°F. In a small bowl whisk together 1 cup of the cooled milk and the Greek yogurt until smooth. While whisking constantly, slowly pour milk-yogurt mixture into remaining cooled milk in cooker insert. Return insert to cooker base. Lock lid in place; set pressure valve to "Sealing." Press "Yogurt" button, press "Adjust" button to "Normal" mode, and use the "+" button to set for 8 hours. When cycle is complete, cooker will beep and display "yogt." Open lid. Divide yogurt among four storage containers and chill 3 hours. Store in refrigerator up to 2 weeks. Jason Donnelly *Tip You can substitute commercial yogurt starter for the Greek yogurt according to the package directions. Greek-Style Yogurt For a thicker, creamier yogurt, transfer chilled yogurt to a strainer lined with two layers of 100%-cotton cheesecloth or a clean coffee filter set over a bowl. Cover and chill 3 to 4 hours more or until yogurt reaches desired consistency. Vanilla Yogurt Prepare as directed, except stir 1/2 to 1 Tbsp. honey or sugar (if desired) and 3/4 tsp. vanilla into each container before serving.Per serving: same as above. Rate it Print Nutrition Facts (per serving) 76 Calories 4g Fat 6g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 76 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 12mg 4% Sodium 53mg 2% Total Carbohydrate 6g 2% Total Sugars 6g Protein 4g Calcium 140mg 11% Potassium 161mg 3% Folate, total 6.1mcg Vitamin B-12 0.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.