Non-dairy yogurt

From Hip Pressure Cooking

Ingredients

1 qt unsweetened, plain non-dairy milk
3 T cornstarch
4 tsp. yogurt or starter

Directions

Step 1: Sanitation

If you’re making the yogurt directly in Instant Pot’s stainless steel container, sanitize the cooker by running Instant Pot on the pressure steam program for one minute with one cup of water. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to one minute. When the program is finished, release the pressure and then pour out the water. 

Step 2: Scalding and thickening the milk

Pour 1/4 cup of the non-dairy milk into a small bowl. Add in 3 T of cornstarch and mix thoroughly. Pour the rest of the carton of milk plus the milk/cornstarch mix into the stainless steel container. Scald the milk by pushing [yogurt] button and [adjust] until the screen says “Boil”. Let Instant Pot bring the milk to a boil until the screen says “Yogt”. For thicker yogurt, repeat this step one more time, stiring occasionally.

Wait until the milk cools down to at least 115F/46C before proceeding to the next step. That can take anywhere from 20 minutes to an hour (make sure to take the temperature with a clean thermometer).


Step 3: Inoculation 

Once the scalded milk has cooled to below 115F, add the yogurt inoculate according to package instructions or, use a high-quality plain yogurt with live active cultures. Once you get going, you can use the yogurt from a previous batch to make the next- as long as it’s under two weeks old. Measurements do not need to be exact, but you’ll want to aim for about one teaspoon per cup (250ml) of milk. Mix the inoculate or yogurt into the milk until it dissolves completely

Step 4: Incubation 

Close the lid with the pressure valve in any position. Run the yogurt program by pressing [Yogurt]. The default time is 8 hours, but you can adjust the time by pressing the [+] or [-] buttons to get different effects. Longer time will produce a more tart yogurt. Most yogurt strains will begin to solidify after bout 6 hours – for less tart results check to see if the milk has already solidified after this time. When the program is finished the letters “Yogt” will appear in the display.

Step 5: For thicker Greek style yogurt

Strain the Yogurt – after the yogurt making process is complete. Pour the yogurt into a coffee filter-lined fine strainer that is positioned over a bowl. Place the whole set-up in the refrigerator for 4-6 hours depending on the desired thickness.


Step 6: Storage

Pour the contents of the inner pot into a clean container, and refrigerate for up to two weeks.