Homemade Yogurt

Ingredients

• 1/2 gallon low-pasteurized whole milk
• 6 tablespoons yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)
• Candy thermometer

*For the initial yogurt batch, you will need either a powdered yogurt starter (available online) or a high-quality yogurt from the store. Get the highest quality available, and make sure that it says it has active cultures, and is not flavored. After the initial batch, you will use your own homemade yogurt to culture the next batch.

Directions

Instant Pot

1. Pour the milk in the Instant Pot. Press "Yogurt", then "Adjust", until you see "Boil". Select "Boil".
2. Allow the milk to boil. When it's done, the Instant Pot display will say "Yogt". Remove the pot and place in a cold water bath until the milk cools to between 110-120 degrees. Remove from the water bath.
3. Stir in the yogurt or yogurt starter.
4. Place the pot back in the Instant Pot. Press "Yogurt" again, then "Adjust" until you select the desired time you'd like the yogurt to ferment. It should be between 8 to 24 hours. The longer the yogurt ferments, the more probiotics it will contain.
5. Once the yogurt is done, stir well, then pour into jars and store in the refrigerator.

Stovetop

1. Pour the milk into a large, heavy pot. Place a candy thermometer in the pot and heat, over medium heat, until the milk reaches 180 degrees. Stir occasionally, being careful not to scorch the milk on the bottom of the pot.
2. Place the pot into an ice water bath to cool. Using the thermometer, cool it until it reaches 110 to 115 degrees. Remove from the ice bath.
3. Stir in the yogurt or yogurt starter.
4. Pour the yogurt into individual jars. Cover with lids and wrap the jars with towels or other incubators, and place in a warm area, or a microwave or oven (with the light on). Leave for 5-10 hours or overnight, being careful not to disturb.

Microwave

1. Pour the milk into a microwave-safe glass dish. Microwave in 2-3 minute intervals, or until it reaches 180 degrees.
2. Place the dish into an ice water bath to cool. Using the thermometer, cool it until it reaches 110 to 115 degrees. Remove from the ice bath.
3. Stir in the yogurt or yogurt starter.
4. Pour the yogurt into individual jars. Cover with lids and wrap the jars with towels or other incubators, and place in a warm area, or a microwave or oven (with the light on). Leave for 5-10 hours or overnight, being careful not to disturb.