Greek yogurt: In the instapot: pour 1/2 gallon of milk into the instapot, turn to yogurt setting and allow it to come to a boil. When prompted, lift the lid and allow the milk to cool to 110 degrees. Stir in ¼ cup plain yogurt, return lid and turn setting to “ferment” for 8-12 hours or until yogurt has set. In a crockpot: pour ½ gallon of milk into the crockpot and set to high. Bring to 180 degrees (this will take 2-3 hours). Allow milk to cool to 110 degrees and add starter culture. Set in oven with the light on overnight. This will act as your “incubator”. Once yogurt has fermented: Line a strainer with a flour sack towel and place over a large measuring cup or bowl. Pour the yogurt mixture into the towel and allow the whey to drain off. This will take several hours. place the thickened yogurt into a bowl and beat with mixer until creamy, adding whey back in as needed to reach desired consistency. LTKHome LTKFamily