skilletlicker
Head Chef
I want to make yogurt. Would like to make it using:
An Instant Pot with a Yogurt function
½ gallon 2% low-fat milk
Starter Culture - Chobani Greek Yogurt Non-Fat Plain
The leftover Chobani came in a 32-ounce container opened about 1 week ago. It is stamped with a sell-by(?) date of Feb 27, 2020.
Ingredients: Nonfat yogurt (cultured pasteurized nonfat milk).
6 live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus.
There are 5.5 ounces remaining.
I've read a lot of blog posts from stay-at-home mom types whose good intentions I don't doubt but not so sure about the depth of their experience or command of the science involved.
Any advice from experienced DC yogurt makers?
An Instant Pot with a Yogurt function
½ gallon 2% low-fat milk
Starter Culture - Chobani Greek Yogurt Non-Fat Plain
The leftover Chobani came in a 32-ounce container opened about 1 week ago. It is stamped with a sell-by(?) date of Feb 27, 2020.
Ingredients: Nonfat yogurt (cultured pasteurized nonfat milk).
6 live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus.
There are 5.5 ounces remaining.
I've read a lot of blog posts from stay-at-home mom types whose good intentions I don't doubt but not so sure about the depth of their experience or command of the science involved.
Any advice from experienced DC yogurt makers?