All I did for the yogurt was put 4 cups of 1% dairy milk into my instant pot and pressed yogurt a few times until it reached 'boil.' I left it on venting. Once it beeped I took out the pot and let it sit at room temperature for 25 min. Then I added 3 tablespoons of yogurt from the last batch or I use some from Chobani plain Greek yogurt (the small one) and after skinning of the thin layer that forms with a fork gently mixed it in stirritwith a spoon.
(I always freeze the starter from the batches I make right after the yogurt has chilled overnight, and the leftover Chobani in 3 Tbsp increments of the leftover of that. The starter from the batches can get old. I've done it for 6 months once. The yogurt is not as good without Chobani I think and swapping out batch starter for a fresh Chobani starter I'd say monthly, or close enough thereto.)
Then I close the instant, not putting the vent into pressure cooker mode, and hit yogurt again this time until a time shows up. Then I set it to 12:00 hours. It will start counting up the minutes from there. Once finished take the pan out and cover with Saran wrap and put in fridge for at least 8 hours. Walla! Fresh yogurt. You can try to drain some of the whey of the top by gently spooning some out. It will keep the yogurt thicker. I have a yogurt strainer that will drain most of the liquid out if I need some Greek yogurt for a recipe. Best granola I've had so far. I eat it with yogurt before the gym!!!! Gives me strength in the pool. Vanilla and honey makes the yogurt sweet.
