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.