Using the Instant Pot is much more simple to make yogurt than usine a range.
In the inner pot of the pressure cooker, pour the milk and cream. Whisk in powdered milk and gelatin. Close the pressure cooker, select the yogurt function, set to boil (high) and press the start button. An alarm sounds when the milk has finished heating.
Remove the inner pot from the pressure cooker and cool the milk to cool to 115 ° F (46 ° C ) This operation can take from 15 to 30 minutes (This is where the Thermoworks is useful). If necessary, check the temperature at every 5 Minutes minutes.
In a medium bowl, mix 1 cup of cooled milk with yogurt. Mix in remaining cooled milk.
Put a sieve on the inner pot and filter the milk ( this step remove solid particles formed while milk was heating).
Put the inner pot in the pressure cooker, cover, select "Yogurt", put 6 to 8 hours (the longer the time the sour the yogurt will be). Personally 5 h 30 suffices in my Instant Pot 10 in 1.
For the Instant Pot 10 in 1: select medium for a velvety and custom yogurt (113 ° F) for a firmer yogurt.
For others Instant pot: select normal.
Press the start button to start the fermentation. When cooking is finished the term 'yo 9t' appears on the screen.
Refrigerate the yogurt directly in the bowl of the Instant Pot or in bowls ready to serve for 6 hours. For my part I like to drain 30 to 45 minutes in a cheesecloth before refrigerating; this step extracts the whey and we obtain a yogurt with a milder taste.
Yogurt can be stored for 2 weeks in the refrigerator. It is normal for the yogurt to become thinner when stirred.
