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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Yogurt Recipe

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This recipe for Yogurt is from The Warkentin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 gal 1% or 2% milk*
2 tbsp. plain yogurt
1/4 c. sugar

Directions:
Directions:
Pour milk into instant pot. Set to yogurt boil setting and bring to 180º-185º. Whisk a few times during heating to help with even heating. Hold at this temp. for 3-5 minutes approximately. Remove to sink filled with cold water and a little bit of ice. Cool to about 110º. Cooling should take approximately 10 minutes. Add sugar and yogurt and return to instant pot. Using yogurt setting again, set for 6-8 hours, depending on how thick you like it. Drain off desired amount of whey.

*I have often drained it as long as almost 24 hours.
*This yogurt can be used in place of sour cream.
*Save the whey and use in baking or cooking. (It makes lovely pancakes or cinnamon rolls.)
*I have found if I don't hold the milk at 180º for a few minutes it won't set up as nicely. Also if I cool it too fast it doesn't set up well, either.
*I prefer using 1% or 2% milk as I found whole milk too rich.

 

 

 

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