Homemade Greek Yogurt for 4 Servings

Instructions:

1. Heat the milk in a large pot over medium heat, stirring occasionally, until it reaches 180°F (82°C), then remove from heat immediately.
2. Allow the milk to cool naturally or use an ice bath until the temperature drops to 110-115°F (43-46°C).
3. Whisk 1/2 cup of the warm milk into the yogurt starter until smooth, then stir the mixture back into the main pot of milk.
4. Pour the mixture into an incubation vessel (such as an Instant Pot on Yogurt setting or a thermal bag) and let sit undisturbed for 8 to 12 hours.
5. Line a strainer with cheesecloth over a bowl, pour in the fermented yogurt, and refrigerate for 4 to 12 hours to strain out the whey.