Step 1

Pour four cups of whole milk into a nonreactive pot (I use a stainless steel pot).

Step 2

Clip a candy thermometer to the side of the pot and place it on the stovetop, heating it over medium heat. Stir occasionally and warm the milk until the temperature reaches 160 degrees, then remove from heat.

Step 3

Allow the milk to cool to 110 degrees.

Step 4

Stir in your starter culture (either the powdered culture from Cultures for Health or 2 tablespoons of yogurt from a previous batch you made), combining well.

Step 5

Pour into mason jars (I use two pint-size jars) and twist the lids on just until they are fingertip tight.

Step 6

Place the jars onto the trivet in the insert pot of your Instant Pot. Place the lid on the pot, sealing the vent. Select the Yogurt function and a time of 12 hours.

Step 7

Allow the culture to incubate for 12 hours. After that time has passed, place the jars into the refrigerator to cool.

Step 8

At this point, you can drain off some of the additional whey if you prefer a much thicker consistency of yogurt, but we do not do this. We like the creamy consistency and find it to be thick enough for our preferences. You can also add in any flavorings if desired, such as a dash of vanilla extract to make the yogurt vanilla flavored.

Step 9

Serve! We love this topped with homemade fruit topping and homemade granola! Just remember to save a couple tablespoons of this batch so you will have a starter for your next batch!