Help with Instant Pot! - Page 2

ptagirl · ‎07-12-2010

@Kachina624 wrote:
@ptagirl You must have an older IP without the yogurt setting. I have the 6-function and want to make yogurt, so will you please explain how you do it? What kind of container do you use? For years I made it using a Dani Yogurt Maker using skim milk, a couple spoonfuls of commercial yogurt as a starter and plain gelatin to thicken. It was very good but I think I pitched it during a move.

I have a 7-in-1 6qt. IP with a yogurt setting.... but I just looked on-line and you can make it in your 6-function pot.... just Google it (making yogurt in IP without yogurt setting) and it will tell you exactly what to do... I don't heat the milk ( 1 gallon of 2 or 4 %) in my IP, but in a stainless steel 6qt. covered stockpot on the stove to 180 degrees and hold it at that temp for 10 min... turn it off, take it off burner, uncover and let the temp. come down to 110, remove the skin on top, and then stir in 1/2 c. plain yogurt , pour the milk into the IP stainless pan, cover with plain lid, set yogurt setting.... takes 8 hrs.... then I strain it in an almond milk bag while sitting in a collander/pan in refrigerator..... makes about 2 qt. yogurt... you can strain it as long as you want for a thicker greek style, or you don't have to strain it at all for a thinner-type...You do have to bring the milk up to that high of a temp. to break down the protein, otherwise it can become slimy (but will still taste ok, but not a very good texture to enjoy IMO)...

I really like homemade yogurt and it's much less expensive making your own...

Kachina624 · ‎03-10-2010

@ptagirl. Thank you so much for your reply. I'm transferring you note to a folder of things I don't want to forget. Yes, there would be a considerable cost savings. I eat a lot of the stuff.

New Mexico☀️Land Of Enchantment