Yogurt In The Pressure Cooker Recipes

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.

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.

YOGURT IN THE PRESSURE COOKER

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.