Instant Pot Duo Evo Plus Yogurt Instructions Food
INSTANT POT YOGURT
All you need is two simple ingredients to make creamy, delicious yogurt in your Instant Pot®. For extra flavor, add mix-ins of your choice -- the options are endless!
Provided by Food Network Kitchen
Time 18h10m
Yield 8 cups yogurt
Number Of Ingredients 2
Steps:
- Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
- Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
- Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
- Refrigerate until completely chilled and set, about 4 hours.
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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.
- Cool the Milk. It's important to let the milk cool down to a temperature that won't kill the live cultures that you're about to introduce—that's 110°F to 115°F.
- Whisk in the Culture. You can simply whisk the yogurt (or starter) directly into the pot, but I find it easier to whisk the yogurt with a small amount of of the warm milk (about 1/2 cup), then stir that into the pot.
- Incubate the Mixture. Return the inner pot to your Instant Pot, choose Yogurt, and adjust the temperature to "Normal." For standard yogurt, set the time to 8 hours.
- Store and Chill the Yogurt. Give the yogurt a final stir and then spoon into containers with lids. Chill for at least 3 hours before serving.
- Bonus: How Make Thickened Yogurt. For thick Greek- or Icelandic-style yogurt, spoon the yogurt into a strainer lined with a kitchen towel, coffee filter, or cheesecloth and allow to drain in the refrigerator for at least 2 hours and up to overnight.
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