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Instant Pot yogurt is a great alternative to regular yogurt that makes healthy snack foods and instant comfort food too. It is easy to make with just some healthy ingredients and can be a tasty treat anytime of the day. The magic of instant pot yogurt is that you can make yogurt without having to go through the trouble of making traditional yogurt. In this article I will share some quick and simple tips on how to make instant yogurt with just a few ingredients.

In Instant Pot with an instant pot yogurt function, simply add fresh yogurt, bring to medium heat, close lid and set control knob to the desired hotness. Leave it alone for about five minutes. Open the lid briefly and check the temperature of the yogurt. It should be around 180 F and high. If not, simply press the yogurt button again and give the instant pot cottage enough time to heat up to the desired temperature.

To make instant cold start yogurt, you will need about two cups of skim milk, three tablespoons of yogurt, about two cups of water, and one tablespoon of honey. Bring to boil then let simmer for about five minutes. Once you notice the yogurt bubbles have formed on the surface of the liquid, remove it from the heat and add it to your instant coffee maker.

To make instant cottage blueberry crumble, you will need approximately three cups of skim milk, one tablespoon of dried cranberries, one tablespoon of dried blueberries, and two tablespoons of sugar. Bring to a boil over medium heat, and allow to simmer for about five minutes. Once the mixture starts to thicken, remove from heat and add sugar and honey into your blender.

For instant pot cheese, add about two tablespoons of salt to about two cups of low fat cottage cheese. Stir to combine. Pour into your coffee maker, and wait for it to activate. Spinach and chicken sausages are great ingredients for this as well.

To make instant pot Greek yogurt, stir together eight ounces of low-fat sour cream, four cups of water, and two tablespoons of whey protein. Add in spinach and chicken sausage and cover the lid of the appliance. Allow to sit for about four hours, and then run a strainer over the top to extract the yogurt. This should take about four hours, but the longer you leave it, the better quality and taste you’re going to get.

Instant pot Greek yogurt is perfect to serve as a dessert following a meal or as a milk alternative following a lentil meal. As with any of the other recipes you can find on the Internet for this kind of milk replacement, the key is to use the appropriate type of milk based on whatever you’re replacing. For instance, using whole milk will give you a lighter, gentler result, while using low-fat milk gives you a richer, smoother texture and flavor.

Using a digital thermometer is important for the proper consistency of the instant pot. Any digital thermometer will work, but if you have a stick thermometer that reads temperatures with numbers on them, it’s best to use those. Start by putting the yogurt into the pot, pressing the button to start the boiling cycle and monitoring the temperature to make sure it comes to a gentle boil. If it reaches too hot, you can shorten the cycle or try again later.

You should finish the instant pot yogurt in about ten hours, depending on how thick you like it. One cup of plain yogurt will typically take about ten hours, but you can vary that time accordingly. You will probably only want to add the yogurt a quarter a cup at a time to your recipe, mixing thoroughly after each addition. It’s best to keep the proportions consistent so that the end result is a thick, creamy texture that doesn’t have lumps of yogurt in it. You can also add flavorings, such as yogurt and fruit, at this point, as well as wheat bread or raisins to help the product stay fresh longer.

Once the process is complete, remove the yogurt from its package and put into the inner pot. Bring the temperature down to near the freezing point of the food thermometer and bring the water to a boil. Turn the heat on full, and wait for the Instant Pot to be fully heated through, being careful not to overheat the inner pot. If you’re using a food thermometer to check the doneness, you should probably add another fifteen minutes or so to the waiting time.

When the milk reaches the desired temperature, remove the yogurt from the inner pot and allow it to cool. Check the consistency by tapping the side of the container against the wooden bowl. It should be somewhat thinner than cream, with more of a smooth consistency. This will be entirely different once the milk has completely cooled. Once the temperature is correct, you can now use the optional starter to add the toppings to your favorite recipes.

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