Yogurt

• active time: 15 minutes
• total time: 8 hours

Ingredients

1/2 gal whole milk

1/2 cup Greek yogurt, Full fat

Directions

Shake the milk to incorporate the milk fat into the liquid and pour a few tablespoons into a mixing cup. Add the yogurt to the cup and stir until combined.

Pour the rest of the milk into the instant pot and use the yogurt pasteurize setting. Meanwhile, prepare an ice bath for cooling the milk after cooking. Remove the inner pot and cool the milk to 105-115° F.

Pour the reserved milk/yogurt slurry into the instant pot and return to the cooker. Use the yogurt ferment setting and allow to cook for ~8 hours. Portion out into containers and refrigerate. Reserve 1/2 cup of this batch to make the next batch.