Homemade Salsa

Homemade Salsa

To a large mixing bowl, add:

2 Tbsp onion, finely diced

1 Tbsp jalapeno, finely minced

1/2 tsp fresh garlic, finely minced

1/2 tsp lime juice

Stir together, then add:

1-2 cups tomatoes, seeded & diced

Sprinkle with:

1/4 tsp salt

• Taste test: add more salt if needed

Fold together.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• Increase or decrease any of the ingredients to fit your personal taste

• Serve with:

  • Tortilla chips

  • Enchiladas

  • Enchilada Skillet

  • Spanish Rice

  • Tacos

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Window to B’s kitchen . . .

Oven Roasted Asparagus

Oven Roasted Asparagus

Preheat oven to 400F.

Wash and snap* off the woody ends of:

~1 lb asparagus spears

Place in colander to drain, then spread evenly in a 15”x10” sheet pan.

Drizzle lightly with:

Olive oil

Sprinkle lightly with:

Garlic salt

Transfer filled sheet to hot oven.

Roast for 5 to 10 minutes until the spears turn bright green.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Snapping asparagus: there is a natural breaking point where, as you lightly bend the asparagus stem, it will snap

Basic Cole Slaw

Easily one of the best uses for cabbage, Basic Cole Slaw is a quick creamy side salad that pairs well with various meals. Perhaps you’ll want to add this when you make:

• Burgers

• Pulled Pork

• Baked Mac & Cheese

• Crispy Chicken Bites

• Tacos

• Buffalo Chicken

• Deviled Eggs

• Steak

• or just about anything else!

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Basic Cole Slaw

To a mixing bowl, add:

2 Tbsp mayo

2 Tbsp yogurt (Greek style recommended)

1 Tbsp onion, finely minced

1 Tbsp sugar

1/2 Tbsp vinegar (white recommended)

Stir together until completely combined, then add:

2-3 cups cabbage, shredded

1 carrot, finely grated

Fold together.

Serve immediately or refrigerate (up to 48 hours). Stir again prior to serving.

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Brenda’s tips:

• Serving size: 4

• The melding of flavors is more effective when the vegetables are cut small.

  • Optional: use a food processor to shred the cabbage and carrots

• The recipe recommends equal portions of mayo and yogurt, adjust the ratio for personal preference

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

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Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

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Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .

Rhubarb Compote

Rhubarb seems to be a ‘love it’ or ‘yuck!’ ingredient. No matter what side you are on, Brenda suggests giving this recipe a try.

This rhubarb compote is absolutely divine over crepes, pancakes, biscuits, scones, or by simply taking a spoonful directly from the jar.

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Rhubarb Compote

To a small saucepan, add:

1 cup rhubarb, washed and cut into 1/2” pieces

1/4 cup water

2 Tbsp sugar

1/16 tsp salt

Bring to a boil, stirring with a heat-proof spatula.

Boil for ~3 minutes.

Reduce heat to low and simmer for 10 minutes, stirring regularly.

Remove from heat.

Serve immediately, or transfer to a half-pint jar and store in the refrigerator.

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Brenda’s tips:

• Serving size: 1 cup of compote

• Serve over crepes, pancakes, biscuits, or scones

• Use this recipe to make Brenda’s Rhubarb Bars

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Window to B’s kitchen . . .

Instant Pot Spanish Rice

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

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Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Rice

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

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Brenda’s tips:

• Serving size: 4

• Adjust spices for personal preferences

• Recipe can be doubled

• This Spanish rice is a great side to:

  • Beef Enchiladas

  • Tacos

  • Beef Enchilada Skillet

Best Sweet Corn Bread

A few years ago, prior to meeting John, I was able to spend a few months traveling around to visit all of my siblings (it takes months to see all 12). During one of those visits, my sister in law Monica made this cornbread with dinner. It is insanely delicious. She kindly shares this recipe with us!

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Best Sweet Corn Bread

Place a 9” round cast iron skillet in the oven, setting oven temp to 400F

In a mixing bowl, cream together:

1/3 cup sugar

3 Tbsp butter

2 Tbsp shortening

Then whisk in:

1 egg

Stir in:

1/3 cup cornmeal

Pour on top:

2/3 cup flour

Stir into the flour (don’t mix flour into wet ingredients yet):

2 tsp baking powder

1/4 tsp salt

Add:

1/2 cup milk

Now stir everything together, folding until smooth.

Carefully remove cast iron skillet from oven, adding:

1 Tbsp butter

Swirl to grease bottom of skillet as butter melts.

