Pour milk into the insert or pot in pot. Lock lid. Press Yogurt button, then Adjust to Boil or HIGH. Start. Bring the milk to 180° F about 30 minutes. When its done, IP will beep and will say Yogt. Optional: For thicker yogurt, keep lid on, press YOGURT, then ADJUST so the digital readout again says boil or HIGH. Set timer for 5 minutes then, proceed with the recipe. This cooks the milk a little longer and leads to thicker yogurt.

Cool milk: Right after the IP beeps, turn off and lift out the insert of hot milk. Put thermometer in the milk and wait until its 110 to 116° F. Can take an hour. To speed, set the insert in bath of ice water and stir the milk; the temperature will drop in about 5 minutes. (If it dips below 110°F, pop the insert back in the cooker, press Yogurt, then Adjust and monitor the thermometer until its back in the right zone. Remove the insert from the cooker.)

Starter: If using dry culture, sprinkle over milk surface, let set a minute then stir thoroughly. If using yogurt as a starter, put in small bowl and add about 1/2 cup of the warm milk. Whisk until smooth, then pour into the milk and whisk.

Incubate: Set milk back in the IP, lock on the lid, and press YOGURT. Press adjust and change the setting from HIGH to MEDIUM. Set time to 10:00. The IP will incubate for 10 hours before switching off. Display will read Yogt once complete.

Check yogurt: Start checking in 4 hours. Dont jostle It can keep the yogurt from setting. Open the lid carefully; minimize condensation dripping onto the yogurt.

Yogurt is set when it jiggles as one unit if you nudge the insert, and it does not run if you tip the pot a bit. clear liquid (whey) floating on the surface and at the edges is OK

Cool the yogurt to room temperature without stirring: Once your yogurt is set, gently lift the insert from the cooker. Pouring it out or stirring at this point can make your yogurt runny, which you dont want. You can set the insert on a rack to help it cool faster, but dont pop it right in the fridge, since rapid temperature changes can also thin your yogurt. Once its at room temp (about 2 hours), set it in the refrigerator.

Chill at least 6 hours. The yogurt might seem lumpy after its been chilled, but a vigorous whisking will smooth it out. At this point, you may strain it or transfer it to sterile containers.