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.
BEST YOGURT PARFAIT EVER
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
- Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
- When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.
PEACH SURPRISE
Peaches and yogurt that look like eggs sunny-side up! My 10 yr old saw this idea on a children's TV show and used to surprise her younger sisters; it was a big hit. It would be a great afterschool snack or quick breakfast for slumber parties.
Provided by winkki
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Spread yogurt into circle on plate, using the back of a spoon.
- Place peach half, flat side down, in the center of the yogurt.
- Repeat for each serving desired.
Nutrition Facts : Calories 79, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 37.5, Carbohydrate 11, Fiber 1.1, Sugar 10.1, Protein 3.5
SURPRISE YOGURT POPS
A healthy snack for your little one. Vary the flavor of yogurt and variety of fruit to suit your child's taste; use pureed fruit where necessary when the texture or size of the whole fruit is not acceptable for your youngster. The technique is simple and the ingredients are usually something that are on hand. Cook time is freeze time.
Provided by rsarahl
Categories Frozen Desserts
Time 6h5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Spoon 4 ounces of yogurt into each of 2 6-ounce paper cups.
- Press 2 slices of banana into each cup.
- Insert a wooden popsicle stick into each cup and freeze overnight or for 4-6 hours until solid.
- To serve, wiggle the frozen yogurt popsicle out of the cup or peel off the cup if it's easier.
- Note: wooden popsicle sticks are available at most craft stores.
- Children 2-4 should be supervised when eating these pops due to the wooden sticks.
Nutrition Facts : Calories 86.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 14.9, Sodium 52.8, Carbohydrate 9.5, Fiber 0.5, Sugar 7.6, Protein 4.2
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- Lemon-Yogurt Crumb Cake. Recipe: Lemon-Yogurt Crumb Cake. This bright lemon cake is the ideal spring and summer party dessert. With lemon curd filling and powdered sugar on top, this dish will have every guest coming back for seconds.
- Baked Pumpkin Oatmeal. Recipe: Baked Pumpkin Oatmeal. Upgrade your average oatmeal game with a dose of cinnamon and pumpkin flavors. This recipe was made for fall weather and can be paired with yogurt, fresh fruit, or even ice cream for a twist on a seasonal pie pairing.
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- Yogurt Parfait. Parfaits are obvious yogurt territory, but it doesn't hurt to remind you that you can make them as indulgent as you want, and you're still probably better off eating that than you are eating a pre-flavored packaged fruit yogurt.
- Beef Stroganoff. A beef stroganoff recipe will usually have sour cream stirred into the sauce last-minute, to get that smooth creaminess that makes this comfort dish so craveable.
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- Mac and Cheese. In this recipe, you'll use yogurt for your mac and cheese sauce, and you'll delight in how creamy the whole thing ends up being. If you have some cheese, macaroni, and yogurt in your fridge, you can make some version of this oven-baked pasta dish.
- Blueberry Lemon Ricotta Pancakes. The amount of ricotta in this recipe is match by the amount of yogurt, and the combo makes these pancakes lighter than air.
- Loaded Sweet Potatoes. This genius plant-based breakfast builds a yogurt and granola parfait on top of a baked sweet potato. The key here is the yogurt's zest, which cuts through the intense sweetness of the potato.
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- Coconut Yogurt Waffles. Here's a perfect demonstration of baking with dairy-free yogurt, too. This recipe uses a coconut and vanilla–flavored vegan yogurt which works the same magic on the texture as an actual yogurt, but also infuses the batter with a subtle flavor and sweetness.
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