Add 1 quart of plant-based milk into the inner pot of your instapot.
Turn instapot to the yogurt program. Press Yogurt until the “more” mode. The cooker will beep three times and the display will show “Boil”.
While your milk is heating, whisk together the lemon juice, maple syrup, agar-agar, and boiling hot water.
Once your Instapot beeps and shows “Yogurt” in the display, remove the inner pot and place on a wire rack. As this cools, add the water-agar mixture and coconut cream to the pot. Whisk until all the agar is dissolved and evenly mixed.
Add in the starter cultures, whisk together.
Place the inner pot back into the Instapot, close the lid and seal the vent. Press Yogurt Button to Normal mode. Press +/- to adjust time to 12-14 hours. The longer the yogurt cooks, the more tart it will be.
Once done, release pressure, spoon into individual jars or a single storage bowl in the refrigerator.
