Скачать или смотреть గడ్డ పెరుగు

My viral Double-Boil method is great, but THIS is my go-to method when I’m busy! 🕰️
I made 1 Gallon of super thick curd in the Instant Pot using the Direct Boil method. No standing by the stove, no spilling, and look at that texture! 🍦
Here is the "Lazy" Method:
1️⃣ Pour: Add 1 gallon of milk to the inner pot.
2️⃣ Boil: Press the "Yogurt" button twice until it says BOIL. It shuts off automatically when done (don't worry, it won't spill!).
3️⃣ Cool: Let the milk cool down until it is warm (it should feel lightly hot to the touch, but not too hot!, not completely cold/lukewarm!).
4️⃣ The Golden Rule: Take your curd culture out of the fridge ahead of time! It must be at Room Temperature. (⚠️ Never add cold culture directly!)
5️⃣ The Secret Step: In a small cup, mix 2.5 tbsp of the room-temp culture with a little of the warm milk until smooth (no lumps!). Then pour that mix into the big pot and stir well.
6️⃣ Set: Close the lid. Press "Yogurt" again and set for 10 Hours.
7️⃣ Chill: Refrigerate for a few hours to get this ice-cream texture!
Pro Tip: Diluting the culture separately first ensures it spreads evenly so you don't get lumpy yogurt!
SHARE this for your weekly meal prep! 📌
Have you tried the Boil setting yet?👇


So many of you asked for this! Here is Part 2: The Quick & Easy 'Direct Boil' method. No baby-sitting the milk required! Let me know if you have any questions! 👇