* Using skim milk powder is optional. If you use whole milk you may not need the thickening effect of the added powder. But if you use low-fat or skim milk, the addition of skim milk powder is recommended.

Pour milk into IPs inner pot. If using milk powder, whisk it into the milk until has dissolved.

Using Saute mode, heat milk to 180°F. Steam will rise, but before it boils. This denatures proteins to help yogurt set well. For even thicker yogurt, cancel Saute mode and let pot sit in IP for 5 or 10 minutes.

Take pot out of IP and cool the milk down to 110°F. If skin has formed, remove it.

Add yogurt and blend it into the milk well. If using dry culture, sprinkle over milk and let set a minute then stir in very well for at least a minute. Put pot back in IP.

Incubate for 6-8 hours at 110 to 115 F. The longer the yogurt incubates, the more tangy it will taste. Note: The Yogurt mode on IP seems to incubate at too low temp, like around 100. Most recipes say at least 110 and some as high as 120 but that might kill the good bacteria. First batch using Yogurt mode produce yogurt too runny. So....

Incubate using Ultra mode (sous vide heating method). Put lid on. Select Ultra and set time for 9 hours and temp for 112. Check with thermometer after an hour or so and adjust temp if necessary. (After 1 hour, mine was 111...good enought. Take off lid carefully so it doesnt jiggle or drop condensation onto yogurt and gently slip in the thermometer. Check again in another hour.

Remove pot from IP and cover with plastic wrap. Be gentle. Put in the refrigerator. The yogurt will continue to firm up during the first day. Save some of the yogurt as a starter for your next batch. After making a few batches of yogurt, you may need to start with fresh commercial yogurt or dried culture.

For thicker Greek-style yogurt, drain using butter muslin until desired consistency