Yogurt in a slow cooker

Ingredients:

• 8 tbsp (2 l) whole milk 6%, cold
• 1 tbsp fresh Greek yogurt made from whole milk
• Special equipment: Instant Pot® 6-8 quart multicooker, quick-read thermometer

Preparation:

1. Pour milk into a 6-quart multicooker and add yogurt. Set the multicooker to the boiling mode. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. After the boiling cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid carefully to avoid scalding from any remaining steam.
2. Stir the milk and measure its temperature with an instant-read thermometer. The milk should be at least 180°F (82°C). If the milk isn't hot enough, repeat the brewing cycle until it reaches the desired temperature.
3. Remove the milk from the slow cooker and let it cool to 110-115°F (43-46°C). (To speed up this process, place the pan in ice water and stir, being careful not to let any water get into the milk.) Pour 0.5 cups of milk into a small bowl and stir in the store-bought yogurt until completely combined. Pour the yogurt mixture back into the milk and stir.
4. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Press the yogurt setting and set the time for 9-12 hours (9 hours for a thinner, milder-tasting yogurt, 12 hours for a thicker, more tart yogurt).
5. Open the lid (there will be no pressure, so no pressure release is necessary). Carefully spoon the yogurt into sealable containers.
6. Place in the refrigerator until the yogurt cools completely and sets, about 4 hours.
   
   

   Note

   
   Modes may vary depending on your multicooker model. Please follow the manufacturer's instructions.
   
   If you prefer flavored yogurt, stir honey, vanilla extract, fruit, or jam into the prepared yogurt until you achieve your desired sweetness and flavor.
   
   To make Greek yogurt, transfer the yogurt from the slow cooker to a cheesecloth or sieve set over a bowl and let the liquid drain in the refrigerator for at least 2 hours or overnight.