Yogurt In The Pressure Cooker Recipes

YOGURT IN THE PRESSURE COOKER

Yogurt in the Pressure Cooker image

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

Ingredients

1/2 gallon whole milk
4 teaspoons yogurt starter (I used Yoplait)
1 cup water

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

INSTANT POT YOGURT

Instant Pot Yogurt image

All you need is two simple ingredients to make creamy, delicious yogurt in your Instant Pot®. For extra flavor, add mix-ins of your choice -- the options are endless!

Provided by Food Network Kitchen

Time 18h10m

Yield 8 cups yogurt

Number Of Ingredients 2

Ingredients

8 cups whole milk, cold
1 tablespoon freshly opened whole-milk Greek 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.

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