Instant Pot Yogurt – Thick and Creamy Yogurt is so simple to make in 8 easy steps. Add one more step to make it Instant Pot Greek Yogurt. Keto and Low Carb yogurt instructions too!
Instant Pot Greek Yogurt
For the very best and most popular Instant Pot Yogurt recipe, look no more.
After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will will make the best yogurt in your Instant Pot or GoWISE USA on the very first try. This method and all these tips and findings are my unprecedented and original work from February 2016.
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Can Lactose Free Milk be Used for Instant Pot Yogurt?
- Yes. Yogurt bacteria converts lactose into lactic acid, which makes yogurt tangy.
- Use regular milk and incubate 19-24 hours… voila, lactose free! And tangy !!
Cast of Ingredients for Instant Pot Greek Yogurt
Ingredients for Instant Pot Yogurt
- Milk – Whole Milk yields the thickest yogurt.
- Yogurt Starter – any brand of yogurt with just milk and live cultures. I prefer to use Fage.
- Instant Pot DUO Plus – all models, but the LUX, have the Yogurt Feature. Ninja Foodi works in exactly the same way at the Instant Pot DUO Plus.
Only a few steps and some patience and knowledge, will get you there fast.
Ultra Pasteurized Milk for Instant Pot Yogurt
- Type of Milk and or Starter (culture) plays a role. Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
- The “Starter” you use for the yogurt is very important too. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more, nothing less.
Pro Tip: For a quick “Cold Start” or “No Boil” method, use my Instant Pot Cold Start Yogurt [No Boiling] where you WILL use the ultra pasteurized milk.
Pour the Milk into the Instant Pot
Do I have to make a Whole Gallon of Milk for Instant Pot Yogurt?
- No. If you want to make Half a Gallon of Milk for your homemade yogurt, just cut the entire recipe in half.
- The Milk will heat through quicker too!
Is Instant Pot Yogurt made under Pressure?
- No, the Yogurt Function is not under pressure.
- The lid can be removed at any time.
Boil the Milk
How long does it take to make Instant Pot Yogurt?
- Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
- Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
- Boil Cycle will take about 45 minutes.
- Cool Down will take about 10 minutes.
- Incubation Time for Instant Pot Yogurt – From 5 hours to 10 hours.
- Most people incubate for 9 hours.
How to Freeze Yogurt for Starter
- After the first time making homemade yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch.
- These King Size Ice Cube Trays (for starter) are the perfect size to hold 2 Tablespoons of starter yogurt. They are perfect for Scotch on the Rocks! 😉
Prepare the Starter
Can Whey Be Used for Starter?
- Yes, you can use whey for the starter yogurt.
- You can even freeze the whey to use as your starter for homemade yogurt.
Do I have to thaw my Yogurt Starter?
- Yes, the yogurt you use for your starter must be thawed!
- It should be defrosted enough to temper into the warm milk.
The Temperature Should Read 180 Degrees
Do I Need a Thermometer for Instant Pot Yogurt?
- Yes. If you just rely on the functions of the Instant Pot, Ninja Foodi, you won’t know if the temperature of the milk reached the optimal number. Therefore, using a thermometer, will let you know and if you want to continue to heat the milk more, you have the knowledge.
- There will be hot spots, so stir the milk first and then use your Digital Thermometer to check the temperature of the milk.
The Sauté function can be used if needed to get the milk up to temp. Just make sure to use a whisk continuously, until the Digital Thermometer reads at least 180 degrees; it’s important. (I like to get to 182-185 degrees.)
Pro Tip: Make sure to have a good working digital thermometer.
Whisk Milk for a Quicker Cool Down
The best way to cool down the milk for yogurt is to place the cooking pot into the kitchen sink full of cold water.
Why Cool Down Milk in Sink?
- While an ice bath will cool the milk quicker, you will have a better overall yogurt result using cold water and not shocking the milk. Using a whisk will aerate the milk and help it to cook down quicker.
If you sense a metallic taste try using this silicone whisk instead. Another way to cool down the milk is to let the cooking pot sit on a cooling rack, but that will take about 30 minutes.
Temperature of Milk Reads 110 Degrees
When the temperature reaches 95-110 degrees, you are ready to add your yogurt starter.
To purchase this cheap digital thermometer, please click here.
Remove a Little Milk from Instant Pot and Mix in Starter
The yogurt that you use as the “Starter,” needs to contain live cultures and milk; nothing more.
Flavoring Instant Pot Yogurt
- If you want to flavor your homemade yogurt with Vanilla Extract or Vanilla Beans, it can be added when the yogurt starter is added.
