Homemade THM “Noosa-style” Yogurt
This recipe makes a large batch of yogurt using the instant pot. The thick, sweet, rich, yogurt is delicious as breakfast, snack or dessert. Don’t panic at the number of steps and the total time involved. It is a simple process, just takes a bit of monitoring and waiting.
Servings Prep Time
16half pints 20 minutes
Cook Time Passive Time
2hours 6hours
Servings Prep Time
16half pints 20 minutes
Cook Time Passive Time
2hours 6hours
Ingredients
Instructions
  1. (Before beginning the yogurt process you must sterilize the Instant Pot. Put three cups of water in the pot. Close the lid and the pressure valve. Use the Steam button and set for 5 minutes. When the cook time is over, use Quick Release to release the pressure. Remove the lid. Cool and dry the cooking pot.
  2. Pour milk and cream into the room temperature Instant Pot cooking pot and cover. Since this process does not involve pressure, you can put on the glass lid or the regular IP lid.
  3. Use the Yogurt button. Adjust until the digital readout says “BOIL”. Wait 10 minutes the open the pot and remove any skin that has developed (discard) then whisk the milk mixture.
  4. In a separate bowl mix together the Gelatine and the Gentle Sweet. Set aside.
  5. When the Instant Pot beeps, again skim any skin from the milk and whisk the milk mixture. Using a digital thermometer make sure the temperature of the milk is 180-183 degrees. (If it is not yet that temperature, again set the pot to BOIL, checking the temperature periodically until the correct temperature is reached)
  6. When the milk mixture is 180 degrees, add one cup of the warm milk to the bowl of sugar and gelatin. Whisk until completely incorporated. Pour this mixture into the milk in the Instant Pot and whisk to completely combine the ingredients
  7. Remove the cooking pot and put it in the kitchen sink with enough cool water to come approximately half way up the outside of the pot. Whisk often until the milk cools to 100 degrees. Remove any skin that develops. Cool down takes approximately 10 minutes.
  8. Put the yogurt starter in a small bowl and temper it by slowly whisking in an equal amount of the warm milk mixture. Pour the starter mixture into the cooking pot and whisk to combine.
  9. Place the cooking pot back into the Instant Pot and cover with the glass lid or IP lid. Press Yogurt button and adjust to 6:00 hours. Make sure the digital readout indicated NORMAL not LESS. Go live life until the Cycle ends in 6 hours.
  10. When the cycle ends, divide the yogurt into the mason jars. We put a layer of thawed frozen fruit in the bottom of the jar then fill the jar to the top with the yogurt. Screw on a lid and stack the jars in the refrigerator. Fight off family members for 10 hours to allow the yogurt to thicken to its wonderful consistency.
  11. Take a bow as your family oh’s and ah’s!