Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

Instant Pot Yogurt

Now that we have milk cows, we have a LOT of milk to find uses for.  So, I began making yogurt and have really enjoyed the recipe found at the link below.  It is a great way to enjoy probiotics without a ton of added sugar, commonly found in most commercial yogurts.  
Here is the link that I used.  And, here are a few notes:
1) When cooling the milk, you can speed up the process (so you are not waiting 30-45 minutes) buy putting the stainless steel insert in your sink (with the sink stopper in place) and then run cold water around the pot.  Doing it this way takes about 5 to 7 minutes, in my experience.  
2) I whisk the culture (just a small tub {~6 oz} of plain, yogurt) directly into the boiled, cooled milk.  (Once your yogurt is done, before adding any sweeteners, etc., save back about a half-cup or so to use as your next starter; stash it in the freezer until you are ready for it).  
3) We usually go with a 8 hour ferment time.  I do this typically overnight, so that it is ready in the morning.  
4) To strain the finished yogurt into a Greek-style yogurt, you can do this in a variety of ways~ I prefer the end-result best when using cheesecloth in my food mill for about an hour or so; however, this method takes longer, especially if doing the whole batch, and the cheesecloth cannot easily be re-used for multiple batches.  We often just use coffee filters nestled in a colander, suspended over a larger bowl.  
5) To add in fruit, freeze-dried works well, so that you are not adding in extra moisture.  If using freeze-dried fruits, allow a few hours mixed in the yogurt for them to re-hydrate.  Target has a good selection of freeze-dried fruits and each pouch (they have a 1 oz and 2 oz) lasts a few batches. Of course, you could also enjoy it with fresh fruit at the time of consumption.  To sweeten the yogurt, I typically add pure vanilla extract (a few tsp) and a small amount of honey (~1 TBSP for the entire batch).

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