Instant Pot Homemade Noosa Yogurt {Honey Yogurt}
Ingredients:
1/2 Gallon Whole Milk Low or Fat Free
1 Pint Heavy Cream
4 Tablespoons Noosa Plain/Honey Yogurt (“Starter”) (or Plain Fage)
1-1.5 Tablespoons plain Gelatine
1/2 cup White Sugar
4-5 Tablespoons Clover Honey
Directions:
Pour milk and cream into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
Push Yogurt button and then the Adjust button, until it says “boil.” After 10 minutes, remove lid, remove milk skin and whisk milk.
Mix together sugar and Gelatine and set aside.
When Beep is heard, open lid. Remove milk film. Whisk and take temperature. If the temperature is not 180 degrees, repeat last step.
When 180 degrees is reached, add 1 cup of the 180-183 degree Milk to the bowl of Sugar and Gelatine and Whisk until completely dissolved. Pour the mixture into the pot of Hot Milk and Whisk, until fully incorporated.
Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 degrees, whisking often. Remove any milk skin. Cool down should take about 5 minutes
In a measuring cup, mix together starter and honey. Temper starter by adding 6 Tablespoons warm milk to starter mix and whisk until smooth. Pour Starter Mixture into cooking pot and Whisk to combine.
Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.
Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says “Normal,” not “Less.” The program will end after 6 hours.
When Cycle ends, open the lid and give it a quick Whisk. Taste and add more sugar if a sweeter taste is desired. Grab your Mason Jars or Storage Containers and divide up the Yogurt. Place them in the refrigerator for at least 8-10 to allow time for the Yogurt to properly set.
