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Desi Curd in Instant Pot

Who doesn't like Homemade Curd/yogurt😊
After eating yummy, thick yogurt made by mom in India, I had to resort to store bought yogurt here in the US.
The taste of yogurt from the store was good but not great!!😕

Due to the extreme temperatures outside, here in upstate New York, the yogurt  was never perfect.
After multiple failed attempts at making yogurt at home, I discovered this instant pot method especially for winters.

Yummy yogurt



Geek Notes:

How does yogurt get its thickness??🤔
Milk has proteins called casein and lactoglobulin. Lactoglobulin becomes reactive when we boil the milk. The lactoglobulin combines with casein to give thick yogurt.Thus, the thickness of the yogurt depends on how well the milk is boiled.

How does milk convert to yogurt??🤔 
Yogurt culture contains Lactic acid bacteria. When this culture is added to the milk, it reacts with the casein(protein in milk). This leads to coagulation of the milk proteins that lead to tangy and soft curd/yogurt.


Prep Time: 2.5 hours approx.
Fermentation time: 5-8 hours to set depending on the season.

INGREDIENTS:

1. Organic milk(preferably)- 3/4 of a gallon
    This comes up to the 2/3 mark in a 3 quart instant pot.

2. Yogurt culture-2 tsp (we started with store bought yogurt)
    It may initially take 3 to 4 cycles to get a good yogurt consistency. 

METHOD:

  1. Pour the milk into the inner utensil of Instant Pot. Turn the lid into the sealed position.
  2. Press the yogurt button until it displays the boil option.
  3. Boiling will take a while after which,the yogurt mode gets displayed along with a beep sound.
  4. Press the yogurt button again to bring it to the boil mode. We are boiling the milk twice to get the right texture and temperature for the yogurt.
  5. Once the yogurt mode beeps and blinks again, open the lid and move to Saute(low) mode initially and then change to saute(normal). Keep stirring so that the milk does not stick to the bottom. 
    Instant pot in saute mode
                                                                                                        CAUTION: Don't leave the instant pot unattended and keep stirring occasionally. This does not allow the milk to stick to the bottom of the utensil and also does not overflow.
    Boling milk in saute mode
  6. Once the milk starts boiling, remove the inner vessel from the instant pot and put it on the counter top to cool down. This will take 1 hour 15 mins to 1 hour 45 mins.
    Milk left to cool down
  7. Check the temperature of the milk and keep stirring occasionally to make the temperature even throughout.
  8. Optional step: Remove the top layer of cream for a non-fat version.😜
  9. The temperature of the milk is very important when you attempt to pour the yogurt culture into it. 
  10.  If the milk is hotter than the required temperature or if the amount of yogurt culture is more than 1 to 1.5 tsp, the final yogurt will be sour. 
  11. The right temperature to add the culture is when the milk is at the border of being warm and going cold the next minute. After multiple attempts, you will know the correct temperature, like I did😋.
  12. Add 1 to 1.5 tsp of yogurt culture into the milk. Stir well.
  13. Put the vessel into the instant pot and change into Yogurt, low mode and set timer to 8:00 hours.
  14. It usually takes about 5-6 hours for the yogurt to form in the Summer and takes longer in Winter. Start checking after 5 hours for the perfect yogurt.
Trust me, you will never think of store bought Yogurt again😊
Happy Yogurt making😊😊😊!!!!


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