User Manual

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Cooking
Yogurt
Step 1: Pasteurise milk
01 Add milk or milk alternative to the inner
pot, and any other ingredients that your
recipe calls for.
02 Place and close the pressure cooking
lid as described in Pressure control
features: Pressure cooking lid.
The pressure cooking lid is removable
throughout yogurt making for easy
access.
03 Touch Yogurt.
04 When the temperature ashes, turn the
dial to toggle to High.
The pasteurisation time and
temperature are pre-set and cannot be
adjusted.
05 Touch Start to begin.
The display shows boiL and the
progress bar shows Pre-heating.
06 The display shows End when
pasteurisation is complete.
Milk must reach a minimum of 72°C
/ 161°F to pasteurise properly. Use a
thermometer to check the temperature.
Step 2: Add starter culture
01 Using a thermometer, allow the milk to
cool to just below 43°C / 110°F.
02 Add your starter culture to the milk
according to the instructions included
with the starter culture product.
Plain yogurt with active cultures can
be used as a starter. Follow a trusted
Instant Pot yogurt recipe when using
yogurt as a starter culture.
03 Place and close the pressure cooking
lid as described in Pressure control
features: Pressure cooking lid.
Step 3: Ferment milk
01 Touch Yogurt.
02 When the temperature ashes, turn
the dial to toggle to Low or Custom.
To set a custom temperature, select
Custom, then turn the dial to set the
temperature.
Press the dial to make your selection
and go to the next eld.
03 When the time ashes, turn the dial to
adjust the cooking time.
An 8-hour fermentation period is
standard, but may vary based on your
recipe and avour preferences.
04 Touch Start to begin.
The display shows On and the progress
bar shows Pre-heating.
05 When fermentation is complete, the
display shows End.
Cooking
Yogurt
Tips for yogurt making
• The thicker the milk, the thicker the yogurt!
• For even thicker yogurt, pasteurise your milk twice before fermenting.
• For the thickest yogurt, use a cheesecloth to strain out the liquid whey, and get rich
Greek-style yogurt.
• The longer you ferment your milk, the tangier the yogurt will be.
• Cool your fresh yogurt, then put it in the fridge (covered) for 12 to 24 hours to allow
the avours to develop.
• Honey, nuts, seeds and fresh fruit are perfect toppers for your homemade yogurt!
Tips for yogurt making
Yogurt pots are a convenient way to portion out yogurt servings.
01 After Step 2: Add starter culture, carefully pour the milk into your yogurt pots and
seal them tightly.
02 Place the steam rack on the bottom of the inner pot.
03 Position the yogurt pots on the rack and add water to the inner pot until the yogurt
pots are half immersed.
04 Follow the steps in Step 3: Ferment yogurt normally.