I use my 8 quart instant pot because I like to make a big batch.
Instant Pot Yogurt
Pour milk into the instant pot (don't fill past the fill line). You can use any kind of milk, 2%, whole, etc. I prefer whole raw milk.
Put the lid on - it doesn't matter if you set it to sealing or not because you are not cooking under pressure. In fact you can just use a glass lid if you would like.
Press the YOGURT button until the word boil appears. It takes about 45 minutes for the word YOGT to appear. This means the milk has reached the pasteurization temperature of 176 degrees. You can use a thermometer to check and make sure. I recommend you do at least for the first few times. Once this temperature is reached, remove the liner pan from the instant pot and allow the mixture to cool to 115 to 110 degrees. Use your thermometer!! This temperature is important because if it is too hot you will kill your active yogurt. Once this temperature is reached. Add 3 oz. of live active yogurt and stir well. Use your own saved start or a good one is Tillamook french vanilla yogurt. But only 3 oz. as more can make your yogurt runny.
Return liner pot back to the instant pot, put on the lid, and press the yogurt butter until the hours appear. I adjust the hours to read 11:00. You can adjust this any where from 8:00 to 24:00 hours, depending on the flavor you like.
When the time is up I open it up and place a paper towel over the top and place the glass lid or a silicone lid on and place in refrigerator. Once it has completely cooled I open it up. Sometimes there is a lot of the liquid whey floating on top. If so, I skim it off into a wide mouth jar. This can be used in soups, gravy, smoothies or whatever. It is full of probiotics and very good for you.
*The first thing I do is remove 3 oz. of the yogurt and put it in a small glass jar. I freeze it for my next batch of yogurt.
Then you can strain the yogurt if you want to. Strain it until it is as thick as you want it to be. Sometimes I don't strain it at all. You certainly don't have to. Once again anything that you strain off is called whey and if very good for you. It can be frozen for later use. Find a way to use it.
At this point you can flavor it or wait to flavor it until serving time or simply leave it plain.
Some ideas for flavoring.
My most used method! A box of instant pudding sprinkled in or a batch of cook and serve Pudding also makes a great flavoring. Lemon instant pudding is my favorite!!
Sometimes I divide it in half and make 2 different flavors from 1 batch.
An easy method is 1 package of unsweetened Kool-Aid + 3/4 to 1 c. sugar.
My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!
Freezer jam or pie filling makes a great flavoring.
If you want to keep it sugar free, my favorites are agave or honey.
Granola topped with fresh or frozen fruit is great too.
You will find your favorites too!!
As for storing your yogurt....I like to use wide mouth canning jars with plastic lids. Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace. I often put some of it in the freezer for later. If you want individual serving sizes simply use half pint jars.
My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!
Freezer jam or pie filling makes a great flavoring.
If you want to keep it sugar free, my favorites are agave or honey.
Granola topped with fresh or frozen fruit is great too.
You will find your favorites too!!
As for storing your yogurt....I like to use wide mouth canning jars with plastic lids. Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace. I often put some of it in the freezer for later. If you want individual serving sizes simply use half pint jars.
No comments:
Post a Comment