Start by heating your goat's milk in the Instant Pot. Press the sauté button and wait until the milk reaches 180°F - this takes about 5 minutes. Take the pot out and let your milk cool down to 115°F. You can make this faster by placing your pot in cold water.

Once your milk is at 115°F, take your ¼ cup of yogurt with live cultures and gently mix it into the milk. Close your Instant Pot lid and press the yogurt button. Set it for 8-12 hours - longer time makes thicker yogurt.

After the time is up, place your strainer over a bowl and line it with clean cheesecloth. Pour your yogurt mixture into the strainer and let it sit in your refrigerator. The longer you strain, the thicker your yogurt will be - anywhere from 4 hours for regular yogurt to overnight for Greek-style.

When your yogurt is as thick as you want, spoon it into clean glass jars. You can add honey, vanilla, or cooked fruit now if you'd like. Put the lids on and keep in your refrigerator. Your yogurt will stay fresh for about a week. Don't throw away the liquid that strained out - this whey is great for smoothies or baking.

Remember: If your yogurt turns out too runny, next time either let it strain longer or set your Instant Pot for a longer fermentation time. Your yogurt should smell fresh and tangy - if it smells off, start fresh.