Add your milk to your Instant Pot, select the Yogurt function.  Select ‘Adjust’ until the screen says ‘boiL.”

Add lid and wait until the unit beeps to indicate it is finished boiling. The screen will say “YoGt” when done. Insert instant read thermometer into the milk to ensure it has reached at least 180°F.

Turn unit off and remove pot to allow milk to cool. For quicker results, place pot in a tub of cold water or leave on the counter to cool naturally.

When an instant read thermometer reads 110°F, the milk is cool enough, remove about a cup of the milk from the pot and stir the yogurt starter or 1/4 cup plain whole milk yogurt together before pouring into the rest of milk in the pot.

Return pot to unit and cover with the lid (no need to seal for this function). Select the ‘Yogurt’ function again and make sure the setting is on “Normal’ (NOT “Low” – very important!) and adjust time for 8-10 hours. The longer the incubation period, the tangier the yogurt will be.

When the yogurt is done incubating, remove the lid and turn unit off. Line a strainer with some cheesecloth and place over a large bowl. 

Pour yogurt into the strainer and place in the refrigerator to strain for several hours to overnight. The longer the yogurt is allowed to strain, the thicker the yogurt will be.

Once yogurt is strained, discard the liquid whey (or save to use in smoothies) and transfer the yogurt to a bowl. 

If the yogurt texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.

Serve immediately topped with fresh fruit, granola, and a drizzle of honey, if desired, or store in an airtight container in the refrigerator for several days.