COURSE:
Breakfast, Get Started, Recipes, Snack

Product:
Instant Pot multicooker with Yoghurt function

Ingredients

• 1 litre whole milk
• 2 tbsp plain natural yoghurt containing live cultures

Equipment

• Instant Pot multicooker with Yoghurt function
• Thermometer
• Whisk
• Large sieve lined with muslin or a nut milk bag (optional, for Greek yoghurt)

Instructions

1. Prepare the Instant Pot

Wash the stainless-steel inner pot, lid and whisk thoroughly in hot, soapy water, then rinse and dry.

For additional sterilisation, add 250ml water to the inner pot. Secure the pressure-cooking lid and select Pressure Cook on High for 5 minutes.

When the programme finishes, carefully perform a Quick Pressure Release. Discard the water and allow the inner pot to cool before drying it thoroughly.

2. Heat the milk

Pour the milk into the clean inner pot.

Select the Yoghurt programme and choose the Boil or pasteurisation setting. Place the lid on the Instant Pot and start the programme.

Once the programme has finished, check the temperature of the milk. It should have reached approximately 83°C. If necessary, repeat the programme or use the Sauté function briefly, stirring regularly, until the correct temperature is reached.

The names and controls for the Yoghurt programme can vary between Instant Pot models, so consult your appliance instructions where necessary.

3. Cool the milk

Carefully remove the inner pot and place it in a sink containing 2–3cm of cold water.

Whisk the milk occasionally until its temperature has fallen to approximately 43°C. Avoid allowing any of the sink water to enter the inner pot.

4. Add the yoghurt starter

Place the natural yoghurt in a small bowl.

Add a ladleful of the warm milk and whisk until completely smooth. Gently stir this mixture back into the remaining milk.

Avoid whisking too vigorously at this stage.

5. Ferment the yoghurt

Return the inner pot to the Instant Pot base and place the lid on top. The pressure valve position is not important because the appliance will not be pressure cooking.

Select the Yoghurt function and set the time to 8 hours.

For a slightly firmer and tangier yoghurt, increase the fermentation time to 9 or 10 hours.

Try not to move or disturb the Instant Pot while the yoghurt is fermenting.

6. Chill the yoghurt

When the fermentation programme has finished, remove the inner pot. Cover it and transfer it directly to the refrigerator.

Chill for at least 8 hours, or preferably overnight, without stirring. The yoghurt will continue to thicken as it cools.

Once completely chilled, gently stir the yoghurt until smooth and transfer it to clean jars or an airtight container.

How to Make Greek-Style Yoghurt

For a thicker Greek-style yoghurt, line a large sieve with clean muslin or a nut-milk bag and place it over a bowl.

Pour in the chilled yoghurt and refrigerate while it drains:

• Drain for approximately 2 hours for a thick, creamy yoghurt.
• Drain for 4 hours or longer for an even firmer consistency.

The longer the yoghurt drains, the thicker it will become and the smaller the final quantity will be.

The liquid collected in the bowl is whey. It can be added to smoothies, bread dough, pancakes, soups and dips.

Tips for the Best Homemade Yoghurt

• Whole milk produces the richest and creamiest result.
• Check that the starter yoghurt contains live or active cultures.
• Use plain, unsweetened yoghurt without added flavourings.
• Do not add fruit, honey or other flavourings until after the yoghurt has fermented and chilled.
• A longer fermentation produces a more pronounced, tangy flavour.
• Keep the inner pot, whisk and storage containers thoroughly clean.
• Save two tablespoons of the finished yoghurt to use as the starter for your next batch.

Serving Suggestions

Serve your homemade yoghurt with:

• Fresh berries or sliced fruit
• Granola, nuts or seeds
• Honey or maple syrup
• Fruit compote
• Smoothies and breakfast bowls

It can also be used in salad dressings, marinades, dips and baking.

Storage

Keep the yoghurt refrigerated in a clean, airtight container and use it within two weeks. Discard it sooner if you notice mould, an unpleasant smell or any unusual discolouration.

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