Manual InstantPot IP-DUO (page 18 of 24) (English)

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involves two steps. The rst step is to pasteurize the milk by heang it to 180° F/83° C. This serves

two purposes: (1) killing pathogens and harmful bacteria which can

grow during the fermentaon period, and (2) denaturing milk

proteins, which prevents curding of milk and makes the proteins

easier to absorb.

Instant Pot® provides two convenient ways to heat your milk. If you

use the inner pot to make yogurt, press “Yogurt” then “Adjust” to

“More” mode with the word “boil” on the display. Instant Pot® will

then boil the milk to 180° F/83° C. When it’s done, it beeps and

displays “yogt”.

If you use containers or boles to make yogurt, you can steam the

milk by: adding 1 cup of water in the inner pot, pung in the

steam rack and placing your containers or boles on top of the

rack. Select the “Steam” funcon and set the me for 1 minute.

Once the process is over, use the “Natural Release” method to

release the steam.

The second step aer heang the milk is to let it cool to below

115°F/46°C, then add an adequate amount of yogurt starter or

fresh yogurt. If you use containers or boles, you can place them

in the inner pot without adding any addional water. Press the

“Yogurt” funcon key, press “Adjust” to “Normal” mode and then

adjust the me using the “+” and “-“ keys based on the

instrucons of the yogurt starter. The program automacally

starts in 10 seconds. When the program completes, Instant Pot®

beeps, displays “yogt” and goes to standby state.

The yogurt can be served plain together with other dishes (e.g.

curry), or mixed with honey or jam to make a fruit yogurt.



Jiu Niang, also known as fermented glunous rice, is a sweet and

mildly alcoholic delicacy of Asia. It is highly nutrious and easy to

digest, commonly used to make desserts in China, Japan, Korean

and other Asian countries. Glunous rice, also known as scky rice,

is used to make Jiu Niang. Glunous rice contains high

concentraon of starch which is converted to sugars during

fermentaon.

1. Soak two cups of glunous rice in cold water for at least 5

hours unl the rice grains become easily broken with ngers.

2. Drain the water and wrap the soaked rice with cheese cloth and put it into a steaming

basket. Place the basket on top of the steam rack (trivet) and add 2 cups of water into the

inner pot. Run the “Steam” funcon for 30 minutes. Use Natural Release method.

3. Prepare 1 cup of cold boiled water, (normally at a water-to-dry-rice rao of 1:2), starter yeast

powder, and a glass or ceramic container with lid. Make sure that all tools are clean and free

from bacteria, oil and salt.

4. Aer the steamed rice cooled down to below 35°C/95°F, mix the cold water and yeast

powder with the rice thoroughly in the container. Make sure that each rice grain is

separated, rather than stuck together. Gently press the rice mixture together and leave a

hole in the middle of the mixture.

5. Add water to the 3 cup mark in the inner pot. Place the containers into the inner pot with

the steam rack. Water should submerge about 1cm/0.5in of the boom of the containers for

even heat conducon. Make sure to close the lid of the containers to avoid excess

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InstantPot IP-DUO Manual

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