homemade Greek yogurt

1. Heat the Milk: Pour the milk into a saucepan and heat over medium flame until it reaches 180°F (82°C). Stir occasionally to avoid scorching.
2. Cool the Milk: Remove from heat and allow to cool to 110°F (43°C). You can place the pot in a cold water bath to speed up the process.
3. Add the Starter: Stir in the plain yogurt (starter) and whisk gently until well combined.
4. Ferment the Yogurt: Pour the mixture into a covered container or Instant Pot. Incubate at 105–110°F (40–43°C) for 8–12 hours without disturbing.
5. Strain the Yogurt: Place cheesecloth over a sieve and set it on top of a mixing bowl. Pour the yogurt into the cloth and strain for 2–4 hours to achieve Greek-style thickness.
6. Store and Enjoy: Transfer the thickened yogurt into clean glass jars. Store in the refrigerator for up to 10 days.