YOGURT for just 2— COOKING for two in a 3-quart Instant Pot

What do two people do with a half-gallon of yogurt? That's why I've been on the look out for a 3-quart Instant Pot. Had a heck of a time but I finally found one, seems they think it is a seasonal item (go figure).  The smaller size was hard to find but just right for the two of us . . . for both yogurt making and other recipes, too. Now I am chronicling how to adjust/adapt recipes to the smaller size . . . instructions that will guide me in the future. Also, it allows me to condense the other blog references I used that often include lots and lots and lots of ads and stories!

Plain yogurt with a swirl of Lemon Curd.

A couple of notes  . . . 

• Minimum fill on a 3-quart Instant Pot is 1 cup
• Ratio of milk to yogurt: 1 quart milk to 1 (heaping) tablespoon yogurt. 
• If you have used the Instant Pot for savory dishes, the inner pot needs to be sanitized using boiling, soapy water, then wipe the sealing ring with a vinegar solution . . . otherwise those savory flavors may infiltrate the yogurt. 

YOGURT for 2   Yield: 1 quart  (main info condensed from A Mind Full Mom blog

·    1 quart milk (I use whole milk from Hildebrand Dairy)

·    1 heaping tablespoon plain yogurt with live & active cultures (The label on the yogurt will say Lactobacillus bulgaricus or Streptococcus thermophiles) 

Step 1: Heating the milk in the Instant Pot to 180’: 

a)   Pour 1 quart milk into the inner pot of the Instant, add lid. Vent can be sealed or not sealed in this function. Hit Yogurt button and then adjust button until it says Boil. You may need to hit the Yogurt button a couple of time. 

b)  When the Instant Pot beeps, this part of the process is finished so remove the lid and test the temperature to be sure the milk has reached 180°. Let inner pot remain in Instant Pot about 5 minutes and then remove to a counter. (Note: If milk did not reach 180° after the Boil cycle, turn to Sauté function for a few minutes, watching VERY closely until it reaches the 180° mark.)

Step 2: Cool the milk to approximately 105-115°: Remove the inner pot of milk to cool on a counter top for about 45 minutes or until it reaches a temperature of approximately105-115° Or, speed the process by placing the inner pot into a large mixing bowl filled with ice water—this shorten cooling time to about 15-20 minutes.

Step 3: Remove the “skin” from the milk. Once milk has reached 105-115°, gently skim off “skin” that has formed on top of the milk. This helps insure creamy yogurt.

Step 4: Whisk in the yogurt.

Step 5: Allow the yogurt to incubate in the Instant Pot: 

a)   Place the inner pot back (be sure to dry it off if an ice bath was used for cooling) into the Instant Pot and add lid. Again, it doesn’t matter which way the valve is set.

b)  Hit Yogurt button again. Adjust until it read 8:00 or 8 hours. The pressure should also read normal—if it reads less, hit adjust again until normal is lit up. (If you would like tangier yogurt, set an incubation period to 10 hours instead of 8 hours.) Yogurt was a nice consistency at this point and then firmed up a little more as it cooled.

c)  Once yogurt beeps that it is complete, remove the inner pot from the inner pot and cover with plastic wrap. Refrigerate for 8 hours before transfering to individual containers.

Step 6: Add yogurt to jars and refrigerate. Transfer to glass jars and refrigerate. It will generally last 10 to 14 days in the refrigerator. 

Plain yogurt mixed with a splash of vanilla, drizzled with honey
and sprinkled with Add-A-Sweet Crunch Topping.

And DON’T FORGET: Be sure to save a tablespoon of this prepared yogurt for the next batch. Or FREEZE several tablespoons of yogurt (in sectioned areas of an ice cube tray or other small containers) immediately after fresh yogurt is made. Then just thaw the yogurt cubes in the refrigerator and they are ready to add to a new batch of Instant Pot Yogurt.

To turn your yogurt into Greek Yogurt: 

·     Place prepared yogurt (from above recipe) into a cheesecloth lined colander that has been place over a large mixing bowl.

·      Allow the yogurt to drain overnight.

·      Scoop out the thick yogurt into containers to store and discard the cheesecloth.

·      Note: You can either discard the whey (the drained liquid) or you can use it in smoothies, oatmeal, protein shakes, etc. It will be filled with protein and probiotics.

To sweeten a batch of yogurt, wait until after the it has set up in the fridge for at least 8 hours, or after straining if making Greek Yogurt.  

