Instant Pot cold start Yogurt (super easy!)
Nov 6, 2018 14:46:07 GMT
DebDoesWW, geemaybee, and 2 more like this
Post by DotRen on Nov 6, 2018 14:46:07 GMT
I watched a lot of youtube videos before using this method that combines a few of the video ideas.
If you don't have an extra IP inner pot, make sure you're not going to need it for a day.
For a quart of yogurt you need:
52 ounce jug of ultra-filtered whole milk (I ended up using Fairlife Whole Ultra-Filtered Lactose Free Milk)
4T plain whole milk yogurt (I used Stoneyfield but the videos pretty much all used Chobani -it needs to be plain yogurt with active cultures and whole milk -though some used non-fat or 2% with good results)
That's it! *
I used the milk and yogurt straight out of the fridge, no pre-heating, nothing -just as-is.
Wash your IP inner pot very well and dry it completely (some suggested a dishwasher with no detergent, but I hand washed and dried).
Pour your milk into the pot and whisk in the yogurt (use nylon or silicone, apparently aluminum can cause a funky reaction with the bacteria in the yogurt?).
For regular yogurt, put the lid on the IP (you can use a glass lid, it is going to get barely warm) and use the "yogurt" function.
Make sure the pressure setting is medium not high or low(it should default to medium) and the timer will set automatically to 8 hours**.
Leave it covered the entire time.
When the timer is finished, do NOT stir it.
Cover the inner pot and place it in the refrigerator for 4-8 hours then you can put it in a different container for storage.
*For sweetness I saw 2 videos that looked interesting. 1 whisked in a can of sweetened condensed milk at the start and another warmed 1/2 cup of the milk and dissolved 1/3 cup of brown sugar in it (maybe add cinnamon as well if you go this flavor?), let it cool then added it at the beginning. You could probably add any sweetener you like, just whisk it in well.
**The yogurt was thicker than standard yogurt, but not as thick as Greek and it was not really tangy at all.
I may try the Chobani next time and go for 10 hours instead of 8 to see if that gives it more flavor.
This did make a full quart of plain, silky smooth, mild yogurt.
One of the videos I watched suggested non-fat milk; some added 1 cup of heavy cream or half and half, but that would have really bumped up the fat and calories!
If you don't have an extra IP inner pot, make sure you're not going to need it for a day.
For a quart of yogurt you need:
52 ounce jug of ultra-filtered whole milk (I ended up using Fairlife Whole Ultra-Filtered Lactose Free Milk)
4T plain whole milk yogurt (I used Stoneyfield but the videos pretty much all used Chobani -it needs to be plain yogurt with active cultures and whole milk -though some used non-fat or 2% with good results)
That's it! *
I used the milk and yogurt straight out of the fridge, no pre-heating, nothing -just as-is.
Wash your IP inner pot very well and dry it completely (some suggested a dishwasher with no detergent, but I hand washed and dried).
Pour your milk into the pot and whisk in the yogurt (use nylon or silicone, apparently aluminum can cause a funky reaction with the bacteria in the yogurt?).
For regular yogurt, put the lid on the IP (you can use a glass lid, it is going to get barely warm) and use the "yogurt" function.
Make sure the pressure setting is medium not high or low(it should default to medium) and the timer will set automatically to 8 hours**.
Leave it covered the entire time.
When the timer is finished, do NOT stir it.
Cover the inner pot and place it in the refrigerator for 4-8 hours then you can put it in a different container for storage.
*For sweetness I saw 2 videos that looked interesting. 1 whisked in a can of sweetened condensed milk at the start and another warmed 1/2 cup of the milk and dissolved 1/3 cup of brown sugar in it (maybe add cinnamon as well if you go this flavor?), let it cool then added it at the beginning. You could probably add any sweetener you like, just whisk it in well.
**The yogurt was thicker than standard yogurt, but not as thick as Greek and it was not really tangy at all.
I may try the Chobani next time and go for 10 hours instead of 8 to see if that gives it more flavor.
This did make a full quart of plain, silky smooth, mild yogurt.
One of the videos I watched suggested non-fat milk; some added 1 cup of heavy cream or half and half, but that would have really bumped up the fat and calories!
