How to Make Yogurt
Making your own yogurt isn’t as hard as one may think. It is actually a very simple and easy thing to do plus you have the added benefit of knowing exactly what is in your yogurt.
There are two ways that I recommend making yogurt: the good old fashion way(aka stovetop) and the new-fangled way(aka in the Instant Pot). Both ways require two simple ingredients: milk(raw or store bought but I recommend at least 2% or thicker) and a starter yogurt(plain yogurt or Greek yogurt)
The Old Fashion Way
Ingredients
- 1 gallon of milk- preferably raw or whole
- 8 oz of starter (plain yogurt or plain Greek yogurt)
Instructions
- Heat milk in a stainless steel pan over medium heat until it reaches 165-185 degrees.
- Cool, either by sitting on the counter or in a cool water bath until the temperature drops to 110 degrees.
- Add culture-2 oz of starter (of yogurt from a previous batch, store-bought yogurt) per quart of milk(so 8 oz for a gallon). Gently stir just enough to incorporate into the milk.
- Pour into mason jars and put the jars into the oven with the light on for 8-24 hours. I like to place in warm water (110-115 degrees) and put in the oven but some just place the jars in too. The light should provide a consistent heat of about 110 degrees.
- Put jars into the refrigerator until the yogurt is cold and set.
- Once the yogurt is set you can pour off the liquid whey from the top or strain the yogurt using cheesecloth for a thicker consistency(Greek yogurt).
- Enjoy!
The New- Fangled Way
Ingredients
- 1 gallon of milk- preferably raw or whole
- 8 oz of starter (plain yogurt or plain Greek yogurt)
Instructions
- Pour milk into Instant Pot(IP), hit yogurt button and then hit adjust until you select the “Boil” option
- Walk away and it will shut off when it is done (magic!!)
- Once it is done boiling, you can allow to cool on its own or put it in a cold water bath until the temperature is down to 110 degrees
- Once the milk reaches 110 degrees you can gently add the starter yogurt
- Again select the yogurt button and adjust it from “boil” to anywhere from 8-24 hours.
- Once the allotted time is up, put yogurt into mason jars and allow it to cool and set up in the refrigerator.
- Once the yogurt is set you can pour off the liquid whey from the top or strain the yogurt using cheesecloth for a thicker consistency(Greek yogurt).
- Enjoy!
So are you ready? Go grab your milk and starter yogurt and get cooking!
As always, be grateful & have faith!
God Bless!
Podcast: Play in new window | Download
Subscribe: Google Podcasts | Email | RSS | More