Step 1

Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust to 5 minutes. When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.

Step 2

Pour milk and cream into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.

Step 3

Push Yogurt button and then the Adjust button, until it says "boil." After 10 minutes, remove lid, remove milk skin and whisk milk.

Step 4

Mix together sugar and Gelatine and set aside.

Step 5

When Beep is heard, open lid.  Remove milk film.  Whisk and take temperature. If the temperature is not 180 degrees, repeat last step.

Step 6

When 180 degrees is reached, add 1 cup of the 180-183 degree Milk to the bowl of Sugar and Gelatine and Whisk until completely dissolved.  Pour the mixture into the pot of Hot Milk and  Whisk, until fully incorporated.

Step 7

Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 degrees, whisking often.  Remove any milk skin.  Cool down should take about 5 minutes

Step 8

In a measuring cup, mix together starter and honey.  Temper starter by adding 6 Tablespoons warm milk to starter mix and whisk until smooth.  Pour Starter Mixture into cooking pot and Whisk to combine.

Step 9

Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.

Step 10

Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:Make sure display says "Normal," not "Less."  The program will end after 6 hours.

Step 11

When Cycle ends, open the lid and give it a quick Whisk.  Taste and add more sugar if a sweeter taste is desired.  Grab your Mason Jars or Storage Containers and divide up the Yogurt.  Place them in the refrigerator for at least 8-10 to allow time for the Yogurt to properly set.