Homemade Yogurt

1  gallon		Whole Milk
3-1/2  ounces		Fage Yogurt

Tip: Click on the ingredient links to learn the nutritional information for all the Homemade Yogurt ingredients. The serving size for any ingredient in Homemade Yogurt may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Make Yogurt (Not Under Pressure)
Pour milk into cold/cool GoWise cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.

Push Yogurt button and then the Adjust button, until it says "boil." A few times during boil cycle, remove lid and whisk milk.

When Beep is heard, GoWise will indicate 180 degrees. Open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.

When 183 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool down to 95-110 degrees, whisking often.

Temper starter - scoop out some milk and whisk in the starter. Pour milk (w/the starter) back into cooking pot, whisk thoroughly.

Place cooking pot back into the GoWise and cover with IP Lid or Glass Lid.

Press Yogurt button. The display screen will say 8:00 (hit again or Adjust, if necessary). Adjust time up to 10:00, if a tarter tastes is desired. Make sure display says "Normal." The program will end after 10 hours, or whatever time you have set to incubate.

When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).

Make it Greek
Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear. If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.

Recipe Notes
Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
Boil Cycle will take about 45 minutes.
Cool Down will take about 10 minutes.

Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least two hours.

Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter.

Whole Milk works best and give the most creamy and thick consistency.