Yogurt

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

{
  "id": "yogurt",
  "emoji": "🥛",
  "status": "💪 Try Now",
  "name": "Yogurt",
  "dataFilePath": "./data/eats/yogurt.json",
  "slug": "yogurt",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/yogurt.md",
  "ingredients": [
    "1 cup whole milk\n",
    "1 tbsp yogurt, store-bought or from a previous batch\n"
  ],
  "method": "*   **Heat the milk** to 180 - 200 degrees fahrenheit (82 - 93 celcius). If you're using an Instant Pot, for this step you can add the milk to the instant pot, then press the \"Yogurt\" button and then press \"Adjust\" until the screen says \"Boil\".\n*   **Allow the milk to cool** to 110 - 115 degrees fahrenheight (43 - 46 celcius). This will take 1 to 2 hours if left alone, though you can speed up the process with an ice bath. Spoon off any milk skim that has formed at the top.\n*   **Add Yogurt Starter**. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.\n*   **Set Yogurt Timer:**  Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).\n*   When the time is up, check the yogurt. You will know it’s  ready when it has thickened and jiggles only very slightly, like jello. (After refrigerating for a few hours it will set up even more.)\n*   **Refrigerate**.  Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.\n*   Store in containers in the fridge and enjoy within 10 days.\n",
  "notes": "*   Haven't tried yet! Ultimate goal is to learn how to make soy milk or coconut milk or some mixture into a plant-based yogurt... but I wanna get the process down first with dairy ingredients, as a kind of control, and then see if I can match the process and get an analogous end result using plant-based ingredients.\n*   Soy yogurt recipe at [Soy Yogurt – The Secret to Making the Best Vegan Yogurt! - The Hidden Veggies](https://thehiddenveggies.com/best-homemade-vegan-soy-yogurt/)\n*   Another soy yogurt recipe from a Canadian blogger at [Vegan Lovlie](https://veganlovlie.com/homemade-soy-yogurt/), plus they've got a video at [Homemade Soy Yogurt recipe \\[without Yogurt Maker\\] | Dairy-free Yogurt recipe | Vegan Yogurt recipe - YouTube](https://www.youtube.com/watch?v=xWHw4xYsDyg)\n*   There's also [this video on making soy yogurt without starter](https://www.youtube.com/watch?v=_v_1EO25Yb0)\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}