How To Make Desserts In An Instant Pot
Crisp, golden desserts are not going to happen in your multicooker. Instead, as cookbook author Jessie Sheehan wrote for us, focus on items that benefit from cooking with steam: The Instant Pot excels at baking up luscious custards and puddings, cakes with a dense, moist crumb think sticky toffee pudding or dense snacking cakes , creme brulee, rice pudding, flan, clafoutis, chocolate pots de crème, lemon pudding cake and cheesecake and bread pudding. As she points out, desserts contained in a 7-inch cake pan work well, as do those you can make in individual ramekins.
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How Long Does It Take To Make Yogurt In The Instant Pot
Add milk to a 6-qt Instant Pot® close and lock the lid. Select yogurt setting, then adjust pressure boil mode for one hour to make your homemade yogurt! This process can take up to an hour since you want it to boil enough that all bacteria are killed off by heating up at this temperature. Once cooled down , set aside 1 cup of milk as a starter culture, which will turn into delicious fresh dairy goodness after just 8 hours of incubation time.
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Why Make Instant Pot Yogurt
First of all, its delicious! The creativity for flavorizing your yogurt is endless, from chocolate to fruit to vanilla. And the best part is, you can make it free of refined sugars and unnecessary additives . Most store bought yogurts contain heavy amounts of sugars and other additives like natural flavors , GMO corn starch for thickening and coloring for a pretty appearance. No thanks. Ill pass and make the real good stuff at home with ingredients I can understand and pronounce.
Second, you can make it as creamy or as thick as you like. Do you like yogurt smooth and creamy? What about rich, thick and decadent greek yogurt? Or how about with added fruit? Think of this yogurt like a blank canvas and you get to create whatever flavor and texture you like.
Third, making yogurt is economical. Organic plain greek yogurt costs close to $5 for a tiny tub. With our family of six, this store bought yogurt would be gone in one afternoon snack. But I can make more than three times that amount for the cost of just one gallon of milk. Sounds like a no brainer.
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How To Make Greek Yogurt And Vanilla Yogurt
Instant Pot Greek Yogurt
- Prep: Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters. Place on top of a bowl making sure there is enough space for draining the whey.
- Strain for 4 hours: Add desired amount of yogurt, place in the fridge and strain for 4 hours.
- Stir and enjoy: Greek style yogurt will be thicker along the walls. Just stir after adding to a jar. We love-love making my moms strawberry yogurt with Greek yogurt instead of sour cream for a healthier alternative.
Stovetop Method To Make Yogurt
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Let The Milk Cool + Add Your Culture
Once you remove your instant pot and sit it on the counter, wait for the temp to cool to 115 use a thermometer for this. It took my milk just over 90 minutes I sped up the process by stirring it frequently too. Make sure your thermometer is sanitized and just wait patiently.
Once the yogurt reaches 115, you will need to add 1/2 C of your yogurt starter culture mix it in well. If you dont have any of your own yogurt from a previous batch, then I would suggest a plain, full fat organic yogurt variety .
Instant Pot Yogurt In Jars
Published: . Last Updated: Apr 13, 2021 by Alpa Jain . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Nothing compares to home-made yogurt. I have been making yogurt at home since many years even before I had the instant pot.
I use the pasteurized whole milk, preferably the non-homogenized milk and sometimes the homogenized one.
Earliler, with the instant pot, I used to follow the traditional method of boiling the milk in the instant pot and then cooling it down to about 115 °F before adding the culture.
This process is lengthy and requires a lot of monitoring of the milk temperature as it cools down.
At times, the milk would cool down if allowed to cool longer and then it would get cooler than the required temperature for the yogurt. This was very frustrating and it made me think to find a better mechanism.
So I decided to try an alternative i.e to use a microwave instead of the time-consuming boiling process as pasteurization would have already taken care of the harmful bacteria.
I used the microwave to heat the milk to the required temperature and added the yogurt culture to it. My only apprehension was whether there would be any difference in the thickness or consistency of the yogurt compared to the boiling process.
This method works well with both non-homogenized and homogenized, pasteurized whole milk and the results for both have been excellent.
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How To Cook Pressure Cooker Yogurt When You Dont Have A Yogurt Button
Usually, when making pressure cooker yogurt, youll want to just press the button and leave it. However, since we dont have a yogurt button, well be adding a few more steps.
But dont worry, everything is still very simple. Because we start with boiling the milk, youll want to be sure that your pot is room temp or cold to start so that the milk doesnt scorch.
Pour a full gallon of whatever milk you choose into your pressure cooker and press the Sear/Saute function.
