Ingredients:

  • 1/2 gallon whole milk
  • 2 tbsp plain Greek yogurt
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt

Instructions:

  1. Pour the milk into a heavy-bottomed pot and heat slowly over medium heat, stirring frequently, until it reaches 180°F (82°C). Remove from heat immediately.
  2. Allow the milk to cool undisturbed until the temperature drops to 110°F-115°F (43°C-46°C).
  3. In a small bowl, whisk together 1/2 cup of the warm milk with the Greek yogurt starter until smooth, then stir the mixture back into the main pot of milk.
  4. Pour the mixture into a slow cooker or yogurt maker and incubate for 10 hours.
  5. Line a colander with a double layer of cheesecloth over a bowl. Pour the fermented yogurt into the cloth and let it drain in the refrigerator for 2 to 4 hours to remove the whey.
  6. Transfer the thickened yogurt to a mixing bowl. Add the honey, vanilla extract, and salt, then whisk vigorously until smooth and glossy.