1/2 gallon whole milk

4-6T yogurt whey from previous batch

Meat Thermometer

6qt Instant Pot

Swerve sweetener to taste

Fruit compote (see other recipe)

Pour milk into the Instant pot, close the lid and select the “Yogurt” button until the display says “BOIL”. Once the milk has reached boiling the Instant pot will beep.  Verify with the thermometer the milk reached 180 degrees F.  Remove the pot insert to let milk cool down to 115 degrees F. Once the temperature is reached, whisk the whey until thoroughly mixed and put the insert back into the unit.  Put the lid back on and select “Yogurt” until the display reads “normal” or “low”.  Select the “+ or -” buttons to increase or decrease the time.  I will set mine to 12 hours even at the normal setting and check after 8 hours.  If yogurt is set, remove and let cool about 10 minutes.  If not  let it continue to incubate up to 12 hours.  After cooling in the Instant pot, scoop yogurt into strainer, and set in refrigerator for at least 6 hours.  After straining, pour whey into a plastic container to save up to three weeks for the next batch.  In a mixing bowl, add desired sweetener until you have reached the right tartness.  Either mix together yogurt and compote or put fruit on bottom of jars and pour yogurt on top. You can also store unflavored yogurt in a  large mason jar in the fridge and use to  make smoothies, dips or whatever you want!  Makes about 8- 6oz jars of yogurt.