• Use a clean sealing ring in your instant pot
• Sterilize the instant pot with 1 c water
• Drain the water
• Pour the milk into the instant pot insert container and secure the lid in place
• Push the yogurt button + set to "boil". Then press start.
• Once it is finished, read the temperature of the milk. If it's not at 180 degrees, then put on the sauté setting so the milk gets to 180 degrees.
• Remove the insert container so the milk can cool to 110 degrees.
• Add in the yogurt (plain, whole milk yogurt with live active cultures).
• Stir until the yogurt is fully combined with the milk.
• Place the insert container back in the instant pot, and set the yogurt button to 8 hours (you can do more if desired - I just do 8).
• Secure the lid in place and press start. (it will not seal during this process - but don't open it up)
• After 8 hours at the yogurt setting, the yogurt should be slightly set, and a watery jelly-like consistency.
• Pour directly into the strainer, and then place in the refrigerator overnight to drain.

TO MAKE A THINNER FLAVORED YOGURT

• The next morning, take your thick strained Greek yogurt and add a splash of milk, some vanilla, and maple syrup to taste. This is what my kids love to eat!