Instant Pot Yogurt

Add milk to the Instant Pot insert, place the lid on, and set the valve to the sealing position.

Press the yogurt button until 'boil' appears on the screen.

Once done, perform a quick pressure release, stir the milk, and use an instant-read thermometer to check that the temperature is at least 180 degrees F / 82 degrees C. If it hasn't, place the lid on and run the boil cycle again.

When the temperature is 180 degrees F / 82 degrees C or higher, take the Instant Pot insert out and place it in an ice bath (use a large bowl or pot partially filled with ice and water) to cool it down to between 110 degrees F / 43 degrees C and 115 degrees F / 46 degrees C. Check the temperature every 5 minutes or so.

Add the yogurt starter to a medium-sized mixing bowl.

Once the milk has reached 115 degrees F / 46 degrees C, remove about a cup of the milk, and whisk it into the yogurt starter.

Add this starter mixture back into Instant Pot insert, whisking until fully incorporated.

Put on the lid and lock. Press the 'yogurt' button and set to 'normal' for at least 8 hours, up to 12 hours, depending on how thick you want the yogurt to be (more time will make a thicker yogurt).

When complete, open the lid and transfer the yogurt to Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.

Pour milk into the Instant Pot insert and put the lid on.

Turn on the sauté function.

Heat the milk until it reaches 180 degrees F / 82 degrees C, stirring frequently so the milk does not scorch on the bottom (you want to avoid that dreaded burn notice!). Make sure to use an instant-ready thermometer to check the temperature every 5 minutes or so.

As soon as the milk reaches 180 degrees F / 82 degrees C, switch off the Instant Pot, remove the insert and allow the milk to cool down until it reaches 108 degrees F / 42 degrees C.

Then add in your yogurt starter and whisk until well combined.

Put the insert back in the Instant Pot, and place on the lid.

Wrap your Instant Pot in a large towel (or two kitchen towels) and let the yogurt incubate for at least 8 hours, up to 10 hours.

Open the lid and transfer the yogurt into Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.

Prepare the yogurt using one of the two methods above.

Line a large strainer with cheesecloth and place it on top of a large bowl.

When the incubation period is complete, add the yogurt to the strainer, place in the fridge, and let the yogurt drain overnight (note: you may need to do this in batches depending on the size of the stainer).

Then transfer the thickened Greek yogurt into Mason jars or storage containers.