Pour in corn batter.

Return filled skillet to oven. Bake for 15-20 minutes at 400F.

Serve hot with honey butter.

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Brenda’s tips:

• Serving size: 4-8 servings

• Recipe can be used for a 9” round pan or an 8” square pan.

• No cast iron? Use a glass or metal pan.

• For High Elevation (~6K ft), add additional 2 Tbsp flour & 1 Tbsp milk

• A perfect side dish for:

  • Chili or Texas Chili

  • Skillet Enchiladas

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Window to B’s kitchen . . .

Avocado Toast

Brenda’s fresh French Bread makes this Avocado Toast recipe even better!

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Avocado Toast

Slice & toast:

2-4 slices of bread (Brenda’s French Bread recommended)

Select a perfectly ripe:

Avocado

• Cut in half, open, and remove the seed.

• Using a knife, slice the fruit inside the shell and then scoop out with a spoon.

Place ~1/4 of the avocado on each slice of toasted bread.

Optional: Smash lightly with a fork.

Sprinkle with:

Salt

Pepper

Serve immediately.

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Brenda’s tips:

• Serving size: 2-4

• Variations:

  • Top with a poached egg

  • Sprinkle with other herbs & spices, such as crushed red pepper

    • Chelsea likes to use Trader Joe’s Everything but the Bagel seasoning

  • Garnish with fresh microgreens

  • Add a slice of smoked gouda cheese

  • Add bacon strips or crumbles

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Window to B’s kitchen . . .

Seven Layer Dip

Seven Layer Dip is a perfect contribution to any party, refrigerates well and doubles as a fairly well-balanced snack or even meal.

This dip can be assembled using prepared refried beans and guacamole, or follow the links to make them from scratch.

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Seven Layer Dip

To a small mixing bowl, add:

1 (16 oz) can refried beans

2 Tbsp (1 pkg) taco seasoning

Stir together, spoon into the bottom of a 13” x 9” dish and spread smooth.

Spoon over the surface, evenly distributing:

1 cup guacamole

Use an offset spatula to spread, then dollop with:

1 cup sour cream

Spread evenly, then sprinkle with:

1 cup cheese, shredded

1/2 cup tomatoes, diced

1/2 cup black olives, sliced

1/4 cup green onions, chopped

Serve fresh with tortilla chips.

Refrigerate leftovers.

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Brenda’s tips:

• Serving size: 8-12

• Assemble dip in any flat-bottomed dish, narrower containers will create thicker layers

• Substitute salsa for the fresh diced tomatoes if desired

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Window to B’s kitchen . . .

Fresh Guacamole

Fresh Guacamole

To the bowl of a mixing bowl, add:

2 avocados, pitted & scooped from peel

2 tsp lime juice

Using a fork, lightly mash together. Sprinkle with:

1/4 tsp salt

Then add:

2 Tbsp onions, finely minced

2 Tbsp cilantro, chopped

2 tsp jalapeño pepper, finely minced

1/2 tsp garlic, finely minced

Fold together. Serve immediately.

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Brenda’s tips:

• Serving size: 4

• Adjust any of the ingredients to taste.

• Prefer mild? Remove the seeds & veins from the jalapeño. Leave out jalapeño completely if extra mild is preferred.

• Refrigerating? Cover with plastic wrap, pressing the plastic wrap directly on the surface of the prepared guacamole.

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Window to B’s kitchen . . .

Avocado Smoothie

While roommates in NYC, Chelsea introduced this insanely creamy & delicious smoothie to Brenda.

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Avocado Smoothie

To the pitcher of a blender, add:

1 1/2 cup milk (or milk substitute)

1 avocado, pitted & peeled

1 banana

2 Tbsp peanut butter

2 Tbsp cocoa

2 tsp honey

8 ice cubes

Cover with lid and blend on high until smooth and creamy.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• Make with any type of milk, cows or coconut milk are recommended

  • Add the milk (or milk substitute) to the blender first. Liquids on the bottom help pull down the other ingredients while blending, eliminating the need to stop and stir.

• This recipe is Inspired by this Against All Grains recipe

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Window to B’s kitchen…

Granola

Enjoy a parfait made with this granola, fresh fruit and fresh yogurt.

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Granola

Step 1

To an extremely large mixing bowl, add:

12 cups (48 oz) regular rolled oats

• Optional, replace half oats with rolled wheat

1 1/2 cup wheat germ

1 cup wheat bran

1 cup wheat flour (freshly milled if available)

1 cup slivered almonds

1 1/4 cups raw sunflower seeds

1 1/2 cups coconut

Set aside.

