| No. of servings: 10-12 | Cooling Time: 45 mins |
| Preparation Time: 5 mins | Cook Time: 5-8 hrs |
There is nothing more satiating than a wholesome serving of yogurt-rice at the end of a meal! There is nothing better than homemade yogurt for that!! It is difficult to make good yogurt during colder months, especially. Boil milk, make yogurt and store it in the refrigerator - all in one pot... With this fail-proof method, there's perfect yogurt every time!
Ingredients:
- Milk - half gallon
- Yogurt - 2 tsp for culture
- Red chili stalk - 3
Method:
- Pour the milk into a vessel
- Pour 1 cup of water into the inner pot of the Instant Pot
- Place the milk vessel inside
- Close lid, turning vent to 'Sealing' and set to 'Steaming' for 'zero' minutes
- When the pin drops, unplug and keep the lid open for half an hour
- Put the red chili stalks in the milk
- Add yogurt culture and mix with a ladle
- Close the lid and set to 'Yogurt' mode for 3-4 hrs (time depends on the quantity of milk)
- Remove the chili stalks and throw them away
- Delicious, chunky, non-sticky yogurt will be ready for use
Tips and Tricks:
- If making smaller quantities, 3 hrs in yogurt mode will be sufficient
- 'Steam' mode boils the milk and eliminates stickiness in the yogurt. Be sure to do this properly!
- Cooling it for some time keeps the good bacteria in the yogurt culture alive and gives a good ambiance for it to grow
- Chili stalks aid in keeping the good texture without making the yogurt gooey
- Stalks from any kind of chilies can be used
- Store in the refrigerator for use later
- This method can be used even without an Instant Pot. Heat the milk on the stove top; let it cool down a bit; add the starter and chili stalks; cover and place in a dark and warm place (like in an oven) and let it stay for 4-6 hrs. The yogurt will be ready and there will NOT be any difference from the IP yogurt!
Pictures:
Final Outcome:
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