Homemade yogurt

Updated at: Thu, 17 Aug 2023 06:34:28 GMT

Step 1

Sterilize the instant pot with 3 cups of water for 10 minutes.

Step 2

Add milk and cream to double boiler. Warm until milk temperature hits 180. If use 170 (like my first time), the consistency is less thick. 180-190 can produce a much thicker creamier consistency. Remove milk skin and whisk periodically.

Step 3

In a separate bowl, mix gelatin and sugar together. Transfer a cup of hot milk that has reached desired temperature to the mix. Whisk vigorously, making sure gelatin is properly melted and integrated. Mix the mixture back into the bowl with the rest of the milk.

Step 4

Transfer bowl to cold water. Let temperature drop to 105-110. Mix in starter (yogurt) and continue to whisk until well incorporated.

Step 5

Transfer the bowl back into instant pot. For setting, double click yogurt setting until you sew a timer for 8 hour. Reduce it to 6 hour. Let it cook.

Step 6

When timer goes off, transfer the yogurt into Mason jars (these can make 4-5 big yogurt jars). Let it set properly for 10 hours or overnight.

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