#springforward - Set yourself up for success / Batch prep: Instant Pot homemade yogurt for the win that will last me all week. Used the recipe/method found on Amy+Jacky’s website. Was much easier than I imagined and I am questioning why I waited so long. ❤️ Used organic whole milk and organic Greek yogurt as the starter. Net was 4.5 cups of yogurt and 2.5 cups of whey when all was said and done. The tea towel worked best for straining the whey. The coffee filter method worked great to drain, but the filters were pretty floppy by the end and hard to scrape. (Probably could have netted 5 cups.) Mine went for 10.5 hours of incubation time. Was smooth and creamy. Not as tangy as I thought it would be. No emulsifiers, no added sugars or sugar alcohols. Looked up uses for the strained whey and some suggestions (that fit my life) were: Use it to extend the life of homemade mayo, meat marinade, use for ferments, make ricotta cheese. I don’t drink protein shakes, but that was another suggestion. https://www.pressurecookrecipes.com/instant-pot-greek-yogurt/ Edit to add: If you sanitize the pot and utensils in the IP, you do dump out the water before adding the milk.

Posted by Carrie E. at 2023-04-07 22:37:09 UTC