Share
Homemade Greek Yogurt in Instant Pot
Iogurte Grego caseiro sem conservantes, estabilizantes ou sabor artificial. Essa receita rendeu 700 gramas de iogurte grego. (7 porções de 100g cada) Read more
🇨🇦Canada
•View in original language
(Português)
12 hour(s)
7 servings
T. araujo
@Taraujo- Ingredients
- Recipe
- Skimmed milk2 l
- Unflavored Greek Yogurt4 tablespoon
- First put all the milk in your Instant Pot and press the Yogurt button until ‘boil’ appears on the display. The milk will warm up little by little. Open the lid, give it a slight stir and constantly check the temperature until it reaches 82 degrees Celsius. This sterilization process takes about 1h30min. I kept an eye on it so as not to burn the milk.
- After the milk reaches 82 degrees, turn off the pan and remove the container with the milk so it doesn't heat up anymore. Let the milk cool until it reaches a temperature of 43 degrees Celsius.
- After it cools, put 4 tablespoons of Greek Yogurt in a small container and add the same amount of milk to the container with the yogurt. Stir well and return the mixture to the pan with the rest of the milk. Stir again.
- Place the pan back in the Instant Pot and select the Yoghurt option until ‘8:00’ appears on the display. Now the milk will be incubated/fermented for 8hrs. Avoid stirring or moving the pan for at least 6hrs.
- After the cycle is finished, open the lid and pour all the fermented milk into a sieve/colander LINED with a kitchen towel and let all the whey drain for at least 3hrs in the fridge. The longer you let it drain, the thicker the yogurt and less fat.
- After 3 hours it is ready to be consumed. I prefer to make mine more consistent and for that I let it drain for a day in the fridge.
Did you like this recipe?
You may also like
healthy couscous
By
Summer salad
Homemade Greek Yogurt in Instant Pot
By
couscous tapioca
