Since returning home from Texas and after listening to rave reviews from my sister on Instant Pot Yogurt, I decided to finally give it a try.
My sister has been making her own IP Yogurt for some time and says she prefers the flavour and texture to store bought.
I’ve now made my second batch and to say I’m impressed is an understatement.
From one gallon of skim milk, I get 10 cups of Greek Yogurt (the container with the red lid contains 2 cups). It’s fat free and preservative free, and has the creamy consistency of Fage.
In addition, I’m saving the whey (in the jar on the left) from straining, to add to smoothies, soups, and baking.
Not only is the taste and texture better than store bought:
>The gallon (4 litre) jug of milk I use costs on average $6.50 Cdn ($4.72 USD)
>The 10 cups (2500 mls) of Greek Yogurt that the recipe makes would cost, on average around $21 CDN ($15 USD)
So, considering the no preservatives, the usefulness of the whey, the price point, and the better texture and flavour, the lengthy process is a win, win, win,win.
Radically Retired 
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