This is the step that gets just a little tricky.
Well be bringing the yogurt to 180°F to kill all bacteria. Not only do you need to watch the temp carefully, but youll want to stir the milk often so that it doesnt curdle or burn.
Once the milk reaches 180°F, you can just unplug the pot. Now, youll want to let the milk cool to 110°F, stirring can help cool the yogurt faster, but it isnt necessary. Once the yogurt cools to 110°F, add your starter and stir until completely incorporated.
Immediately close the lid of your pressure cooker and lock it. This will begin the incubation process. Because your pot doesnt have a yogurt button, it wont keep the yogurt warming. Wrapping the whole pressure cooker in a large beach towel helps the brooding.
Youll want to incubate for at least 8 hours, the longer you incubate the thicker and creamier your yogurt will be. Afterward, you can transfer your yogurt to another bowl and chill in the icebox for at least 4 hours.
- 1/2 cup honey, optional
Does Greek Yogurt Affect Lactose Intolerance Symptoms
Bloating, diarrhea and indigestion from eating Greek yogurt can be signs of lactose intolerance. Most fermented dairy products, such as Greek yogurt, contain much less lactose, the sugar found in milk, than other dairy products. Some people with lactose intolerance can tolerate more lactose than others.
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How Do I Cool And Store Instant Pot Yogurt
After the long cook is done, youll want to chill your yogurt before moving it to long-term storage. Three to four hours is the minimum, but an overnight chill is ideal. Keep in mind that your yogurt will thicken a bit more as it cools.
Transfer the yogurt to individual containers for easy eating, or to an airtight container for long-term storage. Instant Pot Yogurt lasts about two weeks in the fridge.
Oh, and be sure to save a bit of your Instant Pot Yogurt for the next time you want to make yogurt. You can use it in place of the starter yogurt.
Cold Start Or No Boil Yogurt
The traditional way of making yogurt requires you to heat your milk to a temperature of 160 180 degrees and then to cool it before adding your yogurt starter. This scalding of the milk kills bacteria in the milk before making yogurt.
This step is not necessary with the cold start method, because we use a ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk. These milks have already been heated to a very high temperature before being packaged and sold.
What Kind of Milk do I need to make instant pot yogurt?
You need a ultra pasteurized, ultra high temp, or shelf stable milk. Fairlife milk is the most popular brand.
Do not use regular, pasteurized milk for this recipe. These milks may contain bacteria that will grow along with your yogurt cultures if the milk is not heated prior to making the yogurt.
Milks that are higher fat and protein will yield a thicker yogurt. Low fat milks may need additional straining to reach the thicker consistency you may desire.
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What I Love About This Recipe:
- Inexpensive: For the quantity of yogurt this recipe makes youd spend around $15 dollars at the store. The ingredients here cost closer to $5!
- Easy, and healthier than store-bought. I love knowing exactly what is going in our food. This yogurt is creamy and delicious!
This recipe is nearly fool-proof! It requires, patience , but is almost entirely hands-off!
One thing that separates an instant pot from a regular pressure cooker is its unique functions like the yogurt button, which allows you to make homemade yogurt in it! The instant pot provides a safe method to incubate yogurtkeep it at a constant warm temperature in the target zone of 110 and 115 degrees F allowing the bacteria in it to multiply properly and thicken to create smooth, creamy yogurt.
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Yes, you can make yogurt at home! Its cheaper and 100x creamier! Youll never want to buy store-bought yogurt again!
What? Yogurt in an Instant Pot?! Um, yes, 10000 times yes!
The process sounds like itll take for-ever, but really, this recipe is so stinking easy with like 4 minutes of hands-on time its basically effortless. And fool-proof.
Now why bother making homemade yogurt? Well, for starters, its 100000x better than store-bought. Seriously. Its creamier and substantially less tangy. With zero-sweetener.
Plus, you know once you go homemade, you can NEVER go back to the store-bought version. NEVER EVER EVER.
And for that, Im truly sorry.
Well, not really.
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What Equipment Do You Need
This method requires an Instant Pot or other brand of electric pressure cooker with a yogurt setting. I know its also possible to make yogurt in the oven or a crock pot. These methods might even be just as easy! But this method is the one I use and its crazy reliable, so Im sticking with it for now!
The only other piece of equipment you need is an instant-read thermometer so you dont overheat or over-cool your milk. If you dont already have one, they are certainly a worthwhile investment. My ThermoPop digital thermometer was worth every penny.
