Thick & Creamy, No Boil, No Strain Yogurt

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

Author: Analytical ArmadilloPin it

Thick & Creamy, No Boil, No Strain Yogurt

An easy, thick and creamy one pot yogurt

ingredients:

• 1 Litre Gold Top Jersey Milk OR Organic Whole Milk
• 1 Sachet Yogurt Starter or 1 Tbsp Existing Live Yogurt

Items

• Optional glass bowl on a tray of ice to cool milk more rapidly

instructions

Heating the Milk

1. Pour Milk into individual pots.  If lids are heat resistant apply loosely.  If not replace with any jar covering (it doesn't have to tighten).  You can use  this part of a canning jar.
2. Place 1 cup of water in instant pot and stand yogurt pots on trivet.  You may need to process in two batches or use something to allow them to stack (depending on height of jars)
3. Set the steam function on normal and set to 1 minute for whole milk and 2 for jersey then NPR

Cooling & Culturing

1. Carefully remove the hot jars and place either on a safe surface to cool or in a glass bowl that's surrounded in ice.  It's REALLY important the hot jars don't directly touch the ice or water or they may crack.
2. 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.  If you really want to use a thermometer, between 37- 45 degrees c
   
   
   Add either 1/2 generous teaspoon of starter to each pot, or share the sachet starter between the pots.  Use a mini-whisk or fork to gently stir until the starter is fully combined.  Note yogurt starter can sink and lurk, particularly if it's cold from the fridge so double check again it's fully combined.
   

   
   

   **  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.**
3. Press yogurt function and set for 6 hours if using a yogurt starter and 18 hours if it's the first time you're re-hydrating a sachet starter.
4. Transfer to fridge and allow to cool for at least 3 hours but ideally overnight

Analytical Armadillo 2018