Set timer for 10-12hrs and put lid back on and once setting is complete remove and put in fridge to get cold. Then double line cheese cloth in a strainer and strain yogurt to remove additional whey and make thick Greek style yogurt. I put in restaurant containers or big weck jars

Hi! I pour 1 gallon of milk in to my instant pot and bring to a boil and get it to 180° then remove to pot and let cool to about 100° . Temper about 2tbs to 1/4 cup of reserved yogurt from a previous batch and stir in to the gallon of cooled milk. Return pot to instant pot and select yogurt setting…

*form

Actually ended up with 3 quarts. Let it incubate a bit longer than anticipated so we got it extra tangy and a bit thicker.

As a literal fam of 4, I make sure my pantry is stocked with baking supplies esp. chocolate, cocoa vanilla, cinnamon, and spices like taco/chili. Shelf stable milk and juice boxes. Cans of chicken and tuna. Lightbulbs, sunscreen, rashguards, next sizes for underwear, otc meds (pain, cough&cold)

And for small space gardens I love those stacking tower planters! Each little spot can be a different lettuce, herb or vegetable. Last year we found a container variety of eggplant even!

I use food grade 5gl buckets with a screw on lid (find at Lowe’s) to hold my dry goods. I then cover them with fabric to make them in to ottoman’s and end tables…no one knows their feet are up on a bucket of rice 🤣