Instant pot Cold Start Yogurt

Ok, this is QUICK and I don't even have any play by play pictures, BUT, I did a quick video so... here's the low down,

you have an Instant Pot pressure cooker, a bunch of little jars, ultra filtered milk (insert Fairlife) and you have some active yogurt culture, like from a previous batch or you grabbed a little .75 tub of Fage greek yogurt.  You're set.  Unless you want it sweet, then add between half and a full can of sweetened condensed milk.  NOW you're set.

Combine the ingredients, divide them in the jars, add about a cup of water to the inner liner and put a trivet in if you feel like it, then play real life tetris and stack those jars!  Put some lid on, either the pressure cooker lid or a plate or whatever you have.  NO pressure, just keeps the dust off.

Set timer for 11 hours on yogurt setting and go to bed.
MORNING! put lids on the jars, put them in the fridge, go to work or go have your day
AFTERNOON! eat the yogurt. :)

/enjoy

Here is the link to the video of the process and my charming chit chat,  and be nice, I'm just making some yogurt.

https://youtu.be/sEd5DL0BgxQ

/thanks, tracy

Cold start Yogurt in the Instant Pot Pressure Cooker, Duo 6qt

This is less a recipe than a method:

    

YOGURT in the PRESSURE COOKER

It's easy,
52 oz Fairlife Milk, 2% or whole 1 generous tablespoon unflavored, greek style, yogurt

Combine in a cold cooker, put a lid on top and set YOGURT button to 8 hours When it's done, transfer liner, covered, to the fridge and leave to chill completely (I do overnight) Transfer the yogurt to containers or strain it. Save the whey to use in cooking in place of any liquid in a savory dish. It will stay in the fridge for a couple of weeks, then make more!

I did a video of all the steps:


https://www.youtube.com/watch?v=TQP0x-v5u6Y

/enjoy

Fromage Frais (Fromage Blanc) in the pressure cooker ... I have an InstantPot with a BOIL setting baby!

OK OK yes, I did the yogurt thing in the pressure cooker, pretty groovy.  You can do the same on the stove and it actually takes a little less time BUT you do have to sort of babysit it so I am on fully on team pressure cooker yogurt.  I'll do that post separately.

I ALSO love the boil setting because I can make my fromage frais in it too.  Yeah. It's a quick cheese that you can make creamy, you can add to it to make it savory OR sweet, (I love it with strawberries blended in)

HERE I am merely telling you the math of it, I'll add pictures later but for now...  it's all about the words

 TRACY'S FROMAGE FRAIS, FROMAGE BLANC, IN THE INSTANT POT PRESSURE COOKER

INGREDIENTS

1/2 gallon (8 cups) whole milk
1/2 cup yogurt (hey, you can make yogurt in your pressure cooker and just save some)
SCANT 1/2 cup lemon juice.

METHOD 

IN the instantpot, add the milk to the pot and hit BOIL
When the milk hits 125, turn off the cooker
Let it cool a little bit then add the yogurt and lemon juice.

Leave it all to rest about 10-15 minutes

Turn the cooker on BOIL again, without stirring, and let it come up to temp again.

Lift the curds out and put them in a sack cloth/ cheesecloth lined strainer, SAVE THE LIQUID, it's AMAZING to use in all cooking recipes that use liquid of any kind.

Tie the fabric above the curds, run a spoon or rolling pin through and hang until the cheese stops shedding liquid.

Tip into a bowl and chill...  I tip it out onto a board and drizzle with oil and herbs... OR you can mix the herbs in and use it as a dip with good bread or veggies... it's SO versatile!

Go make it...

just another way to use up all that instant pot yogurt we're all making HAHAHA

THE PICTURE GALLERY

ok, here's the pics... 

throw the milk in the pressure cooker, set to boil and bring to 125

  

TURN THE COOKER OFF

ADD 1/2 cup of your delicious homemade yogurt and a SCANT cup lemon juice, stir in, leave 10 mins

   

TURN THE COOKER ON to boil,  use a spatula to give it a gentle stir and leave it to come to a boil

  

 Nothing happens... THEN SOMETHING HAPPENS!!  the whey separates out...

  

You can see the solids ad the liquid split at the moment of the boil.  Turn the cooker off and strain the solids into a strainer, coffee filter lined or fabric, doesn't matter.

  

let it strain a bit, squeeze the liquid out with a cloth till it's dry curds.  SAVE THE LIQUID and use it to make bread, use it a million ways, google it :) how to use whey!

