Instapot Yogurt
Instapot Yogurt
Making yogurt from fresh milk is an ancient preservation technique because milk fermented in this way will keep for at least 5 times longer. Try it along with Grilled Flatbread and Marinated Olive Salad, mixed with tahini and cucumbers, or in traditional Indian riata.
Ingredients
- 1 gal whole milk
- 8 oz live cultured yogurt
- 50 g salt
Instructions
- Pour your milk into a very clean Insta-type-pot with a 'yogurt' setting and close but do not seal the top. Set the temperature to 'High' and wait for the milk to reach 165 degrees.
- When the milk is hot enough to kill all unwanted bacteria, carefully remove the insert and place in a sink filled with cold water. Ice cubes will optionally speed up the cooling process. Cool the milk to at least 110 degrees. Ideally, it should be a little warmer than a baby's bottle when you add the yogurt culture.
- When the milk is cool enough that it won't kill the live yogurt culture, first stir together with a cup of milk and then distribute evenly throughout the entire mixture. Add the salt at this point unless you want to make sweet yogurt. I used the aromatic salt leftover from making Preserved Lemons.
- Put your Instapot back together and close the lid. This time use the low-temperature yogurt setting and leave to ferment for 10 hours.
- The next day, strain your homemade yogurt to make labneh cheese (shown), use it for baking, or eat it straight away. This yogurt can also be salted, mixed with herbs and spices, or flavored with fruits, honey, and vanilla.
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