Yogurt in Ultra Instant Pot

Pour Milk into cold/cool IP cooking pot. Cover with IP Glass lid. Add ½ cup dry milk powder per quart of milk. Mix before heating. 2 quarts = ½ gallon Turn dial to YOGURT a. Press to select b. Press dial to select TIME (30 min for a half gallon, 60 min for a full gallon) c. Press dial to confirm time d. Turn dial to TEMP e. Push dial to select f. Select HIGH temp for BOIL g. Push START and the milk will heat. h. When boil cycle has ended, display will show YOGT. When Beep sounds, open lid, whisk and take temperature. If temperature is not 180°, use Sauté/Low function to get it up to temp, whisking continuously. a. Whisking the milk every 10 minutes during the boil cycle will help milk come up to temperature quicker. b. Getting milk to 183°-185° and holding there for a few minutes, will yield a thicker yogurt. When 180° is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95° - 110°, whisking often. Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly. Place cooking pot back into the Instant Pot and cover with IP Glass Lid. Turn dial to YOGURT a. Press to select b. Press the dial again to set TIME (5-24 hours, depending on how tart you like your yogurt) c. Press the dial to confirm Turn dial to TEMP (LOW, MED, HIGH, Custom) d. Select MEDIUM (107°F) or CUSTOM (you can choose between 100°F-110°F) e. Press dial to confirm f. Press the START button. Incubation will start. When cycle has ended, the display will show YOGT. When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed). Make it Greek Yogurt: 1. Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear. If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.