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@jmorris We used to do it in a slow cooker, which was a lot of work because you have wrap it in towels and try to get the temp just right. But the Instapot actually has a Yogurt button.

This is a recipe my wife built from several online ones. It's odd in two ways. One, it uses nonfat UHT milk, because that's easier to get (and keep) here, and we wanted non-fat. Two, it uses skim milk powder as a thickener/enhancer. If you do otherwise, just search online, there are plenty of recipes.

• Two liters non-fat UHT milk.
• One cup skim milk powder.
• Quarter cup starter (find a store-bought with live cultures, we keep some single serving Chobanis in the freezer; you can use your own yogurt as starter, but after a few generations it doesn't work well).
• Mix well in pot.
• Put a plate on top instead of the lid (the seal can have flavors from savory stuff; some people use different seals, one sweet and one savory).
• Set timer fo 10 hours. Check at 5 or 7 hours. Take out if it tastes good (we usually do at 7). Longer you wait the more sour it gets.
• Don't stir.
• Put in fridge.

The skim milk powder works really well making up for the non-fat UHT. I'm not normally a fan of non-fat milk things, but this tastes great. I use it in granola as well. Or just have it with fruit.