Greek Yogurt (instant pot)

 

Ingredients

• 1/2 cup active yogurt culture (I use Siggis)
• 1 gallon whole milk (I use a creamline wholemilk)

Steps

1. Add milk to Instant Pot and put in yogurt setting to boil. 
2. Heat the milk till bubbles begin to form (180°F with thermometer).
3. Cool milk to 110°F. (You can speed the cooling by placing the pot of milk in a larger pot of cold water. I also sometimes heat 1/2 the milk and use the other half to cool it down- not recommended for a thick yogurt as it makes a thinner yogurt and more whey if you strain it.)
4. Mix about 1/2 cup active yogurt into cool milk.
5. Turn Instant Pot to yogurt setting for 10-12 hrs.
6. Set up a strainer with cheese cloth over a pot or bowl (to catch the whey). 
7. Pour the yogurt into the cloth to strain for 8-10 hours or until desired thickness. Refrigerate.
8. Reserve the whey in jars to use in other recipes