1 Secret Instant Pot Perfect Thick And Creamy Yogurt | How To Make Yogurt (dahi,curd) In Instant Pot
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That’s the easiest recipe I have ever seen but please tell me what the chilies do. Are they necessary ? ❤️
I took the malai out while transferring the yogurt into another pot for the instant. Will the yogurt still be made?
I use a procedure similar to yours. I got good results with reduced fat milk. Yours is slightly better.
1. Boil milk several times with continuous stirring–boil till it increases greatly in volume, move from the stove, after a few seconds boil again, and so on. This is a crucial step. I have not gotten good results with a single boiling.
2. Keep in the fridge for 5 minutes.
3. Mix well. Cool some more unless the temperature is lukewarm. (I pour a drop on the back of my hand. I should be able to tolerate it.)
4. Add two tsp of room temperature culture. Mix well.
5. Add the stems of a couple of chilies (green or red).
6. Set up a heat jacket in the IP like you do.
7. Cover with a metal plate. Heat for 6 hours in the yogurt setting.
I would like to cover with an aluminum foil like she does. I usually lift the plate and check. Usually, things have set well in 5 hours itself.
Good tips , have you ever tried with 2% or 1% milk? Any tips to make thicker yogurt with those types of milk?
Thanks for the recipe. My store-bought green chillies fo not have the stem. Will it work?
What if there is no yogurt option in indta pot. Is there any alternative? I live in Canada and outside temp is -20
I am trying it . Following exactly your method but forgot to cover bowl with foil after placing in insta pot . Hope it will not effect on texture . Still 3 hrs left
Will the yogurt be spicy?
😍😍