The latest batch of Yogurt was made with Creamline un-homogenized milk ($2.25 half gal). Boil the milk in the Instant Pot, cool it in a sink of cold water, and dump in a packet of culture (0.50cents). Let it run 8 hours at 110 degrees in the instant pot, and then pour the results into the yogurt strainer. That goes in the fridge overnight.
Here's what we get for that trouble:
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| From a half gallon of milk: Whey on left, yogurt on right. |
The whey will go into bread making. The plain yogurt is mixed with honey and vanilla, as the family enjoys it.
That's quite a lot of whey, but the yogurt results are very thick and creamy. I could have whisked some whey back in to make it smoother and lighter, but why? The results are so nice as is.
The remains of the last batch of yogurt was mixed with Garum Masala and now has chicken strips marinating in it.
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