instant pot duo evo plus cold start yogurt

#Instant pot duo evo plus cold start yogurt full

How long do I need to ferment the yogurt? I like using a half gallon container of milk at a time to make yogurt and this ratio works out perfectly. My recipe calls for ¼ cup (4 tablespoons) of yogurt starter per ½ gallon (~2 litres) of milk. I really like the taste and texture of European style yogurt, it reminds of creamy and tangy Indian dahi, so that's what I use as my starter in this recipe. If using store bought yogurt, read the ingredient list and make sure it says live and active cultures and/or the names of the cultures on it. You can either buy yogurt starter culture or just use store bought yogurt that has live bacterial cultures in it. Yogurt starters are a live blend of bacteria that are used to convert milk into yogurt. What is yogurt starter and what can I use in this recipe? A popular brand of ultra filtered milk in the US is Fairlife. NOTE: If you would like your yogurt to be extra thick and creamy, then I recommend using ultra-filtered milk. I can't usually find organic grass fed yogurt in stores and I am really happy that I can make my own yogurt effortlessly, using this quick and easy instant pot method. I personally prefer buying organic grass fed dairy products and I like to use organic grass fed milk to make my yogurt as well. Reduced fat milk has more water content and will result in a thinner and looser yogurt, but will still work in this recipe.

#Instant pot duo evo plus cold start yogurt full

I prefer using full fat milk in this recipe as it results in a rich and creamy yogurt. The second most important consideration when choosing milk for this recipe is the fat content in it. If you would like to use regular milk in this recipe, you will have to first boil it (use the pasteurize setting on the instant pot) and then cool it until about 110F before following this recipe. Regular pasteurized/raw milk still has natural bacteria in it and this can compete with the yogurt starter bacteria during the fermentation process. This is very important and you can't use regular pasteurized milk or raw milk in this recipe.

Most shelf stable milks will also work in this recipe.

The package will often say ultra-pasteurized or UHT (Ultra high temp) on it. Since we are skipping the boiling (pasteurization) step entirely, we must use milk that is already pasteurized. P.S.! If you make this recipe, let us know how you like it and rate it below! And don't forget to check out our otheramazing Instant Pot recipes.Milk is the most important ingredient when it comes to cold start yogurt. But you can go up to 12 hours for richer, thicker yogurt. But not yogurt-it can't be rushed! It needs at least 8 hours on the Yogurt setting. Most Instant Pot recipes cooks super quickly. Set it and forget it for 8 hours (or more)! But you need those active cultures, and this is the easiest way! You could buy a yogurt starter, but that just complicates everything more than we think it's worth. It sounds weird to stir the thing you're hoping to make into the thing you're making.

Cooling the milk makes sure that you don't kill the live cultures that you're adding the next step.Īdd the yogurt (which is also the culture/starter). If the temperature reaches 180°, cool the milk down (in the inner pot) in an ice bath to reach 110° and 115°, about 5 minutes. If after the quick release, the milk isn't 180°, you'll want to repeat the cycle. If you want to make yours SUPER creamy and decadent, you can sub in some heavy cream. This takes about 35 minutes and is essential for thickening the yogurt. You can use any kind of dairy milk (including skim), but we strongly prefer whole milk for taste. And it earns you major bragging rights (even though it's insanely easy). Why in the world you make homemade yogurt in an Instant Pot? Because it tastes extra- fresh, creamy, and smooth.