Yogurt - Instant Pot PRO 60 User Manual

Cooking
Sous Vide Cooking Chart
Recommended Expected
Food
Thickness "Doneness"
Fish and Seafood
Soft and
buttery
Translucent /
starts to flake
Fish 2–3 cm
Medium-rare
Medium, dry
Well-done,
crumbly
Traditionally
Shrimp –
firm
Soft and
Lobster Tail –
buttery
Soft and
Scallops –
buttery
Runny
Soft-boiled
Large / Extra
Eggs
Medium-
Large
boiled
Hard-boiled
Fruit and Vegetables
Fruit –
Vegetables –
* Cooking times and temperatures are recommendations only. Always refer to
a trusted recipe.
42 | support@instantpot.co.uk | +44 (0) 3331 230051
Minimum
Cooking
Cooking
Temperature*
Time*
43°C / 110°F 10 minutes
46°C / 115°F 20 minutes
52°C / 125°F 20 minutes
54°C / 130°F 20 minutes
57°C / 135°F 20 minutes
60°C / 140°F 30 minutes
60°C / 140°F 1 hour
60°C / 140°F 30 minutes
Eggs
60°C / 140°F –
63°C / 145°F –
66°C / 151°F –
73.9°C / 165°F –
– 83.9°C / 183°F 15 minutes
– 83.9°C / 183°F 45 minutes
Cooking

Yogurt

Maximum Made for easy fermented dairy and non-dairy yogurt recipes that you can make again and
Cooking
again.
Time*
Instant pot size
5.7 Litres
30 minutes
7.6 Litres
45 minutes
Smart
45 minutes Programme
45 minutes
45 minutes
Yogurt
45 minutes
1 hour
30 minutes
Starting with...
Pasteurised or
45 minutes unpasteurised milk
45 minutes
Long Life Milk
1 hour
You'll need:
1 hour
• Food thermometer
• Milk or a non-dairy alternative
2 hours
• Active yogurt
2.5 hours
Minimum milk volume
1000 mL (4 cups)
1500 mL (6 cups)
Cooking Default Default
pre-sets temperature cooking time
Low 8 hours
(Ferment) (08:00)
High
Custom (boiL)
(Pasteurise)
Custom 8 hours
56°C / 133°F (08:00)
Follow all the steps below
Skip to Step 2: Add starter culture.
This is the "cold start" method of yogurt making.
culture.
Maximum milk volume
3.8 L
5.7 L
Time range
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
Will take 30 minutes to 1 hour
depending on the amount of milk
(00:30 to 01:00)
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
Do this!
instantpot.co.uk | 43