[ECingMama]

Originally Posted by graciousmomma

I have made it quite a few times, using this recipe. https://thisoldgal.com/instant-pot-greek-yogurt/2/

The biggest issue I usually have is getting the milk up to temperature - it needs to be 180 degrees. I end up using the boil cycle several times, and if three times doesn't work, I put it on saute and stir with a whisk until it gets to temperature. Once it reaches temperature, you have to let it cool to 110, and then add your starter. After that, it's just incubating it on the yogurt setting for 8-10 hours. The longer it incubates, the more tart it will be. Once it is incubated, you need to let it sit in the fridge to completely set up for another 8 hours or so. At that point, it should be good to eat straight, or you can strain it. I have had it both ways, but I prefer to strain it.

Do you think it's necessary to heat to that temp if you're buying pasturized milk? I don't.