Yogurt is one of the most versatile ingredients out there. Be it to make delicious yogurt berry bites, to add it into a smoothie or smoothie bowl, to add it into a marinade or curry or even to enjoy it plain, it is always useful.
So, I’m sure most of you like keeping some yogurt at home at all times. But the good thing with yogurt is that all you need is a starter and then you can make it at home yourself thereafter.
In this article, I will let you in on three unique methods to make yogurt at home – in a slow cooker/ instant pot, air fryer and microwave.
3 Unique Methods to Make Yogurt At Home
1. Slow Cooker/Instant Pot Yogurt Preparation
Ingredients:
- 1 gallon milk (whole milk)
- 150 grams Greek yogurt (cultured)
Method:
Into the slow cooker, pour in the milk and keep it covered while it cooks on high for about 2 to 4 hours. (Note that the milk needs to heat just below boiling point, which is around 180 to 200 degrees Fahrenheit).
On instant pot, push the yogurt button until the screen reads “boil”.
Then, turn off the slow cooker or instant pot and let the milk cool to 110 to 115 degrees Fahrenheit. Thereafter, in a small bowl, combine the room-temperature Greek yogurt with 1 cup of warm milk and give it a mix. Then, combine with the milk in the slow cooker, mix and cover.
Lastly, wrap the slow cooker in a towel and leave it to sit for 12 to 14 hours. On instant pot, press yogurt button again and then adjust until screen reads 8:00.
To make Greek yogurt – You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.
2. Air Fryer Yogurt Preparation
Ingredients:
- Milk (preferably whole milk)
- Starter culture (store-bought plain yogurt)
Method:
Heat the milk to 180 degrees Fahrenheit and once it is boiled, turn off the heat and let it cool (to at least 110 degrees Fahrenheit). Then, add in the starter culture to the cooled milk and stir until combined.
Once the mixture is well-combined, pour into a container (make sure you choose one that fits into the air fryer and is air fryer-friendly. The container has to be clean and must have a fitting lid.
Next, set the air fryer to the temperature of 110 degrees Fahrenheit and let the mixture sit for 6 to 8 hours until the desired consistency is obtained. Once the yogurt has set, you can remove it from the air fryer and it’s ready to use.
3. Yogurt Preparation in Oven
Ingredients:
- 1 litres milk (whole milk preferably)
- 2 to 3 tbsp unflavoured yogurt ( I used full-fat unsweetened greek yogurt)
Method:
Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 180 degrees F (85 degrees C), about 15 minutes. Let cool to 110 degrees F (46 degrees C).
Set your oven to its lowest temperature and let it heat up for a few minutes. Turn the oven heat off, but leave the light on.
Thereafter, add in 2 to 3 tablespoons of unflavoured store-bought yogurt to the cooled milk and give it a mix. This yogurt is used as a starter. Whisk it or mix it well until properly combined.
Ladle the milk mixture into clean glass jars and screw on the lids. Place the jars into your oven, and keep the light on. Leave the yogurt incubating in the lit oven for around 7 hours.
Here’s a tip: Save some of your homemade yogurt to use as the starter culture of your next batch!
To make Greek yogurt – You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.