Every day I love my homemade yogurt more. When I first started making it, I’d add sugar and fruit. Now, I love it just as much plain.
There’s nothing easier than making it in the Instant Pot with the yogurt button/setting. Every time I think about how many times I said I’d never use an electric pressure cooker because I love my stovetop models, I laugh at myself. I use the heck out of those Instant Pots.
In order to get a very thick yogurt, I strain it for for four or five days in this strainer. If I use about 1/2 gallon of milk to make the yogurt, that’s what fills the strainer. This batch filled two pint jars with about 1/2 cup left over that we used for “sour cream” on our potatoes.
Dinner was grilled steak, baked potato, sauerkraut and corn. No salad. No rolls. In fact . . I put the potatoes in the oven to bake, took a nap and Vince woke me up and said “It’s time to put the steaks on the grill”. Hmmm . . what can we have with our baked potatoes? Frozen corn and sauerkraut still in the fermenting box, and getting better every day.
I cannot imagine eating storebought yogurt after having homemade. It is so smooth and so delicious! I know I write about it often but I just can’t help it — it’s so good.
Last night I fixed myself a bowl of yogurt with a little honey and a few figs. No, I didn’t use the bad fig. I can’t bring myself to cut into that one. I think I’ll give it to the chickens. They won’t have a problem eating it.