And if you have a recipe that you like, would you please share? I tried making it in the Instant pot and was not impressed.
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I haven't made any in a few years but I used to make it all the time in my instant pot. I used the recipe for Greek Yogurt from This Old Gal. It's one of the few recipes that I follow exactly as written. I even bought a good strainer to turn the yogurt into Greek Yogurt.
It's funny you brought up this question because it was just a couple days ago I thought I should make some yogurt again. This must be a sign.
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We did years and years ago, but we no longer have the recipe. Sorry!Comment
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This is a recipe my buddy uses for yogurt, coming from CooksIllustrated. When I visited him last year, we went through a big ol bowl of this, it was outstanding! If you would like the paprika file, let me know and I’ll post that as well.
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I do; there's not much of a recipe, but a few techniques.- Unlike a lot of people, I like the flavor of plain yogurt, so I rarely add fruit or anything to sweeten it. I eat it plain or add it to oatmeal. I also make a yogurt garam masala (curry) sauce that's really good.
- I prefer to use commercial starter cultures rather than using yogurt as a starter the way a lot of people do. The result is more consistent. I don't have one go-to starter, I try different ones on the idea that I get a better variety of probiotic strains. I've never had any that didn't work.
- For extra-rich yogurt, I use half & half instead of milk. It usually turns out really thick like Greek yogurt without having to strain it.
- To save a step and make it easier, I use ultrapasteurized (UHT) milk or half & half, so I can skip the preheat & cool step and just make yogurt right out of the container. (I don't know if this is an expert-endorsed method - unless I'm an expert, and then I endorse it. I've done it a lot and never had a bad result.)
- I used to have a dedicated yogurt maker because it was easier than the oven-light method or other ways people use to keep the temp steady. Then I got a sous vide wand, and I find it the absolute best way. I use mason jars in water with the sous vide. I gave away my yogurt maker.
- If you're going for probiotics in addition to just food, one thing to consider is lowering the temperature. A lot of recipes recommend 107F to 110F, which is fine. But I go 99F because I want to maximize the bacteria that thrive at body temperature.
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EZ Peezey and ya don't need to buy anything cept the ingredients. Don't get snowed (hosed to those in Flat Rock). Have made for 50 years. Grt yer big pot, big enuf to hold a half gallon or gallon of milk, yer choice. Git some whole milk, not the watered down stuff. Ya also need some Greek unflavored-plain yogurt. I always make mine in the evening, you will see why.
Put the milk on the pot (duh). Bring it to a rolling (gentle boil). Turn the heat off and wait fer about 15 or so minutes until you can stick your pinky up to the second knuckle and count to thousand five or six.
When it has coole down fer your pinky plac two maybe three table spoons of yogurt and stir it gently in. Put the lid on yer pot. Wrap the pot with yer big, warm winter coat. Let it sit til morning. When you lift yer lid, voila, tasty yogurt. If'n it fails just redo the process.
Over the course of time, save some culture to make yer next batch. The consistency and taste will improve. If ya want to then add fruity stuff to it, go ahead. Just keep some plain fer the next batch. It will keep a long time, but if it does start to sour on ya after a couple weeks, do not pitch it. Take the remainder and wrap it in cheese cloth and hang it from yer faucet. It makes soft cheesy spread. Make the most of it.Comment
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I didn't realize it was that easy to make yogurt.Comment
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I used to have a yogurt maker that held 6 or 8 glass cups with snap on lids. I used to use "erivan" yogurt for my starter. Plus I would mix in a capsule of acidophilus Also, I learned that powdered milk works great for yogurt (after fermentation that funky powdered milk flavor is gone). Not sure why I stopped making it. Probably just got lazy.Comment
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I've been making L. Reuteri yogurt for about a year now. Ultimate Yogurt Maker is the device to have, but I've also used sous vide and a timer with success. This is not low-calorie! Use one quart of organic half and half, 3 tablespoons of inulin and open up an L. Reuteri (or Gasseri) capsule. You can use prior batch to start the next one, about 2 tablespoons of yogurt. It has changed my digestive system!
I like it plain, but I really like it with maple syrup, Grape Nuts and walnuts.Comment
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