Lately, I've been using my Instant Pot quite a bit to make yogurt. This homemade yogurt is superior to the store bought version and pretty much hassle-free. The recipe I use is from Janet Fletcher's book YOGURT. I use Strauss organic milk to make it because of the great taste and pudding-like consistency.
The flavor is pure comfort food. The recipe possibilities are endless whether you’re using it in sweet or savory dishes. Then there’s the added bonus of all the live cultures, which I’m sure you’ve read about their many health benefits.
Roasted Asparagus with Preserved Lemon Yogurt Sauce and Poached Eggs
I’m not sure what inspired this recipe…sometimes wandering the farmers’ market or surveying what’s on hand. This recipe of asparagus roasted crisp, on a pouf of lemony yogurt sauce, topped with a poached egg, and Marash chili.