So I finally bought us an InstaPot, figuring with a new baby and a busy family something like that would just fit better in our lifestyle. First, I didn’t pay full price for it. In fact, I happened to find mine at the local Kohls store. It was a 7 in 1 InstaPot which must have been packaged incorrectly in a 10 in 1 box. Personally 7 in 1 was fine with me and at around $60 out the door it was the perfect price! So armed with zero InstaPot knowledge and a new piece for my kitchen I have driven forward with my family into the InstaPot culture. At first I was nervous because my grandma was so nervous about pressure cookers, but she was nervous about lots of things. Plus the new ones electric and have several safety features built in.
So I’ve had it for a little over a week and making yogurt in it was my mission in life. So far we have made ribs and stew. The first step to having a great batch of yogurt is supposedly the milk you begin with. So I went out and got the best milk I could, from a glass half gallon at the local Eastman Party Store. The next thing I needed was a good starters its active yogurt cultures so I chose my favorite yogurt Noosa. You can tell if it has active cultures because it will say in the ingredients. Not all yogurts haves give cultures.
1/2 Gallon of GOOD Whole Milk
3 Tablespoons of some active culture yogurt
I used a Candy Thermometer
STEP 1 – Boiling the Milk In the InstaPot
The first thing I had to do was put the entire half gallon of milk into the InstaPot and hit yogurt button, then more button so it would come to a boil. This took a little while, but certainly wasn’t the longest part of the process.
Step 3 – Cooling the Warm Milk
When the milk comes out of the instapot the recipe told me it had to be cooled to 115 degrees Fahrenheit. The suggestion is to allow it on the counter for 30 minutes or put it on ice for 15 minutes. After 30 minutes it still hadn’t gotten much cooler so we put the pot in a bowl with ice and just a little cool water around it. I checked it again in 15 minutes with the candy thermometer and it was finally down to the correct temperature.
Step 3 – Creating the mixture with the “starter”
This was the most interesting part. The recipe we were following said to add a couple of tablespoons of the “yogurt starter” to a cup or so of the warm milk. Of course this was the point in the recipe where the kids had to come and help!
We double checked the Noosa to make sure it had “active yogurt cultures” and it does. However, I didn’t realize that we were supposed to use plain yogurt until it was too late. Or perhaps better said, I didn’t realize this was Vanilla until it was too late. Oh well, Vanilla it is!
Once you put the 3 tablespoons or so of yogurt starter then you mix in the warm milk. It mixes together and then you add it to the larger batch of warm milk and transfer it back to the Instapot.
This is the point where you get to use the YOGURT button! What I noticed is that it stayed at the Yogurt <More> setting so I needed to hit the adjust button to move it back to normal.
Step 4 – Refrigeration
After it went into Yogurt mode, I went to bed for the night. I was hoping to wake up to the finished product. Sadly, I overslept a little, but it still seemed fine so I moved it into the Refrigerator for the day. I didn’t cover it right away because it was still very warm, so it went in just like this. Later on I moved it to a glass bowl with a cover.
Step 5 – ENJOY
I didn’t want to add a bunch of stuff to the initial batch, so I bought some preserves to use for flavor. My theory was it would be kind of like the Dannon Fruit at the bottom! Interestingly enough it kind of was and it was amazing. It makes ALOT of yogurt but I’m sure we’ll eat it all. I’m also thinking it’d be pretty amazing in a smoothie.
So far everyone that has tried the yogurt has enjoyed it. I’m glad I tried this with my Instapot. I was super worried about it, but it turned out fabulous!