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Pressing the “Keep-Warm/Cancel” key in the standby state acvates the “Keep Warm” funcon.
You can use “+” and “-“ to change the me between 10 minutes and 99 hours and 50 minutes.
When “Keep Warm” funcon starts, the me counts up by minutes. The "Keep Warm" funcon
can be used with or without the lid closed. You can also use an oponal glass lid for this funcon.
When it nishes, the cooker beeps and goes to standby state.
You can make yogurt either with the inner pot or use glass boles. The process to make yogurt
involves two steps. The rst step is to pasteurize the milk by heang it to 180° F/83° C. This serves
two purposes: (1) killing pathogens and harmful bacteria which can grow during the fermentaon
period, and (2) denaturaon of milk proteins, which prevents curding of milk and makes the
proteins easier to absorb.
Instant Pot provides two convenient ways to heat your milk. If you
use the inner pot to make yogurt, press “Yogurt” then “Adjust” to
“More” mode when you will see the word “boil” on the display.
Instant Pot will then boil the milk to 180° F/83° C. When it’s done, it
beeps and displays “yogt”.
If you use a container or boles to make yogurt, you can steam the
milk by: adding 1 cup of water in the inner pot, pung in the steam
rack and placing your container or boles on top of the rack. Select
the “Steam” funcon and set the me for 1 minute. Once the
process is over, use the “Natural Release” method to release the
steam.
The second step aer heang the milk is to let it cool to below 115°
F/46°C, then add an adequate amount of yogurt starter or fresh
yogurt. If you use a container or boles, you can place them in the
inner pot without adding any addional water. Press the “Yogurt”
funcon key, and adjust the me using the “+” and “-“ keys based
on the instrucons of the yogurt starter. The program automacally
starts in 10 seconds. When the program completes, Instant Pot
beeps, displays “yogt” and goes to standby state.
The yogurt can be served plain together with other dishes (e.g.
curry), or mixed with honey or jam to make a fruit yogurt.
Jiu Niang, also known as fermented glunous rice, is a sweet and mildly alcoholic delicacy of Asia.
It is highly nutrious and easy to digest, commonly used to make desserts in China, Japan, Korean
and other Asian countries. Glunous rice, also known as scky rice, is used in making Jiu Niang.
Glunous rice contains high concentraon of starch which is converted to sugars during
fermentaon.
1. Soak two cups of glunous rice in cold water for at least 5 hours unl the rice grains can
easily be broken with ngers.
2. Drain the water and wrap the soaked rice with cheese cloth and put it into a steaming
basket. Place the basket on top of the steam rack (trivet) and add 2 cups of water into the
inner pot. Run the “Steam” funcon for 30 minutes. Use Natural Release method.
3. Prepare 1 cup of cold boiled water, (normally at a water-to-dry-rice rao of 1:2), starter yeast
powder, and a glass or ceramic container with lid. Make sure that all tools are clean and free
from bacteria, oil and salt.
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