Instant Pot Skyr Yogurt Recipes
INSTANT POT YOGURT
All you need is two simple ingredients to make creamy, delicious yogurt in your Instant Pot®. For extra flavor, add mix-ins of your choice -- the options are endless!
Provided by Food Network Kitchen
Time 18h10m
Yield 8 cups yogurt
Number Of Ingredients 2
Steps:
- Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
- Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
- Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
- Refrigerate until completely chilled and set, about 4 hours.
INSTANT POT® GREEK YOGURT
Making homemade yogurt in your Instant Pot® is so easy! Try this thick, rich, and creamy Greek yogurt made with only 3 basic ingredients.
Provided by Fioa
Time 9h50m
Yield 6
Number Of Ingredients 3
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
- Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
- Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 30.6 g, Cholesterol 52.4 mg, Fat 12.9 g, Protein 21.5 g, SaturatedFat 8.2 g, Sodium 267.5 mg, Sugar 30.6 g
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- Optional Equipment Sterilization: Place 2 cups of cold water and trivet in Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and measuring spoon in Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize (Pressure Cook or Manual button) everything at High Pressure for 3 minutes + Natural Release. Or Sterilize on Stovetop: sterilize the equipment (including food thermometer) on stovetop by boiling them for 10 minutes.After sterilization, air dries the equipment on a clean rack.
- Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (½ gallon) of whole milk in inner pot. Close lid. Use the Yogurt More function to boil the milk to at least 180°F (it will say “BOIL” on the screen). This takes roughly 35 minutes – 40 minutes. The Instant Pot screen will change to “YOGT” when the boiling is done.
- Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots to make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to ensure the milk is over 180°F. *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the "Slow Cook Less" function for another 15 minutes.
- Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. *Pro Tip: If you sterilized the measuring cup, make sure it has cooled to the touch.
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- Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn’t matter).Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 hours – 12:30 hours depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6.5 hours).*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
- Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
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Author Alexa TuckerPublished Jun 17, 2017Estimated Reading Time 5 mins
- Garlicky Yogurt Pasta With Sautéed Lentils and Chickpeas from Foxes Love Lemons. Yogurt and pasta may seem like a bizarre combo, but skyr can act as a versatile cream sauce.
- Yogurt Chicken Salad from Well Plated. Skyr definitely has mayo beat on nutrition, and the similar textures make yogurt an easy, barely noticeable switch in chicken salad.
- Yogurt Pancakes from I Am a Food Blog. That post-pancake lethargy is all too real (brunchers, you know what I mean), but adding in skyr's protein and cutting back on the sugar will help curb the crash.
- Oatmeal Cookie Overnight Oats from SELFstarter. When it comes to healthy, simple, make-ahead breakfasts, overnight oats are pretty much the ultimate. Use skyr instead of Greek yogurt for an even richer consistency and a little extra protein.
- Turmeric Yogurt Chicken from The Lean Green Bean. A yogurt marinade is one of my absolute favorite ways to prepare chicken, whether it's regular, Greek, or skyr yogurt.
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