Instant pot?

[ihop]

On the West Coast the IP to turns yogurt into milk.  It's the counter-culture.   

[The Turtle Whisperer]

On the West Coast the IP to turns yogurt into milk.  It's the counter-culture.   

[Ice Cream]

CA: I would try again with store bought yogurt.  Also, I found that it's harder to make a full gallon at once.

[Chasing Amy]

CA: I would try again with store bought yogurt.  Also, I found that it's harder to make a full gallon at once.

I only make a quart at a time because that is the size of my storage container.

[hally]

I have never not had my yogurt turn into yogurt, I have used skim and 1%, store bought starter, starter from another batch and whey as well. A gallon or a half gallon.
Wonder what happened,
As for slow cooking, I have never made anything in the slow cooker that didn't turn into a pile of mush. So would never try it. I got it for the speed and the yogurt.
Short ribs 45 mins, high 15 natural release. Chili from cubed meat, 30 mins.

[Rochey]

The only time I had a yogurt fail was when I tried to make an entire gallon.  I also can't eat that much before it goes bad.

[BonitaApplebum]

OK, I need to hardboil a dozen eggs today for deviled eggs. Recipes seem all over the map. What's the best technique?

[radial]

OK, I need to hardboil a dozen eggs today for deviled eggs. Recipes seem all over the map. What's the best technique?

Put the basket thingie in the pot.  Add a cup of water, pile the eggs on top of the thingie, and close it up.  Use the manual feature to punch in 5 minutes of high pressure cooking time.  10 minutes later, release pressure and cool off the perfectly hard-boiled eggs.

[merigayle]

OK, I need to hardboil a dozen eggs today for deviled eggs. Recipes seem all over the map. What's the best technique?

1 cup water, trivet, eggs on top, 5 minutes (6 if extra large) Low Pressure, 6 minutes NR, 6 minutes ice bath.

[hally]

The only time I had a yogurt fail was when I tried to make an entire gallon.  I also can't eat that much before it goes bad.

I make the gallon, but then I strain it overnight. It comes to not that much, I have not had it go bad on me yet.

[radial]

I make the gallon, but then I strain it overnight. It comes to not that much, I have not had it go bad on me yet.

Same here.  If I'm going to fuss with yogurt, I want to make enough of it so I don't have to fuss with the process again for a while. 

[BonitaApplebum]

Put the basket thingie in the pot.  Add a cup of water, pile the eggs on top of the thingie, and close it up.  Use the manual feature to punch in 5 minutes of high pressure cooking time.  10 minutes later, release pressure and cool off the perfectly hard-boiled eggs.

1 cup water, trivet, eggs on top, 5 minutes (6 if extra large) Low Pressure, 6 minutes NR, 6 minutes ice bath.

SEE?!?! These recipes are really different!!

[merigayle]

Go half and half and report back

[BonitaApplebum]

Eff it. I'm making up my own recipe. If they all explode in there, it will be egg soup.

[merigayle]

Report back! I have seen it done both ways and both ways claim success. I did it my way the first time and it worked so I do not mess with it.

[radial]

High pressure works quicker.


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[duckgeek]

Cooked a half dozen medium large russet potatoes last night.  Cup of water, salt,  manual set to high for 20 minutes, release pressure, perfect!

[merigayle]

High pressure works quicker.


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I tis 5-6 mins LP, so not any quicker :p

[hally]

Same here.  If I'm going to fuss with yogurt, I want to make enough of it so I don't have to fuss with the process again for a while. 

a half gallon takes the same amount of time except the boil and cool down, I feel the same way why you do, radial.

[radial]

I tis 5-6 mins LP, so not any quicker :p

We should race some time!  We could call it The IP Games and stream it live on Facebook