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I haven't tried it, but I hear the whey you drain off in the course of making yogurt works just fine as a starter for the next batch. It keeps in the fridge for 3 or 4 weeks.
Try it and let us know!I have a hard time finding a small container of non greek plain yogurt, can only find the quart size and that would turn before I could use it all.
I did, this last batch, and it worked fine. It's probably a coincidence, but this was the best batch ever. I ran the incubation cycle overnight and left the results straining in the fridge the next day while I was at work. It was a little too thick so I whisked a bit of the whey back into the final product. The result was smooth, creamy, and not too tart. Pretty much a perfect batch of Greek yogurt. BTW, I don't know of any good reason to avoid using Greek yogurt as a starter. Greek yogurt is just regular yogurt with a bit more of the whey removed. It works fine.
Thanks for the update. How much of they whey did you add?I pretty much end up throwing the container that I have out when I make the next batch. I guess if you baked it would be good to add as a liquid. I made those power pancakes a few times and added it.I was only following Ice Cream's recommendation. I've used the Greek and it seems fine.
Didn't someone post about the food "smells" that linger on the lid? How do I get rid of them? I could smell onion even after a cycle in the dishwasher.
A fresh liner! I already have a yogurt maker that I use often, but if I like the IP yogurt, I might donate the yogurt maker and have one less appliance cluttering up my kitchen.
For Ice Cream (we like this recipe, but it’s probably not very authentic—it’s definitely better the next day)Chana Masala1 cup dried chick peas (or you can use canned—but I really prefer to do my own)1 cup of canned crushed tomatoes or crushed fresh tomatoes if in season1 large yellow onion or two smaller ones- cut very small2 serrano peppers or 1 jalapeno (skip if you don’t like it spicy)1- ½” nub of ginger grated or finely chopped1 bay leaves1 tbs cumin seeds 1 tsp coriander1 tbs garam masalaJuice of 1 lemon or 2 tbsI started my chickpeas from dry and added them to the pot with enough water to cover + some, a handful of coriander seeds, cumin seeds, a cardamom pod, a jalapeno, 2 garlic cloves, a bay leafe, and a tbs of salt (I had all this on hand but not sure I’d bother if I didn’t). Cook on high for 10 minutes and then check. You want them to be soft all the way through but still have a bit of bite to them (i.e. like 90% cooked). I did mine on high for 10 minute 2 x. You can make a little baggie out of cheese cloth for the aromatics to keep them from mixing in with the beans—or just do your best to remove them but don’t worry too much if a few seeds end up staying with them. Drain the beans but retain 1 cup of the cooking liquid. Now, I like to cut the ginger into a couple of pieces and throw it into the food processor with the garlic, pulsing until they are tiny. Then cut the onion into a couple of pieces and add it and the peppers and pulse until it all is finely chopped. The food processor kind of pulverizes it but I think that’s actually kind of a good thing for this type of cooking. Otherwise, just chop it with a knife and get it all pretty small. With your IP on saute, add the onion/garlic/pepper/ginger mixer to the pot and with a good amount of olive oil and keep it moving until it starts to brown all over. Now add the cumin seeds and cook another minute or two. Now add the rest of the spices and cook another 1-2 minutes. Add in the tomatoes, lemon, cooking liquid, and chickpeas. At this point I turned off my IP so I could add the rice.I placed the trivet in the chickpea mixture. On top I balanced a pyrex container that had 1 cup of basmati rice and 1 cup of water (did not rinse the rice). Now, I closed the lid and cooked on high for 6 minutes followed by 10 minutes natural release. I found the chana to be a bit wet but it did soak up the remaining broth fairly quickly. So, you could try reducing the liquid by ½ cup or so if you really like it dry. In terms of the rice, it came out “al dente”. It was cooked through—but I like my rice a little softer so next timed I’d do 1.25 water to 1 cup rice. I dumped the rice into a bigger container and fluffed it. And that was that. I served it with the flat bread in the “horrible baker” thread. I had some dough balls leftover from the last time we made something similar. That is a pretty quick recipe so easy to whip up along side if you want.I used this recipe for basmati rice in the IP and I do think I’d prefer the softer version they mention so I’ll do that next time.
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Topic: Instant pot? (Read 222653 times)
