Yogurt Yo' Self
1/2 gal whole milk
1 c heavy cream
1/4 cup yogurt
Stockpot - optional
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.
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.
Some Links (If you’re interested in the things):