Instructions without photos . . .YOGURT for 2   Yield: 1 quart 

·    1 quart milk (I use whole milk from Hildebrand Dairy)

·    1 heaping tablespoon plain yogurt with live & active cultures (The label on the yogurt will say Lactobacillus bulgaricus or Streptococcus thermophiles)  

Step 1: Heating the milk in the Instant Pot to 180’: 

a)   Pour 1 quart milk into the inner pot of the Instant, add lid. Vent can be sealed or not sealed in this function. Hit Yogurt button and then adjust button until it says Boil. You may need to hit the Yogurt button a couple of time. 

b)  When the Instant Pot beeps, this part of the process is finished so remove the lid and test the temperature to be sure the milk has reached 180°. Let inner pot remain in Instant Pot about 5 minutes and then removing to a counter. (Note: If milk did not reach 180° after the Boil cycle, turn to Sauté function for a few minutes, watching VERY closely until it reaches the 180° mark.)

Step 2: Cool the milk to approximately 105-115°: Remove the inner pot of milk to cool on a counter top for about 45 minutes or until it reaches a temperature of approximately105-115° Or, speed the process by placing the inner pot into a large mixing bowl filled with ice water—this shorten cooling time to about 15-20 minutes.

Step 3: Remove the “skin” from the milk. Once milk has reached 105-115°, gently skim off “skin” that has formed on top of the milk. This helps insure creamy yogurt.

Step 4: Whisk in the yogurt

Step 5: Allow the yogurt to incubate in the Instant Pot: 

a)   Place the inner pot back (be sure to dry it off if an ice bath was used for cooling) into the Instant Pot and add lid. Again, it doesn’t matter which way the valve is set.

b)  Hit Yogurt button again. Adjust until it read 8:00 or 8 hours. The pressure should also read normal—if it reads less, hit adjust again until normal is lit up. (If you would like tangier yogurt, set an incubation period to 10 hours instead of 8 hours.) ogurt was a nice consistency at this point and then firmed up a little more as it cooled.

c)  Once yogurt beeps that it is complete, remove the inner pot from the inner pot and cover with plastic wrap. Refrigerate for 8 hours before transfering to individual containers.

Step 6: Add yogurt to jars and refrigerate. Transfer to glass jars and refrigerate. It will generally last 10 to 14 days in the refrigerator. 

And DON’T FORGET: Be sure to save a tablespoon of this prepared yogurt for the next batch. Or FREEZE several tablespoons of yogurt (in sectioned areas of an ice cube tray or other small containers) immediately after fresh yogurt is made. Then just thaw the yogurt cubes in the refrigerator and they are ready to add to a new batch of Instant Pot Yogurt.

Crispy, Crunchy Oven-Roasted Chickpeas

Crispy, crunchy, flavor-packed and healthy. This is a snack I'll make again. This time around it was a way to use up a partial can of chickpeas. Next time I may double the recipe.  I added cumin and za'atar to a basic recipe I found on the internet. 

Crispy, Crunchy Oven-Roasted Chickpeas

1 (15.5 oz.) can chickpeas (garbanzo beans)

2 tablespoons of olive oil

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Kosher or sea salt

1/4 teaspoon of black pepper

1/4 to 1/2 teaspoon ground cumin

1/4 teaspoon+ za’atar

1. Drain chickpeas; rinse them in cold water
2. Gently pat them dry with paper towels while removing any skins that cling to the chickpeas. Be sure to dry as much as possible as the dryer they are, the crisper they become. (I spread mine out on a microwavable tray and microwaved for a minute.)
   
   
   
3. Toss them in a large bowl with spices and coat well. Taste and adjust seasonings as desired.
   
4. Transfer to a sprayed baking sheet and place them in a preheated 400° oven for 30 to 40 minutes, cooking until golden and crisp. (Mine baked about 30 minutes; baking too long will just make them hard. Crisp is the key word to doneness.)

   

   Seasoned chickpeas ready to go into the oven. 

