Yogurt In The Pressure Cooker Recipes
YOGURT IN THE PRESSURE COOKER
Make and share this Yogurt in the Pressure Cooker recipe from Food.com.
Provided by wyojess
Categories Free Of...
Time 10h10m
Yield 16 1/2 cup servings, 16 serving(s)
Number Of Ingredients 3
Steps:
- Place 1 cup of water in the Instant Pot. Place wire grate in pot.
- Set 4 pint-sized jars of milk in pot, uncovered.
- Push the steam button and decrease the time from the factory set 10 minutes to 1 minute by pressing the - (minus) button.
- Let run through this cycle. It will take about 15 minutes. As soon as it beeps, unplug it or it will keep warming the milk. Allow to cool about 15 minutes or until the lid will open. Don't vent it or your milk will boil over.
- Open the lid and allow to cool to a pleasant "bathtub" temperature. Skim off any film that might have developed.
- Add about a teaspoon of starter per jar. Use plain if you can, but I've been able to get away with using vanilla. After this initial run, you can use your plain yogurt you just made as a starter for the next batch.
- Replace the jars in the Instant Pot (keep the cup of water in the bottom from before).
- Press the "Yogurt" button. Allow to run for 8 hours. Cap the yogurt and place in the refrigerator. Keeps for several weeks.
- If your yogurt is too runny, add a heaping teaspoon of powdered milk to your warm milk at the same time you add your starter.
Nutrition Facts : Calories 74.4, Fat 4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 52.9, Carbohydrate 5.9, Sugar 6.2, Protein 3.8
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- Optional Equipment Sterilization: Place 2 cups of cold water and trivet in Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and measuring spoon in Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize (Pressure Cook or Manual button) everything at High Pressure for 3 minutes + Natural Release. Or Sterilize on Stovetop: sterilize the equipment (including food thermometer) on stovetop by boiling them for 10 minutes.After sterilization, air dries the equipment on a clean rack.
- Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (½ gallon) of whole milk in inner pot. Close lid. Use the Yogurt More function to boil the milk to at least 180°F (it will say “BOIL” on the screen). This takes roughly 35 minutes – 40 minutes. The Instant Pot screen will change to “YOGT” when the boiling is done.
- Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots to make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to ensure the milk is over 180°F. *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the "Slow Cook Less" function for another 15 minutes.
- Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. *Pro Tip: If you sterilized the measuring cup, make sure it has cooled to the touch.
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