How To Make Pumpkin Spice Yogurt Using Your Instant Pot Easy Recipe For Smooth And Creamy Yogurt
The time for all things pumpkin is quickly coming! Making this pumpkin spice yogurt using your instant pot is so easy . . . and so delicious. This yogurt is made with just 3 simple ingredients. Milk, a couple tablespoons of plain yogurt, and the magic ingredient flavored liquid coffee creamer.
The coffee creamer makes this instant pot yogurt recipe so versatile. You can use any of the great fall flavors coming out, and once the Christmas season comes, use those flavors! The creamer flavors the yogurt effortlessly, and sweetens it at the same time.
We just added a new baby boy to our family a couple weeks ago, so my goal for this recipe was 1. easy 2. time saving. SoI used Fairlife milk which doesnt need to have the extra step of boiling. To make this instant pot yogurt, all I had to do was whisk the ingredients together, turn the instant pot on to yogurt setting for 8 hours, and walk away! Thats my idea of a newborn + toddler friendly recipe.
How to make this easy yogurt:
- 2 quarts Fairlife milk
- 2 T. plain yogurt or plain Greek yogurt
- 2 cups liquid pumpkin spice coffee creamer
Add all ingredients to instant pot and whisk until blended and foamy.
Place glass lid on pot and set to yogurt setting for 8 hours.
After 8 hours, refrigerate yogurt for at least 4 hours.
Your yogurt will be thick enough to stand a spoon up in it!
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Whats The Difference Between Cold
Cold Start and Boil methods will both give you easy, delicious yogurt from the Instant Pot. The primary differences lie in the milk used and the start-up time after that, both take about the same time to incubate in the Instant Pot.
Cold Start Yogurt requires ultra-pasteurized, flash-pasteurized, or shelf-stabilized or powdered milks. Thats because this method doesnt have you heat the milk, so you have to start with a milk that has already been boiled to kill any bacteria. These milks can be harder to find in certain markets and are more expensive, but they save you between 25 minutes and an hour of prep time.
Traditional Boil Yogurt can be made with any almost any milk including coconut, almond, soy, organic, and raw or even half-and-half or heavy cream. But this method does require two things: more upfront time and a probe thermometer.
In terms of flavor and texture, some folks prefer to Cold Start because its a little thicker and tangier right out the gate, but you can incubate it for longer for more thickness and tang, too. Were sharing the basic Boil method here so anyone, anywhere can make yogurt with whatever milk is available to them.
Okay Whats So Great About Instant Pot Yogurt
Before electric pressure cookers became a thing, I made my yogurt at home on the stovetop and using a heating pad to keep the temperature even while the yogurt fermented. It works just fine, but an Instant Pot makes the whole process even easier! Thats because the Instant Pot is programmed to keep the fermentation temperature at an even 110°F during the culturing time. It makes it completely no fuss! I have never had a batch of yogurt fail since getting my Instant Pot years ago.
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Meal Prep And Storage
Once your yogurt is done, you can store it in the refrigerator until you are ready to eat. Now, get creative and use single serve jars for a grab and go yogurt. Or place it in one large container that you scoop into bowls.
Either way, this is tasty. I find that storing in single serve containers makes it an easier snack I reach for. I use little glass jars with lids. It helps prevent odors from seeping into the yogurt.
How To Make Instant Pot Yogurt
Ingredients
- 8 cups milk, ideally whole or 2%
- 1-2 tablespoons of plain yogurt , at room temperature
- Sugar, honey or other sweetener
- Vanilla
- Fine mesh strainer and a coffee filter or muslin cloth
- Whisk
- Jars or containers with lids for storing the yogurt
- Instant Pot, of course
Test Kitchen Tip: Before you begin, make sure your tools are freshly washed in hot, soapy water.
Step 1: Scald the Milk
Pour the milk into the Instant Pot, close and lock the lid and set the valve to Sealing. Select the Yogurt function and place on High/More. Though the display will read boil, this step only scalds the milk. It will take 25-30 minutes for a half-gallon, and 50 minutes for a gallon. The pot should turn off automatically at the end of the cycle. Open it and check the temperature. It should be 180º F.
Test Kitchen Tip: Scalding is an important step. Without it, the yogurt may not thicken up properly, or at all.
Step 2: Bring Down the Temperature
After heating the milk, you want to cool it off to 110º-115º F. This is an ideal temperature that will foster bacteria growth and wont be so hot it kills the culture. You can just leave the bowl to cool at room temperature, which will take about an hour. Or, use an ice bath: Fill a bowl with ice water, nest the Instant Pots inner bowl inside and whisk the milk to cool it quickly. Take the temperature every few minutes. After about five minutes, the milk should be at 110º F.
Remove the pot from the ice bath and wipe the outside dry.
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