Comments on: Easy Instant Pot Greek Yogurt (Thick and Creamy!)

By: Diane Homan

Diane Homan — Tue, 12 Mar 2024 22:09:03 +0000

In reply to Padma.

I hope it’s what you’re looking for!

By: Padma

Padma — Tue, 12 Mar 2024 10:47:37 +0000

Back in India we make yogurt (we call it curd, there) all the time. But I have never got it right here in the UK – it gets stringy. Making it in an IP sounds like the trick I have missed all along! Thank you for the detailed recipe.

By: Diane Homan

Diane Homan — Mon, 11 Mar 2024 23:30:25 +0000

In reply to Jacqueline.

That’s an excellent question! There’s 2 major reasons — to kill any unwanted bacteria that might stop the culture, and to denature the proteins, which makes the final product firm, rich, and creamy. You have to cool it before adding the starter because you don’t want the heat to kill your “good” culture bacteria.

I did try skipping the heating process once, and I got sort of a thick milk. It was runny and dust have that tell-tale yogurt tang. I’m not sure if there’s anyway to avoid denaturing the protein while still getting a firm set.

By: Jacqueline

Jacqueline — Mon, 11 Mar 2024 22:03:33 +0000

love the precise instructions.
Question – why boil the milk if you just going to cool it to 116. Any way to just do this without denaturing the milk protiens first?