Method: 

1. Place the stainless-steel inner pot inside the instant pot base then: 
2. Pour the milk, close the lid. 
3. Click on the yogurt function, switch to ‘more,’ and when ‘boil’ blinks on the screen, wait for it to start (this will scald the milk at 83°C for 15 minutes).
   When done, you will hear a beep sound, and ‘End’ or ‘Off’ will be displayed on the screen.
4. Remove the inner pot from the instant pot base, leave it on the counter until the milk has cooled down.
5. After a few minutes, check if the milk has cooled; you can do this with the tips of your fingers.
6. In a bowl, add some of the cooled milk and the 3 tbsp of yogurt, mix until smooth and then add this mixture to the rest of the milk in the inner pot; mix well using a whisk.
7. Place the inner pot back in the instant pot base, close the lid.
8. Switch the Yogurt function to the ‘normal’ setting, adjust the time to 8 hours.
9. After 8 hours, the yogurt should be firm; if not, ensure you have followed each step above and use the right ingredients.
10. Pour the firm yogurt into storage containers and refrigerate at least 4 hours before consuming. 

Rich Yogurt by Rebecca Potou with Instant Pot