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| Yum!! Definitely thick and creamy! |
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| I added home made granola and bananas |
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| Do not use the rubber ring |
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| It has different smells, like that pot roast you made...you don't want your yogurt tasting like pot roast! |
1/2 Gallon fresh whole milk (8 cups)
1/4 Cup store bought yogurt (what YOU like...I bought a small tube of Chobani
MAKE SURE IT DOESN'T HAVE SUGAR AND IT HAS ACTIVE LIVE CULTURES!
Read all the info on the back of your product. There's a label.
1/4 cup Instant Dried Milk
Large Strainer
Cheese Clothe
Instructions:
Use sanitized utensils...clean!
In a large stainless pot (no aluminum) pour your milk, dried milk (RESERVING OUT One Cup of the milk...set it aside...you'll use it after milk in pot cools.)
Heat up to 180* degrees ONLY! Anything above will kill the culture...
Shut off heat and remove from burner.
Let it cool back down to 107* to 110* degrees! NO LOWER...too cool for culture
NOW...take your store bought yogurt, scoop out about 3/4 cup into that reserved cup of milk and
whisk it thoroughly...no lumps!
Milk in pot at the correct cool temp? Whisk in the cultured one cup of milk.
Stir well
Put in Instant Pot
Put on lid
NO RUBBER RING
OPEN THE VENT ON TOP
(We aren't going to pressure cook anything, so leave it open)
Hit the YOGURT button
It will say 8.00 hours
You're done...Walk away...Do Not Bother it or open it to peek at!
After eight hours, open up, get your strainer and cheese clothe...
I set the strainer over a large mouthed pot to drain over night, of it's liquid, called Whey. Too much whey? Soupy...Not enough? Cream cheese...(Which is great too!)
Depends on how thick you want it.
I like it thick...and creamy...you decide!
You can either make this before bedtime OR early in the morning (I do early morning so I can wake up to cold yogurt the next morning)
Aftermath:
Enjoy!
