Instant Pot Yogurt Recipe Instant pot yogurt, Recipes, Best instant
5. Incubate the Mixture. Return the inner pot to your Instant Pot, choose Yogurt, and adjust the temperature to " Normal ." For standard yogurt, set the time to 8 hours. If you prefer a milder.
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Place the thermometer in one of the jars and wait until the temperature drops to 115F. Stir in one teaspoon of yogurt with live active cultures into each jar. Place the jars back in the Instant Pot. Place the top of the Instant Pot back on and turn the valve to steam. Press the Yogurt button.
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Step 3: Whisk the milk and starter culture in an Instant Pot proof bowl with a lid. Step 4: Pour 1 cup of water into the Instant Pot inner bowl and place a trivet over it. Place the milk container over the Trivet. Close the lid. Step 5: Choose the YOGURT function and set the timer to 6 hours.
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Mix the yogurt into milk thoroughly (seal the jar properly and shake it thoroughly). Place the trivet in your Instant pot and add 1 cup water. Place the mason jar on the trivet and set the YOGURT mode on normal for 8-10 hours. Place the lid with the valve in Venting position or use a normal glass lid.
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Seal the mason jar lightly with the lid and place it on the trivet in the Instant Pot. Continue for all the remaining jars. Place all jars in the Instant Pot on a trivet. Close the lid of the Instant Pot. Select "Yogt" cycle for 10 hours on "Normal". Once done, refrigerate the yogurt.
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Instant Pot Yogurt without Yogurt Button. Follow the same procedure for boiling, cooling, adding of yogurt culture and frothing of milk. Place a rack in the bottom of the inner of your Instant Pot. Add 2 Cups boiling water. It will work without boiling water too, as I have tried that, but just to be on the safer side.
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Press the "yogurt" button and then press "adjust" until the screen says "BOIL". When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F. Allow milk to cool to down to 110°F -115°F degrees F.
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To make Instant Pot yogurt with the pot-in-pot method (PIP) fill 2 cups of water into the inner pot and add a trivet. Fill little glass jars with whole milk up to ½ inch from the top rim. Place the jars on the trivet and close the Instant Pot lid. Turn the pressure valve to sealing. Select 'Steam' for 1 minute.
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Place the glass lid on top. Optional: Place a paper towel under the lid to catch condensation. 2. Set the Instant Pot to the Yogurt setting and cook for 8 hours. 3. Once done, remove the inner pot, cover with plastic wrap, and place it in the fridge for 3-4 hours. Enjoy as-is or with fruit and granola toppings.
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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.
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Place a large bowl underneath to catch the whey as it drips. Allow yogurt to drain and drip for 30 minutes to 1 hour, or longer depending on how thick you prefer your yogurt. I let mine strain for about 45 minutes (set yourself a timer). Remove yogurt from towel or nut milk bag and add into a large bowl.
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Whisk the milk and condensed milk together completely to dissolve the sugar (sweetened condensed milk is like a sticky syrup consistency.) Add the rest of the milk into the pot and whisk more. Add the starter/milk mixture and whisk a bit more. Press Yogurt and set it to Normal for 7-10 hours.
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Step 1 - Sterilize Your Tools. Place the metal trivet into the bottom of your Instant Pot, then place a glass measuring cup, tablespoon, and spatula on the trivet. Add 2 cups of water and pressure cook on high pressure for 3 minutes, then allow the pressure to release naturally for 5 minutes before turning the quick release handle.
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Step 3. Step 4. Step 5. To pasteurize your milk, first, pour 3 1⁄2 cups of milk straight into the stainless-steel insert of the Instant Pot, lock the lid on and set it on the vent (not sealing). Select the yogurt setting and adjust until it says boil, then let the pot start, and it will heat the milk.
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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.
