Scald the Instant Pot (IP) inner with boiling water to ensure its perfectly clean.

Pour the milk into that inner pot. Lock with the lever pointing to Venting. Switch on.

On the Ultra model, turn the dial to select the Yogurt program. Set Temperature to Boil. Press the dial to enter the settings. Turn dial to TEMP, press to select and turn the dial to HIGH (the "Boil" setting for scalding milk to 180°F or above). Press dial to confirm. Start. The Instant Pot will now heat the milk to about 180°F (the "Boil" cycle). When the cycle is complete, the display will typically show "YOGT" and beep. Open the lid and check the milk temperature with a thermometer to confirm it has reached at least 180°F. If it hasn't, you can repeat the cycle or use the sauté function with close monitoring. Note: My IP got to only 170F I had to do a manual saute and watch for temp to get to 180.

Remove the IP inner and leave to cool until the milk is no more than 115 Fahrenheit so the live bacteria to be aded will not be destroyed. Should take around an hour. Or, put in a bowl of cold water containing ice should reduce the time to around 20 minutes. Skim of any skin.

Meanwhile, prepare IP for incubation. Fill main IP pot with water and set to 110F and time to 8 - 10 hours.

While IP is heating, put starter in small bowl. Take 1/4 cup milk out of the pot and whisk it into the starter so no lumps remain. Put back into pot of milk and whisk well to distribute. Pour into clean pint jars, leaving about ?½ inch of headspace. Put lids on. Set jars in instant pot. Add or reduce water so it is just under lids.

When the 8 - 10 hours are up, the IP will beep. Switch off then remove the lid. Yogurt should be soft to medium firm. Carefully remove jars and put in fridge until cold.