Sanjivani Yogurt

Health Benefits:

 Sanjivani Yogurt/Curd is a rich source of protein, calcium, vitamins, and probiotics, which enhances the gut microbiota. It improves the health of bones, teeth and prevents digestive problems. Probiotics boost the immune system. In cold countries, it gets difficult to make the yogurt at home but here is the simple and easy method of homemade yogurt. Try now!

Ingredient:

• Yogurt-2 tablespoons

Liquids:

• Milk-1 cup

Cooking Instructions:

• Take milk in a small pot and put it in the instant pot pressure cooker on soup setting for 3 minutes or until it starts rising or boils.
• Remove it from the cooker and set it outside to let it cool to a lukewarm state.
• Remove the cream from the top of the milk. This helps remove extra fat.
• Add yogurt culture and stir in well.
• Put it back into the pressure cooker on yogurt setting for about 3-4 hours.
• The yogurt is ready for use now.
• Save at least ¼ cup of yogurt to use it as a culture for the next batch.

Note:

If the consistency of the yogurt is not thick enough, then put it back in the cooker for a few extra hours. If you leave it in the pressure cooker for too long, then it may get sour.Sometimes, the first culture from outside may not be strong enough and the culture quantity may need to be doubled to get the desired consistency. Using the saved culture of each batch will improve the thickness of the yogurt.In tropical countries and in summer months, Yogurt can be easily made by leaving the milk aside undisturbed and covered, after the yogurt culture is added.It can also be made easily in an oven on low settings where the temperature is about 150 degrees F.