1.7 KiB
1.7 KiB
title, description, published, date, tags, editor, dateCreated
| title | description | published | date | tags | editor | dateCreated |
|---|---|---|---|---|---|---|
| Yogurt | true | 2025-01-30T04:24:21.816Z | recipes | markdown | 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
- If necessary use water on steam function to clean/sterilize Instant Pot
- Pour milk into Instant pot and press "yogurt button". Click "Adjust" until screen change to "boil".
- 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.
- Take pot out and let it cool to 105-115 degrees, either by letting it sit out or put into cold water/ice bath
- Take a small amount of warm milk into a separate container and mix in starter, pour back into instant pot
- Use the "yogurt" and "adjust" buttons so it says "yogrt"
- Set the timer for 8-24 hours. Longer is tangier and thicker (I've been doing 12 hours)
- 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.