Instant Pot DUO Crisp Sous Vide Greek-Style Homemade Yogurt Recipe
Sous Vide Yogurt RecipeHere is how to make the creamiest, thick Greek-style yogurt in the Instant Pot directly in the steel pot by using Sous Vide function. Save money by making Homemade yogurt 1/4th the cost of store bought. It tastes amazing, is fresh and is super healthy, plus you will know exactly what is in it - no more reading labels. All you need is Just 2 ingredients and just 2 steps! You can also try creating different flavors of yogurt once you master this Instant pot homemade yogurt recipe. No boil method!
Course: Breakfast, Dessert
Cuisine: American, Global, Indian
Keyword: Breakfast, dessert, greek yogurt, Instant pot DUO Crisp Yogurt recipe, Instant pot recipes, Instant pot yogurt, Sous Vide Function, Sous Vide Yogurt Recipe, Vegetarian, yogurt
Author: Jyoti Sawant
½gallon (2 liters) whole milk
3tablespoonsplain whole milk starter yogurt with Active Bacteria Culture ( eg. Greek, Chobani, Oui, etc.)
1Instant Pot Duo Crisp Lid 6 or 8 quarthttps://amzn.to/34eCSGf
Step 1: Warm Milk: Plug in the Instant Pot and remove the lid. Pour in the ultra pasteurized milk in your inner pot. Press the "Saute" function and put an external timer for just 30 seconds which is enough to make the milk lukewarm. Cancel the "Saute" function and check your teperature to make sure it is around 110-115 °F (43- 46 °C). Your milk should not be above 115 °F/ 46 °C or you will kill the bacteria.
Step 2: Temper milk with the starter yogurt: When the milk is warm (110-115 °F/ 43- 46 °C), temper the milk. Transfer 1 cup of milk from the pot to a bowl and add 3 tablespoons of starter yogurt to it and incorporate well. Now pour this Starter/Milk mix back into the steel pot with the rest of the milk.
Step 3: Whisk the milk: Whisk the milk well to incorporate well, the more you whisk the better results you will get. Whisking your milk well with a whisk before fermentation cycle gives you really thick set yogurt with almost no whey content. The more you whisk, the thicker your yogurt will be.
Step 4: Set the "Sous Vide" function for incubation: Place the lid with the pressure valve in any position (venting or sealing does not matter as it is not under pressure) or place a clean glass lid. Press the "Sous Vide" button and use the +/- buttons to set temperature to 115 °F/ 46 °C. Also use the +/- buttons to adjust the timer to 8 hours. FYI, don't go beyond 115 °F / 46 °C or you will kill the bacteria.115 °F / 46 °C is the key!! No less no more.
Step 5: Check if set: Check after 6 hours, the yogurt should be set already, if not keep it for the set 8 hours. Make sure to remove the lid gently to prevent the condensation liquid to drop on set yogurt. The yogurt might look slightly jiggly but don't worry you are on the right track.
Step 6: Refrigerate: After it sets, take it out, cover it with a lid and refrigerate it immediately for 2 hours. This prevents the yogurt from becoming too tart. It also helps the yogurt to become thick and dense.
Step 7: Serve: You should have a beautifully set thick greek style yogurt for sure. Serve this deliciously creamy yogurt plain or add some honey and some fresh fruits or go ahead and experiment with different things. Enjoy.
Use live cultures or fresh yogurt preferably from the last batch however you can use Chobani , Fage, Oui, or Greek yogurt for the first time.
Once you make this yogurt the first time, you will have your own “Starter Yogurt” to set next batches. Make sure you save a little bit of yogurt from each batch and you will never need to purchase “Starter Yogurt” again. You can even freeze the starter yogurt.
Make sure you use the right amount of yogurt culture as mentioned in the recipe. If you add less culture then it may take longer to set or may not set at all. Too much of culture could yield really sour yogurt.
You can try this method of making yogurt in any Instant Pot model that has the Sous Vide function.
You can use pot in pot method to make yogurt in glass bowls.
Always use fresh yogurt starter with live active culture in it or you can use the starter yogurt from the previous batch.
Scientifically saying warming of the milk is a very crucial step, the bacteria gets activated at the lukewarm temperature (110-115 °F/ 43- 46 °C ) just like you activate yeast in warm water for pizza or any other fermented dish. Don't skip this step!
I say 8 hours just to be safe, the yogurt sets beautifully in 6 hours depending on the altitude. Because we are setting a slightly higher temperature than the "Yogurt" function(110 °F), the yogurt sets faster, so now you know why this function is way better? FYI, don't go beyond 115 °F / 46 °C or you will kill the bacteria.115 °F / 46 °C is the key!! No less no more. Let me tell you that this is my #5 success story, any less and you will have runny unset soupy yogurt any more and you will kill the bacteria.
You can easily do the incubation overnight to ease out the wait time. You will wake up to a great creamy yogurt.
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