I’m making yogurt today, which is good, because…
Truly, I love thick, creamy, Greek yogurt. The rest I could give or take, but this…
Thankfully, I have learned how to create this
obsession yummy treat!
I must confess…I have an Instant Pot 7-in-1 that has a yogurt function. I will post the blogs I have written in the past about making yogurt and Greek yogurt in a slow cooker. It can be done and without much effort, but this is even so much easier!
Ok, here’s what you need:
- Instant Pot
- 1 gallon milk
- thermometer (I prefer Instant Read)
- dry milk (optional – adds extra nutritional value)
- a big spoonful each of plain yogurt and Greek yogurt
- 2 colanders
- 2 large bowls
- something to line the colanders (I use giant coffee filters now. In the past, I have used pillow cases, thin cloth diapers, and lint-free towels.)
Here’s what I do:
- 1 gallon of milk (You can use this straight out of the fridge. I use skim. If you use whole milk, you end up with more yogurt at the end, but I usually am following the Trim Healthy Mama eating plan, so skim milk makes it to where I can eat the yogurt at any time.)
- Pour the 1 gallon of milk into your Instant Pot. Yes, it really will fit. No, it won’t overfill. Trust me.
- If your dry milk needs to be added to cold milk, do this now. Otherwise, wait til it comes up to temp. My milk looks frothy here because I whisked in my milk powder. (I get mine in bulk from Azure Standard. It is the closest to “real” milk that I’ve found. I’ll do a post on Azure Standard – they are an amazing food co-op! I did find that the frothy top on the milk caused the IP to misread the temp and take a LOT longer to come up to temp. :-/)
- Put the lid on and close it. (Do I really need to say this?)
- Push the “Yogurt” button, then press the “Adjust” button until it says “boil.” (It’s probably not going to boil, but you want your milk to get up to 170-180 degrees.) After 10 seconds it will beep at you – it’s ok! It just waits that long to make sure you don’t want to make any changes before it gets started.
- Walk.away. Really, go find something else to do for about an hour and a half. When I’m not cleaning, cooking, doing laundry, feeding the baby, I like playing Chinese checkers with my monkeys. 🙂
- Remember that beep the Instant Pot did just before it got started? It’s going to do that when the milk has reached temp. Use your thermometer to check the temp – swirl it around in the liquid to get a more accurate reading. If it’s over 170, you’re good to go. If not, put it back to boil again. If, for whatever reason, your Instant Pot is being finicky, take the lid off, set it to saute and keep an eye on the temperature til it gets to 160-170 degrees.
- When it’s at temp, it’s time for it to cool down to 110 degrees. (If your milk is warmer than 110 degrees, it’s going to kill your yogurt culture!)
- I have done this a couple of different ways. The most simple is to turn off the Instant Pot and let it sit for another hour and a half-ish. If you do this, a skin will form over the top of the milk, just be sure to skim it off before you add your yogurt culture. The skin ends up being like plastic, so don’t just stir it in – you will regret it!)
- The quickest way to cool your milk down is to put a bunch of ice in a sandwich sized zipper bag, seal it and swirl it around in the water until the ice melts. Each bag of ice drops the temperature 15-30 degrees, so check the temperature after each bag.
- When the temperature is down to 110 (or just below), stir in a large spoonful (1/8th-1/4 cup-ish) of each the plain yogurt and Greek yogurt.
- I use Braum’s plain yogurt and the Walmart brand plain Greek yogurt. They have different yogurt cultures, so I’m increasing the amount of cultures in my finished product! If you don’t have Braum’s (my heart goes out to you!) or Walmart, read your labels and make your choices. You may need to try a couple to get it where you like it. Just know, if you just use Greek yogurt for your culture, your end result will end up on the slimy side. Trust me on this one.
- Return the lid to the Instant Pot and close it.
- Turn the pot on, press the “Yogurt” button then the “Adjust” button until it says 24 – this stands for 24 hours. After it beeps to begin, the timer goes to 0:00 and counts up.
- At about 15 hours, line your colanders and set each colander in a large bowl. (With the coffee filters, I use four.) Be sure that all the holes in your colander are covered. This really important. I promise. Don’t ask me how I know…or how long it took me to clean up the mess….
- Pour or spoon half of the yogurt into each lined colander. Let it strain until it’s as thick as you like. I let it strain for about an hour and a half.
- Of course, the last time I made yogurt I got busy and it strained for a day…or so. It was thick like cream cheese! <3, <3, <3! Depending on how large your large bowl is, you may need to pour off the whey (that’s the official name for the liquid you’re straining off). It is a great substitute for buttermilk in baked goods, good to give to chickens, my dog loves it over her dog food, and I’ve heard that you can use it in your garden! If you’re keeping it, put it in the fridge.
- Once it is to the desired thickness, transfer it to a container and keep it in the fridge. The longer it sits, the tangier it gets. 🙂
And that’s all there is to it! It looks like a lot, but that’s usually the way it goes when you have to type things up! Actually doing it is super-duper simple!
Do you make yogurt?
How did you do it?
How did it turn out?
Let me know in the comments!
I can’t wait to hear from you!
Grace & Peace, Carrie
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