24-hour SCD yogurt made with heavy cream.
Heat hevy cream to 180 - 185 degrees (or use boil function on Instant Pot with yogurt setting)
Cool to 90 - 100° F
Whisk half the cooled heavy cream with 1/2 cup yogurt
Stir mixture in with cooled milk
Incubate in yogurt maker or Instant Pot for 24 hours
Chill yogurt in fridge for about 8 hours
Add chilled yogurt, honey, and vanilla to mixing bowl or stand mixer bowl. Beat on high speed for 2 - 3 minutes until yogurt is of desired fluffiness.