When you get ready to do it, go to youtube and do a search for "yogurt cold start method".

The cold start method is ultra simple with an instant pot with a yogurt setting. There is no milk scalding involved. No waiting for the temperature to drop to correct level after scalding. The trick is you have to use ultra pasteurized milk rather than regular pasteurized milk.

That is if you are using milk. But it so happens that all heavy whipping cream is ultra pasteurized. So if making yogurt with it the cold start method can be used with the heavy whipping cream.

The reason you can not use the cold start method on regular milk is that even though milk is pasteurized, not all the "bugs" in milk are killed (just the bad ones) in the pasteurization process. So any remaining culture in the milk present COULD over power and get ahead of the yogurt culture that you want to do the culturing. The ultra pasteurization process makes it sterile so only the yogurt culture that you add does the culture process. Otherwise a person might end up with something more resembling sour cream rather than yogurt if a person used regular pasteurized milk instead of the ultra pasteurized in the cold start method. If a person uses regular milk it has to be scalded. Ultra pasteurized already has that process done. Clear as mud?

Dump the cream into the instant pot, add yogurt culture starter, mix it up, set the timer (8-24 or more hours), walk away till it is done. About as simple as it gets. The longer the culture runs, the tangier it gets (and the more sugar is consumed up by the bugs making the yogurt so it is lower carb).

John