• Pour 8 cups of milk into a heavy-bottomed pot. Put the pot on the stove on medium-low heat, uncovered.
• Stirring frequently, heat the milk to between 170 and 180 degrees F. Use an instant-read thermometer to confirm (this will take about 20 to 30 minutes). Do not let it boil.
• Pour the hot milk into the pot of the InstaPot. Let it sit on a counter until the milk cools down to 115 degrees F. (about 30 to 40 minutes)

8-hour Instapot Phase:

• Stir 4 tablespoons of store-bought Greek yogurt into the warm milk.
• Put the InstaPot pot into the InstaPot. Close the lid and set it to Sealing.
• Press the Yogurt button. If it doesn't default to say 8 hours (8:00), press the Adjust button once or twice until it does.
• When the yogurt is done, the InstaPot will beep. Place cheesecloth in a colander set in a large bowl and pour the yogurt into the cheesecloth. This will strain the liquid whey into the bowl and keep the yogurt in the cheesecloth.
• Strain for 3-4 hours or overnight (depending on how thick you want your yogurt). *If the bottom of the strainer is close to the bottom of the bowl, you may want to check on it after a few hours and pour out any whey so it isn't just sitting in liquid and not straining the rest out.
• After the straining time, use a serving spoon to remove the yogurt from the cheese cloth and place it into a bowl. If the yogurt is too thick, add a few tablespoons of the liquid whey back in and stir. If it is too thin, pour the liquid out of the bowl and continue straining for a few more hours.