Recipe without photos . . . Crispy, Crunchy Oven-Roasted Chickpeas

1 (15.5 oz.) can chickpeas (garbanzo beans)

2 tablespoons of olive oil

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Kosher or sea salt

1/4 teaspoon of black pepper

1/4 to 1/2 teaspoon ground cumin

1/4 teaspoon+ za’atar

1. Drain chickpeas; rinse them in cold water
2. Gently pat them dry with paper towels while removing any skins that cling to the chickpeas. Be sure to dry as much as possible as the dryer they are, the crisper they become. (I spread mine out on a microwavable tray and microwaved for a minute.)
3. Toss them in a large bowl with spices and coat well. Taste and adjust seasonings as desired.
4. Transfer to a sprays baking sheet and place them in a preheated 400° oven for 30 to 40 minutes, cooking until golden and crisp. (Mine baked about 30 minutes; baking too long will just make them hard. Crisp is the key word to doneness.)

Fluffy Rolls using Wright Farms Sunflower Oil as featured in KANSAS! Magazine

This recipe appears in the "Taste" 2021 section of KANSAS! Magazine, issue 4, volume 77. It accompanies a story about the Wright family and their small farm sunflower oil production in the northwest part of the state—Wright Farms Sunflower Oil. Dennis Wright told me . . . Because so many people requested instructions on how use our oil, we replaced our brochures with recipe cards. Their fluffy rolls are incredible and super easy but the Wrights have other recommendations including  using their oil to popcorn—(Barry and I can attest that it adds another layer of flavor to plain ole popcorn). Try it when you sauté vegetables; use it to spritz steaks before grilling and to pan-fry fish or chicken breasts. They use it to make tasty marinades and salad dressings add in baked goods that call for vegetable oil.                                                                                          

META'S NOTES: These rolls have become our favorite rolls for holidays; I made them for Christmas and then again for Easter. When cut into 12, they made small sized rolls that are perfect for large meals. I've cut them the circles into 10 or 8 pieces for larger rolls. . 

Fluffy Rolls    Yield: 36 crescents  These no-knead rolls require a minimum of effort but do need time to rise—first overnight and then for two hours after shaping.                                                                                                          

INGREDIENTS

1 (1/4 oz.) package active dry or instant yeast

1/4 cup warm water (105° to 115° F.)

1 cup milk, scalded and cooled (heat to 180° to scald)

1/2 cup granulated sugar

1/2 cup Wright Farms Sunflower Oil

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs

4 cups all purpose flour, measured without sifting

DIRECTIONS

1.    In a large mixing bowl, dissolve yeast in warm water. Add remaining ingredients, except flour. Beat well.

2.    Add flour and mix well; mixture will be like a thick batter rather than like typical bread dough. Cover and let stand on counter overnight.

3.   Next morning, divide dough into three balls. Lightly dust work surface with flour and then roll each ball to the size of a pie curst, about 1/2-inch thick. Cut each circle into 12 wedges. 

Dough after overnight rise—ready to be divided into 3 balls.

4.    Roll up wedges from the wide end and place point side down one inch apart on greased baking sheets. Curve ends to form each crescent.

5.    Cover and let rise at least 2 hours. 

6.    Bake rolls in a preheated 350° F. oven for 10 to 15 minutes. 

For a fun lunch-time version, add a smoked (completely cooked) brat (I used just half of a brat) and roll up in dough for the ultimate BRAT IN A BLANKET . . .

Don and DennisWright on their sunflower farm in northwest Kansas.

Recipe without photos . . . Fluffy Rolls    Yield: 36 crescents   These no-knead rolls require a minimum of effort but do need time to rise—first overnight and then for two hours after shaping.                                                                                                      

INGREDIENTS

1 (1/4 oz.) package active dry or instant yeast

1/4 cup warm water (105° to 115° F.)

1 cup milk, scalded and cooled (heat to 180° to scald)

1/2 cup granulated sugar

1/2 cup Wright Farms Sunflower Oil

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs

4 cups all purpose flour, measured without sifting

DIRECTIONS

1.    In a large mixing bowl, dissolve yeast in warm water. Add remaining ingredients, except flour. Beat well.

2.    Add flour and mix well; mixture will be like a thick batter rather than like typical bread dough. Cover and let stand on counter overnight.

3.   Next morning, divide dough into three balls. Lightly dust work surface with flour and then roll each ball to the size of a pie curst, about 1/2-inch thick. Cut each circle into 12 wedges. 

4.   Roll up wedges from the wide end and place point side down one inch apart on greased baking sheets. Curve ends to form each crescent.

