Pour milk into instant pot, place lid, and press yogurt button until the screen reads "boil." When it's done, the instant pot will beep, and the screen will read "yogurt." Turn the Instant pot off.

At this time, you can leave it to sit for 4 hrs or so to cool down or remove the pot to let cool faster. A skin will form on top. Just remove it before mixing. Cool to between 105°F-108°F. Really anywhere between 100°F and 110°F works, but I find it turns out the thickest between 105°F-108°F. If it cools too much, place on sauté for a minute or two while stirring and watching the temperature.

Once cooled, mix in the yogurt. Also, add the sugar and vanilla if using.

Place the lid back on and press the yogurt button until the screen reads "24:00" Leave it to incubate for 12-24 hours. The longer it sits, the more sour the taste will be.

Once you've let it incubate the desired length of time, ladle it into containers and refrigerate. Or eat it warm, sometimes my boys can't wait for it to cool!

Enjoy with granola, fruit, honey, or maple syrup. Add on top of pancakes or waffles and in smoothies!