randompersonrandom
New member
I finally managed to make yogurt that's pretty close in texture and taste to Oui!
In a 32 oz mason jar:
50g dry milk powder
75g sugar or equivalent sweetener
Flavoring if it's one that's fine with heat: tonight I'm doing part of a grated tonka bean, but I've also done a dash of vanilla after the scalding, and may try cheesecake candy oil another time. I'd love to try key lime juice, but I'm pretty sure I'd end up with paneer.
3g fruit pectin. I use sure jell.
Whole milk to fill the jar all but an inch or so from the top.
20g yogurt (Fage 5% works great)
Screw the mason jar onto the blender if your blender works that way (mine does. If yours doesn't, just do it in the blender). Blend on high, 60 secs.
Fill the instant pot to the 2/3 Mark with hot water. Put the mason jar in it on a trivet, with a lid LOOSE on it. Turn it onto saute, and let the jar get to 180 degrees, and hold it there for about 20 min. (This takes about two 30 min saute cycles for me.)
Take the jar out of the pot without burning yourself. Let the milk in the jar cool to about 110 degrees. Stir in the 20g of yogurt and any flavoring that wouldn't be good with heat.
Pour the mix into six oui jars. Cover them loosely to keep water from dripping into them. They make silicone lids for them. Put them in the instant pot on a trivet. Turn the yogurt function on. Go to bed. In the morning, put them in the fridge. They'll be thicker the next day, but still fair by evening.
In a 32 oz mason jar:
50g dry milk powder
75g sugar or equivalent sweetener
Flavoring if it's one that's fine with heat: tonight I'm doing part of a grated tonka bean, but I've also done a dash of vanilla after the scalding, and may try cheesecake candy oil another time. I'd love to try key lime juice, but I'm pretty sure I'd end up with paneer.
3g fruit pectin. I use sure jell.
Whole milk to fill the jar all but an inch or so from the top.
20g yogurt (Fage 5% works great)
Screw the mason jar onto the blender if your blender works that way (mine does. If yours doesn't, just do it in the blender). Blend on high, 60 secs.
Fill the instant pot to the 2/3 Mark with hot water. Put the mason jar in it on a trivet, with a lid LOOSE on it. Turn it onto saute, and let the jar get to 180 degrees, and hold it there for about 20 min. (This takes about two 30 min saute cycles for me.)
Take the jar out of the pot without burning yourself. Let the milk in the jar cool to about 110 degrees. Stir in the 20g of yogurt and any flavoring that wouldn't be good with heat.
Pour the mix into six oui jars. Cover them loosely to keep water from dripping into them. They make silicone lids for them. Put them in the instant pot on a trivet. Turn the yogurt function on. Go to bed. In the morning, put them in the fridge. They'll be thicker the next day, but still fair by evening.
Unfortunately my cooking and foodcraft obsession was 10 years ago, but I love reading about it! 
Stouffer’s! Nothing comes closer to home!
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