GoWISE USA Greek Yogurt Recipe is so simple to make. This creamy and smooth Greek Yogurt will save you so much money.
We eat yogurt almost every day at various times during the day. Breakfast, lunch, snack, dessert after dinner and it always satisfies. I’m pretty adventurous with my toppings. This GoWISE USA Greek Yogurt Recipe is so creamy and delicious.
For breakfast, I like a little honey or agave. For dessert, I love fresh fruit, granola, agave, nuts….oh, I can go crazy with different toppings.
Now, my husband, well he likes just strawberry sauce or preserves and fresh strawberries. He sticks to what he knows and likes; he is not adventurous. Homemade yogurt is the best.
I used my GoWise Pressure Cooker for this batch. If you have an Instant Pot DUO and not a GoWise Pressure Cooker, check out my Instant Pot Yogurt Recipe. The GoWise Pressure Cooker will show you the temperature of the yogurt as it is cooling from the scalding cycle.
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.
I also love Fresh Berry Compote with yogurt and more often than not, I add a couple of Tablespoons of my Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with the thick yogurt and store in my refrigerator.
Makes an easy grab and go breakfast. If I bought single containers of yogurt, it would cost about a dollar a container and that is for only 6 oz! Big savings, plus, the taste of this GoWISE USA Greek Yogurt Recipe is divine.
I keep hearing about yogurt failures and I’ve noticed that after the GoWise Pressure Cooker beeps, people are assuming that the milk has reached 180 degrees, because that is what is SUPPOSED to happen and then they go on to the next step. I find that the milk rarely gets to 180 degrees after just one boil cycle.
While I’ve read that it is not imperative to get all the way to 180 degrees, that number, I find, produces a better yogurt than not getting to 180 degrees. In fact, my best and thickest yogurt has actually been when I allow the milk to get to 182-185 degrees and then keep it there for a few minutes.
After one boil cycle, sometimes my milk is only around 160 degrees or there about. I am wondering if some people are not cooling down their cooking pot, after the sterilization process and/or taking the temperature of the milk after the boil cycle and only taking the temperature on the cool down.
It’s also really important to stir the milk before taking the temperature, to avoid hot spots and an inaccurate reading. This could be one of the reasons you are having a failure, assuming that is what is happening.
Another reason for failure has to do with the setting of the time for the yogurt to incubate. I will discuss that further down, when we get to that step. It is important, so make sure you understand about the buttons and how they work.
I like to start with a very sterilized pot, so before I start the GoWise Greek Yogurt process, I put about three cups of water into the cooking pot and run it through the Steam Cycle for about 5 minutes.
Another reason could be the type of milk or starter (culture). Ultra pasteurized milk doesn’t generally set up as well.
The “starter” you use for the yogurt is very important too. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more.
Some recipes call for powdered milk, but you do not need that, as it is really just a crutch. If you prepare the yogurt properly, you will never need anything more than milk and your starter.
After the first time making yogurt, you will have your own “starter,” so make sure you save a little bit from each batch. The starter can be frozen. I like to use these King Size Ice Cube Trays (for starter), as they are the perfect size to hold 2 Tablespoons of starter. Plus, filled with water, they are perfect for Scotch on the Rocks! 😉
So, when you get a super great batch of yogurt, remember to freeze some for future batches. I have not purchased store bought yogurt since I started making my own yogurt. I only use my own yogurt starter. Take your block out of the freezer when you start the “boil” process. It will be thawed in the proper amount of time. 🙂
I always make plain yogurt and strain it really well, as I love Greek yogurt and I use my yogurt in place of sour cream in many recipes. Greek yogurt is higher in protein and lower in sugar because of the straining.
If you feel you want to flavor your yogurt with vanilla extract and vanilla beans, add it to the milk when you add your starter. That being said, I suggest making a really good and plain yogurt and adding in flavoring and sweeteners, before you eat. Many people save the whey for bread making and you probably don’t want flavored or sweetened whey!
Here are some wonderful and sweet add-ins:
This step is totally optional, but it will give you better yogurt!!! It will take your GoWISE USA Greek Yogurt Recipe over the edge!
This makes for a very sterile and sanitary environment for the yogurt.
At the end of the steam cycle, dump out the water.
Place your GoWise Pressure Cooker cooking pot into the refrigerator and allow it to dry and chill. Or, allow your GoWise Pressure Cooker cooking pot to air dry and allow the GoWise Pressure Cooker itself to cool down. It is important to start with a cold pot, so that your milk won’t scorch on the bottom and have trouble getting up to temperature..
You might be able to see how shiny the pot is but my cameral is picking up lots of reflections. Place the cooking pot into the Pressure Cooker and you are ready to make yogurt.
If you have previously frozen starter from your last batch of yogurt, remove one cube from the freezer, so that it will be defrosted by the time you need to add your starter.
This is a very long article, so I have divided it into two pages. Please click that Giant Pink Button below to continue reading and for step by step photos and detailed instructions!
Let’s make some Greek Yogurt!!!!