- Sugar and sweeteners are best added after the yogurt has chilled.
Pro Tip: The bacteria in the yogurt needs to work without fighting with any sugar.
Cooled Down Milk with Starter
The milk will look bubbly, which is fine. The milk is ready to incubate to become yogurt in the Instant Pot.
Push the Yogurt Button, then Adjust to the Time You Prefer
This glass lid is nice to use since the yogurt is not under pressure. The regular lid works well too!
Incubating Instant Pot Yogurt
- Incubating the yogurt for 8-10 hours will give you a tart, but not overly sour yogurt.
- For a milder tasting yogurt, try incubating for 6-8 hours. For a more tart yogurt, incubate longer.
- The longer incubation time, the more beneficial bacteria in the yogurt is produced.
It is a good idea to start the yogurt process in the evening. While you are sleeping, the yogurt can incubate.
Pro Tip: For yogurt that is lower in carbohydrates, incubate for 12-14 hours and then strain the yogurt for 4-12 hours. This will greatly reduce the sugar from the milk.
Normal and Less Settings on the Instant Pot?
- The “Normal” function is for incubating yogurt. The timer will start at 8:00 and can be adjusted up or down.
- After adjusting, the time will count up. Make sure the Instant Pot says “Normal.”
- The “Less” function on the Instant Pot is used by many people to retard their bread quicker, as it provides a warm environment. When the adjust button is pressed the Instant Pot will display 24:00.
- Don’t just use the “-” to get it back down to 8:00 or 10:00 hours. The Display Screen must say “Normal.”
My Instant Pot Yogurt Whey Dutch Oven Crusty Bread recipe uses the “Less” function and is a great way to use your whey, after straining the yogurt.
Cover Yogurt and Place into the Refrigerator
After incubation, the yogurt should be covered with saran wrap or a glass lid and place it in the refrigerator for at least 6-8 hours to chill and firm up.
Tips and Tricks for Instant Pot Yogurt.
- Sterilize the Instant Pot. This helps to remove any odors from prior Instant Pot meals. You don’t want your yogurt tasting like my Competition Chili con Carne recipe, would you?
- Placing the cooking pot in fridge after sterilizing will help to prevent the milk from scorching during the boil cycle.
- During the boil cycle, stir the milk before taking the temperature, to avoid hot spots and insure an inaccurate reading.
- You will get thicker yogurt when the milk reaches 182-185 degrees.
- Cooling down the milk in a sink full of cool water is preferred over an ice bath.
- Check that your Instant Pot is on the Normal “setting” during incubation not “Less.”
- Yogurt needs several hours in the fridge to set up, so don’t be tempted to stir.
The starter can be frozen. Only freeze enough for a couple of weeks. You should never need to purchase “Starter” again so long as the frozen starter is used within a few weeks.
Yogurt is great in place of sour cream. Greek yogurt is higher in protein and lower in sugar because of the straining.
After Chilling in the Fridge, the Spoon will Stand Upright
The Instant Pot Yogurt will be thick at this point and ready to eat.
Grab and Go Breakfast Fresh Fruit Yogurt Parfait
A wonderful Grab and Go breakfast!
Fruit Toppings for Instant Pot Yogurt
- Instant Pot Fresh Berry Compote, Instant Pot Strawberry Compote
- Instant Pot Lemon Curd or Instant Pot Key Lime Curd
- Instant Pot Peach Crisp
- Instant Pot Dannon Dutch Apple – My favorite as a kid!
Non-Fruit Toppings for Instant Pot Yogurt
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.
Straining Yogurt Makes it Greek Style
Yogurt that has not been strained is just regular yogurt. Strained yogurt is called “Greek Yogurt.”
Make Greek Yogurt
The Euro Cuisine Greek Yogurt Maker makes Yogurt Straining so much easier and is my first choice for straining and making Greek style yogurt.
What constitutes Greek Yogurt is just using Milk and the Starter (no powdered milk is used) and then STRAINING the Yogurt to remove whey. That’s all it is…..strained Regular Yogurt = Greek Yogurt!!
If you use a Strainer instead, you may need several layers of cheesecloth, butter muslin or coffee filters in order to achieve translucent/clear whey. If your whey is coming out cloudy, add another layer of cheesecloth, butter muslin or coffee filters to your straining device.
When to Strain Yogurt for Greek Yogurt
- It is best to first chill the Instant Pot Greek Yogurt, so that it sets up, undisturbed.
- However, you can strain the Yogurt and chill it at the same time right after incubation, but, you will end up with more Whey.
If you first chill the Yogurt, your yield will be much greater.
