Heat the milk to 180°F using your preferred method: Instant Pot, stove, or slow cooker all work well. This step helps the milk proteins break down for a smoother yogurt. Once it reaches temperature, let it cool to around 110°F. This is the ideal temperature for the culture to grow.

Only add the culture once the milk has cooled to 110°F. If you add it while it’s still too hot, it can kill the good bacteria and your yogurt won’t set. After it’s cooled, remove about a cup of the warm milk to a separate bowl and whisk in 4 tablespoons of plain yogurt until smooth. Pour it back into the pot and stir well to combine.

Incubate the yogurt at around 110°F for 6 to 8 hours. The longer it sits, the thicker and tangier it will become. Once it’s set to your liking, strain it through a fine mesh strainer or cheesecloth before refrigerating. Straining while it’s still warm helps remove whey more easily. Strain for about an hour for a creamier yogurt, or several hours for a thick, Greek-style version.

After straining, I pour the yogurt into a large bowl and stir in the flavorings for the entire batch. I usually use a mix of jam and maple syrup with a small pinch of salt, or sometimes fresh berries and maple syrup. Once it’s all flavored, I portion it into small glass jars so the kids can grab one from the fridge. Each jar is already perfectly mixed and ready to eat.

Store your finished yogurt in airtight containers or jars in the refrigerator for up to two weeks. Be sure to save a few tablespoons from this batch as the starter for your next one.