Instructions:

• Pour milk into the instant pot. 
• Close the instant pot with the lid. 
• You can vent or seal the lid. From what I understand, it does not matter and I have made yogurt both ways! 
• Select the yogurt button and press until ‘boil’ appears on the screen. 
• Let this setting run until complete. 
• Once complete, remove the lid. 
• CAREFULLY, using oven mitts, remove the stainless vessel and rest on a trivet. 
• Allow the milk to cool to 110-115F. Use a thermometer to monitor the temperature. 
• You may put the vessel into a water bath to speed up this process.
• While the milk cools, occasionally mix it to avoid allowing a skin to form on top. 
• One the milk comes down to temp, use a ladle to add about 1/2 cup of milk to your starter culture and mix to combine. 
• Add the entire mixture back into the instant pot vessel. 
• Carefully replace the instant pot vessel into the machine and top with the lid. 
• Lock the lid. The vent can be on venting or sealing.
• Press the yogurt button until a time appears. Adjust the time as desired. I ferment for about 10-11 hours. 
• Once fermented, set up your straining station. I use a large bowl with a sieve covered with a nut milk bag.  
• Allow the whey to drain out until desired consistency is achieved. You can always add the whey back into the yogurt if it becomes too thick. I do this step in the refrigerator for a few hours.
• *TIP* You can save the whey to use in other cooking applications! 
• Once you have gotten your desired consistency, store in glass jars. 
• This lasts about 2-3 weeks. 
• Flavor with fruit, jams, or anything else you like.
• Reserve a few tablespoons for your next batch! 
• Enjoy!