Instant Pot Yogurt

Makes 2 quarts unstrained or 1 quart Greek style

Ingredients

2 quarts whole milk, (I use local raw Jersey milk from

Dungeness Valley) ½ cup plain yogurt with active cultures

Directions

1. Add two quarts of milk to the inner pot. Close and lock the lid. Set the valve to sealing.

2. Press the Yogurt setting, then press the Yogurt or Adjust button until the display reads “Boil.” After the boil cycle is complete, push cancel.

3. Set the inner pot, with milk, in a large bowl filled with cold water and allow the temperature to drop to between 110F and 95 F. This will take about ten minutes. Put the inner pot with milk back into the Instant Pot. Stir in ½ cup plain yogurt.

4. Set the Yogurt button for 24 hours. I make my yogurt before going to bed and let it culture for around 10 hours. I drain the yogurt through a fine mesh or cheese cloth until it’s as thick as wanted. Save and use the whey! Makes 2 quarts

Ingredients

Instant Pot

1 cup red lentils, rinsed 6 medium carrots, roughly chopped 1 large onion, chopped 3 cloves garlic, chopped 3 generous slices of fresh ginger, chopped 3 generous slices of fresh turmeric, chopped 2 teaspoons fennel seed 1 teaspoon sea salt

To finish

1 teaspoon sea salt 2 tablespoons maple syrup ¼ teaspoon red pepper flakes 1 (14 ounce can) traditional coconut milk

Zest and juice of one lime

Directions

1. Add Instant pot ingredients to the inner pot with water to cover. Set to high pressure for 15 minutes with an instant release. 2. Using a high speed blender, puree until velvety smooth. 3. Stir in finishing ingredients, taste and correct if needed. Serve warm.

Garam Masala (Makes ¼ cup)

Grind together

2 tablespoons coriander seeds 1 tablespoon cumin seeds, toasted ½ teaspoon allspice berries 1 teaspoon green cardamom pods with hulls removed 2 dried bay leaves, crushed 1 teaspoon red pepper powder 2 teaspoons cinnamon

Vegetarian Indian?Shopping for

Refer to Menu A and Menu B recipes for amounts This is a great list to have on hand for Regular Indian Cooking. Find more pantry staples on www.foodcoop.coop/blog “The Indian Pantry.”

Produce

 Ginger root  Fresh turmeric  Onions  Garlic  Cilantro  Green onions  Lemons  Limes  Parsley  Carrots  Sweet potatoes  Kale, collards or mustard greens

Dairy

 Plain yogurt

Whole Bulk Spices

 Allspice berries  Ground cinnamon  Powdered turmeric  Sweet paprika  Smoked paprika  Whole green cardamom pods  Cumin seed  Coriander seeds  Whole cloves  Whole black peppercorns  Dried Thyme  Cayenne pepper  Nutmeg  Whole fennel seeds  Black mustard seeds Indian

Pantry Staples

 Fine Sea salt  Celtic sea salt  Baking powder  Olive oil  Avocado oil  Butter or ghee  Apple cider vinegar  Tamarind paste  Large cans diced tomatoes  Unsweetened flaked coconut  Hulled sesame seeds  Raw Cashews  Walnuts  Sunflower seeds  Pickled jalapenos  Chickpeas  Red Lentils  Kidney beans  Prewashed quinoa  Golden flaxseeds  Psyllium seed husk powder  Coconut sugar  Maple syrup  Ancho Chilies  Pasilla Chilies  Coconut Milk

Community COOK

You can win this Masala Dabba filled with aromatic Indian spices. Enter to win in the Food Co-op. No purchase necessary. WInner will be chosen on April 30th.