I’m not. And my issue is storage. However, if anything where to convince me to buy it is the yogurt making function of the IP
If your loan can be extended by a day, you could try it.
Assuming the pot you borrowed has a Yoghurt button (one model doesn't), then all you need is a live starter, and long life/UHT (I think that's ultra pasteurised in the US?). As I like my yoghurt very thick, I add a couple of spoonfuls of milk powder too, but that that isn't strictly necessary.
Put about 200ml in a decent sized cup/jug, add starter. Mix very well, to insure completely distributed. Rest of the milk into the IP. Add starter mix, again ensure fully distributed.
Close lid. Doesn't matter what position you have the vent as no pressure is involved. You can even cover with a plate, if you want.
Hit yoghurt button and select time. I do 10 hours.
Walk away and ignore for the timed amount not.
When the time is finished, take inner pot out and allow to cool. (I sit mine on mlymstainless prep bench, then sometimes I put it outdoors). Once cold put it in the fridge to thicken.
If you like really thick, almost cheesy Greek style yoghurt, you can strain it and use the whey as a starter. If not straining, which is most of the time, I just save a couple of spoonfuls of the mix as my starter next time.
I do 2ltrs at a time. It keeps well, but that is never challenged, as we get through it.
Just a thought.
