What food do you miss when you're away from home?

An Instant Pot has a pretty darned secure lid (one of its avatars is the Pressure Cooker, after all). So I'm not much worried about spillage, only about whether the usual car motion would interfere with the yogurt setting.

 

I'm curious if it'll wind up more like custard, which gets a lot of its texture from lots of stirring and circulation with gradual temperature change.

 

The reaction is already in motion. I actually don't think the sloshing from the car motion will be strong enough to thoroughly mix it. Too much air getting into the mix could disturb the bacteria, but the motion should be a problem otherwise.

Worse case, you get kefir?

 

A bit of respiratory-virus isolation is restricting me to stationary yogurt experiments for the time being.

As far as I can tell, Kroger has discontinued their four-pound ziploc bag of dry milk. There is Gordon Food Service here, which has five-pound bags (without the zip feature ... can be transferred into ~ 2½ half-gallon canning jars and vacuum sealed).

The GFS milk includes 'silicon dioxide' for anti-caking. I had never really noticed the Kroger milk caking, but ok.

Never tried making yogurt with sand before, but it seems to turn out all right.

 

silicon dioxide is not water soluble during human lifetimes so you could add a filtration step. If you care. I'd not.