I was thinking of making yoghurt in my instant pot. I think my current yoghurt maker is heating too hot, and the resulting yoghurt is too runny.
I usually buy LL lactose free milk because there’s hardly any fresh version here, and if there is it’s expensive. I was looking at the IP yoghurt making instructions. Those of you who make it in the IP, can you confirm that I can leave out the boiling step, or is there another reason to do that? I like the idea of being able to make a larger quantity at once. How much starter do you use?
Provided your milk is long life/UHT, there's no need to use the boil step.
All I do is throw my starter into the inner pot (I use whey from the last batch, plus a spoon of the last batch). Then add a decent splach of the milk and mix it really well, to distribute the starter, then add the rest of the milk. Stir to ensure everything is well distributed and mixed.
Put a lid on it. It doesn't have to be the pot lid, as you're only covering it. I have a glass saute pan lid that fits pretty perfectly, and I can see what's going on (of course, it's not a spectacle).
Switch on the Yoghurt setting and give it a decent ignoring for the time of your choice. The pot automates to a 12 hours incubation, but you can easily change that.
In the morning (I always, always incubate it overnight), cool it then decice if you'll strain it for a really thick result or transfer to a storage container.
I usually strain mine, but then usually end up adding some whey back in as I munch my way through it, because it seems to continue thickening in the fridge.
Enjoy!