Vanilla Yogurt with Honey

4 cups 3.25% whole milk, at room temperature

1/2 cup plain yogurt with live and active cultures

1 tbsp vanilla extract

1/4 tsp ground cinnamon

2 tbsp honey

1. In small saucepan, heat milk over medium-low heat until instant-read thermometer registers 160˚F. Let cool to 110˚F. Skim and discard any film that develops over milk during cooling. Whisk together 1 cup warm milk with yogurt, then pour back into remaining milk. Whisk until very smooth.
2. Pour milk mixture into removable pot and place in multi pot. Close the lid, then secure it by turning it counter-clockwise to lock it in place. Turn the vent knob to SEAL.
3. Press the COOKING MODE button until the YOGURT indicator light is illuminated. 10:00 (10 hours) will show on the LED display; increase the cooking time to 12 hours. Wait 3 seconds. It will start cooking and the timer will start counting down. When cooking is complete, multi pot will beep.
4. Remove the removable cooking pot using oven mitts for safety. Stir vanilla and cinnamon into the yogurt; transfer to clean jars and cover with lids. Let cool and refrigerate for about 8 hours or until thickened. Can be refrigerated for up to 3 weeks. Drizzle honey over top before serving.