freidas yogurt

1. Make sure all your tools, and equipment are clean and ready to use. You can use the STEAM feature with 1 cup water for 2 minutes or MANUAL for 2 min to clean your Instant Pot.

2. Pour 8 cups (half gallon) of milk into the pressure cooker. I have made a full gallon before, but it is easier to make/strain smaller batches.

3. Move the pressure valve to the SEALING setting. You don't have to use the PC lid, you can use a glass lid that fits the pot. I like to close the vent to help heat up the milk.

4. Push YOGURT and quickly push ADJUST.

At first, your screen will read 8:00, but if you push ADJUST within 5 seconds, it should say BOIL.

**If you accidentally push ADJUST twice, your screen will say 24:00 you will get a lower temp that will not work for your yogurt. Push Keep Warm/Cancel and repeat step 4, till you see the 8:00 and the words BOIL and MORE on the display.

Yogurt + the Adjust button will heat up your milk

It will take approximately 25 minutes to reach at least 180°F. This is where you test it with the thermometer. If it doesn't reach 180°F, hit the YOGURT and then ADJUST buttons again. My Instant Pot Smart reaches 182°F on the first boil. Some folks are having to do the boil cycle 3 times to reach 180°F. Also, if you are using a FULL gallon of milk, it may take a couple of cycles to reach this temperature.

Do you REALLY need to heat your yogurt?

First, heating the milk will kill any wild bacteria you may find, especially if you are using raw milk. These bacteria can compete with your yogurt loving strains of bacteria and affect your final outcome.

Second, whey, an abundant protein in milk, is fully denatured at 170°F and results in a firmer, thicker yogurt.

So, if your milk is pasteurized and you like a thin set yogurt, by all means, skip the initial heating step. You can still skip this boil step and strain your yogurt for a silky texture.

5. Next, bring your heated milk down to a reasonable 110°-115°. This temperature, is important. Too hot, and it will kill your yogurt starter. Too cold, and your starter won't work quickly enough to outrun the bacteria that can spoil your milk.

You can let it sit for awhile to naturally (takes an hour for a gallon of milk) to bring down the temperature, but I prefer to set the liner of heated milk in a larger bowl filled with ice water.

Takes only 5 minutes for a half gallon of milk.

Scrape off any "skin" from the top if you want a smooth yogurt.

Stir gently and constantly, WITHOUT SCRAPING THE BOTTOM, until the temperature hits the "zone" of 110°-115°. Stirring while it is cooling will prevent "hot spots" in your milk and give you a more accurate temperature.

Use an ICE WATER bath to quickly bring the temperature down.

Cool down to 110°-115°F

Remove the liner from ice water and wipe the outside of the liner with a clean kitchen towel.

Temper your milk

6. Take some cooled down milk and stir it into your 1 Tablespoon of yogurt starter. Mix till smooth.

Pour the warmed up starter back into the pot and give it a quick whisk. Don't scrape the bottom.

Put the liner into the Instant Pot.

This is the display you want to see to make successful yogurt. 8:00 and the words NORMAL.

7. Push the YOGURT button. It will say 8:00, and NORMAL meaning your yogurt will incubate for 8 hours. I prefer to take my yogurt out around the 6th or 7th hour. If you want a "tangier" yogurt, you can push the (+) button and increase your time to 10 hours.

That's it! Go to bed. Say "Good night" to your yogurt.

**NOTE: Do not push the ADJUST button for the yogurt cycle. If you see 24:00 on your display and the words LESS, this is NOT the yogurt cycle. Hit CANCEL/KEEP WARM. Push the YOGURT button ONE TIME. That's it.

This is NOT the yogurt cycle. This is a lower temp used for fermenting rice and proofing bread. Your yogurt will be runny if you select this setting.

Ta Da! Here is my yogurt at the 8 hour mark. But...

If you stir it, the yogurt will get thin. Why? Whey. There is liquid whey, floating around in the yogurt and when stirred, it will get thin. Not soupy, but thin.

8. If you want to have a THICK Greek Style yogurt, you will need to strain it. You can use a mesh reusable Nut Bag, clean white T-shirt, a Euro Cusine Yogurt strainer, or large coffee filters. If you don't want a super thick yogurt, put your liner in the fridge and let it SET.

I like to use coffee filters as I have a bunch ... er.... hundreds of them on hand. Use and dispose. Easy.

I line my IKEA strainer with coffee filters and set it in my OXO Salad spinner bowl. Works like a charm. This is why I only use ½ gallon of milk at a time. I don't have a larger strainer or larger bowl and it's hard to divide a whole gallon's worth of yogurt into two strainers.

Strain for 2 hours in the fridge.

I end up with approximately 4 to 5 cups of thick, creamy yogurt and about 4 cups of whey.

Don't throw out the whey! You can use it to make ricotta, feed the pets, in making bread, etc. Here are 18 Ways to Use Whey.

9. Flavoring your yogurt.

Now is the time to sweeten or flavor your yogurt if you wish. I like to put ¼ cup granulated sugar and 1 teaspoon vanilla and stir before pouring into individual jelly canning jars. You can use any sweetener you like, honey, Stevia, Truvia, etc.

If you don't flavor your yogurt, you can use it in place of mayonnaise or sour cream.

I like to use my 8 oz. jelly canning jars to store 5 oz of yogurt in each one. Weighing with a scale ensures that each of my boys have the same amount and no fighting over the "largest one."

I found the plastic reusable lids at Walmart. You can also find them on Amazon.

Having a "space" above the yogurt lets my family choose any toppings, mix-ins or flavorings of their choice. Honey, brown sugar, granola, berries, etc. My mom likes to sprinkle a little bit of Lemon Crystal Light drink mix into hers.

Yogurt making is simple and you will be easily making it weekly for your family.

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