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Photo: Fred Hardy
Active Time:10 minsTotal Time:16 hrs 40 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:16 hrs 40 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:16 hrs 40 mins
Total Time:
16 hrs 40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½gallonwhole milk (8 cups)2tablespoonswhole-milk plain strained (Greek-style) yogurt with active live cultures
Cook Mode(Keep screen awake)
Ingredients
½gallonwhole milk (8 cups)
2tablespoonswhole-milk plain strained (Greek-style) yogurt with active live cultures
DirectionsAdd milk to a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Cover and lock the lid in place, turning the steam release handle to Venting position.Select Yogurt setting, and adjust to Boil or High (display may vary according to cooker brand or model). Select Start, if needed, to begin cooking (some models may start automatically). Cook until the milk reaches 180°F and the cooker beeps and reads Yogurt or End, about 30 minutes.Remove the lid and the cooker insert. Let the milk cool to a temperature of 110℉ to 116℉, about 1 hour. To speed up cooling, place the insert in a large bowl of ice water, and let cool, stirring often. Do not allow the milk to cool below 110°F. (A skin may form on top; skim off with a small fine-mesh strainer or spoon, if needed, and discard.)Stir yogurt into the cooled milk. Return the insert to the cooker; cover and lock the lid in place, turning the steam release handle to Venting position. Select Yogurt setting. Select Medium temperature for 8 hours.After 8 hours, open the lid carefully, minimizing condensation dripping onto the yogurt. Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours. (The consistency should be similar to a well-stirred, creamy salad dressing.)For thicker yogurt, line a fine-mesh strainer with a large coffee filter (or 2 pieces of cheesecloth) and set over a large bowl. Spoon in the yogurt. Refrigerate, covered with plastic wrap or a towel, until whey is strained from the yogurt and the yogurt is thick and creamy, at least 4 hours and up to 8 hours.To make aheadRefrigerate in an airtight container for up to 2 weeks. The yogurt will become thinner and tangier the longer it is stored.Originally appeared: EatingWell.com, October 2022
Directions
Add milk to a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Cover and lock the lid in place, turning the steam release handle to Venting position.Select Yogurt setting, and adjust to Boil or High (display may vary according to cooker brand or model). Select Start, if needed, to begin cooking (some models may start automatically). Cook until the milk reaches 180°F and the cooker beeps and reads Yogurt or End, about 30 minutes.Remove the lid and the cooker insert. Let the milk cool to a temperature of 110℉ to 116℉, about 1 hour. To speed up cooling, place the insert in a large bowl of ice water, and let cool, stirring often. Do not allow the milk to cool below 110°F. (A skin may form on top; skim off with a small fine-mesh strainer or spoon, if needed, and discard.)Stir yogurt into the cooled milk. Return the insert to the cooker; cover and lock the lid in place, turning the steam release handle to Venting position. Select Yogurt setting. Select Medium temperature for 8 hours.After 8 hours, open the lid carefully, minimizing condensation dripping onto the yogurt. Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours. (The consistency should be similar to a well-stirred, creamy salad dressing.)For thicker yogurt, line a fine-mesh strainer with a large coffee filter (or 2 pieces of cheesecloth) and set over a large bowl. Spoon in the yogurt. Refrigerate, covered with plastic wrap or a towel, until whey is strained from the yogurt and the yogurt is thick and creamy, at least 4 hours and up to 8 hours.To make aheadRefrigerate in an airtight container for up to 2 weeks. The yogurt will become thinner and tangier the longer it is stored.
Add milk to a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Cover and lock the lid in place, turning the steam release handle to Venting position.
Select Yogurt setting, and adjust to Boil or High (display may vary according to cooker brand or model). Select Start, if needed, to begin cooking (some models may start automatically). Cook until the milk reaches 180°F and the cooker beeps and reads Yogurt or End, about 30 minutes.
Remove the lid and the cooker insert. Let the milk cool to a temperature of 110℉ to 116℉, about 1 hour. To speed up cooling, place the insert in a large bowl of ice water, and let cool, stirring often. Do not allow the milk to cool below 110°F. (A skin may form on top; skim off with a small fine-mesh strainer or spoon, if needed, and discard.)
Stir yogurt into the cooled milk. Return the insert to the cooker; cover and lock the lid in place, turning the steam release handle to Venting position. Select Yogurt setting. Select Medium temperature for 8 hours.
After 8 hours, open the lid carefully, minimizing condensation dripping onto the yogurt. Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours. (The consistency should be similar to a well-stirred, creamy salad dressing.)
For thicker yogurt, line a fine-mesh strainer with a large coffee filter (or 2 pieces of cheesecloth) and set over a large bowl. Spoon in the yogurt. Refrigerate, covered with plastic wrap or a towel, until whey is strained from the yogurt and the yogurt is thick and creamy, at least 4 hours and up to 8 hours.
To make ahead
Refrigerate in an airtight container for up to 2 weeks. The yogurt will become thinner and tangier the longer it is stored.
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)153Calories8gFat12gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
