Best starter is Erivan yogurt from Whole Foods. Taste and consistency is exactly like Indian yogurt.

More work than it is worth.

Anonymous wrote:My homemade greek yogurt in the instant pot is good, but not great. Looking for subtle creamy flavor, not just the tang. I had homemade yogurt at a small greek restaurant and it was so good. Any secrets such as possibly adding condensed milk or subtle flavoring?

Is it possible it was a blend of sheep and cow milk? There's one blended version I've tried that was so creamy but I haven't seen it lately at any local shops.

Anonymous wrote:I tried making yogurt in the IP a few times and always followed instructions. Always ended up more creamy than thick. How do you make it properly thick like Skyr?

I make skyr and yoghurt routinely. Skyr has yoghurt cultures and also rennet. It also takes longer. If you want to make a thickened yoghurt strain whole milk plain yoghurg overnight in cheesecloth.

When I've made yogurt, it has more of a creamy taste and less of a tang if I don't let it incubate as long. If you want the tang but also some sweetness (not sure exactly what you mean by creaminess), you could mix in a little maple syrup and vanilla extract at the end.