38 lines
1.7 KiB
Markdown
38 lines
1.7 KiB
Markdown
---
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title: Yogurt
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description:
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published: true
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date: 2025-01-30T04:24:53.392Z
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tags: recipes
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editor: markdown
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dateCreated: 2025-01-30T04:24:21.815Z
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---
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# Ingredients
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- Milk
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- Yogurt starter or plain yogurt with active cultures. Figure 2 tablespoons per half gallon of milk.
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# Instructions
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1. If necessary use water on steam function to clean/sterilize Instant Pot
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2. Pour milk into Instant pot and press "yogurt button". Click "Adjust" until screen change to "boil".
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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.
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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
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5. Take a small amount of warm milk into a separate container and mix in starter, pour back into instant pot
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6. Use the "yogurt" and "adjust" buttons so it says "yogrt"
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7. Set the timer for 8-24 hours. Longer is tangier and thicker (I've been doing 12 hours)
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8. Cool in fridge for at least 8 hours
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## For Greek Yogurt
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After the yogurt has cooled for at least 8 hours, strain the yogurt for another 8ish hours. Longer is thicker.
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## Can you use skim milk to make yogurt in your electric pressure cooker?
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Yes, you can, with a few important tips.
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- I have found for nonfat yogurt, 3 tablespoons of yogurt added to ½ gallon of milk works best.
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- Nonfat yogurt will have quite a bit more liquid on the top than yogurt made with full or reduced-fat milk.
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- Just carefully drain off the layer of liquid that forms on the yogurt and discard it.
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- As nonfat yogurt sits, the liquid will begin to separate again, just mix it into the yogurt before serving.
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https://amindfullmom.com/instant-pot-yogurt/ |