With the delay of our sour dough bread, I decided to give making our own greek yogurt a try. It turned out so good and so creamy. The kids all gobbled it up tonight for desert. This has always been a favorite desert in our house, so to make our own is a complete score.
Being a large family, we made a large family batch. After researching, I was able to determine it is a simple 2 ingredient recipe and all I needed is an Insta-pot and cheese cloth. The process takes a long time but the time you spend on it is minimal. See recipe below.
6 cups of Whole Milk
96 g of greek yogurt with active cultures.
Directions:
Put the milk into the Instapot, turn it on to yogurt mode, high temp. It will display the word boil on it after you press start. Make sure you have the lid shut and sealed.
Once it beeps, check and make sure the temperature is 180 degrees.
Cool it down to 110 degrees and add in the yogurt and put back into the Instapot. Set it to yogurt mode again and put it on medium for 8 hours.
After the 8 hours, you will need to strain the whey out of it. Everything I read recommended cheese cloth or some other expensive gadget. The cheese cloth kept slipping into the bowl I was trying to strain the whey into, so instead I used this large vegetable strainer that I put over a Pyrex and let it drain into that. Sometimes you just have to get creative. Really, any strainer with mesh type wiring should work well.
I let it drain over night and poured the whey into the sink. I have heard you can use the whey for other things, which I plan on trying to do as I get more comfortable with making the yogurt.
After straining it, I put it into a bowl and added honey and vanilla extract to sweeten it to taste. If you choose not to do this step it is fine, but my kids do not like plain greek yogurt.
We also cut up some fresh fruit and added that with whipped cream to top it off!
