Homemade Yogurt

• 1 Quart whole milk

• 3 Tablespoons plain yogurt

• Instant Pot and/or Mason jars – (I like pint-sized because they fit in the Instant Pot)

·       Helpful: Food thermometer

Easily double this recipe, it works the same if you want to make more.

 Directions

1. Place milk in a saucepan over medium-high heat; cook until it reaches 180 degrees, about 5 to 7 min. It will start to bubble/boil, then remove from heat. Let cool to 115 degrees (I test a drop of milk on my wrist like a baby’s bottle).

2. When cooled to 115 degrees, remove any skin that forms on the top with a spoon. Then gently stir 1 cup milk and the yogurt together. Stir into remaining milk.

Oven method: Transfer to two pint-sized jars OR a 1-quart mason jar and cover loosely. Wrap jar(s) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place (can use the stovetop, or oven with no heat) until yogurt has the consistency of custard, 6 to 8 hours. Refrigerate.

Instant Pot Method: Sterilize the instant pot by pouring two cups water in the stainless steel pot, close lid and move vent to sealed position. Pressure cook on high for 3 minutes + natural release.  Pour out water and transfer milk mixture to the Instant pot, either in the stainless steel pot, or pint sized mason jars. Close and hit the “yogurt” button. Let run for 8 hours or so and then refrigerate. Great to do overnight while you sleep!