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Yogurt-making at home, Part IV: Get started
This is the last in a series of posts about home yogurt-making. We’ve discussed incubation methods, supplies, and more — today I’ll actually walk you through making a batch of yogurt.
In a previous post, I covered a variety of incubation methods, but today we’ll primarily focus on using either a stand-alone yogurt-maker or an Instant Pot (or comparable multi-cooker with a yogurt function).
Step 1: Scalding
If you’re using a yogurt-maker, you’ll need to scald your milk on the stovetop. Clip your thermometer to the side of a heavy saucepan and pour in one quart of milk. If you are using lower-fat milk, and plan to use a thickener such as gelatin or pectin, follow the instructions here for adding them. But I think I’ll suggest skipping an artificial thickener on your first attempt until you see what you get. You may decide you don’t need a thickener.
Gently heat the milk, stirring constantly, until it reaches 178 degrees. You do not want to bring it to a boil, and you don’t want the milk to scorch on the bottom of the pot. To avoid scorching, you must stir, stir, stir. Keep the milk from sticking to the bottom of the pot by scraping the bottom with your spoon or whisk as you stir. Be patient. Resist the temptation to crank up the…
