Homemade Greek Yogurt

Ingredients

• 1/2 gallon whole milk
• 2 tbsp plain yogurt with live active cultures
  • Once you've made one batch, you can save a couple tablespoons to use as a starter for the next batch. To start with, most plain yogurts from the store will work well.
• Cheesecloth and strainer/colander

Instructions

1. Pour milk into the pot. Slow cook on high for 2 hours to bring it to about 180°F. If your device has a pressure cooker lid, leave it on but set to "vent".
2. Turn off and let cool until the milk reaches 110°F, about 1–2 hours. If your device has a removable pot, you can take it out and place in an ice bath to cool faster - about 20 minutes.
3. Whisk in the yogurt until fully combined.
4. Close the lid and set to slow cook on low for 8–12 hours (again, vent open). The longer it sits, the tangier it gets.
5. Pour the yogurt into a strainer or colander lined with cheesecloth, draining over a bowl - and refrigerate for 4-6 hours depending on desired thickness.
6. Remove from strainer - keep refrigerated for up to a week.