Instant Pot Yogurt - Cold Start

There are so many recipes and information for instant pot yogurt on the internet, it will make your head spin!  I settled on making the cold start method as it seemed the easiest.  This is the first recipe I tried and it turned out perfect.  Why try any other, one and done!  It's from the blog, Pipping Hot Curry.  Below I'm going to share the exact ingredients and instructions I use but if you need any more info check out Pipping Hot Curry.  She goes into detail about the kind of milk, starter, and sweetener you must use for cold start to turn out.  


*Very important before starting - sterilize your pot first.  It's not enough to just clean because you never want your yogurt tasting like last night's dinner.  I even went as far as having a designated pot just for yogurt.  To sterilize, you simply pour boiling water in the inner pot and discard it or pressure cook one cup water one minute to sanitize.  I'm not sure if this matters but I always make sure my pot is back to room temperature before I start.  Being a cold start method I don't want to start it out in a hot pan.  

ingredients:

• 52-ounce Fairlife Whole Milk 
• 2 tablespoons Fage Yogurt (*see note below)
• 1/2 can Eagle Brand Sweetened Condensed Milk

Instructions

• Add milk, yogurt and 1/2 can sweetened condensed milk to Instant Pot insert. Whisk together very well to incorporate completely.
• Place on instant pot lid or a glass lid.  (It doesn't pressure cook so you can use any lid)
• Push the Yogurt button and use the +/- buttons and set time to 8 hours. (mine automatically sets for 8 hours)
• When the yogurt cycle is completed and the Instant Pot beeps, DON'T (**see note) stir but carefully remove the lid not letting the condensation drip into the yogurt.  Remove the inner pot and cover with plastic wrap and refrigerate overnight.  (**see note) At this point, if it's not as thick as you like, strain in a yogurt strainer.  
• Enjoy yogurt with your favorite flavor and toppings. 

Note

*After you have made your first batch of yogurt, be sure to scoop 2 tablespoons of the yogurt into a small container and freeze to use for making the next batch.  This will be your new yogurt starter, you won't have to buy another container of yogurt again.  Just defrost in the refrigerator overnight and add to the milk and condensed milk.

**The yogurt needs several hours in the fridge to set up and thicken so don't be tempted to stir!

***Strain or not to strain - I've made it both ways and I prefer not straining.  Not straining you get a creamy smooth texture and straining it, it is thicker but not as smooth.  Recently I read you can use a hand mixer (a whisk just doesn't do the trick) to get the strained yogurt more smooth.  I'll have to give it a try and let you know.