Step 2

In a small pot, combine:

1 cup oil

1 cup brown sugar

1/2 cup honey

1 Tbsp corn syrup

1 Tbsp vanilla (optional)

1 tsp salt

Melt together, stirring regularly (approximately 3-5 minutes).

Step 3

Pour melted sugar mixture over rolled oats mixture, stirring to combine.

• Keep sifting and stirring and crushing clumps until mixture is evenly coated.

• Even distribution will help the granola bake uniformly, allowing for the most delicious results

Divide equally between 2 - 13” x 9” greased glass baking dishes.

Step 4

Place both filled baking dishes in oven and turn oven to 300F:

• Bake for 20 minutes, carefully remove hot pan from oven and stir the granola

• Repeat bake & stir an additional two times

Bake for a total of 60 minutes. Remove from oven and cool completely. Transfer cooled granola to air-tight containers. Store in the refrigerator or freezer.

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Brenda’s tips:

• Serving size: approximately 20 cups granola

• This recipe can be adjusted for personal preference:

  • Not sweet enough? add more honey or brown sugar

  • Substitute other grains for the rolled oats

  • Remove nuts or add other varieties

  • Replace wheat ingredients with gluten-free options

• Additional flavor options:

  • Mix in dried fruit after baking

  • Add 1 Tbsp cinnamon to rolled oats mixture

  • Add 1 tsp almond flavoring to melted sugar mixture

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Window to B’s kitchen…

HOW TO: Cook & Peel Boiled Eggs

Below is one of various possible processes to make boiled eggs. Two factors need to be considered prior to making boiled eggs:

1. Do you want soft or hard boiled eggs? Stating the obvious, soft are less cooked than hard, so soft take less time.

2. Elevation. Elevation impacts cooking time. Lower elevations cook faster than higher elevations.

Once you identify how long to cook for perfection, WRITE IT DOWN. Then you can repeat it on an infinite loop.

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One foolproof way to boil eggs

1. Add eggs to a large pot

2. Add enough water to cover eggs

3. Place pot over “high” heat

4. Start timer immediately

5. Bring to boil & reduce heat* to “med/low,” cover pot with a lid

6. When timer rings, remove pot from heat

7. Either:

   1. Transfer eggs immediately to cold water (soft boiled eggs)

   2. Set timer and let eggs rest in hot water (hard boiled eggs

      1. When timer rings, pour off hot water

      2. Add cold water until eggs are covered

The best way to peel boiled eggs

This peeling method works on both soft and hard boiled eggs

1. Once cool enough to handle, pick up a boiled egg

2. Using the back of a spoon, tap all over egg, shattering shell completely

3. Using fingers, remove some of the shell from bottom of egg (enough to slip a spoon through)

4. Dip spoon into cold water

5. Slip spoon between shell and egg

6. Rotate egg to remove shattered shell completely

7. Rinse clean

   • ALWAYS rinse with clear water to ensure shells are truly gone

8. Repeat with remaining eggs

Serve hot.

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Brenda’s tips:

• * Many recipes recommend shutting off heat to finish the eggs, but Brenda suggests keeping the heat on med/low. The primary reason for this is that water boils at a higher temperature at sea level that progressively decreases as elevation increases. Since the water boils ~10F lower where Brenda lives, the initial boil doesn’t retain quite enough heat to finish the boiled eggs.

• At 6100 ft, these are the times recommended:

  • Starting eggs in cold water, set timer immediately after placing pot on high heat:

    • Soft boil: 10 min with heat on, transfer immediately to cold water

    • Hard boil: 10 min boiling + 5 min resting in hot water

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Window to B’s kitchen…

The best way to peel a boiled egg

Soft boiled eggs

Deviled Eggs

Deviled Eggs

*Set aside a plate or platter for finished deviled eggs

Gather:

6 eggs (raw, in their shells)

Hard boil (instructions here).

Cool, peel & rinse (instructions here).

Cut each boiled egg in half lengthwise.

Carefully remove egg yolks, keeping white intact .

Place egg white halves on a plate.

Place egg yolks into a small mixing bowl.

To yolks add:

3 tsp mayonnaise

1/8 tsp salt

1/8 tsp mustard (optional)

Using a fork, cut together until completely smooth and fluffy.

Spoon yolk mixture into egg white halves, distributing evenly.

Dust with:

Paprika

Transfer to serving plate/platter. Serve immediately.

