• Combine the milk and plain yogurt in the liner of an instant pot. Whisk to combine.
• Cover the instant pot with the standard lid or a glass lid. Since yogurt isn't made under pressure, you don't have to seal the instant pot and the lid doesn't need to be airtight.
• Press the "Yogurt" button. Your instant pot should default to 8:00, but if not use the + or - button to set the time to 8:00
• When the 8 hour incubation time is up, remove the inner liner from the instant pot, cover with plastic wrap and refrigerate for 8 hours.
• After the 8 hour refrigeration time is up, stir the liquid stevia and vanilla into the yogurt. At this point, the yogurt is ready to eat. Transfer the yogurt to a clean container with a tight-fitting lid and store for up to 14 days.

For the Lemon Yogurt:

• Place 3 tablespoons of prepared lemon curd in the bottom of a bowl or dish. Top with 1 cup of the prepared yogurt.

For the Blueberry Yogurt:

• Combine the blueberries, lemon juice, and liquid stevia (if using) in a small saucepan. Heat over medium heat, stirring frequently until the berries have softened and released their juices. If desired, mash or puree this mixture.
• Place 2 tablespoons of the prepared blueberry sauce in the bottom of a bowl or dish. Top with 1 cup of prepared yogurt.

For Coconut Yogurt

• Place 3 tablespoons of prepared Coconut curd in the bottom of a bowl or dish. Top with 1 cup of the prepared yogurt.

For Pumpkin Yogurt

• Combine the pumpkin puree, pumpkin pie spice, maple syrup, and cream cheese in a microwave-safe bowl.
• Heat in the microwave for 30-second intervals, stirring after each interval until the cream cheese has melted and the mixture is smooth and uniform.
• Allow the pumpkin mixture to cool, then place 3 tablespoons into the bottom of a bowl or dish and top with 1 cup of the yogurt.