Cooking & Baking
Related: About this forumHow to Make Yogurt
'If you love yogurt, making your own should be a culinary rite of passage, along the lines of baking your own bread or roasting a chicken, though easier than either. Mere minutes of active time, and the payback is huge: a pot of tangy, silky yogurt, made with ingredients you can control and personalized to your tastes.'
https://cooking.nytimes.com/guides/52-how-to-make-yogurt?
hlthe2b
(102,562 posts)Started with a rigged system using heating pad and cooler then moved to a 2 quart commercial (Eurocuisine) maker... Got the system down to a fine art and moved to routinely making about a gallon/week .... Thicker and better than any you can buy in the store..
Then I discovered the Instant Pot. Kismet! It simplifies everything... and I now make at least 2 gallons/week. Highly recommend.
The secret is in the time spent heating the milk and holding it at temperature to "emulsify" the milk proteins prior to inoculation and using a reliable culture, followed by proper timing.
Definitely recommend giving it a try.
Major Nikon
(36,827 posts)So basically the same way your instant pot does it. I've been doing it for decades one way or another. I have a strainer and do mostly Greek, but I do save some of the batch for regular yogurt and use it for some of the things I might otherwise use regular milk or buttermilk.
hlthe2b
(102,562 posts)The cost savings is really startling.
dem in texas
(2,674 posts)Made it all the time when the kids were home. Then I was the only one left in the house that liked it, so I started buying it. Then miracles of miracles, my husband started eating yogurt, too. We are going though about 2 quarts a week. I don't think I will make it again, I am so in love with the Freeanna brand of Dutch style yogurt. It's superior for making frozen yogurt in he ice cream maker.,