Page 40 - Back to the Basics - Homesteading

Greek Yogurt

Ingredients
1 Gallon Milk
1/2 Cup Plain Yogurt

Instructions:

Pour milk in the instant pot. Place a digital
thermometer in the milk to monitor temperature.
Heat milk to 181 degrees F.
When the milk has reached 181 degrees F, remove
the insert container so the milk can cool.
Cool milk to 115 degrees F (this can take some
time). Remove any skin from the top that may
form.
Add in 1/2 Cup plain Greek Yogurt (tip: dissolve
yogurt in 1 Cup of the cooled milk and then add to
the pot). Gently stir being careful not to scrape the
edges or bottom.
Replace insert with cooled milk back into the
instant pot and lock lid into place.
Incubate for 8-12 hours.
Strain yogurt through cheesecloth - lined colander
for 8 hours in the fridge.
Place in storage containers and store in fridge.
Stores well 4-6 weeks.