One way I found to save money on food is to make some basic foods from scratch. One thing I make at home often is yogurt. This is a great way to make use of a clearance gallon of milk. I have used the slow cooker and the instant pot for this. Due to the insulation of the instant pot I find that is the easier way to make homemade yogurt.
Making yogurt in an Instant Pot is a simple and convenient way to create a delicious and healthy snack or ingredient for cooking. The Instant Pot’s ability to control temperature and maintain a consistent incubation environment makes it an ideal choice for yogurt-making.
What you need
Instant Pot with a yogurt-making function.
Milk (whole milk or non-fat milk) – whole milk will give you a creamier yogurt, while non-fat milk will make a lighter yogurt.
Yogurt starter culture (store-bought or homemade) – store-bought yogurt with live and active cultures can be used as a starter culture. You can also use a small amount of a previous batch of homemade yogurt as a starter.
Thermometer (optional) – a thermometer is not required, but it can be helpful for monitoring the temperature of the milk.
Preparing the Milk
Pour milk into Instant Pot. The amount of milk you use will depend on the size of your Instant Pot. For example, a 6 quart Instant Pot can hold up to 1 gallon of milk.
Select the “Yogurt” setting and set the temperature to “Normal”.
Heat milk to 180°F (82°C). This will pasteurize the milk and kill any bacteria that could interfere with the yogurt-making process.
Turn your Instant Pot off and cool milk to 110°F (43°C). This is the ideal temperature range for adding the starter culture. You can either use the Instant Pot’s “Keep Warm” function or use a thermometer to check the temperature.
Adding the Starter Culture
Stir in the yogurt starter culture. Make sure the culture is well mixed into the milk and mix well. Be sure to not do this until the temperature has cooled as too much heat will kill off the good bacteria.
Incubating Your Yogurt
Cover Instant Pot and press the “Yogurt” button again.
Set the time for 8-12 hours, depending on desired thickness. The longer you incubate the yogurt, the thicker it will become.
Allow yogurt to incubate undisturbed. The Instant Pot will maintain a consistent temperature throughout the incubation period.
Straining and Storing the Yogurt
Once the yogurt is finished incubating, remove it from the Instant Pot.
Strain the yogurt through a cheesecloth or fine mesh strainer to remove excess whey. This step is optional but it will give you a thicker, creamier yogurt.
Store the yogurt in an airtight container in the refrigerator. The yogurt will continue to thicken as it cools.
Flavoring your homemade yogurt
One of the best parts of making your own yogurt is how easy it is to customize and flavor it. Fresh fruit or homemade granola makes a great addition to your yogurt.
You can add flavored syrups like this homemade pumpkin pie syrup or blueberry syrup. If you have mulberries growing in your backyard you can make a homemade mulberry syrup that is perfect for flavoring yogurt.
for a thicker fruity addition, you can use jams like this homemade mulberry jam or this sweet summertime strawberry jam, or even simple cherry jelly for a unique yogurt.
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