Thanks for watching! Click the link for A Beginner's Guide to Instant Pot Cooking: www.allrecipes.com/article/a-beginners-guide-to-instant-pot-cooking/
7:56 Yogurt starter I strain my yogurt to get Greek yogurt. I save the whey (the liquid) and it in the fridge in a sterilized jar. I use the whey as my yogurt starter. A tablespoon will do to start a quart.
Never thought I'd purchase a pressure cooker, but this one has revolutionized my life ru-vid.comUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg It has so many different options & I am now able to toss the rice cookers & slow cookers as this is an all in one unit. There's a learning curve (like watch the amount of liquid required--I still put too much & end up with soup; however, I have the vision of the thing & it's great). Great You Tube Videos available & definitely do the practice run through to make sure it's all working before your initial cook--also that's a great training session for you.
OK, first of all you did not make bread in your Insta pot , you proofed your bread dough in the Insta pot. which was unnecessary you could’ve left it in its original bowl and placed it in your oven with the oven turned off and the light turned on for about an hour and a half . it would have doubled in size beautifully!
I use ultra pasteurized milk which eliminates the heating and cooling of regular pasteurized milk. I also add about 2 cups heavy cream with a container of plain Greek yogurt. Just add milk, yogurt and heavy cream and hit the yogurt button on your pot. I process my yogurt for 12 hours, and strain in fridge for about 10 -12 hours. It is really rich and awesome!
Have you tried the "Instant Pot Duo Crisp 11-in-1 Air Fryer and Electric Pressure Cooker Combo with Multicooker Lids that Air Fries, Steams, Slow Cooks, Sautés, Dehydrates " Would like to see you use it?
Nicole, we like your style! Those thumb-downers never leave comments to say _why_ but we just cooked a chicken in the IP and are very pleased with the succulent result. After several minutes under the grill (US: broiler), the skin was browned, so we got the best of both worlds - juicy meat, attractive appearance. I chose a free-range bird, increasingly popular in Britain, and the flavour was great. Many thanks! Have subscribed, obviously....
I saw it video that said you can sweeten yogurt in the Instant Pot by adding a can of condensed milk to a quart of whole milk and some yoghurt, then put it in the Instant Pot
If you use ultra pasteurized whole milk for the yogurt, you don't need the extra step of bringing the milk up to 200 degrees. Just mix in starter (about 1/3 cup of previous batch of yogurt) and set instant pot to yogurt. It has to be ultra pasteurized though. Regular pasteurized milk needs to be heated first.
Wow I'm a new subscriber I totally love this channel thank you for these tips with these instant pot I have one and I'm a beginner with it I learned a few things today thank you
the best and most inspiring vid that even i can follow. i am immediately going to expand my use of instapot. i will start with the chicken and yogurt. thanks so much
Great video, very informative. Sadly, Sometimes your voice sort of mute out and part of the info is not heard. I noticed that on your video for food processor as well but it was great anyways. Thank you for posting, I'm going to try to use my instant pot for some of those things you demonstrated, that ziti looks delicious! The chicken and various after use looked so easy to make.
That's so funny what you said about getting out that Christmas present and putting it to good use! My boyfriend got me mine for Christmas and it was months before I had the courage to use it and now I love it!
I use powdered milk to make my yogurt in my Instant pot, and for all other milk uses. It is about half the cost of fresh milk, a third of the cost of store bought yogurt, and my trash output is way smaller-no more single use plastic containers. Win-win all around.
Does your yogurt taste like yogurt? I only ask since I have never cared for powdered milk's flavor. You can make mozzarella cheese from powder milk too.
@@denicesanders4586 I'm in New Zealand, and the powdered milk here (at least the brand I buy)tastes very close to fresh once it's reconstituted. I can’t comment on how other brands in other localities might taste. Having said that, once it’s made into yogurt, some of the flavors will be masked by the acidity/fermented taste. I only make plain yogurt, then strain it after to thicken it into Greek style, and also use it as a substitute for sour cream in a lot of uses. I’ve never noticed any off or weird flavors in any of the forms, even when just using it as fresh milk.