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It is of utmost importance to keep everything sanitary that comes into contact with the yogurt. Ball jars, mixing bowl, whisk, measuring spoon, etc.
In a medium-sized mixing bowl, combine the inulin and 2 Tbls of half-and-half.
Make a slurry to ensure the sugar dissolves or the prebiotic fiber does not clump. Stir well with whisk until completely mixed. Gently stir in the kefir and the remaining half-and-half.
Fill Ball jars about ¾ way full and tighten the lids.
Place a silicon mat into Instant Pot and set to Yogurt at 36.5 hours.
After one half hour check temperature. Temperature should be between 105 and 110°.
Insert jars into Instant Pot over a silicon mat.
Cover and wait 36 hours, then refrigerate.
Add in mixed nuts and garnish with raspberries and mint leaves.
Image courtesy of Vecteezy:
https://www.vecteezy.com/free-photos/yogurt