Yoghurt recipe comparisons

So excited to get my instant pot finally! First thing I'm going to try is the yoghurt function. I kept a started from my week of yoghurt breakfast for this purpose.

Putting Instant Pot through its trial run cleaning

Looking at several recipes, I discovered 2 main ways of making yoghurt: either directly in the pot, or to put it in glass bottles and sterilise the pot and milk at the same time.

1) Covers both methods

Many bloggers quote this article, so it should be quite definitive

http://www.teamyogurt.com/posts/2016/3/30/making-yogurt-in-an-instant-pot-is-it-worth-it

- ½ gallon (1893 ml)

- keeping temp at 180 deg F for 5 mins makes a thicker yoghurt

- when removing the cover, don't let condensation drip into the milk

- discard the milk skin after it has cooled

In short, the steps are:

i) Sterilize to 82 deg C (180 deg F) (about 26 mins) and hold the temp (boil) for 5 mins

ii) Cool to 46 deg C (115 deg C; about 37 mins)

iii) Add starter : 2 tbsp

iv) Incubate and ferment for 8 hrs

2) Based on the first article

http://www.tidbits-cami.com/2015/09/homemade-yogurt.html/2

- 1 gallon (3785 ml)

- uses powdered milk

- whisk using plastic (not metal) whisk

- Boil for 1 hour to get to 82 deg C (180 deg F) for 1 gallon of milk

- Cool to 43 deg C (110 deg F)

- ¼ cup starter

- Ferment for 8 hrs

- Strains whey for ½ hour

- Return to pot and stir to get a smoother consistency before placing in jars.

- Whey + yoghurt becomes buttermilk

3) Here is an article that covers potential failures and also gives a recipe for less sour yoghurt

http://thisoldgal.com/instant-pot-greek-yogurt/

- 1 gallon milk

- sterilize the pot first before boiling the milk, running it thru a steam cycle. The inner pot should air dry (or put it in the fridge) and the instant pot should cool down completely.

- Not reaching the right temp 82 -85 deg C (180 deg F) after a boil cycle, and maintain it for a few minutes. This temp of 82 to 85 also leads to a thicker yoghurt.

- If you haven't reached that temp, saute at low

- Purchase a good quality starter. Starters can be saved and frozen.

- No need to add powdered milk.

- whisk using a plastic (not metal) whisk to help cooling and halfway during boil cycle

- Cool down on wire rack or in a water bath to 43 deg C (110 deg F)

- inaccurate reading of temp (whisk the milk)

- add vanilla when adding the starter.

- Using less starter (2 tbsp) takes longer (10 instead of 8 hours) but makes it less sour.

- Don't stir

4) This link uses the glass bottle method but includes a video. This is also the official Instant Pot recipe site.

http://www.hippressurecooking.com/video-how-to-make-yogurt-in-instant-pot-duo/

Updated: Tried out recipe #1 for making yoghurt in the pot and it was a success, sorta.