If your powdered yogurt starter is still good (not expired), I would just add that in to your milk and stir it in well with a whisk. You then would not need the Greek Yogurt as a starter anymore since you have the powdered starter on hand.

Hi! What would I change if I have powdered yogurt starter? Can I just add that in along with Greek yogurt? Thanks!

Sounds like it didn’t ferment long enough or there wasn’t enough starter added to the milk. The yogurt you add to the milk needs to have Live and Active cultures. Then kept on the yogurt setting until fermenting is done.

The yogurt just strained right through the cheese cloth. Was it to thin?

I use it all, I mix it right in as I go along. I find it makes for a deliciously creamy yogurt that way.

I have found that my instant pot heats it to right around 100 to 110, so low enough to keep the good bacteria but high enough to culture properly. Any higher then 110 you start killing the good bacteria.

I didn’t I have heard that it may not be strong enough to make a new batch set properly, but I feel opinions on that vary. You can give it a try, I think it may be able to do at least one batch. I never did, just because I found it easier and I was sure to get a good batch each time.