Add milk and condensed milk to the instant pot and mix it. Close lid. Push the yogurt button on instant pot until it says boil.

Once it beeps it will start bringing the temp up to 180 degrees F to pasteurize it and kill any bad bacteria. This can take up to 1 hr for 1 gallon of milk. When ready it will beep and say Yogurt. Push cancel button to turn off.

Then open the lid. Remove the pot from the instant pot and let cool to 110-115 degrees F. This is the perfect temp so that it does not kill the good bacteria. Too high of temp kills it and too low temp then the good bacteria cannot ferment properly.

Once desired temperature, remove the milk skin that forms at top. Then take 1c of the milk and add it to a bowl with 6 tbs to 1 c of yogurt that has live cultures in it. You can use Greek or plain yogurt. The amt of yogurt varies from preference. Too much yogurt and the bacteria will not properly grow because it will fight for "food" and it could taste bitter. I used 1 cup of yogurt for 1 gallon and it turned out well!

Quickly add the yogurt and milk mixture back in the pot. Mix, close lid and press Yogurt function button until you can adjust the time.

Use 9 to 12 hours depending on your preference of tartness. I did 9.5 hours and it was perfect for me.

It will beep when it is done and say Yogurt on the display. Click cancel to turn off and remove the lid. Be careful not to get the condensation from the lid into the pot.

The yogurt is ready to bottle in air tight jars. You can store up to 2 weeks in refrigerator.

Optional, if you want it thicker, you can strain it through a cheesecloth to get a consistency like greek yogurt.