Instant Pot Vietnamese Yogurt Recipe | Hungry Wanderlust (2024)

FAQs

How many hours is the yogurt setting on Instant Pot? ›

8 hours of cooking will yield perfectly thickened and delightfully tangy yogurt — about what you'd expect from typical whole-milk yogurt. You can continue to cook the yogurt for 2 hours more for thicker, tangier yogurt. Refrigerate the yogurt in the Instant Pot insert for 4 hours or overnight.

Make sure the starter you use has active cultures. 2. It didn't boil correctly. The "YOGURT" button on your instant pot should take care of this, but to be safe you can check that the milk is boiled to 180ºF or higher.

Yogurt was first introduced to Vietnam in the 1800s when it was colonized by the French. Because of the lack of fresh dairy in Vietnam at the time, the Vietnamese swapped fresh milk for cans of shelf-stable sweetened condensed milk. This gave their yogurt a sweeter, more caramelized taste.

To pasteurize your milk, first, pour 3 1⁄2 cups of milk straight into the stainless-steel insert of the Instant Pot, lock the lid on and set it on the vent (not sealing). Select the yogurt setting and adjust until it says boil, then let the pot start, and it will heat the milk.

It's so much easier than I expected! It's also much cheaper, and in my opinion, more delicious than any store bought yogurt you can get. Making this Easy Instant Pot Yogurt has quickly become one of my favourite weekly rituals.

I usually do it overnight, about 10-12 hours. The longer the time, the more tart the yogurt will be. (The Instant Pot does not have to come to pressure for this process, so you can use a glass lid, or just set the valve to “venting”.)

The Takeaway. If your yogurt doesn't set up properly the first time, try treating the failed “yogurt” like milk, and starting over. (Reheat it, add new starter, and incubate again.) The texture may suffer some, but it can save you having to throw the whole thing away.

Secure the lid and select Yogurt. Press the Adjust button until the display says “boil.” The Instant Pot is bringing the milk up to 180 degrees. You can safely open the lid during this process, and I like to whisk the milk every 5-10 minutes to keep it from scalding on the bottom of the pot.

Poor Temperature Control.

The culture that causes the slimy or stringy texture is the one that wakes up at a lower temperature. There are two potential issues here. Your yoghurt maker does not hold the correct temperature range. The milk is too cold when the culture is added.

While any type of yogurt can fit in a healthy diet, Greek yogurt and skyr (Icelandic yogurt) are the healthiest choices because they tend to be lower in sugar and higher in protein, says registered dietitian Jamie Nadeau.

What country has the best yogurt in the world? ›

Bulgarian yogurt – the best yogurt in the world!

The famous fact is that the bacterium which causes milk to naturally turn into yogurt was discovered by a Bulgarian scientist. Bulgarian yogurt comes under the general category of yogurts which contain live bacteria.

Place the lid on and let the yogurt incubate for 8 hours. Once the yogurt is ready, place it into a container and chill until ready to eat. You can also strain the yogurt in cheesecloth or a tea towel for a thicker texture. Use plain or sweeten with sugar, honey, fruits, or preserves.

An Instant Pot acts as an incubator for the yogurt, keeping the temperature around 110°F for several hours, which is something stovetop pressure cookers can't do.

Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

Fermentation time: The longer you ferment the more tart, and thicker, your yogurt will be. Different cultures work at different rates, but as a general guideline: 6-8 hours produces a mild yogurt, 8-12 hours a tart yogurt, and more than 12 hours produces a sour yogurt.

Yogurt didn't set

Ideally the yogurt should set between 6-12 hours. If after 24 hours your yogurt still hasn't set (i.e. it's still milk consistency), the cultures are most likely alive and well. Take a small amount of unset yogurt and reculture.

INSTANT POT YOGURT SETTING. The Yogurt button is a non-pressure cooking Smart Program made for easily fermented dairy and non-dairy recipes. The setting modes Less, Normal and More are used for different times of fermentation or for boiling (pasteurizing) the milk.