Yogurt Yo' Self

Yogurt Yo' Self

Ingredients:

1/2 gal whole milk

1 c heavy cream

1/4 cup yogurt

Equipment:

Stockpot - optional

Instant Pot

Thermometer

Sanitizer (optional but encouraged)

  • Bring milk and cream to a simmer, stirring occasionally to prevent scorching.

    • You can do this in either the IP or in a stockpot on the stove top. Stockpot simmering takes much less time.

    • The milk/cream mixture needs to come to about 180F. Thermometer does not need to come into play here. You’ll see it come to a bubble.

    • I have seen folks that skip the simmering step, but my yogurt tends to get gym sock smelly in a few days if I don’t simmer first. Give it a try both ways and see what works best.

  • Pour heated milk into the IP insert and place in a cool water bath. Stir and check temperature regularly until you get to 110-120F. Then add 1/4 cup yogurt.

    • Again, the cool water bath is a time saver. Cool at room temp (stirring almost constantly) if you like. I just fill a clean sink with cold water. Only takes about 5 minutes for the milk to cool to 115F this way.

    • The 1/4 cup yogurt is a starter culture. It already has all the happy bacteria you need, but you can also buy yogurt starter cultures online.

    • Place the insert into the slow IP, close the lid, and select “yogurt”, then increase the cook time to at least 10 hours. I go 14 hours. You will not regret the tang.

  • The next day you can remove the insert from the pot and you will have weird, warm yogurt.

    • Cover with plastic wrap and place in the fridge for several hours before enjoying. OR

    • Strain the yogurt for a thicker texture.

      • Place a fine mesh strainer or colander over a mixing bowl.

      • Line the strainer with cheese cloth or clean terry cloth kitchen towel.

      • Cover the yogurt with the edges of the towel or cover with plastic and allow to strain in the fridge for several hours.

      • If you forget about the straining yogurt and it’s too thick for you, just stir the whey back in.

  • Store yogurt in an airtight container in the fridge and enjoy within a week.

Some Tips:

  • Sanitize all the things

    • The stock pot, IP lid, bowl, sink where you cool the milk, all the things.

    • Similar to my lack of simmering milk, the yogurt tends to take on some smelly gym sock qualities when I don’t sanitize everything.

  • I understand you can also use a normal slow cooker, and not an Instant Pot. This is what I happen to have, but I found this link if you do not happen to have an Instant Pot.

  • Read up on which yogurt strains are best for you. Here’s an article I found helpful.

  • I’ve been eating yogurt with pomegranate seeds a lot lately. I seriously can’t get enough.

  • This is also very delicious.

Some Links (If you’re interested in the things):

Addictive Spicy Pecans

Addictive Spicy Pecans

Easy As Focaccia

Easy As Focaccia