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Instant Pot Greek Yogurt with Granola

Instant Pot Greek Yogurt From an Heirloom Starter

Prep Time 1 hour 15 minutes
Cook Time 8 hours
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 3 quarts of milk
  • 6 tablespoons yogurt from heirloom starter*
  • Optional: 1 teaspoon vanilla extract
  • Optional: ¼ cup of honey

Instructions
 

  • Pour 3 quarts of milk into an instant pot. If you have an Instant Pot Duo, then hit the yogurt setting and adjust to "boil." The milk needs to heat up to between 165-180 degrees Fahrenheit, which this setting accomplishes. It will beep when it is finished. Now your milk is pasteurized.
  • Use pot holders to remove the inner pot from your instant pot and set on the counter to cool down until the milk reaches 110 degrees Fahrenheit. Use a candy thermometer to check the temperature of the milk.
  • Skim off any milk skin that has formed. Then ladle about a cup of milk from the inner pot into a bowl. Whisk 6 tablespoons of yogurt into the cup of milk and then pour it back into the inner pot and stir.
  • Place your inner pot into the instant pot and hit the yogurt function button. Then hit the adjust button until 8:00 appears. You can adjust up or down, but will want a minimum of 6 hours before you check the pot to see if the yogurt has set. It is done when it pulls away from the side of the pot if you tilt it slightly.
  • Important step: Remove 6 tablespoons of plain yogurt and refrigerate for your next batch that you will need to make in a week, if you want to keep your heirloom starter going indefinitely.
  • Pour yogurt into a greek yogurt strainer, over a cheese-cloth lined strainer or in a nut-milk bag. Let the liquid that strains out is called whey. It is full of probiotics and protein and can be used in smoothies or to replace the water content in baked goods. To be honest, I usually just toss mine because I find that no one ends up using it.
  • If desired, stir in vanilla and honey. Sometimes I also like to stir in jam or fruit.

Notes

*You can experiment with reducing the starter to 3 tablespoons. Less starter may produce less whey, which is ideal when making greek yogurt. However, sometimes yogurt is temperamental and seems to need the 6 tablespoons to thicken properly, especially if you're not keeping it active by making it weekly.
Keyword Yogurt
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