i used to dislike yogurt as a child, but it grew on me when I became more conscious of my fitness. Yogurt is not only good for your digestive tract, but it’s also a source of protein and calcium minus the lactose, and it boosts metabolism. If you’re looking for keto diet food or food that will aid in weight management in general, making yogurt is your friend. As it turns outs, making homemade yogurt is pretty easy! All you need is fresh milk and and existing yogurt to make more yogurt!
Requirements for Homemade Yogurt
-Whole Milk 2% Fat
-1 tsp Bulla Yogurt
Step 1 Sterilize Pot and Jars
Place the glass jars upside down and the lids separately in the Instant Pot. Fill the Instant Pot with 2 cups of water and set to “Steam” for 1 minute. Use iron rod to flip the steam valve to release pressure. When all the pressure has been released, press down on the valve lock to unlock it. Carefully open the lid of the Instant Pot. Remove all the contents and pour the water out.
Alternate Method (Bottled from Beginning): Leave the water in the pot and arrange the glass jars inside the Instant Pot. Remove the jar lids for now. Mason jars will crack under pressure, unlike mayonnaise jars. If all you have are mason jars, opt for the batch process.
Step 2 Pasteurize Fresh Milk
Pour your desired volume of Fresh Milk and set to “Yogurt” which will heat the milk for about 20 mins. There is no need to boil if you’re using UHT milk unless you want a thicker consistency.
Tip: Each single serving of yogurt is typically about 125 to 150 mL and can last for about a week. If you plan on eating yogurt every day, the suggested volume is about 1 Liter per person per batch.
Step 3 Cool Down
Remove the inner pot or the individual glass jars, and submerge in a deep pan filled with cool water. Let the milk settle. Cool milk to about 115 degrees Fahrenheit or 46 degrees Celsius. Surround the pot or jars with cool water to speed up the cooling process. Fish out the film or “skin” that forms on the surface with a flat strainer or chopstick.
Step 4 Add Live Culture
After the pasteurized milk has cooled down to the target temperature, put 1 scoop of fresh yogurt with live probiotic into the milk and stir.
Step 5 Curdle for at least 10 hours
Return the inner pot or individual glass jars into the Instant Pot and curdle for at least 10 hrs at a consistent temperature of 100 degrees Fahrenheit or 37 degrees Celsius. Taste it every now and then to check the progress. You can leave it for an extra few hours if you want the consistency to be thicker and the live culture to be more potent.
Step 6 Strain Yogurt (Optional)
If you still find your yogurt watery (or if you used skimmed milk), you can strain it overnight. Put a coriander bowl into a larger bowl and line the coriander bowl with cheesecloth. Pour the yogurt over the cheesecloth and fold the top part of the cotton filter to protect your homemade yogurt. Store the bowl in the refrigerator while the liquid drips into the bowl. The byproduct is whey which you can drink separately with your fruit shake.
Step 7 Bottle the Homemade Yogurt
Bottle your homemade yogurt and store in the refrigerator. Enjoy and be proud of your work!