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Instant Pot is great for this. 1. 4L of yogurt, press button. 2. Wait to cool to 40C (place whole pot in sink full of cold tap water if you're in a hurry). 3.

Instant Pot is great for this. 1. 4L of yogurt, press button. 2. Wait to cool to 40C (place whole pot in sink full of cold tap water if you're in a hurry). 3. Stir in 1-2 tbsp yogurt, press second button. 4. 8hrs later/next morning, yogurt is ready. Transfer to whatever container you want. You can strain it further with one of these dealios, or a homemade contraption: https://www.amazon.ca/Euro-Cuisine-GY50-Greek-Yogurt/dp/B0091XNL0I https://www.amazon.ca/Euro-Cuisine-GY50-Greek-Yogurt/dp/B009... It makes it milder and absurdly thick. Sometimes I like to leave batches for 60hrs instead of the usual 8. It makes it incredibly acidic, but after straining thoroughly, most of the acidity is gone and you're left with a very strong tasting, goat cheese-like product, ie yogurt cheese. Mixing this with finely grated garlic and salt is sublime. I've given this to many friends and acquaintances, it's always a hit.

chris_st 6y ago
Came here to mention the Instant Pot. My only difference is to put the cooled milk into pint jars, then add a teaspoonful of the previous batch of yogurt to each one. I'll have to try the 60-hour thing... sounds interesting!
BeetleB 6y ago
Yep - Instant Pot makes it really simple. Do make sure your model has a yogurt button (not all do). It works something like 95% of the time. You'll easily make up the cost of the Instant Pot with just yogurt if you eat as often as I do. The only modification I make is that after the milk has cooled down to about 110F, I pour the milk into containers, and put the containers in the Instant Pot. I add water to the IP to make a water bath. This way when the yogurt forms, it is in my final container I want it in. Some other "tips": I do 6.5 hours - it is enough. For the cooling, I simply put the hot pot in the fridge and wait an hour - easier than continually checking the temperature. I've timed it such that an hour will get it to about right. In any case, it's OK if you forgot about it and it gets cold - you can still make yogurt - you only have to adjust the time (so instead of 6.5 hours for me I may do 8 hours with cold "boiled" milk).
vram22 6y ago
That's interesting about the cheese-like product. Just recently I left some paneer in the fridge for a few days too many. When I took it out to use it in a dish, I saw it had a cheese-like consistency (harder than the original paneer) and smell. Used it in the (Indian) dish anyway, tasted different but fine.

chris_st 6y ago

Came here to mention the Instant Pot. My only difference is to put the cooled milk into pint jars, then add a teaspoonful of the previous batch of yogurt to each one. I'll have to try the 60-hour thing... sounds interesting!

BeetleB 6y ago

Yep - Instant Pot makes it really simple. Do make sure your model has a yogurt button (not all do). It works something like 95% of the time. You'll easily make up the cost of the Instant Pot with just yogurt if you eat as often as I do. The only modification I make is that after the milk has cooled down to about 110F, I pour the milk into containers, and put the containers in the Instant Pot. I add water to the IP to make a water bath. This way when the yogurt forms, it is in my final container I want it in. Some other "tips": I do 6.5 hours - it is enough. For the cooling, I simply put the hot pot in the fridge and wait an hour - easier than continually checking the temperature. I've timed it such that an hour will get it to about right. In any case, it's OK if you forgot about it and it gets cold - you can still make yogurt - you only have to adjust the time (so instead of 6.5 hours for me I may do 8 hours with cold "boiled" milk).

vram22 6y ago

That's interesting about the cheese-like product. Just recently I left some paneer in the fridge for a few days too many. When I took it out to use it in a dish, I saw it had a cheese-like consistency (harder than the original paneer) and smell. Used it in the (Indian) dish anyway, tasted different but fine.