Greek Yogurt In The Instant Pot Thick Creamy Food

INSTANT POT® GREEK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
• Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
• Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

INSTANT POT GREEK YOGURT

Steps:

• Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 minutes.
• When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
• Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
• Push Yogurt button and then the Adjust button, until it says "boil." {For IP Plus, push Yogurt button until it says "boil"} A few times during boil cycle, remove lid and whisk Milk.
• When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.
• When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95-110 degrees, whisking often.
• Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.
• Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid. Press Yogurt button.
• The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal} Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.
• When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
• Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear.
• If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.
• Adjust time to 14 hours and then strain yogurt overnight in the refrigerator.

GREEK YOGURT IN THE INSTANT POT- THICK & CREAMY

Steps:

• Pour the cold milk into a COLD Instant Pot panPlace the lid on the pot.
• Press the Yogurt button on the Instant Pot Pressure Cooker and then the "Adjust" button until the display says "boil"When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say "Yogt."*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.
• Stir the milk and using a digital thermometer, check the temperature of the milk.You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn't set up real well and I am sure it was because I wasn't patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).*If you can't reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F° ).It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).
• Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.When the temperature reaches 110 degrees, you are ready to add your yogurt starter.
• Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the potIf you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.
• Place the cooking pot back into the Instant Pot.Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.
• Push the Yogurt Button, the display will show 8:00(This is 8 hours). If you prefer a tarter yogurt, adjust the time to a longer time. I usually set mine at 20-24 hours.
• Pour the yogurt into a strainer or Nut BagThis is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.
• If you use a nut milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.
• You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.Make sure you label the jar you put it in. You don't want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.
• Place the yogurt into single one cup jars, or other glass containersI like using these 2 cup glass jars with plastic lids.These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).