I know it has been a while and I want to start blogging again. I wanted to try an adventure in cooking.
About a year ago I bought an Instant Pot just to make
yogurt. Some of them do not have the
yogurt setting on it. Double-check
before you purchase one.
I am lactose intolerant and I noticed the more yogurt I ate
the better my body digested diary easier.
I was told it was the probiotics in it.
I tried making it with whole milk (in the red containers) and a few
batches in I decided to try to see if I could do it with almond milk or something
else that was easier on my stomach. One
of my coworkers I suggested I used Fairlife©. It is lactose-free and ultra-pasteurized. I tried the milk right from the carton and
was hooked. It was good and it works
with me a lot better. So of course, I
realized I had to change my original yogurt recipe, just a bit.
With the ultra-pasteurized milk, you can skip the boiling of
the milk for an hour because it is ultra-pure and there does not need to be
cleaner. I used the same website where I
got the original recipe but with a cold start recipe.
When I start, I boil water and pour into the IP pot and
swish it around so it covers all surfaces inside the pot. You want to have a clean pot before you make
yogurt. It is a process that takes a
long time and anything in that pot can contaminant your yogurt and make it
taste funny. I whisk in the yogurt until
it is all frothy and looks like a milkshake then I set the pot back into the warming
unit. I push the yogurt button and set
the time for 11 hours. It comes out thick
with a little wateriness that you can stir back into the batch. It stays thick. If after 11 hours your want it thicker, try
cooking it for another hour. It helps.
I use the Whole Milk version of ultra-pasteurized milk, Siggi's©
plain Icelandic yogurt and that’s it! I
put two teaspoons in if I can’t find the single-serving size. I put the whole container of yogurt in. It comes out a little better (maybe it’s just
in my mind). You can use any yogurt you
want just make sure it is plain and has LIVE CULTURES in it. The cultures are what make the yogurt. If you have ever made beer it acts like the yeast,
it eats the milk and the result comes out as the yogurt. The idea of using the yogurt you enjoy it because
it will duplicate itself in the pot.
The last time I made yogurt I could only get the DHA-Omega additive
version (COVID-19 shopping) of the ultra-pasteurized milk and found out that I
had to cook it for 12-hours and the result was just a thick and creamy as the
one I normally use.
Happy cooking and leave a comment and let me know how this
recipe works out for you. Thanks for “A
Mindful Mom” for making me seem like a cook.
Bev
