Step 1

Boil the milk using the Yogurt function (click the button until it says “boil”) on the Instant Pot. This should take about 45 minutes. The milk will reach 180-190 degrees Fahrenheit.

Step 2

Turn off the Instant Pot. Let milk stand for 10-15 minutes, then remove the inner chamber pot from the Instant Pot and let the milk cool until it reaches 100-110 degrees Fahrenheit. This will take even longer, several hours.

Step 3

When the milk has cooled, add the yogurt, whisking to combine until smooth.

Step 4

Close the lid and turn on the Yogurt Function again, this time setting it for a minimum of 8 hours and up to I like to do this overnight, setting it for 10-12 hours.

Step 5

Let it cool and rest for about an hour before gently scooping the yogurt out and storing the yogurt in the refrigerator.

Step 6

For thicker yogurt, strain it through a fine mesh sieve lined with cheesecloth first, to remove excess whey.

Step 7

Store the yogurt in the refrigerator for 7-10 days.