Homemade Yogurt is a staple ingredient in our house, especially Greek Style yogurt since I began following Trim Healthy Mama.
Homemade Yogurt was the first recipe that I made, the day my Instant Pot was delivered. It saves me money and helps to stretch our budget just a little bit further every week.
What kind of Milk to use?
I use skim milk when making home made yogurt in my instant pot, because it is then considered a Fuel Pull for Trim healthy Mamas like me.
You can use higher fat milks although that yogurt would have to be used in an S setting due to the higher fat content. By making this yogurt a Fuel Pull it can be used in any meal setting which makes it more versatile.
You can also use coconut milk or almond milk to make this if you need to be dairy free, just make sure that the yogurt you are using with cultures is also dairy free.
I do recommend starting this in the evening so that the milk cultures while you are sleeping as that is the longest part of this process. And it is a process!!
The reward… Great tasting homemade yogurt that is healthy without added fillers and preservatives.
My recipe calls for a 1/2 gallon of milk due to our family size, however your Instant Pot will hold a full gallon without any issues. This yogurt needs to be eaten within 1 week so adjust accordingly, although it does make some out of this world Strawberry Passion Frozen Yogurt.
I use this Greek Yogurt Maker to strain my yogurt and cheese… it does an amazing job and holds the whey without me having possibilities of spills in the fridge.
Here’s what my yogurt looks like before I blend it into Jigglegurt.
What about Jigglegurt?
I also use the jigglegurt recipe from page 345 of the Trim Healthy Mama cookbook, which doubles the volume of my yogurt
. So if you are looking for ways to save or you have a tight budget it is well worth the effort and investment to make your own yogurt as well as turn it into Jigglegurt weekly.
Jigglegurt has some pretty nifty health benefits in addition to helping the budget, it contains additional vitamin C, collagen and some other healthy additions, if you haven’t already make sure you check it out!
- Serves: 8
- Serving size: ½ cup
- Calories: 92
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 4mg
- 2 quarts milk, skim
- 3 ounces Plain Non-Fat Greek Yogurt (with live cultures)
- Place milk into the inner pot of your instant pot.
- Press the yogurt button and then press adjust. The display will read boiL, and will then begin to heat the milk.
- When Instant pot beeps and display shows Yogrt on the display. remove lid and take the temperature of the milk, it should be 180 degrees. If it is not, press the saute button and bring your milk to 180 degrees.
- When Milk reaches 180 degrees shut the IP off and remove inner liner to a cool water bath. Stir milk and change the water until the milk gets to 100 degrees.
- Stir in 3 ounces or ½ cup Plain Non-Fat Greek Yogurt with live cultures. Dry the exterior of your inner pot and place back into the Instant Pot. Press yogurt and adjust the time to 8 hours (you can go longer but the finished yogurt will be tart in comparison. Allow the yogurt to culture the full cycle.
- Remove Inner pot lightly stir yogurt and whey. Place inner pot into the refrigerator for 4-6 hours to cool.
- Strain Yogurt in a colander lined with cheese cloth (I use 4 layers) or in a yogurt maker like this one in the refrigerator for aprox 2-4 hours
- ** this step can be done just after the yogurt cycle finishes, however you will normally see a lot more whey and the yogurt will not be as creamy when finished.
- I normally take my yogurt at this stage and make Jigglegurt from The Trim Healthy Mama Cookbook page 345
This yogurt lasts about 1-2 weeks in the refrigerator.
Use of higher fat milks cause the fuel type to change to an S and those batches can only be used in S meal settings.