Greek Yogurt (instant pot)
Ingredients 1/2 cup active yogurt culture (I use Siggis) 1 gallon whole milk (I use a creamline wholemilk) Steps Add milk to Instant Pot and put in yogurt setting to boil. Heat the milk till bubbles begin to form (180°F with thermometer). 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.) Mix about 1/2 cup active yogurt into cool milk. Turn Instant Pot to yogurt setting for 10-12 hrs. Set up a strainer with cheese cloth over a pot or bowl (to catch the whey). Pour the yogurt into the cloth to strain for 8-10 hours or until desired thickness. Refrigerate. Reserve the whey in jars to use in other recipes