5.    Cover and let rise at least 2 hours. 

6.    Bake rolls in a preheated 350° F. oven for 10 to 15 minutes. 

Make Ahead (Overnight) Mock Eggs Benedict

My mother always subscribed to lots of women’s magazine, notably those that included recipes and cooking tips. When we visited my parents in Stafford, I’d peruse her stacks and then copy recipes that I wanted to try (this was long before phones that allowed one to simply snap a photo of anything and everything). I did not date the card that included the recipe for Make Ahead Eggs Benedict but did note that the recipe came from Better Homes and Gardens Magazine. 

This atypical recipe is not only make ahead but has a usual addition that adds crunch to the dish! 

Although this is great for a group there are just two of us so I cut the sauce recipe in half, and am making the eggs and muffins two at a time in individual ramekins. I stored extra sauce in the fridge and will use the rest this week. 

Note: The wine seems a little strong in the prepared sauce but mellows out in the final baking (and the alcohol is also cooked out). Initially I was worried that the eggs would be overcooked. You can see from my photo (above) that was not the case.

Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

4 English Muffins, split & toasted (click here for a homemade version)

https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

16 thin slices Canadian bacon or thin ham slices

8 eggs

2 cups milk

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 teaspoon paprika

1/8 teaspoon ground nutmeg

1/8 teaspoon black pepper

2 cups shredded Swiss cheese

1/2 cup dry white wine (or use broth)

1/2 cup crushed cornflakes (about 1 cup before crushing)

1 tablespoon butter or margarine, melted 

1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
2. Place 2 Canadian bacon slices on each muffin half.
3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   
   
   
   
4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   
5. Carefully spoon sauce over muffin stacks. 
6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   
7. Cover and refrigerate overnight.
8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.
   
   
   

   
   

   Recipe without photos . . . Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

   4 English Muffins, split & toasted (click here for a homemade version)

   https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

   16 thin slices Canadian bacon or thin ham slices

   8 eggs

   2 cups milk

   1/4 cup butter or margarine

   1/4 cup all-purpose flour

   1 teaspoon paprika

   1/8 teaspoon ground nutmeg

   1/8 teaspoon black pepper

   2 cups shredded Swiss cheese

   1/2 cup dry white wine (or use broth)

   1/2 cup crushed cornflakes (about 1 cup before crushing)

   1 tablespoon butter or margarine, melted 

   1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
   2. Place 2 Canadian bacon slices on each muffin half.
   3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   5. Carefully spoon sauce over muffin stacks. 
   6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   7. Cover and refrigerate overnight.
   8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.

Easter Bunny Orange Creamsicle Rolls

Check out the Easter Bunny Rolls on Better Homes and Garden’s website. Check out their video for easy-to-follow video for shaping techniques. I did add a layer of softened cream cheese and dubbed them Easter Bunny Orange Creamsicle Rolls. So delicious! I’m make them again as just plain Orange Creamsicle Rolls.

I must admit that the photo above is from BH&G site. Mine were not quite this picture perfect but the taste compensated for the imperfections! BH&Gdescirbes these rolls as “adorable, bunny-shape rolls that are made from a sweet dough. They are shaped like cinnamon rolls but filled and glazed with orange marmalade." 

Easter Bunny Orange Creamsicle Rolls    Yield: 12 rolls 

Adorable, bunny-shape rolls that are made from a sweet dough. They are shaped like cinnamon rolls but filled and glazed with orange marmalade. 

3 1/2 – 4 cups all-purpose flour


1 package active dry yeast (2 1/4 teaspoons)


1 cup milk

1/3 cup granulated sugar

1/3 cup butter

3/4 teaspoon kosher salt


2 eggs, lightly beaten

2/3 cup orange marmalade


1 egg (for egg wash)

4 ounces softened cream cheese


1 1/2 cups powdered sugar


1/4 cup orange marmalade

 

Step 1 In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon kosher salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can. 




Step 2 Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place 1 hour or until double. 



Step 3 Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper. 



Step 4 On a lightly floured surface roll dough into an 18x12-inch rectangle. Spread the softened cream cheese, and then the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides. Starting from the filled long side, roll up rectangle*.(Don't pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets. 



Step 5 To shape: Gently uncurl the 4 inches of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size. 



Step 6 Preheat oven to 350°F. In a small bowl lightly beat remaining egg and 1 tablespoon water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2 tablespoons water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving.  



*As you roll up the dough, some marmalade may get pushed to the border. The two rolls from the ends may not shape as nicely as the others.