Pour the entire half gallon of milk into the Instant Pot and place the lid on (without or without rubber seal; it also doesn’t matter if the steam vent is open or close). Press the yogurt button until it says BOIL.

When it has come to the right temperature, the display will read “YOGT.” At this point, take the inner pot out and place it on the counter. Put a digital thermometer in the milk. When the thermometer reads 110-115 degrees, remove the thermometer and use a spoon to lift off the coagulated milk off the top. Discard this.

Add the 2 tbsp. yogurt starter into the pot and whisk to combine.

Put the pot back into the Instant Pot and add the lid (again, the rubber seal and steam vent don’t matter).

Press the Yogurt button until it reads 8:00. If it reads a lower time, use the + button to get it to 8 hours. The yogurt will now incubate for 8 hours, and the readout will count UP to let you know how long it’s been there.

After 8 hours, remove the lid and stir to combine. Place a strainer or colander over a large bowl and line the bowl with cheesecloth.

Scoop the yogurt onto the cheesecloth and place in the fridge to strain for no more than 8 hours (if you want it less thick, you can strain for less time).

Once the yogurt is sufficiently strained, place in containers and store in the fridge. Be sure to save 2 tbsp. of the yogurt for your next batch!