Instant-Pot Yogurt

1. Add milk to a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Cover and lock the lid in place, turning the steam release handle to Venting position.

2. Select Yogurt setting, and adjust to Boil or High (display may vary according to cooker brand or model). Select Start, if needed, to begin cooking (some models may start automatically). Cook until the milk reaches 180°F and the cooker beeps and reads Yogurt or End, about 30 minutes.

3. Remove the lid and the cooker insert. Let the milk cool to a temperature of 110℉ to 116℉, about 1 hour. To speed up cooling, place the insert in a large bowl of ice water, and let cool, stirring often. Do not allow the milk to cool below 110°F. (A skin may form on top; skim off with a small fine-mesh strainer or spoon, if needed, and discard.)

4. Stir yogurt into the cooled milk. Return the insert to the cooker; cover and lock the lid in place, turning the steam release handle to Venting position. Select Yogurt setting. Select Medium temperature for 8 hours.

5. After 8 hours, open the lid carefully, minimizing condensation dripping onto the yogurt. Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours. (The consistency should be similar to a well-stirred, creamy salad dressing.)

6. For thicker yogurt, line a fine-mesh strainer with a large coffee filter (or 2 pieces of cheesecloth) and set over a large bowl. Spoon in the yogurt. Refrigerate, covered with plastic wrap or a towel, until whey is strained from the yogurt and the yogurt is thick and creamy, at least 4 hours and up to 8 hours.

To make ahead

Refrigerate in an airtight container for up to 2 weeks. The yogurt will become thinner and tangier the longer it is stored.