Ingredients:

1 liter Meant To Be grass-fed milk

2 tbsp. Meant To Be plain Greek yogurt (or about half a container)

Instructions:

1. Pour the milk into an Instant Pot. Press the yogurt setting and then the adjust button until it says “boil” on the screen. It will boil and beep at the end. 
2. Open the cover and check the temperature of the milk. It should be 180 degrees. 
3. Keep the cover off until the milk cools to 110 degrees (takes about an hour). Skim off the congealed layer of milk skin that forms at the top.
4. Put the plain yogurt into a bowl and mix in some of the boiled milk. Then, pour the mixture back into the Instant Pot and whisk into the boiled milk. 
5. Put the cover of the Instant Pot back on and press the yogurt setting, then adjust to set the time for your desired thickness. I do between 8 and 10 hours for Greek yogurt.
6. When pot beeps, pour mixture into a yogurt strainer and let strain for approximately 1-2 hours, depending on desired thickness.
7. Put strained yogurt in the fridge and allow to set for 8-10 hours. The longer the yogurt sets, the creamier it will be.
8. Once it’s set, transfer the yogurt into a glass bowl and blend with a hand blender for a smooth texture.
9. Add back some of the separated whey if you want it thinner, or leave it out for a thicker yogurt. Once fully blended, pour off any whey that has separated.
10. Enjoy healthy, homemade yogurt!

Notes:

I like to keep any leftover whey to use in pancakes or other recipes.