Instant Pot Directions:

1. 1. Make sure your instant pot stainless steel insert is clean before you begin. Pour 1/2 gallon of milk into the insert along with 1/2 cup of plain yogurt. Use a whisk to blend the yogurt into the milk and disperse the cream throughout the milk. (If you prefer to have less thick of a cream layer you can skim some cream off the milk before pouring in and refrigerate for other recipes).
   2. Close the Instant Pot lid and press the SOUS VIDE button. Set the timer to a minimum of 8 hours up to 24 hours. I find that my yogurt doesn’t set until well after the 10 hour mark. Going longer than 24 hours will create a very sour yogurt which may be hard for kids to eat. Set the temperature to 110°F.
   3. Transfer the finished yogurt to glass containers and place them in the fridge for 24 hours to set.

Proofing Box Instructions:

1. 1. In a large bowl, combine 1/2 cup of yogurt and 1/2 gallon of raw milk. Whisk to ensure yogurt is well incorporated into the milk.
   2. Next, split the mixture evenly into 2 quart jars. Gently shake to combine. Place the jars into your proofing box and set the temperature to 110°F (43.3·C).
   3. Let the milk ferment for 8-24 hours. When the yogurt is to desired consistency, transfer the jars to the fridge. The yogurt will continue to set in the fridge.

Oven Instructions:

1. 1. In a large bowl, combine 1/2 cup of yogurt and 1/2 gallon milk. Whisk to ensure yogurt is well incorporated into the milk.
   2. Next, split the mixture evenly into 2 quart jars. Secure lids. Gently shake to combine. Place the jars into your oven and set the temperature to 110°F (43.3·C).
   3. Let the milk ferment for 8-24 hours. When the yogurt is to desired consistency, transfer the jars to the fridge. The yogurt will continue to set in the fridge.

Greek Yogurt Instructions:

1. After yogurt has set in the refrigerator, place a fine mesh sieve over the top of a large bowl. Line the sieve with cheese cloth. Gently mix your yogurt while it is still in the jar and then pour the yogurt into the sieve. Let the yogurt drain until it is your desired consistency. You can let it sit in the fridge overnight if preferred.
2. Once at the desired consistency, remove yogurt and place in glass jar or container. In the bottom of the bowl, you will now have a second super-food called WHEY. Save this! There are so many great recipes you can make with whey and it is a super food for lacto-fermentation.