Home made yogurt/nuitrition

Hi there! I know a couple of you make your own yogurt -- I haven't made any since pre-surgery but I just started a batch; this may be dumb but wanted to make sure I capture the nutrition correctly; since mine is a cold start/instant pot recipe all that's in it is the skim fair life and two tablespoons of fat free chobani; so I my protein carb count would just be the protein, carbs, calories for the fairlife, plus the two tablespoons chobani by the portion size. Am I missing anything?

That would make sense to me but you'll have to figure out how many portions you have in the end (obviously).

Thank you! Sometimes when things seem simple, I second guess myself!

let us know how that turns out. I've always used 2% or full fat milk because I read anything with less fat won't set up correctly. So I'm curious....

I made it with the Fairlife fat-free milk a few days ago. It turned out well. I made it Greek by straining it. I plan to use 2% next time though as I think some fat will make it even better. My next endeavor is making cottage cheese in the IP. I eat tons of it and I'm excited about the idea of having a homemade version.

its never occurred to me to make cottage cheese at home! To the google!

My thoughts exactly

Oh, that's an interesting idea, I wonder if there's a recipe for fresh ricotta in the IP too? Pre Op I mostly used the IP for steel cut oatmeal, yogurt and infused waters; I'm glad I'm finding things to still use it for post op (now it's egg bite instead of steel cut oatmeal).

I'm pretty sure I saw a ricotta recipe when googling for cottage cheese. I need to work on one at at time with my limited cooking desire/skill. LOL!

Ohhh, cottage cheese! Let us know how it comes out.