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[quote=Anonymous]I've been making yogurt for years in instapot, about a gallon of milk per week. Pour milk in, click on yogurt setting until it says boil. IP will beep when it is done. Remove the milk and let it cool until the milk is between 100-110. I usually stir it a few times to mix any separation and to help it cool. If I'm in a hurry, I'll put the pot in a sink full of cold water and it will cool down really fast (stir and make sure you check the temperature so it doesn't cool down too much). Then you mix in 1 and 1/2 cup of plain yogurt (if making 1 gallon of milk). Put it back in the instapot and click yogurt setting for amount of time (I've tried anywhere from 10 to 13 hours, depends on how tart you want it).

Obviously your yogurt starter needs to have live bacteria. And I usually leave it out while heating/cooling the milk so that it is not too cold when mixing into the milk. You can use your own yogurt for the next batch, but I only do that a few times and then I will go back to a store bought yogurt for a fresh starter (it changes over time if you keep reusing your own yogurt to start the next batch, and not always for the better).[/quote]

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