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Cardamom Yogurt with Roasted Peaches
Cardamom Yogurt with Roasted Peaches
| By : |
| Prep Time | 20 minutes |
| Cook Time | 10 hours |
| Servings |
3 servings
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Ingredients
For the yogurt
- 8 cups whole milk
- 10 green cardamom pods lightly crushed
- 2 tablespoons plain yogurt
- 1/4 cup granulated sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
For the roasted peaches
- 6 peaches halved and pitted
- 6 tablespoons old-fashioned rolled oats
- 3 tablespoons unsalted butter melted
- 2 tablespoons firmly packed brown sugar
- 1/4 teaspoon ground cardamom
Ingredients
For the yogurt
For the roasted peaches
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Instructions
- To make the yogurt, pour the milk into the Instant Pot. Enclose the cardamom pods in a square of cheesecloth and add to the pot.
- Lock the lid in place and turn the valve to Sealing. Press the Yogurt button until the screen says boil and cook until the milk reaches
180°F , about 25 minutes. - Have ready an ice-water bath. Remove the lid and check the milk temperature with an instant-read thermometer. If it is not
180°F , press the Keep Warm/Cancel program to reset the program, then select Sauté and heat until it reaches180°F . Remove and discard the cardamom. - Transfer the inner pot to the ice-water bath, then stir the milk until it cools to
110°F , about 10 minutes. Transfer1 cup of the milk to a small bowl, whisk in the yogurt until smooth, then return the milk-yogurt mixture to the pot and add the granulated sugar, cardamom, and vanilla. Whisk until blended. - Return the inner pot to the Instant Pot housing. Lock the lid in place; the valve can be turned to Sealing or Venting. Press the Keep Warm/Cancel button to reset the program, then press the Yogurt button and set the cook time for 10 hours. When the yogurt is ready (the screen will read Yogt), remove the lid, use pot holders to lift out the inner pot, cover it with plastic wrap, and refrigerate until the yogurt sets, about 4 hours. Do not stir at this point.
- When the yogurt is set, line a large fine-mesh sieve with 4 layers of cheesecloth, place the sieve over a bowl, spoon the yogurt into the sieve, and refrigerate for 2 hours to drain.
- Meanwhile, prepare the roasted peaches. Preheat the oven to
350°F . Butter a9-inch square baking dish. - Arrange the peaches, cut side up, in the prepared dish. In a small bowl, stir together oats, butter, brown sugar, and cardamom, mixing well. Sprinkle the oat mixture evenly over the peaches. Roast in the oven until the peaches are juicy and tender and the topping is browned, 30–35 minutes.
- To serve, spoon the yogurt into individual bowls and top with the peaches.
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10 hours is misleading. The recioe itself runs to 15 hours and that omits the heatimg time. This is a two day project.
Made it today, so good.
So good
Made it today, love it
Fairly easy to make. It’ll be wise to st
Easy and excellent! The yogurt recipe scales up easily, and the flavor profile is changeable as well. I really like the combination of the cardamom and vanilla. I prefer a thicker yogurt so i usually strain it first for several hours. Yummy!
WaWe will get you e wd
I use this to make plain yogurt. Just whole milk, a bump of cream and the yogurt starter. Follow directions and it comes out great.
Love this recipe
Interesting that you add flavor in both steps, everything that I’ve read is against this! Good to know as I’m new to yogurt making. Thank you, I’ll have to try your recipe.
Delicious! Very simple too… started it pretty early in the morning, and let it strain overnight. Another item we will make homemade from now on!