Directions: |
Directions:Crockpot:
Pour milk into the crockpot, turn it on high, and forget about it for 2 hours 45 minutes or until it reaches 180 degrees on a candy thermometer (time or heat may vary according to your individual crockpot).
Turn off and unplug crockpot and let cool for another 3 hours or until a candy thermometer reaches 110 degrees. Wrap in a towel and put in a cooler or microwave or oven (be careful not to turn on your oven while it’s in there!!!) for 8-12 hours. The longer you let it sit and culture, the tangier the taste. Refrigerate for a couple of hours before serving, it will thicken a little as it cools. If further thickening is desired, acquire a cheesecloth or some coffee filters, place them in a sifter over a bowl, and let yogurt sit in the coffee filter (in the fridge!) for a half hour to an hour to thicken up.
Instant Pot:
Pour the entire 1/2 gallon of milk into the pot. Lock lid in place and turn the switch to sealed. (Although at this point, it doesn’t really matter because we’re just heating the milk in this first step).
Plug in the instant pot and press yogurt. Click adjust, more and instant pot should read “boil.” Let instant pot heat to 185 degrees F – this should take about 30 minutes and it will tell you when it's done by beeping and showing "End" on the screen. Once this step is done, unplug instant pot.
While hot, whisk in vanilla and sugar. Then, take the inner pot out and place in an ice bath until 110 degrees F is reached. Or – if not in big hurry, let it cool to 110 degrees F naturally on its own by placing the inner pot on the counter (pot holder of course) and letting it sit for about an hour and 20 minutes. You’ll want to use a candy thermometer or digital thermometer for this step.
Remove 1 cup of milk and pour it into a small bowl. Whisk your yogurt starter into this small bowl and return to the pot. Whisk again well.
Now, put this back into the instant pot, plug it in, secure lid and set to sealing. Press yogurt – time should read 8 hours, if not – bump it up to 8. Now just let it do its thing! Note: time will count up – so you’ll see 0:00 first, don’t worry – you’re doing it right!
After the 8 hours, you can strain your yogurt with coffee filters. It is up to your how creamy/thick you want it. Then, store in fridge for 6+ hours before enjoying. |
This recipe for Homemade Yogurt is from