Does anyone make their own yogurt?

[sorcrow]

5. Every week to ten days or so

I have a gallon strainer that I bought on Amazon. It's great. I strain mine overnight. From a gallon of milk, I get about two quarts each of whey and thick creamy yoghurt. There are plenty of uses for the whey. I mostly drink it. I consider it clear(ish) buttermilk. My wife thinks it's gross, but loves the yoghurt.

I use a gallon of milk at a time. I used to have a stove with a proof setting that was about 100 degrees. It was very convenient. I have also used a small cooler with towels to insulate the milk overnight as it turned to yoghurt.

Now I only use my Instant pot. I put the milk in the pot, push the yoghurt button, and hit adjust to get to the BOIL prompt. It takes a while to boil, but there is no scorched milk at the bottom of the pot, a big plus for me. I then take the pot out of the cooker and put it in a sink full of cold water or cold water and snow in the winter.

As soon as the temperature hits 120, I take the pot out of the sink and stir in yoghurt from the store or from a previous batch. The pot goes back in the cooker for eight hours or so. Sources say more time equals more tart.

It's not difficult. It's only spoiled milk after all.

Good luck and happy cooking,

Crow