Ingredients:

  • 52 oz ultra-filtered whole milk
  • 2 tablespoons plain yogurt with live active cultures
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla bean paste

Instructions:

  1. Wash the inner liner of your Instant Pot with hot, soapy water until it is sparkling and residue free. Note: Any lingering grease or old food can interfere with the fermentation.
  2. Pour the 52 oz ultra filtered whole milk into the pot.
  3. Add the 2 tablespoons plain yogurt and whisk gently until no lumps of yogurt remain.
  4. Stir in the 1/2 cup sweetened condensed milk and 1 teaspoon vanilla bean paste.
  5. Secure the lid (venting or sealing doesn't matter here) and press the Yogurt button until the display reads 8:00 hours.
  6. Let the pot sit undisturbed for the full 8 hours until the timer reaches zero.
  7. Open the lid carefully; the yogurt should be a solid mass that jiggles slightly when the pot is moved.
  8. Remove the inner liner, cover it with plastic wrap, and place it in the fridge for at least 6 hours until completely cold and firm. Note: Don't stir it yet! Stirring while warm will break the structure.
  9. Once cold, whisk the yogurt gently to incorporate any stray liquid until the texture is glass smooth.