pour 750ml milk into a jug, add 2 tbsp of live yogurt, live yogurt whey or a 8g packet of yogurt starter and whisk until completely blended.

Pour the mixture into the individual pots in the yogurt maker and cover with the lid.

Turn the yogurt maker onto programme n°1 and increase the time to 10 hours.

Pour 1l of milk into the Instant Pot, then you add your yogurt starter (2tbsp live yogurt or 2tbsp live whey or 1 8g packet yogurt ferments). Whisk until blended.

Before putting the lid on the Instant Pot, remove the rubber joint as this tends to retain the smell of the meals cooked previously and can contaminate the yogurt with the smell.

With the lid on, turn the Instant Pot to Yogurt function and set the time to 10 hours (or longer if desired).

When the time is up, pour the yogurt into a container and refrigerate for at least 4 hours before serving.

In a medium sized saucepan, mix 1l milk and 2tbsp live yogurt, 2tbsp live whey or 1 8g packet yogurt culture until well blended.

Put the lid on and place in a cold oven with the oven light on for 10 hours.

I like to put a Post-It on the oven door to remind me that the yogurt is in there so that I don't turn the oven on and accidently bake the yogurt!

When the time is up, pour the yogurt into a container and refrigerate for at least 4 hours before serving.