Homemade Yogurt (Instant Pot® and Stovetop Methods)
Carly Knowles, MS, RDN, LD, courtesy of Organic Valley®
Servings: 8
½ gallon Organic Valley Whole or Fat-Free Grassmilk®
⅓ cup halal yogurt starter (whole or fat-free yogurt, must contain “active cultures” or “live cultures” in the ingredient list)
sliced almonds
fresh strawberries, sliced
fresh cherries, pitted and chopped
honey or maple syrup
Enjoy your homemade yogurt with a spoonful of cherry compote and a sprinkle of sliced almonds or some strawberry rhubarb sauce for some fruity and wholesome fun! Fresh strawberries or cherries drizzled with a little honey or maple syrup make great toppings too. Homemade yogurt will keep in the refrigerator for 10 to 14 days. When you’re ready to make your next batch, reserve ⅓ cup from the previous batch to use as the yogurt starter for the next batch.
Please note: This recipe was originally posted on the Organic Valley website. It has been reprinted with permission.