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Old 08-09-2017, 05:12 PM   #1
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Ms. Mofet's Instant Pot Greek Yogurt (pressure cooker)

Ms. Mofet's Instant Pot Greek Yogurt (pressure cooker)


Yield: ≈6 cups Greek yogurt

1/2 Gallon Whole milk
6 oz. container Plain whole milk active culture yogurt (I use Brown Cow brand cream top)
(You can use a full gallon of milk with the same 6 oz. C. of plain yogurt)

Step one: Boil milk

Pour milk into inner pot.
Lock lid and set valve to sealing.
Select the Yogurt button and Adjust to More (Boil will appear in window).
It will take approximately 25 minutes to reach 180F (For 1/2 gallon. A gallon will take longer). "Yogt" appears when cycle is complete.
Remove the lid (yogurt cycle doesn't come to pressure so it is safe to remove lid immediately). Do not let condensation from the lid drip into the milk.
Check temperature with instant read thermometer for 180F.
If milk did not reach 180F you can either run another boil cycle or select Saut button, Adjust to More and allow to heat to 180F. Check temperature frequently.
Once the milk reaches 180F Select Yogurt button and Adjust to Boil and hold at temp for 5 minutes without lid.
Unplug the pot after the 5 minute hold.
Remove the inner pot and place on a wire rack.

Step two: Cool milk

Allow milk to cool to 115F
To speed cooling, set the inner pot in a large sauce pan filled with cold water. Change water as soon as it becomes warm. Repeat till
milk temperature drops to 115F (check temperature frequently with an instant read thermometer). This usually takes about 5 - 10 minutes. Without the cold water bath cooling will take about 40 minutes. Lift off and discard any milk "skin."
Step three: Add active culture starter
Place 6 oz. active culture yogurt into a medium bowl. This is your starter.
Ladle 1/2 cup of the warm milk into the starter. Mix well to achieve a smooth consistency without lumps. Add starter mixture back into pot with warm milk.
Return the inner pot to Instant Pot base.
Close the lid. Plug in the pot.
Vent can be set to venting or sealing.

Step four: Incubate

Select the Yogurt button. Adjust to NORMAL (8:00)

BE SURE IT IS ON "NORMAL" SETTING

(You may add time using the (+) button to reach 10 hours which produces a tarter and thicker yogurt).

BE SURE IT IS ON "NORMAL" SETTING

Walk away till cycle is complete.
In 8 hours (or 10 hours), your yogurt will be fully set and "Yogt" will appear on the display.

Step five: Strain yogurt to produce thick Greek yogurt

Place a steam basket into 6 qt. container. Then line the steam basket with a flour sack towel that has been folded into quarters. Place the yogurt is in a nut milk bag. Then place bag in steam basket on top of towel. Then pull towel up and cover container.

If you don't have a steam basket and large container with lid you can use a colander lined with several large coffee filters, a lint free tea towel or even circles cut from a clean white tea shirt.
Place colander over a deep bowl. You can cover by placing bowl in a plastic bag.

Place into fridge to strain for at least 8 hours or more. If yogurt is to thick you can always stir some whey back into yogurt.
Place strained yogurt in airtight container or individual jars.

You can sweeten with sugar (I warm some whey just enough to dissolve the sugar then stir into yogurt), honey or sugar substitute.
You can flavor with anything you would like (Flavors I have added are instant coffee, vanilla, maple, coconut)
The possibilities are limitless.

Or you can leave unsweetened and add a fruit compote or lemon curd.

Greek yogurt can also be used in place of sour cream.

Strained whey can be used to replace the liquid in bread recipes (makes outstanding no knead bread), baking recipes, biscuits and pancakes/waffles (which produce very light and fluffy pancakes/waffles). Can also be used to make smoothies.

Straining





Strained thick Greek yogurt



Strained whey



Strawberry compote and Lemon curd

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Old 08-11-2017, 06:33 PM   #2
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Join Date: May 2017
Location: Gerona
Posts: 361
Ms. Mofet,

Amazing labors .. Fabulous.

I prepare my own Goat Cheese Ricotta however, I have never made Greek Yogurt ..

I purchase a kilo of Greek Yogurt via a restaurant food distributor who is a family friend of ours ..

Could be quite interesting as a family Project with my mom, mom in law and 2 daughter in laws ..

Thank you for posting .. Have a great weekend ..
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Old 08-12-2017, 05:37 PM   #3
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Nice and thick. Won't fall off spoon.

