3tbspStarter cultureor any yogurt with live culture
Place the wire rack in the bottom of the Instant Pot. Pour in 1 cup of water and place the milk in a glass bowl on the rack. Close the Instant Pot and set it to "Steam" mode for 1 minutes with vent in sealing position.
Remove the yogurt culture and keep it at room temperature.
After the instant pot timer goes off, release the pressure naturally.
Open the instant pot and let the milk cool down to about 110°F or 43°C, anything in the range from 108-115°F works as well. Approximately it will take an hour to cool down to this temperature. (I used a digital thermometer to check the temperature, until I got used to checking with my finger).
Mix the yogurt culture and start the instant pot again in "Yogurt" mode. This will automatically set the timer to 8 hours.
When the timer beeps, yogurt should be ready. Enjoy the yogurt as a side with your meal or as a snack topped with fruit or granola.
(Optional) Sanitizing the instant pot to remove any odors: If you do a lot of cooking with spices, you may want to add this step. Add 2 cups of water with a few drops of lemon juice and put the instant pot in steam mode.
Have the yogurt culture at room temperature when you are ready to mix.
The temperature when you mix in the starter with the milk is very important. Initially it can be hard to get it right, so you can use a digital thermometer to check the temperature.
Don't keep the yogurt in the instant pot for long after the timer beeps, as it might be more sour. Unless you prefer sour yogurt.
Get the recipe at - https://pipingpotcurry.com/instant-pot-dahi-yogurt/