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46
Using Non-Pressure Cooking Smart Programs
Yogurt
Yogurt is a non-pressure cooking Smart Program made for easy fermented dairy
and non-dairy recipes.
Instant Pot Size Minimum Milk Volume Maximum Milk Volume
3 Quarts / 2.8 Litres 2 cups (16 oz / 500 mL) ~2 quarts (64 oz / 1.9 L)
6 Quarts / 5.7 Litres 4 cups (32 oz / 1000 mL) ~4 quarts (128 oz / 3.8 L)
8 Quarts / 7.6 Litres 6 cups (48 oz / 1500 mL) ~6 quarts (192 oz / 5.7 L)
10 Quarts / 9.5 Litres 8 cups (64 oz / 2000 mL) ~8 quarts (256 oz / 7.6 L)
Pasteurize Milk
1. Remove the inner pot from the cooker base.
2. Add unpasteurized milk to the inner pot then insert the inner pot into the
cooker base.
3. Mini and 6 Quart: Secure the power cord to the base power socket at the back
of the cooker base. Ensure the connection is tight.
All: Connect the power cord to a 120 V power source. The cooker goes to
Standby mode and the display indicates OFF.
4. Place and close the lid as described in
Pressure Control Features—Pressure
Locking Lid
.
5. Press Yogur t to select the Yogurt Smart Program.
6. Press the quick release button down until it clicks and locks into the Vent
position.
7. Press Yogur t again to cycle to the More option.
The display indicates boiL.
8. After 10 seconds the cooker begins heating.
9. When pasteurization completes, the display indicates End.
10. Remove the lid and use a thermometer to check the temperature.
Note: Milk must reach a minimum of 72°C (161°F) for pasteurization to occur.
Add Starter Culture
1. Allow pasteurized milk to cool to just below 43°C (110°F).
2. Add a starter culture to the milk according to package instructions.
Note: If using plain yogurt as a starter, ensure that it contains an active culture. Mix in
2 tbsp of yogurt per gallon of milk, or follow a trusted recipe.
3. Place and close the lid as described in Pressure Control Features—Pressure
Locking Lid
.
Ferment Yogurt
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