Ingredients

Makes 3 cups

Amount	Ingredient
3 cups	milk
2 T	yogurt

I use 2 T to be on the safe side, you can get away with using less than that.

Process

Instant Pot

1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
3. Cover jar with foil or some other loose-fitting, heat-proof cover

Steam: 1 minute

4. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
5. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
6. Refrigerate

Stovetop

1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
3. Refrigerate

Notes

• If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
• Yogurt will set up further while refrigerated.
• Sugar or some flavorings can be added during incubation, though I’ve never tried this.
• Yogurt can be used any way store-bought plain yogurt would be.
• Strain for thicker consistency (“Greek style”).
• Can add milk powder as a thickener, or heavy cream though I’ve never tried either.