Instant Pot Yogurt 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 YOGURT

Steps:

• In Instant Pot with a yogurt function, add milk, close the lid and set pressure release valve to Venting.
• Press Yogurt button until display reads Boil.
• Milk will take about an hour to heat up and when it's finished, Instant Pot will beep, turn off and display will say Yogurt.
• Open the lid and using a food thermometer check milk's temperature. It should be 180 F and higher. If it's not, press Saute button and give the pressure cooker 5-10 minutes to heat the milk further. Check again.
• Remove inner pot with milk and let it cool down either on a counter (3-4 hours) or in a sink filled with cold water (15 minutes) until food thermometer reads 110 F and lower. Remove the milk skin on top.
• Add yogurt and whisk to combine without touching the bottom (disturbing sticky milk).
• Close the lid and leave pressure release valve in either position.
• Press Yogurt button until time counter is displayed and adjust time to 10 hours with + or - buttons.
• After 10 hours, Instant Pot will shut off.
• Insert a spoon in the yogurt and if it's standing, your yogurt is ready.
• Remove the inner pot and chill in the fridge for 6 hours or overnight.
• To make yogurt completely smooth, whisk it after chilling without touching the bottom.
• Divide between glass jars or make Greek yogurt, vanilla yogurt, cream cheese and yogurt whey pancakes.
• Heat up milk as per recipe: In an Instant Pot without yogurt button, add milk, close the lid and set pressure release valve to Venting. Press Saute and heat up milk to 180 degrees F or higher. Open the lid and check with a food thermometer periodically.
• Cool off boiled milk in a sink - do step 3 at same time: While milk is heating up, fill up sink with cold water enough to reach almost the top of the Instant Pot insert. Remove inner pot with milk, place in a sink and let milk cool until food thermometer reads 110 F and lower. Takes about 15 minutes. Don't walk away.
• Keep Instant Pot warm - do step 2 at same time: While milk is cooling off, press Cancel on Instant Pot and keep lid on to keep it warm. It will become an incubator for yogurt.
• Add yogurt starter: Move pot from the sink to the counter. Remove milk skin on top and add store-bought yogurt. Whisk to combine without touching the bottom (disturbing sticky milk).
• Let yogurt incubate for 10 hours or overnight: Place inner pot inside Instant Pot, close with the lid, wrap it in large beach towel and leave on a counter overnight or for 10 hours. Instant Pot should be off and milk still lukewarm, that will ensure proper incubation and favourable environment for live cultures to grow.
• Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters, place on top of a bowl making sure there is enough space for draining the whey and add desired amount of yogurt.
• Strain for 4 hours or until desired consistency.
• Cream cheese is longer strained Greek yogurt. Follow instructions for Instant Pot Greek yogurt and strain desired amount overnight.
• Transfer to a glass container and mix with a pinch of salt. Refrigerate for up to 2 weeks.
• Whisk 1 cup of regular or Greek yogurt with 2 tbsp maple syrup or honey and 1 tsp pure vanilla extract. Adjust to taste and store like other yogurt.
• Don't know what to do with all that whey? Make my healthy fluffy pancakes.

THE EASIEST INSTANT POT YOGURT - JUST 3 INGREDIENTS "NO BOIL" METHOD

Steps:

• Make sure the Instant Pot insert is clean and free of residue.
• Pour about half of the milk into the Instant Pot insert. Add the sweetened condensed milk and whisk until combined. You can tell it is combined well enough when you tilt the pot and don't see any sweetened condensed milk on the bottom of the pot. Pour in the remaining milk and whisk to combine. Whisk in the yogurt, until smooth.
• Place pot insert into the Instant Pot, if it isn't already, and cover with a glass or silicone lid or plate. Does not need to seal. Press the yogurt button and verify it is set on normal pressure for 8 hours. Instant Pot will count up to the 8-hour mark, then beep and display "YOGT" when it is done.
• When done, remove the lid and remove the insert pot. Cover pot and refrigerate overnight, or for at least 4-6 hours. Do not stir yogurt until it is fully chilled.

INSTANT POT YOGURT

Steps:

• Pour milk into sanitized pot of multicooker. Secure lid and press the "yogurt" setting until display reads "boil". Once cycle is complete, remove pot and let cool until milk registers 115°, about 1 hour.
• Transfer 1 cup of milk to a small bowl and whisk in yogurt. Stir mixture back into remaining milk and return pot to multicooker. Secure lid and press the "yogurt" setting until display reads "normal"; set timer for 10 hours.
• When cycle is complete, remove lid, gently stir mixture, and transfer to an airtight container. Let cool completely before refrigerating up to 2 weeks.

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.

INSTANT POT YOGURT

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.