Homemade Instant Pot Yogurt

Pour the milk into the Instant Pot. Cover with the lid and and the vent open or off.

Push the Yogurt button until the screen reads "boil." This step will take about an hour.

Once the Instant Pot beeps that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees.

For thicker yogurt, start the boil process again, then cancel after 5 minutes.

Let the inner pot sit in the Instant Pot for 5 minutes, then remove it.

Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop, or about 15 minutes in an ice bath.

Gently skim the "skin" from the top and discard it.

Whisk in the prepared yogurt.

Place the inner pot back into the Instant Pot, after drying it off well if you had in an ice bath. Put the lid on and press Yogurt button again and then adjust the time to 8:00, or 10 if you want it tangier (The pressure should also read normal--if it reads less, hit adjust again until normal is lit up.)

Once the Instant Pot beeps that it is complete, store the yogurt in glass jars or a large plastic container in the fridge.

Before adding any flavorings, set aside 2-4 Tbsp to freeze for future yogurt making.