There may be quite a few steps to home made yogurt, but don't let that scare you, it really is easy, and it is by far the best yogurt I have ever had. I usually start the process about an hour before bed, and then wake up to put the yogurt on the strainer.
Ingredients:
8 C Whole Milk (supposedly lower fat milk will work, but I haven't ever tried)
1-2 TBsp Yogurt (with live cultures, at room temperature)
1/4C-1/2 C Sugar (or a sweetener of your choice)
1-2 tsp Vanilla (high quality)
Equipment:
Thermometer
Large Bowl (that the IP will fit in with ice water in it)
Ladle
Whisk
Strainer (for the yogurt)
Coffee Filters (if you don't have a yogurt strainer)
1. Put 2 tablespoons of yogurt in a bowl, and set aside.
2. Pour milk into instant pot liner. Cover. Vent to sealing. Push YOGURT, then ADJUST, until your machine reads BOIL. Let the Instant Pot start it's magic. It will take about a half hour for the instant pot to heat the milk to 180 degrees. The IP will ding when the milk is ready. * It must be at least 160... the higher temperature the thicker your yogurt should be. That said you can drain it to be as thick as you want, so I just trust the IP. While your IP is heating the milk, get your ice bath ready.
3. Take the IP liner out and place it into your ice bath,
Watch the milk pretty closely here.
4. Whisk the milk without scraping the bottom (there is burnt milk on the bottom that you don't want in your yogurt)
Whisk and check the temperature of the milk constantly.
5. When milk reaches 110 degrees F, take IP liner out of ice bath, and dry the outside of the liner, and put it back into the IP.
6. Take a ladle and ladle some of the milk into your yogurt from step one. Stir until smooth, then pour tempered yogurt back into your milk.
7. Whisk gently but throughly DO NOT SCRAPE THE BOTTOM.
8. Put lid back on and set to sealing
9. Push YOGURT and it should say NORMAL and a time of 10:00 hours.
Be careful here, I thought it was on yogurt/normal once and it was actually on 'keep warm', so make sure yogurt button is lit up.
I10. ncubate 5-6 hours for a mild yogurt, and 8-10 hours for a yogurt more consistent with Greek yogurt.
Immediately strain over a bowl using preferred method.
- coffee filters over a strainer
- yogurt strainer
Place in fridge, on strainer for 2-4 hours. 2 hours being more of a runny yogurt and 4 hours being more of a Greek style yogurt (we like it more Greek)
11. When your desired thickness is reached then whisk in sweetener. I like 1/4 C-!/2 C Sugar. but you can use warmed honey, or stevia, then and 1-2 tsp of Vanilla. The vanilla here is important, it will essentially be the flavor of your yogurt, so I use a high quality vanilla here. ENJOY. Homemade yogurt is SO much better than store bought!
Ingredients:
8 C Whole Milk (supposedly lower fat milk will work, but I haven't ever tried)
1-2 TBsp Yogurt (with live cultures, at room temperature)
1/4C-1/2 C Sugar (or a sweetener of your choice)
1-2 tsp Vanilla (high quality)
Equipment:
Thermometer
Large Bowl (that the IP will fit in with ice water in it)
Ladle
Whisk
Strainer (for the yogurt)
Coffee Filters (if you don't have a yogurt strainer)
1. Put 2 tablespoons of yogurt in a bowl, and set aside.
2. Pour milk into instant pot liner. Cover. Vent to sealing. Push YOGURT, then ADJUST, until your machine reads BOIL. Let the Instant Pot start it's magic. It will take about a half hour for the instant pot to heat the milk to 180 degrees. The IP will ding when the milk is ready. * It must be at least 160... the higher temperature the thicker your yogurt should be. That said you can drain it to be as thick as you want, so I just trust the IP. While your IP is heating the milk, get your ice bath ready.
3. Take the IP liner out and place it into your ice bath,
Watch the milk pretty closely here.
4. Whisk the milk without scraping the bottom (there is burnt milk on the bottom that you don't want in your yogurt)
Whisk and check the temperature of the milk constantly.
5. When milk reaches 110 degrees F, take IP liner out of ice bath, and dry the outside of the liner, and put it back into the IP.
6. Take a ladle and ladle some of the milk into your yogurt from step one. Stir until smooth, then pour tempered yogurt back into your milk.
7. Whisk gently but throughly DO NOT SCRAPE THE BOTTOM.
8. Put lid back on and set to sealing
9. Push YOGURT and it should say NORMAL and a time of 10:00 hours.
Be careful here, I thought it was on yogurt/normal once and it was actually on 'keep warm', so make sure yogurt button is lit up.
I10. ncubate 5-6 hours for a mild yogurt, and 8-10 hours for a yogurt more consistent with Greek yogurt.
Immediately strain over a bowl using preferred method.
- coffee filters over a strainer
- yogurt strainer
Place in fridge, on strainer for 2-4 hours. 2 hours being more of a runny yogurt and 4 hours being more of a Greek style yogurt (we like it more Greek)
11. When your desired thickness is reached then whisk in sweetener. I like 1/4 C-!/2 C Sugar. but you can use warmed honey, or stevia, then and 1-2 tsp of Vanilla. The vanilla here is important, it will essentially be the flavor of your yogurt, so I use a high quality vanilla here. ENJOY. Homemade yogurt is SO much better than store bought!
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