Homemade Non-Fat Yogurt

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Heat the milk in a saucepan over medium heat to 180 degrees. Don't use higher heat to speed up the process since the milk at the bottom of the pot will burn.  Remove from heat and let the milk cool down to 110 degrees F. 

Pour the cooled milk into an instant pot and add the yogurt. Set the instant pot to the "Low" yogurt setting for 24 hours.

After 24 hours, pour the yogurt into a cheesecloth or nut bag and hang over a bowl to strain the excess whey over 4 hours. The longer you strain, the more dense the yogurt will be.  Refrigerate after straining. Yogurt will stay good in the refrigerator for 2 weeks.  Storing the yogurt longer in the refrigerator will still be edible, but will get more sour as the yogurt continues to ferment.

You can add in spices and flavorings.  You may add vanilla and honey once done straining.  I would add fruit or puree with fruit prior to eating as the fruit can go bad in the refigerator sooner than plain yogurt.  We keep our yogurt plain until use, not only so we can use the yogurt for the next homemade batch, but also  homemade yogurt is very verstile and can be used as sour cream and adding a creamy element to a sauce or dressing.