Homemade Greek Yogurt

Instructions

1. Pour the milk and cream into your Instant Pot. Put the lid on* and press the "Yogurt" button. Press "adjust" until "boil" comes up on the screen. Let it be until machine beeps and "yogt" pops up on the screen (about 26 minutes.)
2. If you have candy or deep fry thermometer you can pop it in and make sure that the milk is heated to 180F. (I checked mine and it was, but it's a good idea to just make sure your machine is calibrated properly.) If it's not at 180F you can put on the sauté function until it reaches temperature.
3. Lift the inner pot and place it on a wire rack until it cools to between 110-115F. If you don't touch it, this took 35 minutes for me, but I usually whisk it up to speed up the cooling process.
4. When milk reaches 110-115F, stir the yogurt into a cup of the warm milk, and then add it back to the rest. Stir to combine.
5. Replace the inner pot, cover, and press the "Yogurt" button again. Make sure it's set to "normal," and then adjust the time as needed. Anything from 8-18 hours has worked for me. I like to leave it overnight.
6. After the incubation period is over, cover the inner pot and pop into the fridge until cold, 4 hours or more.
7. Strain the yougrt using cheesecloth, a coffee filter, or a paper towel inside of a mesh strainer for 1-4 hours or until yogurt is your desired consistency. Save the liquid whey if you want for smoothies/baking.
8. Sweeten/flavor as desired!