Pour 1 gallon of milk into Instant Pot & cover (don’t need pressure lid because it is not pressure cooked).
Push the “Yogurt” button until it says “boil”.
When the Instant Pot beeps, check the temperature to make sure it is 180 degrees. (I find it is always at that temperature unless I have removed the lid during heating up.) (If it is not hot enough, you can turn to saute mode and whisk the milk until it gets up to 180 degrees).
Remove the metal liner with milk to let milk cool down to 110 degrees. You can do this by letting it sit on your cool stove top for a while or setting the metal liner in a big bowl of ice water.
Remove 1 cup of milk into a separate bowl and whisk in 2-3 tablespoons of a yogurt with probiotics. When this is smooth add back to the rest of the milk in the metal liner and whisk all until smooth.
Return the metal liner to the Instant Pot. Cover.
Push the “Yogurt” button again until it says 8-24 hours. You choose how long you want it to incubate. (The longer you incubate, the more beneficial probiotics it creates. I always choose 24 hours and decide the following day when I need to take it out, depending on my schedule of when I will be home.)
After 8-24 hours remove the liner with yogurt and your yogurt is done!
Optional last step: strain yogurt in a yogurt strainer to make Greek yogurt. Great option if you are lactose intolerant because the lactose is drained out. I usually let it cool in refrigerator first then drain it. Enjoy!