A Long Strain Time Will Make Super Thick Yogurt
The above photo shows Yogurt that was strained overnight. All you need is two to three hours is fine to achieve a nice, thick Greek Yogurt.
Ideas for Leftover Whey
- Instant Pot Yogurt Whey Dutch Oven Crusty Bread in less than 5 hours!
- Yogurt Whey Indian Chapati a/k/a Roti (Flatbread)
- Pressure Cooker Chocolate Chip Bread Pudding
- Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars – Delicious summer treat
For a delicious Noosa like recipe, try my Instant Pot Homemade Noosa Honey Yoghurt Copycat recipe.
Instant Pot DUO Greek Yogurt
How to Store Instant Pot Yogurt
- For individual servings, add a couple of Tablespoons of Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with yogurt.
- Use larger Reditainers Extreme Freezer Containers to store yogurt in bulk.
More Uses for Instant Pot Yogurt.
- Add dollop on top of my Pressure Cooker Competition Chili Con Carne
- Use on Instant Pot Drive Thru Tacos in place of sour cream.
- Top Pressure Cooker Chicken Enchiladas with yogurt.
- Make Homemade Naan!
- Make Homemade Greek Tzatziki
Now that you are a pro at yogurt making, make sure to check out the most delicious Instant Pot New York Cheesecake recipe ever!
Kitchen Equipment and Essentials
- Instant Pot
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Salbree Steamer Basket
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Kerr Half Pint (8 oz) Mason Jars
- Euro Cuisine Greek Yogurt Maker
- Digital Thermometer
- King Size Ice Cube Trays (for starter)
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Here is the handy printable recipe:
Ingredients
- 1 Gallon Whole Milk
- 2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)
Lower Fat Recipe
- 1 Gallon 2% Milk, Low Fat or Fat Free Milk
- 2 Tablespoons Yogurt Starter
Recommended Products
Instructions
Sterilize (Optional)
- Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 minutes.
- When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Yogurt (Not Under Pressure)
- Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
- Push Yogurt button and then the Adjust button, until it says "boil." {For IP Plus, push Yogurt button until it says "boil"} A few times during boil cycle, remove lid and whisk Milk.
- When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.
- When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95-110 degrees, whisking often.
- Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.
- Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid. Press Yogurt button.
- The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal} Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.
- When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
How to Make it Greek Yogurt
- Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear.
- If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.
Keto/Low Carb Yogurt
- Adjust time to 14 hours and then strain yogurt overnight in the refrigerator.
Notes
- Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
- Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
- Boil Cycle will take about 45 minutes.
- Cool Down will take about 10 minutes.
- Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least two hours.
- Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter.
- Whole Milk works best and give the most creamy and thick consistency, but 2% or low fat can be used as well.
How to Make Low Carb Yogurt
- Incubating the yogurt for longer periods of time will rid the yogurt of more sugars, so that the yogurt will be lower in carbs. The longer you strain the yogurt, the more whey is released, which means more carbs are also strained.
- You can also use heavy cream instead of milk.
How To Make Instant Pot Yogurt in Instant Pot Ultra
- Turn Dial to the Yogurt Setting and press to select.
- Press Dial and set the time to 6-10 hours (depending on tart preference) and then press again to confirm.
- Turn Dial to Temp, select "Medium," and press Dial to start.
- Display will say "Yogt," when complete.
How to Sweeten Instant Pot Yogurt
Nutrition
PIN this Instant Pot Greek Yogurt Recipe {Pressure Cooker Yogurt}!
Instant Pot Greek Yogurt
I just followed this to the tee, Ill know tomorrow how yummy its going to be.
Hi Marilyn~
It you really followed the recipe to the “tee,” then you should have a great success.
Jill
I made your yogurt recipe last night. I’ll make 2 changes next time: I’ll use whole milk instead of 1% and I’ll set it for 10 hours because I love thick Greek yogurt.
You do a great job with your instrutions, pictures & relies! Love your site! It’s become one of my favorites! I’ll add one question posed by my sister “can buttermilk be used?” I don’t believe it can but not sure why I think this.
Jill thank you for letting me join your group. Really love the recipes I’ve tried and they turned out really well. Tried the yogurt yesterday and it was. a little grainy. what did I do wrong? I followed the recipe
Hi Ross~
I don’t know why your yogurt was grainy. During the boil cycle, did you need to saute and if so, did you use the whisk along the bottom of the pot continuously, so that a skin would not form?
Jill
Thank you SO much for this recipe and the precise directions. I just made my first batch of yogurt and it is so very good. I’m just hoping I can manage to save some for the family when they come home later today.
