We’ve ordered an Instant Pot

[CruCru]

Do you have one? What do you like to make in it?

I used to have a slow cooker, which was great for making stock and mulling wine.

I just ordered an IP. How do you deal with the steam coming out under pressure. Some people say to put a towel over vent but I read this isn't safe....

You can't taste that it is UHT at all when you make yoghurt with it. I was sceptical and resisted for ages, using ultra filtered milk instead. I used to live abroad, fresh milk was not widely available and I could only bear skimmed UHT (less fat content means a less pronounced taste).

I haven't rtft. can I ask how thick does the yoghurt come out. I like thick Greek yoghurt, fat free.
Is it possible?

I'm waiting for a price drop before I treat myself

You strain it to get greek yoghurt Life, someone says upthread you can use the whey to make ricotta.

Thanks fluff.

I have found that the higher the fat content of the milk, the thicker the yoghurt. I strain it for Greek yoghurt.

lifelongfrugaleer you can make it thick as you like through straining, to the point that if you continue straining it will turn to lebnah/lebneh, which is a Greek cream cheese.

For releasing steam I use the cooker hood, either put the IP on the hob if not in use (mine is gas and has a glass lid) or atvthe side and tip it slightly so the steam goes into the hood.

@Lougle Sorry can you explain a bit more about Yoghurt ?

It's the putting Yoghurt in it to make Yoghurt I don't get

Sure. Yoghurt is a bacteria, a good one. Bacteria multiples at the right temperature, and will die if it gets too hot, and lie dormant if it's too cold. To make yoghurt, you need milk and a starter culture. Any live natural yoghurt will act as that starter, so you just need to stir about 2tsps of natural yoghurt into 4 pts of milk to start off your yoghurt.

The instant pot instructions say to boil the milk first and then let it cool to 46c. I have recently found that giving it a quick blast using the boil button just to take the edge off the chill was perfectly adequate, so I'd do that, and just dip a knuckle in to check for Luke warm temperature. I would use Yeo Valley natural yoghurt. Then last week I was in a hurry and shoved the milk in cold and stirred in the yoghurt, then hit the yoghurt button. I used Lidl own Greek natural yoghurt. It was perfect.

Once you've made your first batch of yoghurt, you can use that yoghurt as the starter for the next batch - you don't have to buy any more yoghurt from the shop, just milk.

I freeze some yoghurt in an ice cube tray then keep a bag of frozen cubes in the freezer and stick a cube per litre of milk in with the cold UHT milk then put it on the yoghurt setting without the boil step or warming the milk at all. I don't even bother stirring in the frozen yoghurt starter once it's defrosted. I did the first time I used the frozen yoghurt then I forgot the second time and it didn't make a blind bit of difference. I usually make 3L at a time.

The ice cube tray is a great idea, wowfudge.

If you add fruit do you get fruit yoghurt ?

And could you use Kefir?

I make curries, stews, soups, and boiled eggs in mine! I honestly would be lost without it!

I've never used kefir, but a quick Google brought up lots of different posts on sites where people talk of their success with it with the IP, so yes, you can.

With fruit, I'd make the natural yoghurt first, then add the fruit after.

I started doing that Lougle because I would forget to save any yoghurt to use next time or would be worried it was too old to still be active.

If you join any of the Facebook groups, especially the US one, people put all sorts in their yoghurt - from milk powder to sweetened condensed milk to revolting (well it sounds it to me!) flavoured coffee creamer, packets of jello powder. Honestly - all you need is milk and a bit of yoghurt. Add whatever you like afterwards. It is never so tart that it needs a lot of sweetening imo.

This is such a great thread. I've had my IP for over a year and never made yoghurt because it seemed too much of a bother. I'm out of excuses, now!

Do it: well worth it. I eat yoghurt for breakfast and have saved a lot of money by making my own.

We aren't big yogurt eaters, so I only make it occasionally, but it's a really satisfying process and the yogurt is so fresh and tasty.

Still 2 weeks to wait. Why can't they make them any quicker 😭

We're moving this over to food and recipes so it can be kept forever!

We're about to do a kitchen extension which will double the room available. I can see an Instant pot in my future (Christmas?)

I haven’t tried making yoghurt yet, what are you all using to strain it?