• Pour the milk into a large pot and heat over medium heat until it reaches 185°F (85°C). Maintain the temperature between 180–190°F for 10 minutes, stirring occasionally.
• Remove from the heat and allow the milk to cool to 110°F (43°C) or below. It should feel warm but not hot to the touch.
• Transfer the cooled milk to the Instant Pot insert.
• In a small bowl, whisk together about 1 cup of the warm milk and the ¼ cup Greek yogurt until completely smooth. Pour the mixture back into the remaining milk and whisk well to combine.
• Place the insert into the Instant Pot. Cover with the lid and select the Yogurt function. If your model allows temperature adjustment, set it to 109°F. Incubate for 9–12 hours, depending on how tangy you like your yogurt. The longer it cultures, the tangier it becomes.
• Once the yogurt has set, cover the insert and place the entire pot in the refrigerator overnight to chill completely.
• The next day, whisk the yogurt until smooth and creamy.
• Pour half of the yogurt into a Greek yogurt strainer and place it in the refrigerator. Strain for at least 3 hours, or overnight for a thicker yogurt.
• Transfer the strained yogurt to a storage container and repeat with the remaining half of the yogurt.
• Store in the refrigerator for up to 2 weeks.

To Make Vanilla Maple Greek Yogurt

• Transfer one batch of strained Greek yogurt to a bowl. (about 6 cups)
• Add ⅓ cup maple syrup and 2 teaspoons vanilla bean paste.
• Stir until smooth and evenly combined.
• Leave the second batch plain for recipes, baking, smoothies, etc. Or repeat the vanilla flavoring. You can also use 1/4 cup of this plain yogurt as a starter culture for. your next batch of yogurt.