Why take care of your gut and cut down on inflammation? I could talk about this every day for the next month! Plain and simple. If inflammation lingers in the body for longer than necessary, it becomes a problem — the body essentially starts attacking itself. The live bacteria in the yogurt have benefits for the diversity of the digestive system, and overall, this rich fermented food is incredibly nutritious.
Here is the recipe for my Homemade Yogurt
Here is what you need –
1/2 Gallon of Grass-Fed Milk
2 tablespoons prepared yogurt
with cultures (Plain Grass-Fed and Greek Yogurt works best)
Equipment Needed-
Electric Pressure Cooker with
Yogurt Function
Glass Mason Jars
Spoon
Step 1. Pour your milk into the Instant Pot.
Step 2. Put the lid on and turn to the lock position. Turn the knob to venting and
Hit the yogurt button you want it to read boil. (This step will take about an hour)
Step 3. After step 2 is done, open the lid and check the temperature. It should read 180 degrees.
Step 4. Let your yogurt cool down to somewhere in-between 105 -115 degrees. (I take the pot out of the machine and allow it to cool on the counter; be sure you cover it with a cheesecloth or some lid.)
Step 5. Now that your yogurt is cooled down, skim off any “ skin” on the yogurt and discard.
Step 6. Whisk in your two tablespoons of Yogurt Culture. Place your pot back into the machine. Seal the Lid. Hit the Yogurt button once again Make sure it reads 8:00 hours. (it’s essential to ensure the pressure regulator is on venting through the entire process.) The pressure should also read normal.
Step 7. Once the yogurt is done, remove the pot and cover it with plastic wrap or aluminum foil; place the pot in the refrigerator for 24 hours.
(You can do 12 hours, but we noticed the longer the yogurt sat, the creamier and richer it was.)
Enjoy!
Peace, Joy, and Blessings! Pamela! ✌️❤️
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