Yogurt
This yogurt is so good. The flavor isn’t anything like store yogurt. I always use whole milk to make it. It is also lactose free. You have to find the Ultra Filtered Milk. Don't confuse this with Ultra Pasteurized. The most common brand is Fairlife. I go with the red bottle - whole milk.
I sometimes use yogurt culture. This can be ordered off the internet. Check out: http://www.cheesemaking.com/shop/yogurt-ds-creamy-culture-5-pack.html
Usually I culture the yogurt with store bought yogurt. This works as long as it has active culture. Check the label. It should say "active cultures".
Yield: 2 quarts yogurt OR 1 quart yogurt, 1 quart whey
Special tools: Instant Pot, yogurt strainer(optional)
Ingredients
½ gal whole milk, ultra filtered milk
1 pk yogurt culture
OR
small carton of plain yogurt with active culture
Instructions:
Pour a little milk into the instant pot. Add the culture or yogurt. Stir with a whisk until completely blended. Then add the remaining milk.
Put on the lid and push the yogurt button. DO NOT BOIL. Other yogurt recipes have a boil step but this one does not. The panel should say Yogurt and show 8 hours on the clock.
8 hours later the yogurt will be thick and ready to use if you like it this way. I always drain the whey to make a thicker yogurt. I have a yogurt strainer for this (https://a.co/d/6zPB68p), but cheesecloth in a colander would work as well. Allow to drain for at least 2 hours.
When it is finished you will have thick yogurt and a quart of drained whey. Don’t know what to do with the whey? Check out the oatmeal recipe. Or, use it as the liquid in any savory application. It will be tart, so plan on that, but it is also full of nutrients.