• Pour the milk into the inner pot of the Instant Pot.
• Add a glass lid if you want and press the Yoghurt button until is says boil and press the start button. Heat until it reaches about 82˚C / 180˚F. This can take around 20 minutes or so, but stay close as it depends on the model of Instant Pot you have and how much milk you are heating.
• Allow the milk to cool to about 43˚C / 110˚F. To do this quicker, remove the inner pot from the Instant pot and sit it on the kitchen bench. If you find that a skin forms on top of the milk, remove and discard it.
• Place the yoghurt starter into a small bowl. 
• Add a little of the warm milk into the bowl and mix with the starter until smooth.
• Stir the milk/yoghurt mixture back into the warm milk pot.
• Lock the lid in place, leaving the pressure valve open. Press yoghurt on the Instant Pot and set for 8 to 10 hours, depending on how tangy you would like the yoghurt. The longer you leave it, the more tangy it will be.
• Remove the inner pot from the Instant Pot and place in the fridge for at least four hours, to allow it to fully set before serving.
• Once set, enjoy on its own or with toppings of your choice.

Greek Yoghurt

• After the yoghurt has finished incubating, place a cheesecloth over a fine mesh strainer. Set this on top of a large bowl.

  Pour the yoghurt into the strainer and allow it to strain for around 2 to 6 hours. Scoop out the thick Greek yoghurt and store in an airtight container in the fridge for up to 7 days. 

  Note: If you let the yoghurt strain for too long, you may find that it becomes more like cream cheese than yoghurt.