• Sterilize pots and lids with boiling hot water before you start.
• Pour milk into pot.
• Select 'Yogurt' then 'Boil' setting on the instant pot. Once the milk has boiled, carefully remove lid. If you are using a dutch oven, bring the milk to a boil. Turn off stove once boil has been reached.
• Carefully remove the milk (in the pot) from the heat into the ice bath.
• Stir until warm. Remove the coating from the top of the milk once its cooled.
• Mix two tbsps of the milk into the container of yogurt. Stir until smooth and liquid.
• Pour the slurry mixture of the diluted yogurt into the pot of warm milk.
• Remove the milk from the ice bath and stir vigorously to combine milk and slurry together.
• Place the pot of milk back into InstantPot with closed lid. Press 'Yogurt' button 3x times (or until you see the number 8:00). Then let cure for 8hours.

  If you are using a dutch oven, cover the milk in the dutch oven and place inside the stove for 8hours.
• Once 8 Hours has passed, you will have made yogurt. Keep in the fridge for up to 10 days.

To Make Cream Cheese

• Reserve about 1.5 cups of the yogurt from your batch.
• Place yogurt in a cheese cloth and hang it from your the inside of your fridge for 24 hours. Place a bowl underneath to capture the excess liquid.
• Next day, you will have cream cheese (farmer's cheese). Place in an air tight container and use within 10 days.