I used to make yogurt using skim or low fat milk and used a more complicated process of adding dry milk powder, and heating it for 10 minutes in a double boiler before cooling and incubating. These days I buy full fat, usually organic, dairy products.

I haven’t made yogurt in years. I decided to make a batch of whole milk yogurt today. No powdered milk, no holding at 200° for 10 minutes. I didn’t even use a double boiler. Just heat to 180°, cool to 115°, then add yogurt and incubate. I made a full batch for my yogurt maker – 42oz total. 4oz yogurt and 38oz (2 lb 6oz) whole milk. Incubated for about 5 hours. It turned out pretty good. A lot simpler, not as thick, but it’s fine.

Yogurt with chia seeds, strawberries, and honey

02.16.17 – I tried making yogurt using my Instant Pot today. It’s so much easier! I made it in a wide mouth quart Ball jar. Steaming the milk first was so quick and since I used the jar there’s basically no cleanup.

03.29.17 – I guess I was lucky the first time I used the Ball jar in the Instant Pot because every time since then (twice) the jar has broken. The first time I thought it was just because I put it directly in the ice water, but today, it broke while it was still in the pot. So, never do that again! Fortunately I have a high-walled metal bowl that fits in the pot so I heat the milk in there first, then move it to the jar to incubate.