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Making Greek Yogurt Amongst Friends


When my good buddies asked about yogurt, I said, œHey, I know where to get some and I know who can teach you! They were stokednervous, but stoked. Both of them have InstantPots, and one pot's maiden voyage was going to be in yogurt making.

I wanted to ease them into it, so I created a document of directions and FAQs that even included how long it might take to heat/cool their milk. I decided to activate the starter for them, so they'd have yogurt starter to work with after our lesson.

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Here's how it goesFirst, heat the milk slowly to 160ºF, and then cool to 110ºF.

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Sprinkle the powdered culture from the silver packet on the surface, and let it sit a minute or two before stirring in.

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Once mixed, pour it into the IP (or yogurt maker) and press the Yogurt button.

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For activation, I set mine to 12 hours since that's the max time it could take. Starting at the 5th hour to check is crucial, so I set an alarm on my phone.

I also set an alarm for the wee hours of the morning, arbitrarily choosing the 10th hour to wake up and checkthat equated to 5:30 a.m. Eek! But my friends were worth it.

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It was done at 5:30 a.m.! I removed it from the IP and covered the top with foil. I let it cool on my ceramic countertop for an hour while I snoozed a bit more. About 6:30ish I woke to the alarm, and feeling that the pot was cool, put the pot in the fridge where it would sit for at least 6 hours. Then, it would be ready for the lesson. I labeled it so no one in my house would eat this brand new mother culture.

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The rest for consumption went into pint size jars for easier fridge storage.

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Beautiful Greek yogurt.

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When teaching day came, we went through the process of heating and cooling the milk, discussing what-to-do and what-not-to-do as we progressed. I emphasized things like only using a regularly pasteurized milk (never Ultra) and how a dedicated IP seal for yogurt is a good idea. My other seal is brown and ucky-looking from other IP projects. And no one wants yogurt to smell like garlicky roast beef, you know?

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Making yogurt is so easythe next step was to add ¼ cup of the mother starter to one quart of milk.

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We put it in the IP, closed the lid, put the vent-thingie to œsealing, and pressed the Yogurt button. We adjusted the time to 8 hours since future batches are all just 5-8 hours in length. Since I was going to leave my friend's house, she knew at the 5th hour she could check and send me a picture.

I gave them supplies to continue on their own for yogurt making (and kombucha since we touched on this that day too).

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And about 5 hours later? I received this picture:

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Worked like a charm. Even better, the next day she sent me a message to say it was delicious.

What a GREAT lesson. You can do it too! Get some Greek culture and Get Fermented!


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