Instant Pot Uht Milk Yogurt Recipes

INSTANT POT UHT MILK YOGURT

Steps:

• Whisk the yogurt starter with a little milk and then add to the Inner Pot and whisk very, very well to combine. This is very important to ensure a good and even set.
• {Optional step:If using dried milk powder, put it in a small heatproof bowl and whisk in 2tbsp of the UHT milk you are using. Zap in the microwave on low for 30 seconds to ensure it has dissolved and allow to cool before using. When at room temp, whisk in the yogurt and add the lot to the inner pot with the rest of the litre of your UHT milk.
• Place the lid on (it doesn't matter if the valve is open or closed in yogurt making) and set the IP to "Yogurt" for 10 hours. (You can reduce it to 8 hours for a milder taste or 12 hours for extra tang.)
• When finished, transfer to sterilised jars and chill or strain through a sieve lined with a few layers of kitchen roll or cheesecloth to remove as much whey as you like. Use within two weeks and keep refrigerated for that time.

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.

HOMEMADE PLAIN WHOLE MILK YOGURT IN THE INSTANT POT RECIPE

Steps:

• Place the milk in the inner pot. Close and lock the lid. Set the valve to Sealing. Press the Yogurt button and then press the Yogurt or Adjust button until the display reads "Boil."
• Allow about 30 minutes for the program to finish. When it has finished, press Cancel until the display reads "Off." Use oven mitts to remove the inner pot (be careful-it's hot!) and place it on a trivet or other heat-resistant surface. Allow the milk to cool, stirring occasionally, until the temperature drops to 110°F as measured on an instant-read thermometer, about 1 hour. (If you do not have a thermometer, use a small spoon to drip a few drops of the milk on the inside of your wrist. It should feel just above body temperature-very slightly warm but not hot. Err on the side of too cool, since too much heat will kill the necessary bacteria in the yogurt in the next step.)
• Add the yogurt to the inner pot and stir thoroughly.
• Return the inner pot to the Instant Pot. Press the Yogurt button and use the Yogurt or Adjust button to select the middle temperature ("Normal"). Use the − or + button to set the time to 8 hours. Close and lock the lid. Set the valve to Sealing.
• When the cycle ends, press Cancel and remove the lid. Stir the yogurt and then use a large spoon to scoop it into a container with a lid or single-serving containers with lids. Place the covered container(s) in the refrigerator to cool, about 3 hours, before serving.
• Whole Milk Yogurt will keep, in an airtight container in the refrigerator, for up to 2 weeks.