@grocerygettinggirl: GREEK YOGURT: INGREDIENTS: 1 gallon of milk 1/2 cup of plain greek yogurt with the following live active cultures: L. Bulgaricus, L. Acidophilus, and Bifidus; S. Thermophilus and L. Casei. This recipe won’t work without these live cultures. Pour milk into the inner pot. Press the “Sauté” button and let the milk heat until it reaches 180 degrees, stirring occasionally. Remove the inner pot and let it sit out until the milk cools to 110 degrees. This takes awhile! Usually 2 hours for me. Once its fully cooled down, set the inner pot back into the instant pot and add 1/2 cup Greek yogurt. Whisk the milk and yogurt starter together. Remove the sealing ring so other flavors are not absorbed and set the lid on the instant pot. Press the yogurt button on the instant pot for 9 hours. If you do not have a yogurt button there are recipes you can find that explain this process step by step. When the 9 hours are up, remove the inner lining of the instant pot. Set a large colander over a bowl and line with cheesecloth. Pour all the yogurt into the colander and let most of the excess liquid strain out. This usually takes about 10-12 hours. Don’t discard the liquid (called whey). You will need this to thin out your yogurt. You will know it’s done when you start to see cracks in the yogurt and the bottom bowl is halfway filled with whey. I add the yogurt into a separate bowl and start adding in the whey in half cup increments until I get my desired consistency. I usually end up adding about 1C of whey to get it how I like it. I pour it into large mason jars to store in the fridge. Online says up 2 weeks on the fridge, but personally I’ve found it lasts closer to 3-4 weeks. #greekyogurt #instantpot #scratchcooking #fromscratch #homemade #fyp #explorepage✨

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Tuesday 21 January 2025 20:02:24 GMT