How I make yoghurt:
Heat 1 litre of milk (1%, 2%, whole milk, your choice) in saucepan to 120 degrees F.
Cool to 90 degrees F; you may place saucepan in cold water bath to speed process.
Remove ½ cup of milk and Add 2 tbsp of yoghurt as culture. Blend to warm culture, then return to main saucepan.
At this point, you may also add ¼ cup of powdered milk OR 1 tbsp of plain gelatin for a thicker yoghurt.
Pour warm milk mixture into clean jars (1/2 pints work well), cover with lids, but not rings.
Place in a slow oven at 150 degrees F for 8-10 hours.
When done, add lid rings, tighten and Refrigerate. Will keep up to 1 month in fridge.
Keep 2 tbsp of yoghurt for making your next batch. Can freeze yoghurt to use as culture at later date.
Insta-pot instructions:
- Place rack in insta pot
- Add water to bottom of rack, about 1-inch
- Place jars with warm milk mixture on rack, lids on
- Put lid on insta-pot, with pressure value open/venting
- Press ‘yoghurt’ setting on insta-pot; set for 8-9 hours
- When done, apply rings to lids
- Chill and keep refrigerated; good up to 1 month
