Instant Pot Yogurt Recipe | Dahi in Instant Pot | Instant Pot Yogurt Indian Style скачать в хорошем качестве

Instant Pot Yogurt Recipe | Dahi in Instant Pot | Instant Pot Yogurt Indian Style

Learn how to make the perfect Yogurt right at home using your Instant Pot. Trust me it is easier than you think & almost all the work is done by your Instant Pot. You can make both store-bought boxed yogurt or loose curd(also known as Indian Dahi or Indian Style Yogurt) following this method and it works well with most filtered and pasteurized milks. Few important tips before you proceed: 1. Make sure your IP is clean and has no lingering smell or flavour esp in the lid. 2. Use yogurt that has active live cultures. Just follow these easy steps to make yogurt in your IP: 1. Boil your milk till it reaches roughly 180F. This took around 20-22mins for me and as soon as the right temperature was achieved i noticed my IP seal and say "Yogt" instead of boil. 2. After 20-22mins (or as soon as it reaches the desired temperature of 180F) remove the steel insert and let the milk cool at room temperature. 3. Cool the milk till it's at roughly 110F (baby bottle warm, if you dip a clean finger, it should feel slightly warmer or neem garam) This takes somewhere between 45-60mins depending on the temperature of your room. To speed up the process put the IP steel bowl in an ice bath. This would take around 10-15mins. 4. Once cooled add the yogurt in hot milk. Add any sweetener or flavours at this point. 5. Now let the milk incubate in the Instant Pot for 6-24 hours depending on how tangy you want the yogurt to be. The more it incubated the more tangy it gets. 6. Once done, transfer the yogurt to the refrigerator for 4-6 hours or more. 7. Ta-da!! Fresh homemade yogurt is ready. Serve & Enjoy!! FOR BOXED YOGURT: Don't stir the yogurt after the incubation hours are over. FOR LOOSE DESI CURD/DAHI: Once the incubation process is over, whisk the yogurt and then refrigerate HOW TO MAKE YOGURT IN IP WITHOUT YOGURT BUTTON?? I did some search and reading for all of your ease and so far from What i understand if you put your milk to “keep warm” for 45mins with lid to sealing and then once its warm whisk and Turn to saute mode and let it become steamy but not to boil(again approx 180F is ideal). When its at the required temperature, cool it down like i have shown in the video. Then put the steel pot back in IP and simply add yogurt and whisk it in. Then seal the lid and cover IP lid with a towel and let it incubate for 8-10hours. IP has to be turned off for this one for the entire incubation period. Also you may need more yogurt say 1/3-1/2 cup or more maybe for 1/2 gallon. But even here the temperatures really matter to get the right texture which i have shown in the video how to judge. Again this is all research, i couldnt try since i dont own an IP without yogurt feature. If you do, maybe give it a try with 2-3 cups of milk and update me and everyone else? 🥰