Hi,

When I have made yogurt, the target temperature used was 190 degrees.

In this article, there is a target temperature of 195 degrees.

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Standard methods for making yogurt call for the milk to be heated and cooled before culturing, and different temperatures create different styles of yogurt. Yogurt made from milk kept below 170 ºF / 77 ºC is thinner and tastes fresh, a little fruity and more tart, while yogurt made from milk held at 195 ºF / 90 ºC for 10 minutes is noticeably thicker and tastes less tart and somewhat creamy/nutty/eggy.
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Katie wrote:Has anyone here tried making yogurt in an Instant Pot yet? I want to try it soon, so this thread's refresher on milk and starter choices is helpful.

Yes, once. Turned out great.

Cathy2 wrote:In this article, there is a target temperature of 195 degrees.

...
Standard methods for making yogurt call for the milk to be heated and cooled before culturing, and different temperatures create different styles of yogurt. Yogurt made from milk kept below 170 ºF / 77 ºC is thinner and tastes fresh, a little fruity and more tart, while yogurt made from milk held at 195 ºF / 90 ºC for 10 minutes is noticeably thicker and tastes less tart and somewhat creamy/nutty/eggy.
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I tried making a couple jars holding at 195 for 10 minutes. Pretty much true to description. Passed the upside down jar test with a few drips of whey. Sometime I'll try the dual temperature fermentation described in the article.

I often make yogurt cheese by draining most if not all of the whey from homemade yogurt. Wondered about the fat content, so I measured a recent batch. Turns out the cheese yield is about 45% of the weight of the milk to make a spreadable cheese that's a little thicker than mascarpone. I used 3.5% fat whole milk, so the fat content is about 8%. That compares somewhat favorably with the roughly 14% in light cream cheese, not to mention the active cultures vs. added non-dairy ingredients.

tjr wrote:I often make yogurt cheese by draining most if not all of the whey from homemade yogurt. Wondered about the fat content, so I measured a recent batch. Turns out the cheese yield is about 45% of the weight of the milk to make a spreadable cheese that's a little thicker than mascarpone. I used 3.5% fat whole milk, so the fat content is about 8%. That compares somewhat favorably with the roughly 14% in light cream cheese, not to mention the active cultures vs. added non-dairy ingredients.