Hi. Love your recipes. I tried the yogurt recipe and have a question. What do you do about the condensation that gathers from putting something warm in the refrigerator? Do you put plastic wrap on top of the yogurt or something?
Thanks.
Hi Sharon~
Just put a cover on the pot.
Jill
When you use the RSVP strainer do you have to line that with anything? Thanks for the recipe, no other one I looked at told about the temperature having to be at 180° My batch with your recipe came out delicious, might strain for another hour next time. I find it hard to get it out of the nut bag and was looking for a better way. A friend uses Mr Coffee type filters and strains multiple times as they are small. I want a one shot deal that is easy to get out!
Also, I used skim milk, do you know if that makes a difference in the yield?
Hi Barb~
If using the RSVP strainer, I would line it with cheesecloth. I like the Euro Strainer shown in the recipe. It’s the easiest, in my opinion. Skim milk will produce a bit more whey.
Jill
I am going to try your recipie but I have a question. I bought Yogurmet yogurt starter. Can this be used for this recipe? It seems it can only be used in their yogurt maker and I don’t really want to buy one. Thanks in advance.
Hi Shernette~
I have never heard of Yogurmet, but I do know that “yogurt starters” can be used to make yogurt in the Instant Pot.
Jill
Hi Jill, I am going to try my very first batch of yogurt with your recipe tonight and I was wondering – do I have to leave the sealing gasket in or can it be removed since the yogurt isn’t ‘coming to pressure’? Thanks for all of your great recipes!!
Karen
Hi Karen~
You can remove the sealing gasket if you like. I keep my dessert sealing gasket in. Let me know how your yogurt comes out.
Jill
Jill – it came out SOOOO good!!! I used plain Chobani Greek yogurt as my starter and I let it incubate for 10 hrs – no need to strain, it is nice and thick!! My husband thinks the yogurt is a little tart – I used a rounded tablespoon of starter for a half gallon of milk so I think next time I will use less starter – or use a regular plain yogurt instead. I also made your berry compote. So delicious!! I was so intimidated to make yogurt and now I think homemade yogurt might become a weekly thing in my house!! Thanks for all of your great recipes!!
Hi Karen~
If the yogurt is too tart for your husband, try a 9 hour incubation time, or even 8 and see how that works.
The compote is delicious with the yogurt. I make it all the time as well.
Jill
I have the instant pot LUX so it doesn’t have the yogurt button, which I think is silly, since it was more expensive then the DUO. Someone mentioned that there were instructions on here on how to make yogurt with the LUX, I can’t seem to find those instructions I would appreciate some help. Thank you
Hi Kim~
To make yogurt with the LUX, some people use the slow cook option to get the milk to 180 and then use the warm function to incubate the milk.
Jill
I finally am trying it and my yogurt is setting up for the 8 hours now. So I want to strain it I was thinking of using my collapsible strainer lined with coffee filters. Do I let it strain in the pot with the lid on and for how long? What’s your best storage technique
Hi Jackie~
Allow the yogurt to cool all day or overnight and then strain it in the refrigerator.
Jill
I have made yogurt in the past in those one cup yogurt makers Salton used to sell with great success, but tyhis is my first time in IPDuo that I just bought Wednesday. . When I checked the temp after boil (using a half recipe as a first time try), I was so close(178), I put the pot on saute, whisked and watched the temp closely until I got to 183. I hope this works, and I think it should as this is what I would do on stovetop. Much faster than going through a second boil cycle. Hope that works!! My question is, do I have to do the overnight in the IP pot, if so, I will need to do some fridge rearranging or go turn on the fridge in the RV. Also, I have 9.5″ silicon lids – they fit perfectly on the top of the IP.. I found them at Aldi’s for lezs than $10 for 2. From the last question, I am thinking they should work. Loved your instructions, so easy to follow. Melissa
Hi Melissa~
Yogurt making is so easy with the IP DUO! That is awesome you got such a great temperature on your first try. Definitely keep your yogurt in the pot as you don’t want to mix or disturb it. I needs to set up properly, undisturbed. I heard about those Aldi covers and need to get some.
Jill
I have a question/thought about this point – since you are just finished stirring in the cultures, would it be that much more disruptive to the yogurt to pour it into a different container to cool? If you make it on the stovetop, that is what you do anyway, usually…
oh, wait, never mind – I missed a step, the pot does the incubation after the cultures are added – if I were doing it on the stove, I would have had to pour into a container to incubate at controlled temperature, and THEN move to fridge, and you would not want to disturb it then, so never mind! I was wondering about your straining process in the metal strainer, did you line that with cheesecloth? I understand that the yogurt would have to be kept out of any accumulating whey…
oh, geez, if I would have just kept reading! I see that you do use cheesecloth in that strainer! You can ignore all three of my comments, sorry to bother you, but happy to have found this post, and blog!!!
