No Boil Yogurt with Vanilla

Serves 6 in about 8 hours. Fairlife ultra filtered goes in first, and heavy cream finishes the pot.

Ingredients

• 52 oz fairlife ultra filtered milk, divided
• 2 tablespoons yogurt starter (use a yogurt with live, active cultures)
• 1 14-ounce can sweetened condensed milk (optional), such as eagle brand
• 1 cup heavy cream (optional)
• 2-3 teaspoons vanilla (optional)

Method

1. Tip in ¼ of the milk into the inner liner (stainless pot).
2. Tip in 2 heaping Tablespoons of the yogurt starter. Beat to incorporate completely.
3. Tip in sweetened condensed milk (if using), and whisk very well to dissolve and combine.
4. Stir in the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.
5. Set a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.
6. Press the Yogurt button (or dial), and set time, using the +/- button, or dial, for either 8 hours (default) or 9 hours (for a more tart flavor). Longer incubation time equals tarter yogurt.
7. When incubation time is finished, cover the inner liner with a paper towel, and a lid over that, and place it in the fridge to chill. Do not stir until chilled, for best results.
8. Lift out from fridge and stir. Yogurt should be nice and thick*.

More instant pot ideas are in the instant pot collection.