Episode 15: Easy Instant Pot Vanilla Yogurt

Episode 15: Easy Instant Pot Vanilla Yogurt
Ingredients
52 ounces ultra-pasteurized, ultra-filtered whole milk (I use the Fairlife brand)
2 tablespoons non-fat plain Greek yogurt (must contain live active cultures)
I use Chiboni Yogurt has live yeast
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Instructions
1. Add the milk, yogurt, and sweetened condensed milk to the Instant Pot. Whisk until the mixture is very thoroughly combined.
2. Place a lid on the pot. You can use the Instant Pot lid (steam release valve set to venting) or a glass lid. Note: If your sealing ring has a strong smell to it, I recommend removing it (you don't need it for this recipe because you are not pressure cooking), or you could swap it out for a ring that has no smell. The smell can and will get into your yogurt. I just use a glass lid that fits the pot.
3. Select the YOGURT function and make sure it is on NORMAL, and set the time to 8 hours (for a milder yogurt) or 9 hours (for a tangier yogurt).
4. When the time has finished, the Instant Pot will say YOGT. Carefully remove the lid (there will be condensation on the lid, so just gently remove it so as to not get a lot of water dripping down into your yogurt).
5. Remove the liner pot from the Instant Pot, cover it with a paper towel (this helps to stop any condensation that forms on the lid not drip down onto your yogurt), and then cover the pot (a glass lid or even a plate works fine). For best results, do not stir the yogurt until it has chilled.
6. Place the pot in the refrigerator until thoroughly chilled (I leave mine to chill for at least 8 hours).
7. Add the vanilla extract and stir to combine. Enjoy!
8. Store your yogurt, covered, in the refrigerator. It should last for 1 to 2 weeks.
Notes
• You must use ultra-pasteurized and, preferably, ultra-filtered milk for this recipe. DO NOT use regular pasteurized or raw milk.
• You can use 2% reduced-fat ultra-pasteurized milk. The yogurt will be thinner and less creamy.
• If you want thicker yogurt, you can strain it. To do this: place a mesh strainer over a bowl and line it with coffee filters. Place the yogurt in the strainer. Cover and strain (in the refrigerator) for as long as it takes for the yogurt to become as thick as you'd like it.
• For extra-creamy yogurt, you can add 1 cup of ultra-pasteurized heavy cream with the milk. This will give you 18 (½ cup) servings. Calories per serving: 209.
• If you would like to make plain unsweetened yogurt, follow the instructions but only use the Fairlife milk and the yogurt. This will give you 13 (½ cup) servings. Calories per serving: 76.
• I used an 8-quart IP-DUO80 for this recipe, but it will also work in a 6-quart or 3-quart Instant Pot (as long as the model has the yogurt function).

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