Mary Beth~
No bother at all. Glad you found your answer.
Jill
Hi Mary Beth~
I often pour the milk into another cooking pot to cool down and then add the starter. No problem in doing that.
Jill
For the chilling in the fridge, if I don’t have the glass lid, can I just cover with a plate or does this part require a sealed cover (in which case, I would just use plastic wrap)? Thanks so much!
Hi Stephanie~
Anything to cover the pot will work. It does not need a seal. Thanks for using my recipe. 🙂
Jill
Made your yogurt last night and the berry compote! Perfect!! Thanks so much!!! Directions very easy to follow. Yogurt could use a bit more “tang” -I used Fage for starter–but it’s more than terrific and such a $ saver!!!
Hi Cheryl~
Thank you for using my recipes and so glad it worked so well. I love the yogurt and compote as a dessert too!
Jill
Hey Jill – how long will the frozen starter be good for?
Thanks in advance!
Hi Lori~
If packaged well, a couple of months. 🙂
Jill
My daughter loves Yoplait vanilla yogurt, but for so many reasons (not the least of which is how expensive it is), I would rather make it for her than buy it. Do you have any recommendations as to how much vanilla and sugar I would add per recipe to get a similar taste? I realize it won’t be exact of course, but I have no clue where to even start! Should I just use regular sugar, or is there another sweetener that would work better?
Hi Christine~
I would suggest using a vanilla bean, which would taste awesome. As far as sugar, that is a personal preference. You could add about 1/4 of a cup and taste it and go from there. I like to add my sweeteners right before I am ready to eat. I love agave.
I bet your daughter will love the yogurt you make. It is so much better tasting that store bought.
Let me know how it goes. 🙂
Jill
How much of a vanilla bean would you use per serving? I want to make the the yogurt plain, but want to add flavors and sweeteners later. I am also unsure how to go about adding a vanilla flavor per serving…
Dawn~
For a gallon of milk I would use two vanilla beans.
Jill
Do you just put the vanilla bean in whole and then pull it out before incubation? I’ve never used whole vanilla beans before…
well Heelo Christine the most talented cake lady ever!!
Hi Jill,
I love your site and appreciate the InstantPot recipes! I made yogurt for the first time this week, and I made another batch of your fabulous compote to top the yogurt.
I plan to use your recipe to make my next batch of yogurt and have a question. For my first batch I added sugar and vanilla prior to incubation. Can I use this yogurt or the whey for starter in my next batch? Or do I purchase plain yogurt (with active cultures) to use as my starter?
I can’t wait to try your yogurt recipe!
Hi Addie~
Glad you have had success with making yogurt. The sugar will interfere with the bacteria during the boil cycle. The starter needs to be just yogurt with active cultures.
Thank you for visiting!
Jill
When you replied “The starter needs to be just yogurt with active cultures.” Can’t this starter also be whey as your printed recipes states?
Hi LeAnn~
Sorry I wasn’t very clear. Yes, why works too. 🙂
Jill
HI Jill,
I followed your recipe to the T but still ended up with really runny yogurt. Even after straining for more than 2 hours it is not the consistency that I was expecting for Green Yogurt. Mine also had some lumps/curds. What am I doing wrong?
After staining I had about 2 qts of whey. Is that normal?? From your picture it looks like your yogurt was thick after being refrigerated. Please help!
Grace~
Please tell me what you did different from the recipe instructions.
Jill
If I leave the yogurt to strain in a nut bag inside a strainer will that be okay or do I need to have the bag suspended? I’m wondering how to do that inside the refrigerator as I’m assuming that leaving it to strain in room temp wouldn’t be recommended?
Hi Isabel~
The yogurt needs to be in the refrigerator to strain. If the nutbag is inside the strainer, it should be okay, but if the bowl fills up with whey, the bag may be sitting in the liquid.
Jill
Hi Jill,
Typically how long does it take for the boil cycle?
I am not sure if I missed the beeping the first time because I was not in the kitchen but don’t want to open the lid yet in case it isn’t finished.
Thanks for your help!
Hi Yung~
The boil cycle takes about 25 minutes. If you need to run it through again, the second time is much quicker.
Thank you for your question and for visiting my site.
Jill
Thanks to all your great help my yogurt turned out just great! Did exactly as per your detailed instructions, even the 10 hours in Instant Pot!
Strained it for 2hours wich was just perfect for me! Next is your Strawberry Compote to go with it! Thank uou so very much for your detailed instructions, coul not have done it without them and your help!