1. Pour milk into the inner pot of the Instant Pot and put cover on with vent turned toward “sealing”.
2. Push the “Yogurt” button, then “Adjust”.
3. The word “Boil” will light up and it will start heating the milk to 180 degrees.
4. The word “Yogt” will light up when it is finished heating.
5. Remove the lid from the Instant Pot being careful not to let the condensation from the lid drip into the milk.
6. Use a thermometer to confirm it is 180 degrees.
7. With the lid off, press “Yogurt” and “Adjust” again and allow to heat for an additional 5 minutes.
8. Press “Cancel” to turn off the machine.
9. Remove the inner pot and place in a large bowl filled with ice and water to cool.
10. When the milk reaches 80 degrees, remove any “skin” that has formed.
11. In a small bowl, place ½ cup yogurt or 10 grams of yogurt starter.
12. Add 1 cup of the cooled milk and whisk well.
13. Pour milk back into the inner pot and place it in the Instant Pot
14. Put the cover back on with vent turned toward “sealing.”
15. Push the “Yogurt” button and increase time to reach 24 hours.
16. After 24 hours turn off and unplug the Instant Pot.
17. Place yogurt in a large or individual containers and refrigerate for 8 hours.

The yogurt is now ready to eat and will keep for up to 2 weeks in the refrigerator. Use as you would plain store-bought yogurt. Enjoy!