During this time the milk will be scalded.  When complete the IP will beep.  Carefully take out the inner pot of milk and let cool until the milk is at 110 degrees.

Take a little of the warm milk and mix with 2 tablespoons store bought yogurt (too much starter yogurt will make the final product more tart.).  Make sure the yogurt you buy has active cultures.  I used vanilla Oui.  Blend gently to remove all the lumps.  When blended add into the milk.  Stir gently to evenly distribute the culture.  Replace the inner pot into the IP and close the lid.  Press Yogurt again and set to 8 hours.  After the 8 hours have elapsed the yogurt can be chilled.  If creamy Greek yogurt is your plan then the whey will need to be drained from the fresh yogurt.  I drain mine in a colander lined with coffee filters. 

Then place the colander over a stock pot and cover with plastic wrap.  Place in the refrigerator.  In 10-12 hours your Greek yogurt will be ready. 

Transfer to a bowl and mix.  (At this time save a tablespoon or two in a small jar and put in the refrigerator.  This will be used for your next batch.  This starter will last about two weeks.) You can add sweetener or vanilla at this time.  Cover the container and keep in the fridge.  I place mine in a few small jam jars with a tablespoon of raspberry jam.  The jam gives it just a little sweetness.  Last night I cracked a few pecans that I'd picked up and put them on top.  It was great!