I have boiled milk and heated milk...in a copper bottomed pot a cast iron enameled pot and even in an old aluminum pot and never had any burned milk on the bottom!!...Do you stir it while heating??

@agmss15 since you are using your Instant Pot, you might give some consideration to making cold start yogurt. It is absolutely delicious and absolutely no problems ever. I will be glad to send to you how I do it, if you would like.

I don't think I remember you having an immersion circulator (for sous vide and other water bath cooking). I'm not telling you to throw money at the problem, but it's awesome for the task. Just put your milk container in the circulation bath. I do that for cheese.

Do you have an enamelled pan? That helps with the sticking. A wider, shallower pan helps too (which you don't need with the circulator), though it's not as easy to pour out.

Walnut Creek - Sure I would love to learn another yogurt method.

Lindac - I do stir but maybe not enough. I was hopefully the double boiler would help. No dice. Back to enameled cast iron - which cleans up pretty easily.

Plllog - No sous vide circulator. I do like gadgets but that one isn’t in my immediate future.

Here is the info, @agmss15, hope you try it and love it like we do.

Adeline's Yogurt

Unbelievably easy. And making your own yogurt is so much cheaper than buying already prepared yogurt. I get all the ingredients from Walmart. You don’t have to use the heavy whipping cream. I like it because, to me, it seems to make the yogurt thicker than if you don’t use it. Just my opinion. AS

1 bottle Fairlife brand milk in the red bottle*

1 – 2 Tablespoons fresh, unopened, plain Chobani, Fage, or Oikos Greek yogurt I always use 2 T. that are slightly heaping.

1 cup heavy whipping cream (you can omit the cream)

Pour the whipping cream into the IP stainless steel insert and add the 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well.

For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 12 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT.

I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid.

In the morning do not stir the yogurt or do anything to it, it will not set up correctly if you do. Take the inner pot out and put in refrigerator with a paper towel on top of the pot to absorb condensation and the IP glass lid or a dinner plate put on top. Chill all day.

Again, Do not stir, this breaks down the yogurt. Only scoop.

Use an ice cream scoop or spoon to scoop out the yogurt and put into jars. You don’t have to put into jars; you can just leave the IP insert in the refrigerator and scoop out as you need or you can scoop into another container, but be gentle so the yogurt continues to be set.

This was so very nice and thick. And tastes great. The addition of the heavy cream really helped to thicken it up.

I use the yogurt in the place of sour cream, so don’t make a sweetened yogurt.

If I want sweetened, I scoop out about a 6-oz serving and add some honey or preserves or granola or Nutella, fresh fruit, or brown sugar, jam, fruit spreads by Smucker’s, apple butter; anything you want and/or a combination of items. To their individual servings, some people like to add cinnamon, white sugar, some 1 T dry instant pudding mix, Jell-O powder, nutmeg, almonds or any kind of nut, coconut, etc. I have even added peanut butter and jelly to a serving - it was really quite tasty.

If you want to make a sweet yogurt from the beginning, you can add one of the following to the above mixture before incubating:

If adding one of these, use full two heaping tablespoons of yogurt as your starter.

1 14-oz can sweetened condensed milk (you can use the whole can or half of it)

1 16-oz Natural Bliss creamer (vanilla or sweet cream are my favorites) ONLY USE THIS BRAND OF CREAMER, OTHER BRANDS DON’T HAVE WHAT IS NECESSARY TO MAKE YOGURT ACCORDING TO A YOUTUBE VIDEO THAT FRIEDA FRANCHINA TAPED.

OR 1/2 14-oz can sweetened condensed milk and 8-oz Natural Bliss creamer and 1 tblsp of vanilla.

I purchased these yogurt cups to make yogurt in in the IP: https://www.amazon.com/gp/product/B017Z060Z6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

They are also available from the Walmart website: https://www.walmart.com/ip/Instant-Pot-Yogurt-Cups-and-Rack/48568088

So, the way I incubate the yogurt now is a bit different from the instructions above. This is what I do.

Pour the whipping cream into an old Tupperware Mix-N-Store Bowl/Pitcher (I like to use this because it is not as heavy as the large glass measuring bowls/pitchers). Add 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well.

I put the cups into the racks before filling the cups. Then carefully pour into each individual yogurt cup. I do this in the sink, so if there are any spills, they are easy to clean up. Put the lids on the cups.

Add 1 – 1 1/2 cups water to the inner pot of the IP. Then lower one of the racks into the inner pot and then lower the other and place on top of the other rack. Put the lid on the IP.

For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 8 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT.

I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid.

In the morning, take the racks and cups out of the IP and put in refrigerator to chill all day.

Frieda Franchina: You can use as little as 4 cups of milk directly in the liner, which is a half batch of my yogurt recipe. Yogurt keeps for at least 2-3 weeks and if you make plain yogurt, you can use it as subs for mayo or sour cream in many recipes. I make a half batch which comes out to about five servings.

In my Cold Start yogurt recipe & FAQ, I indicate that ultra pasteurized or shelf stable milks can be used. This includes powdered, canned ...and boxed milks. This is great news for those who live in remote areas that have a hard time accessing fresh milk.

Frieda has a great blog with instructions for her Cold Start Yogurt. Her instructions are what started me on the way to making yogurt using her method: https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html

*This is a comment from another yogurt maker: I’ve used other brands of the ultra pasteurized, ultra filtered whole milk. I had to strain mine any time I used a different brand milk. I tried horizon and Aldi ultra pasturized organic milks and both were much thinner. Then I played with added powdered milk to thicken it but didn’t like the texture. I finally went back to Fairlife since I wasn’t saving much having to strain it and also the additional time it took to strain which was several hours. Just use Fairlife red bottle milk, trust me on this.