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Instant pot with an airfryer lid. Hope it helps someone!!!
Instant Pot Duo Crisp 8L $285.73 Delivered @ Amazon AU
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LTas5 on 13/11/2020 - 11:42 amazon.com.au (1039 clicks)
Last edited 13/11/2020 - 11:47 by 2 other users
Last edited 13/11/2020 - 11:47 by 2 other users
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Much smaller and dift brand. Don't forget you need leave some clearance room for cooking.
These look crazy huge! Wish I had the space and $ to try one.
Does the air fryer top include a heating element or just the fan?
Edit: heating element in the lid with fan…
This item is no longer available from the seller you selected. - When i tried buying it
yeah its showing at $389 or so now.
Yep
bought one of these in August. Awesome kitchen device that we use almost everyday. Mostly making yogurt, fried chicken and potatos, and slow cooking/pressure cooking for curries.
It is massive, and you'll need an empty sink to clean it.
Not dishwasher safe?
Do you use fresh milk or packets for yogurt?I’ve been making yogurt in my 3l instant pot for months. I use 2 litres of uht milk that I heat on sauté for 5 mins to bring it up to 40 degrees then add culture and chuck it on the yougurt setting for 12 hours. I find if I don’t warm the milk first it comes out slimey looking. Because uht milk has already been heat treated you don’t need to do the whole boil then let it cool down thing first.
Cool - by culture you mean a small amount of yoghurt or packet? I make 6L every 10 or so days but do the heat up to 80c then drop to 49 using a large sous vide set up and then stick in the oven overnight. Comes out thick like Greek Yoghurt! :) The instant pot method sounds much simpler….
@bargainshooter: I use 1L of UHT then use 150g of Procal Yoghurt from Woollies. I don't heat the UHT. I also use pot in pot with a pyrex bowl, which comes with a plastic lid for storage. I, also, bought one of the Instantpot glass lids. I let it go for 12 hours. It is pretty thick to start with, but it can get watery after a couple of days. I, mainly, use it for smoothies etc and the Procal for fruit desserts.
@try2bhelpful: Tried the UHT this weekend with my grain cooker which also does 40c. Ran it for 12 hours. Yoghurt comes out ok but it's much less solid than my standard method. I then used the same UHT milk, but heated it to 80c, dropped to 49, mixed with existing yoghurt and placed into a cool oven overnight. Yoghurt comes out almost like greek yoghurt. Much more solid. I think the heating process to 80/90c needs to be done without dropping down to 4c to activate the lactose.
@bargainshooter: I use either a culture from Green Living Australia or Bacillus Bulgaricus (they sell through Amazon AU or their own website). I only ever use a small amount of culture on the end of a knife blade.
Dont have a dishwasher, and its quicker to hand wash and dry it to put it away. Because its the biggest thing to wash in my kitchen, its a bigger than normal chore.
I use 2L of milk and a small tub (100ml) of sugar free, healthy probiotic yogurt. Milk goes in as it is (temp), and i stir the yogurt in. 43 degrees sous vide for 8 hours or overnight. Sometimes two different tubs of yogurt. Then i have some cheesecloth and let it drain in the fridge or 4-5 hours. I use the whey for bread or pizza dough.
Love yoghurt cheese (as we call it here)! Good idea for the whey, may try it as well. I like the 3am organic natural yoghurt for my starter.
@bargainshooter: Would these qualify as "yoghurt cheese"?
https://en.wikipedia.org/wiki/Skyr
https://en.wikipedia.org/wiki/Fromage_blanc@bouncybear: Oh no, those are actual cheeses fermented with specific (non yoghurt) culture.
I meant yoghurt that is drained through muslin cloth in the fridge. The water (whey) drains out and the yoghurt thickens considerably. I use one of these https://www.kitchenwarehouse.com.au/Cuisipro-Greek-Yoghurt-Y…
@bargainshooter: Wow. I bought some cheese cloth 'bags' off aliexpress. I've used Rayon before too, which is pretty much chux.
I have tried to make ricotta before with the whey, and 1.2L of whey yielded about 100g. It wasnt worth it, but it was interesting. I dont think i got my technique right the first go.
I'd call it yogurt cream or ice cream! its very thick. Best is about 3 days after making it. Lasts about 8-9 days.
Was this a mistake or did they sell out? Was going to pull the trigger after lunch and now i see its back to rrp :(
Never, ever, ever wait. Rookie error… ;)
very rookie error.
Such a rookie error!
Is this the same just smaller and cheaper?
https://www.kitchenwarehouse.com.au/MasterPro-Ultimate-All-I…