Thick, Quick Greek Yogurt

***Read the full Instant Pot Yogurt introductory post here***

Author: Analytical ArmadilloPin it

Thick, Quick Greek Yogurt (No Strain)

A luscious stand your spoon up. super thick and creamy Greek yogurt. It doesn't need straining

ingredients:

• 1 Litre Gold Top Jersey Milk (preferred) OR
• 925 ml of organic Whole Milk plus 75 ml Single Cream
• 1 Sachet Yogurt Starter or 1 Tbsp Existing Live Yogurt

Items

• Kitchen Jug
• Optional bowl of ice to cool milk more rapidly

instructions

Heating the Milk

1. Pour Milk (and cream if using) into the instant.  Add the lid and press the Yogurt button twice so it reads "boil".  Add the lid, close the vent.
2. When it finishes, using a heat glove lift remove the inner pot and place on a safe surface (this drops the temperature).  Stir
3. Set "saute low" on the instant pot
4. Return the inner pot and stir intermittently for 5-7 minutes.  We want steam so we know we are reducing the water content, but we don't want boiling.   Some find their IP runs hotter or cooler than average, so you can always toggle your saute temperature to get gentle bubbling.
5. Adjust the saute function to high and just before the milk comes to the boil, remove the inner pot and place back on a safe surface.
6. Pour the milk either into the chilled jug, or use a regular pyrex or other kitchen jug.  You can stand the latter in a bowl of ice if you want to chill the milk faster - or you can go and do something else for half an hour and forget about the milk.

Cooling the Milk

1. We want the milk to cool until it's warm enough that it's comfortable on your skin - think baby milk temperature rather than hot bath.  Add the starter and stir gently to combine well.
   
   
   **  For the first batch using a powder sachet it's important you add it whilst the milk is warm, to ensure it rehydrates well.
   With subsequent batches it doesn't matter if you forget your milk and it goes cold, you can simply carry on and add an extra 1 hour to the total processing times given to allow for bringing back to temperature.  
   If you decide after heating the milk you'd rather make your yogurt at a different time, return to the fridge and add 2 hours to the total processing times given.** 
2. When milk has cooled sufficiently, use a large spoon to skim any "skin" that has formed on the surface before slowly sprinkling the contents of the sachet into the milk,  stirring continuously with a small whisk or fork.  We don't want to whisk to create air bubbles,  just to dissolve the starter.
3. Pour the milk into your chosen pots and add lid
4. Wash your inner pot, dry thoroughly and return to the IP
5. Place the pots directly on the inner pot base.  Do NOT add water.  Stack smaller pots
6. Close the lid, valve and press the yogurt button until it reads "Normal".
   For the first batch set the time to 18 hours or 24 for SCD or extra tangy yogurt
7. For subsequent batches a warm start using existing yogurt takes 6 hours for mild and can be left longer if a tangier flavour is preferred (or for SCD).
8. When the IP has finished, transfer the pots to the fridge and chill for at least 3 hours but ideally overnight.

Analytical Armadillo 2018

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