Another new adventure

December 23, 2015

Homemade yogurt, draining in a strainer.

Homemade yogurt, draining in a strainer.

I have made yogurt.

Because the Instant Pot and Laura Pazzaglia, possibly the leading authority on the use of same, told me I could. (That would be via a YouTube instructional video, btw.) And because I wanted to see if freshly made yogurt tastes different from the yogurt you buy in the store.

So Self and I betook ourselves to the health food store (I love the health food store, and its produce is often cheaper than Kroger), and procured organic, non-pasteurized milk and yogurt starter. I went with a quart of milk, because I didn’t want to be saddled with a bunch of yogurt if it wasn’t fit to eat.

Poured the milk into the IP and set it to steam for a single minute, to scald it. I was then to let the pressure naturally release, which would have taken about 20 minutes, but we went out to run some errands and hunt for a place to eat lunch — damn near impossible to do outside fast food in J’boro at 3 in the afternoon, which is when we were trying to do so — and I forgot about it, so it went to its default slow-cook on low for the next four hours.

Well, OK. Hopefully that won’t hurt it. Got back, looked at it, said, “Damn!” and opened the pot so it could cool. But I forgot to punch the “off” button, so it continued to cook on low for the next hour. Said “Damn!” again, and turned it off. Skimmed the skin off the top and tossed that. Let it cool — finally — sprinkled in the YoGourmet yogurt starter, put the lid back on,  set it to “yogurt” and went to bed.

Got up the next morning and turned the pot off. It says run it a minimum of eight hours; I went nine. Whisked up the resulting yogurt, which I thought was rather thin, but certainly had a nice, tart, yogurty taste.

I put it in a colander lined with a cheesecloth and drained it for about 30 minutes to get it to acceptable thickness. Wound up with a pint of yogurt and a cup of whey. I’ll use the whey next bread I bake.

Dutch baby with homemade apple butter and yogurt.

Dutch baby with homemade apple butter and yogurt.

The first of the yogurt, I had on a Dutch baby with homemade apple butter, which made a perfectly acceptable lunch.

I will try it further with fruit and some honey before I pass judgment, but I think I’ll be making yogurt again, hopefully without the forgetfulness issues with the IP, which I am beginning to be concerned may be getting senile.

Shut up.

Anyway, you ‘n y’mama ‘n ’em come over and we’ll try something else new in the IP before it goes completely off the rails.

 

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2 Responses to “Another new adventure”

  1. cleavelin Says:

    I believe that by draining the whey (did you squeeze the last bits out with the cheesecloth?) you’ve made yourself Greek yogurt. Yum! 🙂

  2. kayatthekeyboard Says:

    Indeed. Although I didn’t let it drain all that long. No, I didn’t squeeze it out. It probably drained 30-45 minutes.


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