It's easy- it just takes a while. I get a half gallon of whole milk and pour it into the IP bowl and put the cover on (vent open). I select the yogurt button until it says 'boil'. Let it come to a boil. Take the cover off and the bowl out and let it sit on the counter to cool until it's between 100 F and 115 F. I use a thermometer to check and then use the tip to lift off the milk skin that forms on the surface when it's ready. I take a couple tablespoons of the warm milk and mix it in a bowl with yogurt (leftover from the previous week- you need the cultures to make more yogurt) and then mix that into the pot of milk.
Put the cover back on, press the yogurt button and set for 8 hours. It's thicker than milk when it's done but too runny for my liking. I set a cheese cloth in a colander and put that over a bowl (see above) and leave it in the fridge overnight.
The next morning:
So thick it falls away cleanly from the cloth:
I love this cheese cloth, by the way. It came with a tofu press that I bought (with the plan of making homemade ricotta and pressing it into paneer)- it's nice and hemmed and reusable. I machine wash/dry it, which I love rather than having to throw away cheese cloth.
The yogurt and whey:
I've been using the whey in place of water when I mix up a bucket of no-knead dough.
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TGIF. Penny has a vet appointment tomorrow morning. Other than that, I'm making a list of all the crafty stuff I need to do- the wall hanging/curtain for my office window, some hanging pouches to hold dry erase markers, make some more progress on the sweater...
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