Ingredients

• Equipment:
• Instant Pot with Yogurt option
• Cooking thermometer
• Greek yogurt strainer (check out Amazon; I love this device) Hatrigo 2 quart Greek Yogurt Maker with Extra Fine Mesh Stainless Steel Strainer, BPA-Free Large Greek Yogurt Strainer, Makes Thick Creamy Greek Yogurt; they also have a larger one if you want to double this recipe, which is what I do.
• https://www.amazon.com/Hatrigo-Strainer-Capacity-Stainless-container/dp/B
• Or cheesecloth and strainer
• Ingredients:
• 2 quarts (64 oz/half gallon) grass-fed whole milk or whatever % you prefer (raw milk is difficult to work with for yogurt - very runny)
• 1/4 cup plain Greek yogurt from your last batch or store-bought

Directions

• 1. Add the milk to large saucepan and heat over high heat.
• 2. Heat, stirring occasionally, until the temperature reaches 180 degrees F (higher is fine but not necessary, and do not boil).
• 3. Remove from the heat and let cool until the temperature reaches 110 degrees F (do not let it go below this temp; if it does gently heat until it gets there again)
• 4. While cooling, add 1/4 cup Greek yogurt (either store-bought or from your last batch of homemade) to a small bowl and set aside.
• 5. When the temperature of the milk in the skillet reaches 110 degrees F (I usually do this when it is about 113-114, and it's fine), skim off any film, then take out about 1 cup or so and stir into the small bowl with the yogurt. Whisk to smooth, then add back to the skillet and stir to combine.
• 6. Pour the mixture into the instant pot and set on "Yogurt" - it may say boil (we already did that on the stove), but hit the button again, and set the time to 10 hours and the setting to "normal" (on mine this is the middle button that would also correspond to the slow cooker. The longer you process in the instant pot the tangier the taste, so for less tang try 8 hours instead or if you like it really, really tangy, go for 12 hours. I like 10. I think it's perfect.
• 7. When the yogurt is finished, spoon into your Greek yogurt strainer or strainer with cheesecloth, allowing enough room for the whey to collect underneath.
• 8. Cover and set in the refrigerator for 8-12 hours.
• 9. Enjoy plain or with fruit, fruit preserves, honey & walnuts, maple syrup & pecans, etc. Use plain for salad dressings, as a substitute for sour cream, etc.

Notes

• Reasoning:
• Heating to 200 degrees F kills the bacteria in the milk, which would otherwise interfere with the bacteria in the yogurt added as a starter later. This is why raw milk does not work well for yogurt, as it is so rich in bacteria. IF you want to make Kefir, raw milk will work fine.
• 110 degrees F is the temperature that is right for adding the yogurt into the mix to introduce that bacteria.

Photos