Yogurt is so easy to make in your Instant Pot, you may never buy commercial yogurt again. Keep it on hand, as it is wonderful for breakfast, as a snack, as an alternative to sour cream or as an ingredient or topping in many dishes.
Here are some fun ways to jazz up your fresh homemade yogurt.
Homemade Greek Yogurt: After step 5, pour the yogurt into a nut milk bag or fine-mesh kitchen towel set inside a strainer and over a bowl. Let drain in the refrigerator for 4 to 6 hours or until desired consistency. (The liquid left in the bowl is whey. Whey can be refrigerated for up to 7 days for use in smoothies and juices, to add protein, vitamins and minerals. Whey can also be used as a cooking liquid for rice, grains and pasta.) Spoon yogurt into jars, cover with the flat lids and twist on the screwbands until there is a little resistance.
Thicker Greek-Style Yogurt: If using the jar method, stir 1⁄2 tsp (2 mL) dried milk powder into each jar in step 1. If using the pot method, stir 2 tsp (10 mL) dried milk powder into the milk in step 1. Drain as in the Homemade Greek Yogurt variation.
Flavored Yogurt: Add 1 tbsp (15 mL) flavored syrup, such as strawberry, raspberry or pomegranate, per 1 cup (250 mL) milk to your yogurt after it has chilled or when adding the culture in step 3; stir well.
Jam or Jelly Yogurt: Add 1 tbsp (15 mL) jam or jelly per 1 cup (250 mL) milk to your yogurt after it has chilled or when adding the culture in step 3; stir well.
Berry Yogurt: Add 2 tbsp (30 mL) fresh or thawed frozen berries per 1 cup (250 mL) milk to your yogurt after it has chilled or when adding the culture in step 3; stir well. If adding fruit to jars in step 3, you may need to divide the milk, starter and fruit among 5 jars instead of 4 to allow for the added volume of ingredients.