yo yo yo gurt is what we're making today a whole gallon of it
you even get a byproduct of whey you can use it for cooking baking watering
your plants all kinds of stuff baking bread all it takes is a gallon of milk
and a little bit of good-quality yogurt to start it with and you get a whole
bunch of Greek style yogurt you can do organic you can do any kind you want for
the price of a gallon of milk which is what three to five bucks maybe more if
you're doing really nice milk anyway let's get started
so making yogurt is extremely simple but there are key a couple key steps that
you don't want to neglect the only thing that you're gonna need for ingredients
is one gallon of milk and we use the best quality milk that we can get
because the better quality of milk you use the better quality yogurt you're
gonna get if you're into organic or things like that you know get organic
milk and then you'll have organic yogurt at the end the second thing you need is
two tablespoons of yogurt starter and by yogurt starter you're basically just
you're you want to use a good quality yogurt like a Greek yogurt or something
like that make sure it's a plain yogurt and you just need just a little bit and
all that does is it makes a culture for the new yogurt to start with and then
after you make your first batch of yogurt then you'll have that yogurt to
use as your starter for the next time for tools you need of course the instant
pot which makes life super easy for yogurt it's like a turbocharged
crock-pot you'll need a thermometer you can either do a digital which we use one
with a probe because it can actually go into the pot with the lid closed and it
makes so you can see the temperature on the
outside of the pot without having to open it otherwise you know we've been
known to use the old thermometer like that to just the standard thermometer
and then you'll need a whisk and you will need either a towel or a
cheesecloth or a yogurt strainer just need that because it will separate the
yogurt solid from the whey when you get to that point so let's get started
alright so our first step is we're going to dump this entire gallon of milk into
the instant pot okay next we're going to close the lid and then make sure that
your valves closed we're gonna go to the yogurt setting and you want to adjust it
until you're on boil okay and then during the boil cycle you're gonna want
to remove the lid and whisk the milk a couple times just to get it going we're
trying to get the milk up to 180 degrees
alright it's been about 10 minutes I'm gonna go ahead and whisk this a little
bit and just check my temperature quick
it's at about 150
all right it's been a little bit longer I'm gonna check and see where we're at
all right looks like we're up to about 195 it's actually not too big of a deal
if you go over you just don't want to burn it my next step is to get the milk
down to 95-110 degrees somewhere in there you can do that by setting it in
cool water you want to remove this pot out of the actual instant pot you can
also use an ice bath if you want to speed up the process a little bit during
the cooling process you want to whisk every few minutes just to keep that
temperature consistent through there and just to keep the consistency of the the
milk so we're gonna do that next all right I've got my yogurt in the ice bath
temperatures come down a little bit already looks like we're about 150 I'm
gonna check this every 5 minutes or so and just give it a good whisk and I'll
see ya when we're down to 95-110 degrees okay once you're cooled down you want to take
just a little bit of milk out of your container and then add your two
tablespoons of starter yogurt into that milk whisk it thoroughly okay and then
we're gonna go back into the instant pot with that with the starter and the milk
that you took out mixed together and then this is going to go back into the
instant pot put your lid on
so you want to be on yogurt we do nine and a half hours the minimum is probably
eight but you could do anywhere between eight and ten but that will adjust your
tartness of the yogurt we've tried quite a few different ones
we like about nine and a half hours the best
there you go I kind of made a mess of mine that will separate all the liquids
all right mine has been straining for about three hours now I actually went
ahead and threw it back in the refrigerator but you can tell when it's
starting to get the way we like it because it separates from the towel it's
more of a solid than a than a liquidy type yogurt you can kind of see how it's
it'll just actually just roll off the towel and then there you can see the whey
is separated at the bottom so this next part can be tricky
not making a mess but if this is good and drained it should just kind of roll
off the towel into the bowl so there you go there's the finished product you can
see ours is real thick that's the way we kind of like it but you can if you if
you want a different consistency just don't strain it as long or don't strain
it at all it just needs to go in the fridge and it's ready to eat well I got
my whey all bottled up we like to use it for baking bread and putting in baking
with it all kinds of stuff it's it's real handy to have it's full of protein
it's got a lot of and it's a nice it's a byproduct of what you're making and of
course you get a whole gallon of yogurt and it's hard to beat it's great on
tacos it's great as a substitute for sour cream or for you know cooking where
you can just eat it in a bowl with some nuts and fruit and whatever honey on it
it's awesome this is a retired 40 remember to live life simple catch you
next time
yogurt is what we're making today
yo Gert is what we're making today I just made it alright don't laugh please
yo