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Just 2 simple ingredients required! And the result is phenomenal! I prefer my yogurt plain, but it is also delicious with maple syrup, lemon, vanilla, or fruit. How To Make Greek And Natural Yogurt The Best Homemade Yogurt Recipes Including Frozen Greek Plain V For serving, I made some of my fruit compote and added some chia seeds to thicken and WOW — it was amazing with the yogurt. Dream big, friends!
Making Healthy Homemade Greek Yogurt is entirely doable for most home cooks in the average home kitchen. Quality commercially-made yogurt can be expensive to buy. Furthermore, I prefer to customize the flavors and sweetness. Consequently, I make it myself at least once a week. Does it seem like a lot of work? Now that I have my system down, actual hands-on time is less than 15 minutes. It is essential to unravel the proteins so they will behave during the incubation process.
The result? Thicker yogurt. Cooling can take minutes. If you are in a hurry, fill your sink or a large bowl with ice water and set the container of milk in it.And, it only has 2 or 3 ingredients. I have had my Instant Pots for a couple years now, but never mustered up the courage to make my own yogurt. This recipe requires no special tools or equipment besides an Instant Pot with yogurt function. Simple Instant Pot yogurt is so easy, creamy, and dreamy! Try it plain, or sweetened!
Live cultures, whether present in yogurt or freeze-dried form, that you add to heated and cooled milk to make yogurt. However, the yogurt you choose must be very fresh, unflavored, and contain live cultures, but no additives such as gelatin or fillers. Your starter can come from commercial yogurt, a previous batch of homemade yogurt or a traditional starter, usually sold in a freeze-dried form.
As long as it is not more than a week to 10 days old. You can make Greek yogurt or regular yogurt from either kind of yogurt. Greek yogurt has been strained of much of the whey. Regular yogurt is not strained. Incubate inoculated milk for hours at degrees F. Whatever system you use needs to hold the temperature steady. Either way, the result will be milk, not yogurt. Good question and for some, the hardest part of the entire process.
At this point, you could chill the yogurt and eat as is. Pour off the whey or stir it back in — your choice. Straining the whey off makes the yogurt thicker and less tart, resulting in Greek yogurt. Cheesecloth is the traditional way to strain yogurt.
In my opinion, there are better options. Read more about them here and here. Strain yogurt until it is reduced by approximately a third to a half.
Have you ever made your own Greek yogurt at home? yogurt cultures, I created literally the best plain yogurt I've ever had. it that way (here's a recipe for making yogurt without an Instant Pot). yogurt starter: I did not have a good experience using frozen yogurt Anywhere from hours is normal.
The time required will vary according to your method and how thick and tart you prefer your yogurt. Some people feel the yogurt should be refrigerated while it is straining. But who has room in their refrigerator for that? The acidic nature of yogurt protects against spoilage. Separate the strained yogurt from the strainer or cheesecloth and pour the yogurt back into the original bowl or pan you used to make the yogurt.
It will look curdled like cottage cheese. You can chill and eat as is or proceed to step 3. Use a good whisk or an immersion blender to beat until smooth. Now is the appropriate time to add any fruit, flavorings, or sweeteners. The yogurt may appear thinner than you hoped at this point. Forge on. It will thicken up when chilled. Check out the troubleshooting guide below and try again. If you have time, reading through the comments may give you some additional hints.
Not working out for you? Email me or leave a question in the comments. If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating on the recipe card itself underneath the picture.
Although always appreciated, no comment is required. Thank you for visiting! Nutritionals are only an estimate. Numbers will vary according to how much you strain your yogurt. As an Amazon Associate, I earn from qualifying purchases. But don't worry.
This doesn't change the price you pay. What would you like to read next about making yogurt? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Thanks for all the work you do to help us….
Deb, That is a difficult question as you have already stated. I would probably start with a couple of tablespoons and keep tasting.
Good luck! Thanks for the info. Perfect yogurt and insulation is so good the water is still over degrees. Never fails. Better success than with oven, heating pad or yogurt maker.
Plus, the cooler serves other uses.
Recipe: 10 pints whole milk heated to degrees then cooled to degrees. Boil jars, lids and utensils, stir in 1 cup starter, fill jars, screw on lids tightly, add to Rubbermaid cooler, add water at degrees, seal cooler, set aside for hrs.
I even forgot to take the jars out overnight and was still warm and successful at 24 hrs of incubation. Hi Karen, Thanks for taking the time to detail how you do it. Sounds like you have figured out the perfect method for your situation. Maybe it will give others an idea how to modify the whole process in their own kitchen. Using the jelly jars would not be efficient for somebody wanting to strain their yogurt such as I do, but would work great for those who are happy with unstrained yogurt.
Happy yogurt-eating. Learned some great tips from your article. Seal in freezer baggies labelled with the date made. Keeps for 6 months per the article I read. ADD several to your blender for smoothies to replace the usual ice. Give one to your dog a cube or 2 after his hot summer walk.
Use it to make your morning oatmeal instead of water. The added protein keeps you fuller longer. Add to baking replacing all or part of the water amount recipe calls for. Add to smoothies. I am loving all this fresh Greek yogurt. I replace the sour cream in most recipes with my yogurt.
It makes an awesome blue cheese dressing instead of the sour cream. Hello again. I commented here before about using whey as a starter. It does work well. I have another experiment I would like to share. Unless youre getting milk directly from the farm, heat to justadd starter, wait as usual. If using grocery store milk, it has already been pasteurized, no need to to heat up to f. Saves time in waiting to get to F, saves time in waiting to cool to F.
Hi Mark, Nice to hear from you again. I have experimented with heating the milk just as you stated. My experience evidently differs from yours. While just adding starter to warm milk will indeed produce yogurt, I find it turns out much thicker if I have first heated the milk to degrees F.
Sounds like your preferences differ so your method is certainly easier. Happy yogurt eating! Can you use 2 quarts reconstituted dry milk instead of 2 quarts skim milk, or would that alter the process too much?