Yogurt (Instant Pot)

AlaskanKeto

2 quarts Fairlife whole milk

1 pint heavy cream

2 tbsp yogurt with live cultures (plain, unsweetened)

Combine everything in the instant pot and whisk together

Lock and seal the lid

Press yogurt button and let yogurt incubate for 8 to 24 hours. DO NOT MIX OR STIR (longer = more sour)

After 8 to 9 hours, cover with plastic wrap and put in refrigerator for 3 to 4 hours. (DO NOT MIX OR STIR, it will stop the incubation process)

Remove from fridge and pour into a colander lined with multiple layers of cheese cloth.

Allow to strain for 15 to 24 hours in the fridge. The longer you wait, the thicker the yogurt.

In a bowl, use an egg beater to fluff up yogurt

Divide into portions and store in air tight containers

To figure out the nutrition on your batch, combine nutrition facts for all ingredients.

After the straining stage, measure out whey and subtract that nutrition from the starting totals.

1 cup of whey is 60 to 65 calories, .25 grams of fat, .5 grams protein and 12 carbs.

Make sure you save 2 to 3 tablespoons for the next batch. You should get 4 to 5 batches before you need to start over. You can freeze your starter cultures.

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