Post by 61redhead on Aug 28, 2016 19:37:13 GMT
Elaine's Yogurt Instructions
Weekly Pressure Cooker/Ninja 4-1 Thread - 4/18 - 4/24
Yogurt is so simple to make that you'll be embarrassed that you ever bought it once you get the hang of it.
All you need to make it is milk - I think 2% works best - a starter and a food thermometer (I think digital is easiest).
To begin with, starter is store bought plain yogurt that has live cultures. I've tried them all - including the snooty expensive brands - and my favorite is Walmart's plain great value yogurt. It always turns my milk into smooth yogurt.
On the Instant Pot, pour your milk directly into the pot. Depending on how hungry my guys have been, I'll either pour in 1/2 gallon or a full gallon of milk.
Put the lid on and leave the vent to open - you don't need pressure.
Press the yogurt button on your Instant Pot. Then press "adjust" and the display will read "boil. "
Go read 2Peas for 20 minutes or so until you hear it beep that it is done.
Take the pot with the hot milk out and leave on the counter to cool.
After 30 minutes to an hour, the milk will cool to 110-115. Keep checking with a digital probe thermometer.
At 110-115 degrees, ladle about a cup of milk into a Pyrex measuring cup and add 3 tablespoons of starter yogurt and stir until it is well dissolved.
Pour the milk+starter back in the pot and stir well so that it is well incorporated.
Put the pot back in the cooker. Put the lid back on and leave the vent open.
Press the "yogurt" button. It will first read 8:00 (8 hours), and then when the cycle starts it will zero out and count up to 8 hours.
At 8 hours, it will beep and shut off and you will have yogurt!
I then strain mine in a rice washing strainer lined with a coffee filter to make mine Greek yogurt, but we like our yogurt thick and tart. But this step is optional, it is perfectly edible without straining.
I always make it plain and add fruit and seasoning just before eating. We also use it as a substitute for sour cream.
eta: for subsequent pots of yogurt, you can use your own yogurt as the starter. It is important not to use too much starter - it seems counter-intuitive, but if you use too much starter, not as much lactose is eaten as the bacteria multiply and your yogurt will be more soupy, rather than less.
Weekly Pressure Cooker/Ninja 4-1 Thread - 4/18 - 4/24
Yogurt is so simple to make that you'll be embarrassed that you ever bought it once you get the hang of it.
All you need to make it is milk - I think 2% works best - a starter and a food thermometer (I think digital is easiest).
To begin with, starter is store bought plain yogurt that has live cultures. I've tried them all - including the snooty expensive brands - and my favorite is Walmart's plain great value yogurt. It always turns my milk into smooth yogurt.
On the Instant Pot, pour your milk directly into the pot. Depending on how hungry my guys have been, I'll either pour in 1/2 gallon or a full gallon of milk.
Put the lid on and leave the vent to open - you don't need pressure.
Press the yogurt button on your Instant Pot. Then press "adjust" and the display will read "boil. "
Go read 2Peas for 20 minutes or so until you hear it beep that it is done.
Take the pot with the hot milk out and leave on the counter to cool.
After 30 minutes to an hour, the milk will cool to 110-115. Keep checking with a digital probe thermometer.
At 110-115 degrees, ladle about a cup of milk into a Pyrex measuring cup and add 3 tablespoons of starter yogurt and stir until it is well dissolved.
Pour the milk+starter back in the pot and stir well so that it is well incorporated.
Put the pot back in the cooker. Put the lid back on and leave the vent open.
Press the "yogurt" button. It will first read 8:00 (8 hours), and then when the cycle starts it will zero out and count up to 8 hours.
At 8 hours, it will beep and shut off and you will have yogurt!
I then strain mine in a rice washing strainer lined with a coffee filter to make mine Greek yogurt, but we like our yogurt thick and tart. But this step is optional, it is perfectly edible without straining.
I always make it plain and add fruit and seasoning just before eating. We also use it as a substitute for sour cream.
eta: for subsequent pots of yogurt, you can use your own yogurt as the starter. It is important not to use too much starter - it seems counter-intuitive, but if you use too much starter, not as much lactose is eaten as the bacteria multiply and your yogurt will be more soupy, rather than less.
