Instant Pot Yogurt

 found on the internet

Ingredients Needed

Milk: 8 cups (1/2 gallon) to 1 gallon of whole milk (whole milk yields the creamiest texture).
Starter Yogurt: 2 tablespoons of plain yogurt that explicitly lists live and active cultures on the ingredient label. 

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Step-by-Step Instructions

1. Heat and Boil the Milk

Pour the milk into your clean Instant Pot stainless steel inner pot.
Place the lid on, press the Yogurt button, then adjust button it until the screen displays "boil".
The Instant Pot will heat the milk to roughly 180°F–185°F to pasteurize it and alter the proteins, then beep when finished (this takes about 25 to 45 minutes).
Remove the inner pot and check with a food thermometer to ensure it hit 180°F. 
2. Cool the Milk
Let the milk cool down at room temperature until it reaches 110°F to 115°F (this can take 1 to 2 hours).
Optional shortcut: Place the inner pot into an ice bath in your sink for 10 to 15 minutes, stirring gently until it drops to 110°F.
Peel off and discard any thin milk skin that forms on top.
3. Add the Yogurt Culture (Inoculate)
Scoop out about 1 cup of the warm (110°F) milk into a small bowl and whisk in the 2 tablespoons of plain yogurt starter until smooth.
Pour that starter mixture back into the main pot of warm milk and gently whisk to combine. 
4. Incubate
Put the inner pot back into the Instant Pot housing and close the lid (the venting or sealing position on the valve does not matter for this setting).
Press the Yogurt button and set the timer for 8 hours for a classic, mild tang.
You can adjust it up to 10–12 hours if you prefer a thicker and tangier yogurt. Do not stir or jiggle the pot while it incubates. 

5. Chill and Store

Once the timer finishes, carefully lift out the inner pot, cover it, and place it directly into the refrigerator to chill for at least 4 hours (or overnight) without stirring.
Optional (Greek Yogurt): For a thick Greek-style consistency, spoon the chilled yogurt into a fine-mesh sieve lined with cheesecloth and let it drain for 2 to 4 hours in the fridge.
Transfer to airtight glass jars and store in the fridge for up to 2 weeks. (Remember to save 2 tablespoons of your fresh batch to use as the starter for your next round!)