Ingredients:

  • 0.5 gallon whole milk
  • 2 tbsp plain yogurt with live active cultures

Instructions:

  1. Run the 'Steam' cycle for 2 minutes with a cup of water to kill any stray bacteria.
  2. Add 0.5 gallon whole milk into the stainless steel inner liner.
  3. Select the 'Yogurt' function and adjust to 'High' or 'Boil'. Wait for the beep indicating it has reached 180°F.
  4. Use your thermometer to ensure the milk is at least 180°F to denature those proteins.
  5. Remove the pot and let it sit on the counter until it drops to 110-115°F.
  6. Whisk 2 tbsp plain yogurt with a half cup of the warm milk in a small bowl until smooth.
  7. Gently stir the thinned starter back into the main pot of milk using an up and down motion.
  8. Place the pot back in the base. Select 'Yogurt', set for 'Normal' (not boil), and adjust the time to 8-10 hours.
  9. Place the whole pot in the fridge for at least 4 hours to firm up.
  10. For Greek yogurt, dump the chilled yogurt into a cloth lined strainer for 2 hours until thick and spreadable.