Homemade yogurt

[Anonymous]

Have been doing this for a few years - imo the longer it takes to heat up, the creamier it is.

[Anonymous]

Anonymous wrote:I tried making yogurt in the IP a few times and always followed instructions. Always ended up more creamy than thick. How do you make it properly thick like Skyr?

I think you have to strain it.

[Anonymous]

Anonymous wrote:I tried making yogurt in the IP a few times and always followed instructions. Always ended up more creamy than thick. How do you make it properly thick like Skyr?

It might be your starter yogurt. I use Blue Ridge Dairy greek yogurt. List page list what farmer’s market they attend.
http://www.blueridgedairy.com/

Boil the milk to 190, let cool to 105, mix in yogurt and place in machine for 8-12 hours. It comes out really really thick.

[Anonymous]

What’s a good organic yogurt to start with?
Can I do this with cashew yogurt?

[Anonymous]

My homemade greek yogurt in the instant pot is good, but not great. Looking for subtle creamy flavor, not just the tang. I had homemade yogurt at a small greek restaurant and it was so good. Any secrets such as possibly adding condensed milk or subtle flavoring?

[Anonymous]

When I've made yogurt, it has more of a creamy taste and less of a tang if I don't let it incubate as long. If you want the tang but also some sweetness (not sure exactly what you mean by creaminess), you could mix in a little maple syrup and vanilla extract at the end.

[Anonymous]

Anonymous wrote:I tried making yogurt in the IP a few times and always followed instructions. Always ended up more creamy than thick. How do you make it properly thick like Skyr?

I make skyr and yoghurt routinely. Skyr has yoghurt cultures and also rennet. It also takes longer. If you want to make a thickened yoghurt strain whole milk plain yoghurg overnight in cheesecloth.

[Anonymous]

Anonymous wrote:My homemade greek yogurt in the instant pot is good, but not great. Looking for subtle creamy flavor, not just the tang. I had homemade yogurt at a small greek restaurant and it was so good. Any secrets such as possibly adding condensed milk or subtle flavoring?

Is it possible it was a blend of sheep and cow milk? There's one blended version I've tried that was so creamy but I haven't seen it lately at any local shops.

[Anonymous]

More work than it is worth.

[Anonymous]

Best starter is Erivan yogurt from Whole Foods. Taste and consistency is exactly like Indian yogurt.