Simple & Sharp Yogurt: 

1. Start by sterilizing all your cooking utensils. Then add the plant milk to your Instant Pot and push the "Yogurt" button until you see the word "Boil". Follow the temperature.
   
2. When the milk reaches 185°F, start whisking to keep it there for a few minutes to denature the proteins.
   
3. After the denaturing process, spoon out any film that may have formed on the surface and wait for the milk to come back to 110°F. If you are in a hurry, take out the inner pot and put it into an ice bath.
   
4. Once you read 110°F, put some of the plant milk into a sterilized cup, and mix in the starter yogurt. Pour the new mixture into the pot, and whisk.
   
5. Close the lid, and set the timer to anywhere from 14-24 hours. It really depends on how tangy and sharp you prefer it. It will keep for 5-7 days in the refrigerator.

Mild Yogurt with Thickeners:

1.  Start by sterilizing all your cooking utensils. Then add the plant milk and thoroughly mix in the locust bean gum, xanthan gum, and agar powder into the Instant Pot. Once mixed, push the "Yogurt" button until you see the word "Boil". Follow the temperature closely.
2. When the milk reaches 185°F, instead of keeping it there for a few minutes, immediately remove the inner pot and bring it back down to 110°F.
3. Once you read 110°F, put some of the plant milk into a sterilized cup, and mix in the starter yogurt. Pour the new mixture into the pot, and whisk.
   
4. Close the lid, and set the timer to 7 hours. It will keep for 5-7 days in the refrigerator.

To Make Greek Yogurt or Labneh:

1. Use two layers of cheesecloth and a mesh colander to strain—you can also use a linen napkin or pretty much any large enough piece of cotton fabric. 
2. Leave this in the fridge to separate the whey for about 24 hours. And there you have it! Delicious Greek yogurt.
3. To make labneh, simply leave the Greek yogurt in the refrigerator for longer, at least for 48 hours.