Special equipment: a 6- or 8- quart Instant Pot® multi-cooker, an instant-read thermometer
Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
Refrigerate until completely chilled and set, about 4 hours.
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
If you prefer a flavored yogurt, stir honey, vanilla extract, fruit or jam into the finished yogurt until desired sweetness and flavor is reached.
To make Greek yogurt, spoon the yogurt from the Instant Pot® into a strainer or cheesecloth set over a bowl and allow to drain in the refrigerator for at least 2 hours, or up to overnight.
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