Beijing Yogurt Recipe – Sweet & Tart Drinkable Yogurt – FOOD is Four Letter Word

Step 1

1)In a bowl, mix ¼ Cup Plain Yogurt and ½ Cup Cultured Buttermilk with a whisk until the mixture is complete smooth and there are no yogurt lumps and set aside.Almost any plain yogurt will work for this recipe, but I would avoid using Oui and Fage brand yogurts because they don’t get tart enough for this recipe.

Step 2

2)Add 1 Cup of Milk and ½ Cup + 2 Tablespoons of Sugar to a sauce pan or pot. On medium low heat, stir the milk and sugar until all the sugar is dissolved, this should take about 2-3 minutes. Turn off the heat and pour in the rest of the milk.

Step 3

3)Add the Yogurt and Buttermilk mixture last, give it a few good stirs with a whisk to ensure the cultures are evenly distributed.

Step 4

4)Pour the mixture into the Instant Pot and seal the Instant Pot with the lid. Use the Yogurt button and set it for 15 hours, make sure that it’s on the “Normal” Yogurt setting. Or use your yogurt maker and set it for 15 hours.***If you have the glass milk bottles you can incubate the yogurt in the bottles, the yogurt ends up being a little thicker so I prefer this method. Fill the bottles with the mixture and place the bottle caps on them. Place the bottles into the Instant Pot. Use the Yogurt button and set it for 15 hours, make sure that it’s on the “Normal” Yogurt setting.

Step 5

5)Once the yogurt is done, take the liner out of the Instant Pot and place it in the refrigerator for at least 6 hours, try to not disturb the yogurt during this time (don’t stir or transfer to another container)If you incubated the yogurt in the glass bottles, remove the bottles from the Instant Pot and refrigerate for 6 hours.

Step 6

6)After it’s been refrigerated, transfer to your bottles, jars or cups. Enjoy with a straw!