Method

1. Add the milk to your instant pot. Close the lid but leave the steam vent open.
2. Press "Yoghurt" until the readout says "boil".
3. Attach the lid (we leave the steam vent open). This will take about half an hour.
4. Remove the lid
5. Insert a thermometer and wait for the milk to come down to 116°F (you can speed this up, if you wish, by putting the bowl into an ice bath).
6. Remove the thermometer and skinm the film from the surface.
7. In a small bowl, combine the yoghurt with half a cup of the cooled, pasteurized milk. Stir to combine.
8. Return to the rest of the milk and stir well to combine.
9. Put the lid back on the instant pot. Press the Yoghurt button until the screen reads "8 hours". (note: the instant pot timer will count up, not down).
10. After the timer goes off, allow the yogurt to cool. (If you want, you can remove the pot from the instant pot and place it in the fridge.)
11. Once cool, transfer to your jars and store in the fridge.