In your Instant Pot, whisk together about a cup of milk and the starter until smooth.

Pour remaining milk into the pot and whisk well to combine.

Cover with a lid. You can use any lid that fits well (Instant Pot lid- sealed or vented, a glass lid, a large dinner plate, a silicone suction lid, etc.).

Press the Yogurt button and set for 8-12 hours. The time will start to count up on the Instant Pot. The longer the incubation time, the tangier the yogurt will be. If using ultra-pasteurized, ultra-filtered milk, incubate for 8-10 hours. If using organic milk, it takes a bit longer to set so incubate for 10-12 hours.

Remove lid when time is up (YOGT will show on the Instant Pot display).

Line a colander with coffee filters or cheesecloth and place over a large bowl.

Slowly pour yogurt into the strainer. Do not stir until fully chilled and strained. Cover with plastic wrap and put in the fridge to strain for 4-12+ hours. The longer it strains, the thicker the yogurt will be.

Transfer yogurt to air-tight containers and store in the fridge up to 2 weeks.

Pour the whey into a glass jar or other air-tight container and store in the fridge to use later in smoothies, breads, pancakes, muffins and more.