Greek Yogurt

Instant Pot

1. Pour 1/2 gallon of milk into the inner pot.
2. Secure the lid, press the Yogurt button, and adjust it until the display says Boil.
3. The pot will heat the milk to roughly 180–185°F and then beep when finished.
4. Remove the inner pot and let it cool down until the milk reaches 110–115°F (use your digital thermometer to check).
   • You can speed this up by placing the pot in a cool water bath.
5. Scoop out about 1/2 cup of the warm milk and whisk it in a small bowl with yogurt starter until smooth.
6. Pour this mixture back into the main pot and gently stir.
7. Put the inner pot back into the Instant Pot base and secure the lid.
8. Press the Yogurt button and set the timer for 8 hours (or up to 10–12 hours if you prefer a tangier, thicker base).
9. Once the incubation cycle completes, do not stir.
10. Place the entire inner pot directly into the refrigerator for at least 6–8 hours to let the yogurt fully set.
11. Pour the chilled yogurt into a strainer lined with cheesecloth or a fine-mesh straining bag over a large bowl.
12. Strain in the fridge for 2–4 hours (or longer) until you reach your desired thickness, releasing the liquid whey.

Slow Cooker

1. In the morning, put milk in crockpot and turn on low
2. After 2.5 hours turn off heat and let sit for three hours
3. Add yogurt starter
4. Cover with towels and let sit until late morning the next day
5. Fill four quart jars for use
6. File one pint jar for next yogurt’s starter
7. Refrigerate up to two weeks