Homemade Yogurt (using K+)

• porcje: 1.2L
• czas aktywny: 1 hour
• całkowity czas: 24-30 hours

Składniki

2L whole milk

2Tbsp Greek yogurt, Matthew's Choice K+

Wskazówki

Boil milk in Instant Pot: yogurt mode, boil setting. Defrost yogurt starter to room temp while waiting.

Cool the milk in water bath until it reaches under 32°C.

Whisk yogurt starter into the milk.

Ferment yogurt in Instant Pot at 37°C for 17-21 hours: this temp allows more of K+ bacteria strains to thrive, and less of the slimy strains for better yield and texture.

Chill in fridge for 4-8 hours, to allow proteins and structure to set (increases yield).

Strain through cheesecloth (ideally in fridge) for 2-4 hours, go longer for thicker yogurt: 8 hours gives soft-serve ice cream consistency.

Store in airtight jar in fridge. Keeps about 1 weeks.