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Homemade Greek Yogurt and Granola

Course: Breakfast, Snack

Equipment

  • Instant Pot
  • Kitchen thermometer

Ingredients

Granola

  • 220 g almonds (about 8 oz) substitute hazelnuts or pecans, or a mix
  • 75 g shredded coconut (about 2.5 oz) unsweetened, dry
  • 1 cup sunflower seeds
  • 4 tbsp pumpkin seeds
  • 4 tbsp sesame seeds
  • ¾ cup flax seeds
  • 1 tbsp turmeric
  • 1 tbsp cinnamon ground
  • 2 tsp vanilla extract
  • ½ cup almond flour
  • 1 cup water
  • 4 tbsp coconut oil melted

Yogurt

  • 2-3 l whole milk
  • 2 tbsp yogurt starter (natural yogurt made only with milk and cultures)

Instructions

Granola

  • Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl.
  • Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds can burn easily.
  • Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven.
  • Serve the granola with Greek yogurt and maybe some additional heavy cream. 1 serving is about ⅓ cup.

Yogurt

  • First, sterilize the pot. Add three cups of water to the Instant Pot (IP) cooking pot/insert, lock-on the lid and close Pressure Valve. Select the "Steam" program and adjust to 5 minutes. When time is up, open Pressure Valve (Quick Release), remove lid and discard the water. Dry and cool off the cooking insert. Return insert to IP.
  • Pour milk into cooled pressure cooker insert. Cover with IP lid (no need to lock) or glass lid.
  • Push "Yogurt" program button and then the "Adjust" button, until it says "Boil."  {For IP Plus, push Yogurt button until it says "boil"}. Let the cooker heat the milk for the "boil" cycle, removing lid and whisking milk a few times.
  • When timer beeps, open lid, whisk and take milk's temperature. If the temperature is not 180º F (82º C), repeat the boil cicle or use the Sauté/Low function to get it up to temp, whisking continuously.
  • When 180º F (82º C) is reached, remove cooking pot and place in the kitchen sink or large bowl with cold water. Cool milk down to 95-110º F (35-43º C), whisking often.
  • Temper starter - scoop out some milk and whisk in the starter. Pour milk (with the Starter) back into cooking pot, whisk thoroughly.
  • Place cooking pot back into the Instant Pot and cover with IP lid or glass lid. Press "Yogurt" program button.
  • The display screen will say 8:00 (hit again or adjust, if necessary). {For IP Plus, press "Yogurt" button repeatedly until the display says 8:00 Normal}  Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness (I prefer to leave it 12-14 hours). The program will end after whatever time you have set.
  • When cycle ends, remove cooking pot (covered) and place in the refrigerator, for 6-8 hours (undisturbed).
  • After cooling time, it is natural yogurt and ok to consume already. To make Greek yogurt, use a Yogurt Strainer or a strainer (that can hold the fresh yogurt) lined with cheesecloth and set over a larger bowl, and strain the yogurt in the refrigerator for at least two hours (up to overnight). The whey (liquid drained from yogurt) should be translucent/clear. If whey is milky, add another layer of cheesecloth.
  • After draining to desired thickness, transfer yogurt to clean container(s) and refrigerate. Consume within 5-7 days. Freeze some "starter" (2 tbsp) from this batch to make the next batch. It can be thawed at room temp just before using.

Notes

  • Original granola recipe at Diet Doctor.com
  • Original yogurt recipe at ThisOldGal.com
  • Using clean/sanitized equipment will help yogurt last longer
  • Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker
  • Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt
  • Don't forget to freeze 2 tbsp of the strained yogurt to use as your future starter
  • Whole milk works best and yields the most creamy and thick consistency, but 2% or low fat can be used as well