docs: create recipes/yogurt

recipes/yogurt.md

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+---
+title: Yogurt
+description: 
+published: true
+date: 2025-01-30T04:24:21.816Z
+tags: recipes
+editor: markdown
+dateCreated: 2025-01-30T04:24:21.815Z
+---
+
+# # Ingredients
+- Milk
+- Yogurt starter or plain yogurt with active cultures. Figure 2 tablespoons per half gallon of milk.
+
+# Instructions
+1. If necessary use water on steam function to clean/sterilize Instant Pot
+2. Pour milk into Instant pot and press "yogurt button". Click "Adjust" until screen change to "boil". 
+3. When it beeps temp milk and make sure it's around 180 degrees. it doesn't have to be *exact* but if it's too cold you can use the sauté button to get it warmer. Watch very closely to not scald milk. 
+4. Take pot out and let it cool to 105-115 degrees, either by letting it sit out or put into cold water/ice bath
+5. Take a small amount of warm milk into a separate container and mix in starter, pour back into instant pot 
+6. Use the "yogurt" and "adjust" buttons so it says "yogrt"
+7. Set the timer for 8-24 hours. Longer is tangier and thicker (I've been doing 12 hours)
+8. Cool in fridge for at least 8 hours
+
+## For Greek Yogurt
+After the yogurt has cooled for at least 8 hours, strain the yogurt for another 8ish hours. Longer is thicker. 
+
+## Can you use skim milk to make yogurt in your electric pressure cooker?
+
+Yes, you can, with a few important tips.
+
+- I have found for nonfat yogurt, 3 tablespoons of yogurt added to ½ gallon of milk works best.
+- Nonfat yogurt will have quite a bit more liquid on the top than yogurt made with full or reduced-fat milk.
+- Just carefully drain off the layer of liquid that forms on the yogurt and discard it.
+- As nonfat yogurt sits, the liquid will begin to separate again, just mix it into the yogurt before serving.
+
+
+https://amindfullmom.com/instant-pot-yogurt/