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Ms. Mofet's Instant Pot Greek Yogurt (pressure cooker) [B][U]Ms. Mofet's Instant Pot Greek Yogurt (pressure cooker)[/U][/B] Yield: ≈6 cups Greek yogurt 1/2 Gallon Whole milk 6 oz. container Plain whole milk active culture yogurt (I use Brown Cow brand cream top) (You can use a full gallon of milk with the same 6 oz. C. of plain yogurt) [B][U]Step one: Boil milk[/U][/B] Pour milk into inner pot. Lock lid and set valve to sealing. Select the Yogurt button and Adjust to More (Boil will appear in window). It will take approximately 25 minutes to reach 180F (For 1/2 gallon. A gallon will take longer). "Yogt" appears when cycle is complete. Remove the lid (yogurt cycle doesn't come to pressure so it is safe to remove lid immediately). Do not let condensation from the lid drip into the milk. Check temperature with instant read thermometer for 180F. If milk did not reach 180F you can either run another boil cycle or select Saut button, Adjust to More and allow to heat to 180F. Check temperature frequently. Once the milk reaches 180F Select Yogurt button and Adjust to Boil and hold at temp for 5 minutes without lid. Unplug the pot after the 5 minute hold. Remove the inner pot and place on a wire rack. [B][U]Step two: Cool milk[/U][/B] Allow milk to cool to 115F To speed cooling, set the inner pot in a large sauce pan filled with cold water. Change water as soon as it becomes warm. Repeat till milk temperature drops to 115F (check temperature frequently with an instant read thermometer). This usually takes about 5 - 10 minutes. Without the cold water bath cooling will take about 40 minutes. Lift off and discard any milk "skin." Step three: Add active culture starter Place 6 oz. active culture yogurt into a medium bowl. This is your starter. Ladle 1/2 cup of the warm milk into the starter. Mix well to achieve a smooth consistency without lumps. Add starter mixture back into pot with warm milk. Return the inner pot to Instant Pot base. Close the lid. Plug in the pot. Vent can be set to venting or sealing. [B][U]Step four: Incubate[/U][/B] Select the Yogurt button. Adjust to NORMAL (8:00) [B]BE SURE IT IS ON "NORMAL" SETTING[/B] (You may add time using the (+) button to reach 10 hours which produces a tarter and thicker yogurt). [B]BE SURE IT IS ON "NORMAL" SETTING[/B] Walk away till cycle is complete. In 8 hours (or 10 hours), your yogurt will be fully set and "Yogt" will appear on the display. [B][U]Step five: Strain yogurt to produce thick Greek yogurt[/U][/B] Place a steam basket into 6 qt. container. Then line the steam basket with a flour sack towel that has been folded into quarters. Place the yogurt is in a nut milk bag. Then place bag in steam basket on top of towel. Then pull towel up and cover container. [B]If you don't have a steam basket and large container with lid you can use a colander lined with several large coffee filters, a lint free tea towel or even circles cut from a clean white tea shirt.[/B] [B]Place colander over a deep bowl. You can cover by placing bowl in a plastic bag.[/B] Place into fridge to strain for at least 8 hours or more. If yogurt is to thick you can always stir some whey back into yogurt. Place strained yogurt in airtight container or individual jars. You can sweeten with sugar (I warm some whey just enough to dissolve the sugar then stir into yogurt), honey or sugar substitute. You can flavor with anything you would like (Flavors I have added are instant coffee, vanilla, maple, coconut) The possibilities are limitless. Or you can leave unsweetened and add a fruit compote or lemon curd. Greek yogurt can also be used in place of sour cream. Strained whey can be used to replace the liquid in bread recipes (makes outstanding no knead bread), baking recipes, biscuits and pancakes/waffles (which produce very light and fluffy pancakes/waffles). Can also be used to make smoothies. Straining [IMG]http://www.discusscooking.com/forums/members/27696-albums1102-picture7081.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/27696-albums1102-picture7082.jpg[/IMG] Strained thick Greek yogurt [IMG]http://www.discusscooking.com/forums/members/27696-albums1102-picture7084.jpg[/IMG] Strained whey [IMG]http://www.discusscooking.com/forums/members/27696-albums1102-picture7083.jpg[/IMG] Strawberry compote and Lemon curd [IMG]http://www.discusscooking.com/forums/members/27696-albums1102-picture7085.jpg[/IMG] 3 stars 1 reviews
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