INSTANT POT FAT FREE YOGURT

I do 4L of UHT skimmed milk and a small pot of total Fat free. Sometimes I use less starter but I find I get a better end product with the whole small pot. Then once made I freeze some into starter size amounts. x

I tend to do 11 to 12 hours as it's convenient and I find it gives a lovely texture/taste.

Me too. I use UHT skimmed milk, quickly do five mins manual to sterilise the pot, tip the skimmed milk in and then add Fage Total Fat free Greek yoghurt as a starter and then press yoghurt.

Always thick and creamy once strained I keep some of my own in freezer as a starter now. x

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