   

Add salt, herbs and pepper to the cheese

  

 Add some olive oil and mix till you like the texture

  

I add a little cream to smooth it out a bit

  

Mix till it comes together, cover, chill... EAT!

  

it's basically ricotta but also known as fromage frais, fromage blanc, farmers cheese, there's a hundred names but this is my version of herbed fromage frais, using my homemade yogurt. 

/enjoy

LOCAL BOX Yogurt with berries and granola

LOCAL BOX

INGREDIENT; GRANOLA

Dessert:

Greek yogurt, fresh sliced strawberries (drizzle of local honey because I like to treat myself), big handful of local granola

  

yep. 

/enjoy

Local Farm Box Day

NEW SEGMENT IN THE BLOG:  

LOCAL FARM BOX (GREENLING) COOKING

I signed up with Greenling (www.greenling.com)  to get local boxes of farm fresh, seasonal, goodies delivered to my house.  Oh HECK yes!

On an aside, I'm not affiliated with this company at all, they don't perk to me or give me free stuff (yet) and I don't work for them.  I just love this idea and want to promote it and since some people don't always know what to do with that they find in a box, this will just offer up what *I* do with it.

I have been looking around for a while for a way to hook into the local scene and get fresh food without having to spend an arm and a leg, without having to commit to a weekly/daily schedule.  I'm pretty organized here with the chickens giving me eggs.  We all already know I make all my own pasta and bread, sell a lot of the bread never buy meat already cut up or ground; so I can save a fortune and know what the heck we're eating.

I know people who use this service and they seem happy enough.  I made the leap.

I got my first box today.  oh JOY!  The delivery guy was super nice, we had a nice chat about the process and he answered all my questions knowledgeably, happily and I was so excited I shook his hand off and squealed with delight about my blog and how I was going to do this blog posting regularly with recipes and ideas for the box.  He was supportive and interested.  I've had a gruesome customer service week with Cuisinart as EVERYONE who knows me knows about so dealing with such a delightful soul was just the pill I needed.

I'm a pretty confident cook so I am delighted at the prospect of cooking whatever I'm sent without knowing ahead of time, yeah, that's geek cook nirvana.  Sort of like my own, no pressure, version of chopped HAHA

I am going to blog about my Greenling box, which I think I'll get every two weeks.  I'll post recipes for what I cook from the box.  I see they have a link for a recipe plan and pictures of the items, that's helpful for people who need ideas...  I'll go peek over and check their ideas out but I already have plans for all the contents of the box this week.

Now, as we ALL know, I'm no vegan, vegetarian, gluten free fan or health nut at all... I'm an old fashioned, full fat, full meat, hippie dippie cook.  I'll share MY version of the healthy, sustainable, beautiful (so far) food that appears on my doorstep in the neon green box.

Today I got:

Tatsoi (Bok Choi)
lemons
beets
avocado
broccoli
cabbage
brussel sprouts (my FAV!)
mustard greens
lettuce mix
grapefruit
an energy bar
granola
Kombucha (yeah, I sure did have to look that up, I'm giving it to my very pregnant friend who loves it)

This is how the box will be used up:

DINNER TONIGHT

Lettuce mix with avocado, lemon/olive oil dressing

Grilled sausages
brown rice
wilted mustard and beet greens with garlic and onion (bacon fat to start it off)
roasted beets (roasted in foil with oil, salt and pepper)

Greek yogurt with strawberries and granola for dessert

OTHER:

We'll just eat the grapefruit and lemons will be used in whatever I need lemons for.

I'll play with the granola, some on yogurt, some eating straight up and some might be in the topping in the next batch of my internationally famous and most delicious of all date squares 

I am going to pressure cook the brussel sprouts to have to use in other things and will blog that as a separate pressure cooker recipe post.

Broccoli, it's small, will be stir fried with fried (brown) rice i'm making Monday

Cabbage will become slaw with pulled pork on the weekend.

Bok Choi  half will be included(or will be a side dish) in my fried rice and half will be infused in my chicken stock and I'll add frozen pork (mini) dumplings I have to make a soup.

I'll blog the "recipes" as I go as well as the processes and put the link here.

I'm DELIGHTED already and have placed my order for another local box in 2 weeks.  No, I won't go peek to see what it will contain, the fun is in the opening of the neon green box!!

So far, so good.