Put a couple of cups of raw milk in the Instant pot.

Sprinkle the gelatin over the milk.

Whisk the milk and gelatin together.

Press the “Yogurt” button.

Next, press “Adjust” once so the display reads “Boil”.

Stir the milk constantly, let the milk heat just until the gelatin has melted. You will know its ready when there are no more flakes of gelatin visible in the milk (I check around the sides of the pot, if the gelatin isn’t visible on the sides it is done).

Press the “Cancel” button.

Add the remainder of the milk to the pot.

Then add your pasteurized yogurt to the pot.

Stir well.

Put the lid on the Instant Pot and turn the venting knob to the sealing position.

Press the “Yogurt” button. Use “Adjust” if necessary, to put it on the “Normal” setting.

Next, using the -/+ buttons, adjust time. Set it to 24 hours.

Put the Instant Pot in a corner of the kitchen (where a toddler can’t reach) to culture undisturbed for the duration of the time; the display will count up to show you how long it’s been.

When done, put a glass or silicone lid on the insert pot and transfer to the refrigerator for 24 hours to set up fully. (This is an important step so don’t skip it!)

Enjoy!