This is a photo of my very own, homemade greek-style yogurt, topped with homemade maple syrup granola with almonds and dried cranberries.
If you like yogurt and you have an Instant Pot, I’d certainly recommend you make your own. Just buy a pint of plain yogurt with live cultures at the store, along with a 1/2 gallon of milk. You’ll use a 1/4 cup of yogurt for each 1/2 gallon of milk. You could be looking at eight batches of homemade yogurt!
I don’t like my yogurt runny, and the batches do end up with a lot of liquid. You can use cheesecloth to strain your yogurt, which I did the first time. After that, I used a strainer lined with coffee filters. Cheap, and easy.
Top your yogurt with homemade granola, and you have an excellent snack.
Here’s my yogurt making process:
- In an Instant Pot, bring 1/2 gallon of milk to a boil using the yogurt program. This takes about 30 minutes in mine.
- Heat the milk for another hour using the yogurt program at custom temperature. You can’t boil it for another hour, so I used the max custom temp…176 or so, and set it for an hour.
- Cool the milk in an ice bath to 115 degrees. You need a candy thermometer for this.
- Add 1/4 cup yogurt and blend it with the milk.
- Keep the mixture warm at 115 degrees for 10 hours in the instant pot using the yogurt program.
- When done, chill the yogurt in the fridge, or optionally strain it using the strainer/coffee filter method I mentioned for 7-10 hours in the fridge. Done!
Want to know how I made the granola? Wait for my next post. 🙂