[supahfly_remix]

How critical is the rate of cooling? Do you have to use an ice bath or can you use air cooling to cool it down?

I make my own yogurt using an instant pot for both the boil and incubate but cool using the air. Sometimes the consistency is lumpy, and I wonder if this anything to do with it.

[poulsbohemian]

One of the first times I tried using an Instant Pot, I was also using a starter (powdered, commercial) I'd not used before. It turned to cheese curds. I came to the conclusion that the Instant Pot got too hot for that particular culture. So, yes - it could be a combo of both temp and culture causing your lumpiness. I've noticed too with a different culture (yesterday's yogurt) that even after mixing thoroughly, it seems like it clumps back together and I've not been able to discern why.

[UncleSam]

My instant pot isn't consistent in temperature for saute or high heat. I heat up the milk in a separate pot and use an instant read thermometer to ensure it hits the correct temperature.

When you mix the culture into a small part of the milk, make sure to get that to a fairly smooth consistency before adding it to the rest. That also seems to help achieve a smoother result.

[chris_st]

I use my Instant Pot in pretty much exactly this way, but have never had lumpy yogurt, so maybe something else?

[supahfly_remix]

That's good to know, thank ou. Maybe it's my starter culture. I had been using yogurt from Dannon or a Skyrr.

[chris_st]

Try (if you can find it!) Stoneyfield plain yogurt, not their Greek-style. It tastes great, and I have a 100% success rate with that as a starter. Good luck!