Homemade Yogurt Instant Pot Food
INSTANT POT® GREEK YOGURT
Making homemade yogurt in your Instant Pot® is so easy! Try this thick, rich, and creamy Greek yogurt made with only 3 basic ingredients.
Provided by Fioa
Time 9h50m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 30.6 g, Cholesterol 52.4 mg, Fat 12.9 g, Protein 21.5 g, SaturatedFat 8.2 g, Sodium 267.5 mg, Sugar 30.6 g
HOMEMADE PLAIN WHOLE MILK YOGURT IN THE INSTANT POT RECIPE
If you've never made yogurt at home, you're in for a treat. It's a rewarding process that gives you an appreciation for the role that bacteria play in our lives-and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients. Don't be put off by the long preparation time; for most of that time, the yogurt is unattended while the Instant Pot does its thing. Note that the small amount of yogurt in the ingredients is used for its live bacteria, which will convert the milk into yogurt. Look for a yogurt with as few ingredients as possible, ideally just milk and bacteria. Additives and thickeners may interfere with the results.
Provided by Daniel Shumski
Yield Makes about 8 cups
Number Of Ingredients 2
Steps:
- Place the milk in the inner pot. Close and lock the lid. Set the valve to Sealing. Press the Yogurt button and then press the Yogurt or Adjust button until the display reads "Boil."
- Allow about 30 minutes for the program to finish. When it has finished, press Cancel until the display reads "Off." Use oven mitts to remove the inner pot (be careful-it's hot!) and place it on a trivet or other heat-resistant surface. Allow the milk to cool, stirring occasionally, until the temperature drops to 110°F as measured on an instant-read thermometer, about 1 hour. (If you do not have a thermometer, use a small spoon to drip a few drops of the milk on the inside of your wrist. It should feel just above body temperature-very slightly warm but not hot. Err on the side of too cool, since too much heat will kill the necessary bacteria in the yogurt in the next step.)
- Add the yogurt to the inner pot and stir thoroughly.
- Return the inner pot to the Instant Pot. Press the Yogurt button and use the Yogurt or Adjust button to select the middle temperature ("Normal"). Use the − or + button to set the time to 8 hours. Close and lock the lid. Set the valve to Sealing.
- When the cycle ends, press Cancel and remove the lid. Stir the yogurt and then use a large spoon to scoop it into a container with a lid or single-serving containers with lids. Place the covered container(s) in the refrigerator to cool, about 3 hours, before serving.
- Whole Milk Yogurt will keep, in an airtight container in the refrigerator, for up to 2 weeks.
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- Pour Milk Into Your Instant Pot. For 8 cups of finished plain yogurt, you'll want to start with 2 quarts of milk. Feel free to use whatever kind of dairy milk you like: whole milk, 2%, or skim are all fine.
- Boil the Milk. Close and lock the lid, then set the valve to Sealing. Select Yogurt on your Instant Pot until the display reads boil. Don't skip this step or the yogurt may not thicken, and any body it does achieve will go away once you cook with it.
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