Pour the milk into the pot. Assemble the Pressure Lid, ensuring the pressure release valve is in the Vent position. Select Sear/Sauté and set it to Medium. Select Start/Stop to begin.

Bring the milk to 180°F, checking the temperature and frequently stirring so the milk does not burn at the bottom. Select Start/Stop to turn off Sear/Sauté.

Allow the milk to cool to 110°F, continuing to check the temperature often and stirring frequently. Gently skim off the “skin” on the milk and discard.

Stir in the yogurt and whisk until incorporated.

Assemble the Pressure Lid, ensuring the pressure release valve is in the Vent position. Let incubate for 8 hours.

After 8 hours, transfer the yogurt to a glass container and chill for 4 hours in the refrigerator.

Add the vanilla and honey (if using) to the yogurt and mix until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars.