Ingredients:

  • 1.9 L whole milk (pasteurized or raw)
  • 30 g plain store-bought yogurt with live active cultures

Instructions:

  1. Pour 1.9 L of whole milk into the inner pot.
  2. Press the 'Yogurt' button and select 'Boil'.
  3. Cook until the milk reaches 180°F (82°C). Note: This denatures the proteins for thickness
  4. Remove the inner pot and cool it in an ice water bath until it drops to 110°F–115°F (43°C–46°C).
  5. Whisk 30 g of starter yogurt with a splash of warm milk in a small bowl until smooth.
  6. Gently stir the starter mixture into the main pot of milk.
  7. Lock the lid and press the 'Yogurt' button.
  8. Set the timer for 8 to 10 hours for fermentation.
  9. Remove the pot and whisk gently until the texture is uniform.
  10. Refrigerate for at least 4 hours before serving.