Ingredients
Equipment
Method
- Pour milk into large pot and gently heat to 110 degrees Fahrenheit, stirring often. Pour into a VitaClay yogurt maker or an Instant Pot and choose the yogurt setting. Ferment for as little as 8 hours or as long as 24 hours (if fermenting longer than 8, remove half a cup of yogurt to save for the next batch, then continue the fermentation process).
- Strain out yogurt through a cheesecloth lined colander (you will likely have to do this in two shifts). Store the whey separate from the strained yogurt in quart containers. See notes below for how to use the extra whey.
Notes
You'll be left with about two quarts of thick yogurt and two quarts of liquid whey. The whey is very good for you, and there many things you can use it for, including:
- Souring flour for baking quick breads, muffins, and pancakes
- Blending it into smoothies
- Adding a tablespoon to oats and soaking them in water overnight to lower the amount of phytic acid
- Adding a tablespoon to seltzer water with some sweetener to make a probiotic soda
- Using it in your skin and hair care routine
- Feeding it to your animals
Tried this recipe?Let us know how it was!