Surprisingly Simple Tranquility Yogurt

Prep – 5 minutes + 8 hours incubation and 4+ hours chill time

(we have used both an Instant Pot and yogurt maker to make it successfully)

Makes 2 quarts + ½ cup reserve for the next batch.

Ingredients

½ gallon Organic Ultra Pasteurized Whole Milk

½ cup Plain Whole Milk Yogurt containing live active cultures (use a true whole milk or cream on top plain yogurt)

Directions

1. Ensure that the Instant Pot insert is clean and free of any residue.

2. Pour the whole milk into the Instant Pot insert. Add half a cup of real whole milk plain yogurt and whisk until well combined.

3. Place the pot insert back into the Instant Pot and cover it with a glass lid or a plate. It does not need to be sealed. Press the yogurt button and ensure it is set to normal pressure for 8 hours.

   1. The Instant Pot will count up to the 8-hour mark, then beep and display "YOGT" when finished.

   2. Avoid stirring during the incubation period or until the yogurt is fully chilled, as stirring may cause it to be runny.

4. Once done, remove the lid and take out the insert pot and refrigerate it overnight, or for at least 4 to 6 hours. Be sure to leave it in the Instant Pot to chill.

5. Portion to containers and save 1/2 cup for your next batch. The yogurt will last up to two weeks in the fridge. You may notice some liquid whey separating from the yogurt. You can pour it out if you prefer, but the whey protein is beneficial, so we recommend stirring it back into the yogurt before eating.

Sweetened Version

Simply whisk a can of sweetened condensed milk to the milk before adding the yogurt starter. Then follow the regular recipe. It sounds overly sweet but it is not, it is surprisingly delicious and tastes like regular store bought flavored yogurts. We like adding some granola and fresh berries.

Hint

Nature Valley brand granola bars, specifically the Original flavor in the green box, are ideal for crumbling into yogurt.

Unfortunately, many healthy granolas on the market today contain organic sugar, which, surprisingly triggers the stress response in many of our clients. We have noticed that when products become popular, their quality declines. Perhaps due to drive for high yields and consistent profits, some large corporate farms are motivated to over use products like Gibberellic Acid to increase yield, size, and profitability—even in crops labeled as organic.