CHOBANI YOGURT RECIPE RECIPES
SIZZLINGPOTS:INSTANT POT DUO CRISP SOUS VIDE YOGURT RECIPE
Sous Vide Yogurt RecipeHere is how to make the creamiest, thick Greek-style yogurt in the Instant Pot directly in the steel pot by using Sous Vide function. Save money by making Homemade yogurt 1/4th the cost of store bought. It tastes amazing, is fresh and is super healthy, plus you will know exactly what is in it - no more reading labels. All you need is Just 2 ingredients and just 2 steps! You can also try creating different flavors of yogurt once you master this Instant pot homemade yogurt recipe. No boil method!
Provided by Jyoti Sawant
Total Time 603 minutes
Prep Time 3 minutes
Cook Time 480 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Step 1: Warm Milk: Plug in the Instant Pot and remove the lid. Pour in the ultra pasteurized milk in your inner pot. Press the "Saute" function and put an external timer for just 30 seconds which is enough to make the milk lukewarm. Cancel the "Saute" function and check your teperature to make sure it is around 110-115 °F (43- 46 °C). Your milk should not be above 115 °F/ 46 °C or you will kill the bacteria.
- Step 2: Temper milk with the starter yogurt: When the milk is warm (110-115 °F/ 43- 46 °C), temper the milk. Transfer 1 cup of milk from the pot to a bowl and add 3 tablespoons of starter yogurt to it and incorporate well. Now pour this Starter/Milk mix back into the steel pot with the rest of the milk.
- Step 3: Whisk the milk: Whisk the milk well to incorporate well, the more you whisk the better results you will get. Whisking your milk well with a whisk before fermentation cycle gives you really thick set yogurt with almost no whey content. The more you whisk, the thicker your yogurt will be.
- Step 4: Set the "Sous Vide" function for incubation: Place the lid with the pressure valve in any position (venting or sealing does not matter as it is not under pressure) or place a clean glass lid. Press the "Sous Vide" button and use the +/- buttons to set temperature to 115 °F/ 46 °C. Also use the +/- buttons to adjust the timer to 8 hours. FYI, don't go beyond 115 °F / 46 °C or you will kill the bacteria.115 °F / 46 °C is the key!! No less no more.
- Step 5: Check if set: Check after 6 hours, the yogurt should be set already, if not keep it for the set 8 hours. Make sure to remove the lid gently to prevent the condensation liquid to drop on set yogurt. The yogurt might look slightly jiggly but don't worry you are on the right track.
- Step 6: Refrigerate: After it sets, take it out, cover it with a lid and refrigerate it immediately for 2 hours. This prevents the yogurt from becoming too tart. It also helps the yogurt to become thick and dense.
- Step 7: Serve: You should have a beautifully set thick greek style yogurt for sure. Serve this deliciously creamy yogurt plain or add some honey and some fresh fruits or go ahead and experiment with different things. Enjoy.
Nutrition Facts : ServingSize 245 g, Calories 150 kcal, ProteinContent 26 g, CarbohydrateContent 2 g
BAGEL RECIPE (EASY NO-YEAST YOGURT DOUGH) - SKINNYTASTE
Steps:
- Oven Method:
- Air Fryer Method:
Nutrition Facts : ServingSize 1 bagel, Calories 152 kcal, CarbohydrateContent 26.5 g, ProteinContent 10 g, FatContent 0.3 g, SodiumContent 434 mg, FiberContent 1 g, SugarContent 2.5 g
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