Instant Pot Yogurt
http://bit.ly/2TfJpJ3 Instant Pot Yogurt? Not only is it easy—it’ll add a new spark to your love affair with yogurt! Just press the right buttons, peek at it now and then, and you’ve made amazing yogurt. You don’t need an Instant Pot to make yogurt—but an Instant Pot is an ace yogurt maker. If you love yogurt, give it a shot—I think you’ll be hooked. Where I live, I can’t find a plain, whole milk organic yogurt I like, so I make my own. And I love my homemade yogurt. It’s silky and luxurious. I’m a yogurt snob now. Why make yogurt with an Instant Pot?Yogurt technically isn’t cooked. It’s incubated—which means its held at a constant warm temperature (between 110 and 116°F). This encourages desirable, heat-happy bacteria to be fruitful and multiply. An Instant Pot’s programming keeps the temperature right in that target zone, eliminating a bunch of potential issues—like stringy yogurt caused by too-warm temperatures. Is this hard?Nope! I have screwed up many other things in the Instant Pot—but not yogurt. What equipment do you need to make yogurt in an Instant Pot?
Can you make yogurt in a stovetop pressure cooker?No. An Instant Pot acts as an incubator for the yogurt, keeping the temperature around 110°F for several hours, which is something stovetop pressure cookers can’t do. What ingredients do you need to make homemade yogurt?You only need two ingredients:
Some recipes call for adding nonfat dry milk to the regular milk before adding the starter. I used to do this, but I’ve not found it to make a difference in the final product, so now I don’t bother. You can technically make an entire gallon at a time in the Instant Pot, but for your first few attempts, it’s good to keep it manageable, minimizing any (unlikely!) failures. Also, even in your trusty Instant Pot, the larger the volume of milk, the harder it is to keep the incubation temperature steady.
What is yogurt starter, anyway?A yogurt starter is the collection of desirable, living bacteria that turns milk into yogurt. You have a few different options here.
The flavor of your finished yogurt is going to depend a lot on the starter you use and the milk you use. Some starters make thicker or tangier yogurt than others. Think of this as an adventure! Consider how different the texture and flavor of assorted commercial yogurts are—same goes for homemade yogurt. Get in the habit of setting aside 1/4 cup of your batch of yogurt to use for making the next batch. You’ll only need 2 tablespoons to get that next batch going, but I like to have 2 extra tablespoons around as insurance. I’ve also used a few tablespoons of whey as a starter, which worked well enough, but took a few batches to get ideal. How much time does it take to make homemade yogurt?For the yogurt to incubate and set, it can take anywhere from 4 to 12 hours. Since there’s so much variability the first time you do it, I recommend starting your initial batch in the morning on a day when you’ll be around the house most of the time. Once you have a good routine going, you can leave the house while your yogurt incubates or make it overnight. This variability is because there are so many factors are at work with fermentation. The fresher and more active your starter is, the less time it takes (usually). The first time you use a dry heirloom starter, it often takes longer. From milk carton to breakfast bowl, it technically takes anywhere from 12 to 24 hours. This includes chilling your finished yogurt and then draining it, if you like. If it seems excessive, remember: this process is 99% hands-off. How do I know when the yogurt is ready?It’s tricky at first to tell when your yogurt is yogurt, and not just warm, tangy milk. When it’s done, the yogurt will all be one mass, not runny liquid. It’ll jiggle like loose Jell-O when you gently nudge the insert. Sometimes the set yogurt will pull away from the sides of the insert, and you’ll see some clear liquid (the whey) floating between the pot and the set yogurt. This is all normal. How long does homemade yogurt last in the fridge?Yogurt is alive, and it gets tangier and thinner the longer you store it. My yogurt lasts about a week and a half in the fridge. Two weeks is doable, but pushing it. Does homemade yogurt have the same texture I’m used to?Most store-bought yogurt contains stabilizers (such as pectin, carrageenan, or starch) to improve its body. Your successful homemade yogurt might be a little thinner than you’re used to with commercial yogurt. It’s often a little lumpy, too. Don’t fret!
What are some ways to flavor yogurt?First off, don’t flavor yogurt until after it’s finished and chilled. Otherwise you risk messing with it setting right. Personally, I prefer not to flavor my yogurt until before I eat or portion it. That way I’m not locked into anything, and I can use the plain yogurt in recipes. Try some of these mix-ins! My favorite way to flavor yogurt is to serve it with a slice of blackberry pie for breakfast. To each her own! Can I freeze yogurt?Yes, for up to a month. If you use an heirloom starter and go on vacation for longer than a week, you can freeze a few tablespoons of your healthy, active yogurt for a month or so to use as a starter for your next batch. Any longer than that and results will be spotty. What about making yogurt in little jars?You can certainly do that—there’s even an Instant Pot accessory for it. You can also just use sterilized, heat-resistant jars. Look at the end of the recipe below for that variation. If you like Greek-style yogurt, make one batch directly in the insert, strain it, and divide it in little jars for storage. What are some things that can go wrong?1. The yogurt does not set and is runny.
You may have added the starter before allowing the just-boiled milk to correctly cool. Very hot milk can kill the cultures you’re depending on. Let it come down to under 120°F and above 116°F. 2. The finished yogurt is gritty or chunky. This can happen when you incubate the yogurt too long. Next time, check your yogurt every hour or so after the first 4 hours of incubation. Got yogurt? Make these recipes!Recipes via Simply Recipes http://bit.ly/2F9fkDA January 26, 2019 at 09:15PM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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