1liter(1031 g)ultra-filtered whole milk - or use 2% or non-fat ultra-filtered milk
1tablespoonunflavored yogurt - homemade or storebought
Instructions
Pour 1 liter ultra-filtered whole milk into an Instant Pot or a large bowl such as a 2-quart Pyrex pitcher.
Whisk a small amount of cold milk into 1 tablespoon unflavored yogurt until it is smooth.
Stir thinned "starter" into cold milk.
If using an Instant Pot, position the lid on top and push the Yogurt button. Time should be 5-9 hours according to the level of tartness you prefer. If you are doing overnight, set the pot to finish when you wake up.
If using a bowl, place the pitcher in a warm environment. Keep the temperature at a constant 100-110˚F level.
Check yogurt after 5 hours. When yogurt sets, it will look like Jello with only the slightest jiggle. If you're not sure, dip out a spoonful to see if the yogurt will stand up on its own. If you want a firmer set, return it to the warm place without jostling and check again later. Once you stir the yogurt, incubation is over. Remember that it will become somewhat thicker when chilled.
Notes
If you want Greek yogurt, strain the yogurt when the incubation period completes. You can strain yogurt on the counter for a couple of hours. It's safe. If you feel more comfortable (and have the room) set your strainer in the refrigerator.
The nutritionals apply only to yogurt made with whole milk that has not been strained.