I also add a few tablespoons to marinara sauce to add some protein without anyone knowing. You can also add it to Alfredo sauce in place of the heavy cream to lighten it up. It is softer than cream cheese, so it will affect the texture. It has almost the same consistency as sour cream, but it doesn't taste exactly the same. It makes a good substitution for sour cream or cream cheese. Since I leave my Instant Pot cold start yogurt plain, I can use it for other things. Unsweetened cocoa powder (add a sweetener too).Flavor extracts (add 2-3 drops per cup).Fresh fruit or preserves (1 tablespoon per cup).You can either add flavor to the entire batch or to each serving. I've never used one, but this brand is highly recommended.
I use what's on sale.Ĭheck to make sure that whatever starter you use has active bacterial cultures or this recipe will not work. I use 2 tablespoons on Fage, Oikos, or Oui plain Greek yogurt. You'll have to use a yogurt starter to make yogurt for the first time. It also has less sugar and is lactose free.ĭon't try the Instant Pot cold start yogurt method with regular milk or any milk that is not ultra filtered. Since it's concentrated, it's higher in protein and calcium than regular milk. It's ultra filtered, so it removes impurities and makes a more concentrated milk.
Fairlife Milk is sold in 50 ounce containers. I normally just grab the store brand and go on without even looking at other milks. Do not try this method with other brands of milk except for Ultra Pasteurized Milk. I use Fairlife Milk because it's pasteurized at a higher temperature than regular milk. Be aware that you have to use a special kind of milk. Your Instant Pot cold start yogurt will last 7 days in the fridge. It tastes so much better than store bought! This isn't as tangy, so my kids like it better. Homemade yogurt is cheaper to make, and it's really easy to make. To make Greek yogurt, spoon the yogurt from the Instant Pot® into a strainer or cheesecloth set over a bowl and allow to drain in the refrigerator for at least 2 hours, or up to overnight.I make homemade yogurt for two reasons: taste and price. If you prefer a flavored yogurt, stir honey, vanilla extract, fruit or jam into the finished yogurt until desired sweetness and flavor is reached. Please refer to the manufacturer's guide. Settings may vary on your Instant Pot® depending on the model. Refrigerate until completely chilled and set, about 4 hours. Carefully remove the yogurt and transfer to resealable containers. Remove the lid (there will be no pressure, so no pressure release is required). 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). Stir the yogurt mixture back into the milk mixture in the pot.įollow the manufacturer's guide for locking the lid and preparing to cook. (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. Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature. The milk must reach a temperature of at least 180 degrees F. Stir the milk and check the temperature using an instant-read thermometer. Be careful of any remaining steam and unlock and remove the lid. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Follow the manufacturer's guide for locking the lid and preparing to cook. Press the adjust setting to boil (see Cook's Note). Pour the milk in a 6-quart Instant Pot® and put on yogurt setting.
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