Homemade Yogurt - Homestead Skills AND Save Money!

Making homemade yogurt from fresh milk is really easy! No fillers, no artificial thickeners, just milk and active yogurt cultures. I made mine in my Instant Pot, but there are lots of other ways to do this.
Homemade Yogurt
Equipment: Mason jars and a thermometer
2 quarts fresh milk (you CAN use ultra pasteurized here - it will save you a step)
1/8 to 1/4 cup of your favorite PLAIN store bought yogurt
Heat milk on the stove or in your Instant Pot on Yogurt/Boil setting until the milk reaches 180 degrees. Do not boil. This pasteurizes your milk so your active yogurt cultures aren't competing with anything else in your milk AND it increases the thickness of your yogurt.
Cool your milk to 110 degrees. Thorough mix your yogurt/starter into about 1/2 cup of your heated and cooled milk, then pour that into the larger milk amount and stir well.
Pour your mixture into sanitized quart jars and cap. Place your quart jars into your Instant Pot on yogurt/8 hour setting (keep hitting the button to toggle between settings). Fill your Instant Pot with 110 degree water. Place lid on Instant pot (or drape with a cloth - it doesn't have to be air tight but decreasing evaporation is a good idea).
Let your mixture incubate anywhere from 5 hours to 12 hours (longer = thicker + more tangy).
Refrigerate and enjoy.
Link to America's Test Kitchen Deep Dive into the Science of Yogurt: • The Science of Yogurt:...