Why eat yogurt?
We eat yogurt as a family and enjoy it quite a bit. The problem with store-bought yogurt is that it contains so many additives that we don’t need in our bodies. By way of example, here is one of the common brand’s lists of ingredients.
Ingredients from a common store brand greek yogurt
Nonfat Yogurt (Cultured Pasteurized Nonfat Milk), Evaporated Cane Sugar, Strawberries, Water, Fruit Pectin, Natural Flavors, Locust Bean Gum, Fruit and Vegetable Juice Concentrate (For Color), Lemon Juice Concentrate. 5 Live and Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casei.
Yogurt additives you don’t need
While many of these are thickening and stabilizing agents and are naturally produced, it just seems like we don’t need them. The last five items on this list are bacteria that are supposed to be good for your gut, but rather than have to add it if you make your yogurt, you can get the good gut bacteria that are part of the natural process of making yogurt. Because you will make it yourself, there is no need to add stabilizing agents and the all dreaded “Natural flavors” While that sounds like it may be a good thing, the reality is that a natural flavor only has to contain some portion of the natural item, but there are no requirements related to what else is it contains or what % must be natural.
‘Natural Flavors’ in store-bought yogurt
The FDA defines “natural flavors” as any flavoring that originated in nature. ‘Natural’ sounds good, but it doesn’t require, check or validate the percentages. With natural favors now being the 4th most common ingredient in processed food, it is good to know what most are made from. Natural flavors will often have some solvent and preservatives—and that makes up 80 to 90 percent of the volume. In the end product, it’s a small amount, but it still has artificial ingredients, and there is little to no regulation on what else is in natural flavoring. As long as it started with something from nature, it can contain almost anything. Manufacturers do not have to disclose what else is in there.
So that was a long way of saying, for yogurt (and a lot of other things), you can control that and only use pure fresh fruit for flavor if you would like.
Video of how to make Yogurt in an InstaPot
In the video below, Deb shows how we make our fresh yogurt that lasts 2-3 weeks in the fridge. It has only two ingredients and tastes great with all that good gut bacteria. Because this is an active culture yogurt (Greek style), it has the probiotics that help your gut work well and process food well. Don’t mind the girl’s faces in the video; nobody likes hot yogurt; it is excellent once it cools. 🙂
Recipe for homemade Yogurt
This recipe makes a total of 12, 8oz jars (or servings) of greek style yogurt. Prep time is about 10 minutes, total setting time is just over 8 hours
Ingredients for homemade yogurt
- Fairlife whole milk – 1/2 Gallon – This is Ultra-Pasteurized milk, other brands can be used, but this one seems to be best
- Live Culture Starter – 2 Tablespoons – This can be unflavored store-bought the first time or two tablespoons of your last batch of homemade.
Instructions for homemade yogurt
Pour your 1/2 gallon of milk into the instant pot and add in the starter. We use a whisk and gently mix it in, only stirring it in rather than whipping it in.
Set your Instantpot to the Yogurt setting for 8 hours. Be sure the knob is in the venting position as this is NOT something that is done under pressure but rather very low heat for an extended time.
When the 8 hours is up, just store in an airtight container and store in the refrigerator. The yogurt will last 2-3 weeks; however, it will last less time if you add fruit to it at this stage.
Serving Yogurt
Serve; however, you like yogurt. We often will mix in a few berries or fruit and sprinkle with freshly made granola. For the kids, we will sometimes add a half teaspoon of natural jelly for a stronger fruit flavor.
We will love it if you use our affiliate links if you decide to get any of the items that we listed in this week’s video and recipe. We use all of these products, and they have worked well for us. You get a high price by using these, and we get a little stipend from Amazon.
- Get your InstaPot here – https://amzn.to/33B1Yw2
- InstaPot Stack Rack – https://amzn.to/33HI3vf
- Glass Pitcher for pouring the mixture into yogurt cups – https://amzn.to/2BnRG6j
- We use our Ninja blender to create the fruit filling – https://amzn.to/31pBLPC
- Small mason jars for storing yogurt – https://amzn.to/35LCf5L
- Yogurt Cups, we prefer these for storing yogurt – https://amzn.to/32v85BI
Making yogurt in the serving cups
If you prefer, you can also pour the milk mixture (with starter) right into your small glass jars and set those into the InstantPot so you don’t have to fill them after the yogurt has set. This is neater, however, in our case, we can only get 6 of the yogurt cups in the 6 quart instant pot so we use both instant pots.
Why Yogurt is good for you
Yogurts can be high in protein, calcium, vitamins, and live culture, or probiotics, which can enhance the gut microbiota. These can offer protection for bones and teeth and help prevent digestive problems. Low-fat yogurt can be a useful source of protein on a weight-loss diet
Medical New Today
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Tools and supplies
Tools and supplies we use regularly can be found here:
- Jet Band Saw
- Sanding Tape 120 Grit – 1 inch wide
- Sanding Tape for Spindles (220 Grit)
- Small Sanding Cord for Spindles (150 Grit)
- Screwdriver with nut ends
- Pry Bar Set
- Oscillating Multi-tool (about $35)
- The Best small wood cutting blades
- Great “plunge cutter”
- ABSOLUTE Best metal cutting blade (for cutting bolts, etc.)
- Safety Glasses
- xActo Blade Knife
- Ryobi Variable Speed Jigsaw
Video and Camera Equipment we use
Video equipment used is: Canon Vixia G40
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