Step 1

Pour the heavy cream into the Instant Pot.

Step 2

Seal the lid and turn the vent to SEAL. Press the YOGURT button and then ADJUST to BOIL. When it signals to let you know it's boiled, set to WARM for 10-12 hours.

Step 3

Let cool at room temperature for about a half-hour, then cover with plastic wrap, place in the refrigerator, and chill overnight.

Step 4

Remove the lid. The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Top with a lid and store in the refrigerator until ready to use.