I make yogurt in the Instant Pot frequently. The lower fat content of milk you use the more whey that you will have.
I have never used Ultra Pasteurized milk, Ultra Filtered, Organic or anything special. I make a variation of the French Style Potted Yogurt recipe.
Here is my variation:
1 quart half and half
1 quart 2% milk
4 tablespoon plain yogurt with live cultures (I freeze some from my previous batch)
I do not add any sweetened condensed milk or vanilla, as I do not like a sweet yogurt. I will sometimes add jam, fresh fruit or granola when consuming. Without the sweeteners/flavors I can use it in cooking also.
I follow the directions in the recipe for incubation.
http://foodisafourletterword.com/rec...rmiere-yogurt/
The blog This Old Gal is a great resource on the Instant Pot and the different yogurt methods.
https://thisoldgal.com/