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[quote=Anonymous][quote=Anonymous][quote=Anonymous]For the first time, I would use Fairlife brand if you don't mind that it's not organic. It's pretty foolproof. Dump the whole container of milk into the liner. Whisk in 2 heaping tbsp of plain yogurt. Cover (doesn't need to be sealing). Hit the yogurt button. I prefer doing it overnight.

You can strain it in a fine mesh strainer if you want it thicker.  [/quote]

Op here, part of the reason I'm going for yogurt this week is that we had a shopping mishap and ended up with an extra gallon of trickling springs milk. Neither parent thought they'd have time to shop after work but we both did so we have double everything!

What is the fairlife advantage?[/quote]

The advantage is that it's ultra pasteurized, so you don't have to bring it to a boil and cool it. I've done it both ways and the non boiling one is obviously easier, but it's not too hard the other way as long as you have a good food thermometer. You have to look up the temp to boil it to and cool it down to, there's specific temperatures. But it can be done right in the IP with the saute function.[/quote]

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