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 180°F (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 180°F.
If milk did not reach 180°F you can either run another boil cycle or select Sauté button, Adjust to More and allow to heat to 180°F. Check temperature frequently.
Once the milk reaches 180°F 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 115°F
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 115°F (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.
Strained thick Greek yogurt
Strawberry compote and Lemon curd