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Brenda’s tips:

• Serving size: 6 eggs = 12 deviled eggs

• Increase/decrease amounts of ingredients per personal preference

• Create additional flavors by adding other herbs & spices (i.e. dill), relish, greek yogurt, vinegar, avocado, etc.

• Best made fresh and served immediately

  • For food safety purposes, it is good practice to place in the refrigerator even if serving “soon”

• Recipe is easily scalable, for example:

  • Divide all by three = 2 whole eggs + 1 tsp mayo + scant 1/16 tsp salt & mustard

  • Multiply all by 4 = 24 whole eggs + 1/4 cup mayo + 1/2 tsp salt & mustard

    • Note: 3 tsp x 4 = 12 tsp = 4 Tbsp = 1/4 cup

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Window to B’s kitchen…

HOW TO: Perfectly Poached Eggs

Perfect over toast, in ramen, with rice, topping biscuits & gravy, or just drop the whole thing in your mouth.

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HOW TO: Perfectly Poached Eggs

1. Fill a 2 qt or 3 qt pot with about 1 qt water and set over “high” heat

   • Timesaver tip: for easy cleanup, use a non-stick pot

   • Optional: add 2-3 tsp white vinegar

2. Bring water to a rolling boil

3. Add 1 tsp salt to boiling water

4. Reduce heat to “low” and cover with a lid

5. Crack egg(s) into a small bowl

   • ALWAYS crack egg(s) into a separate receptacle {to avoid shell pieces}

   • Optional: crack egg(s) into a wire mesh strainer to remove the thin part of the white (allowing for a cleaner poach), then transfer to a small bowl

6. Carefully tilt small bowl to softly slide the egg(s) into the simmering water

7. Cover pot with a lid

   • Optional: shut heat off, note: Brenda keeps heat on “low” during the poaching process as the water will otherwise grow too cold too fast

8. Set timer for 3 minutes for a soft poach, lengthen time as desired

9. While poaching, layer paper towels or flour sack cloth towel inside bowl

10. Using a slotted spoon, lift poached egg from simmering water and carefully place in towel-lined bowl to drain

Serve hot.

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Brenda’s tips:

• There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.

• At 6100 ft above sea level, Brenda prefers a 3.5 minute poach for the white to be completely set.

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Window to B’s kitchen…

Corn Tortillas

Remember when making corn tortillas that the dough requires time to absorb the water. That is the purpose of kneading in this application, keep in mind there isn’t gluten to develop, but working the dough will help the masa harina (treated corn flour) to absorb the water and develop the desired tender texture.

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Note: this recipe makes eight (~5”) corn tortillas, multiply if more are desired

Corn Tortillas

In a mixing bowl, sift together:

1 cup masa harina

1/4 tsp salt

Stir in:

1/2 cup hot water

1 Tbsp oil

Begin to knead. If after 2-3 minutes of kneading, the dough crumbles add:

1 Tbsp hot water, repeat as needed

Continue kneading for 5-10 minutes. The dough should be smooth, not sticky, and hold together decently well.

Preheat flat cooking surface to medium heat.

Divide dough into 8. For each portion:

• Press (or roll out) between two sheets of parchment paper

  • finished tortilla should have a ~5” diameter

• Place pressed tortilla on hot skillet

• Cook 1-2 minutes & flip

• Cook on second side for 1-2 minutes longer

• Remove from heat and place in a covered dish

• Repeat with remaining tortillas

Serve hot or use in recipes.

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Brenda’s tips:

• Serving size: Eight 5” corn tortillas, about 4 servings.

  • Multiply recipe if more are desired

• Use very hot tap water or heat water in a kettle to near-boiling.

• Brenda tested various ways of rolling tortillas and found parchment paper allowed the best unhindered release of the pressed tortilla and could withstand the hot surface of the skillet in the transfer from rolling to cooking.

• Recommended to cook the pressed corn tortillas on a hot flat cast-iron skillet. A griddle or a non-stick skillet will work just as well.

• Masa harina and cornmeal are not interchangeable. Masa is corn that has been treated in lime water (a calcium hydroxide alkaline agent, not the citrus fruit) and ground into a flour. Cornmeal is also corn that has been ground, but it has not been treated in lime water meaning it won’t make good tortillas.

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Window to B’s kitchen…

This corn tortilla cooked for 4 mins—notice how as it cooks it bubbles, shrinks, and crisps.

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Boiling Start Yogurt is thick and creamy, and can be strained (removing the whey) to become Greek Yogurt.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch. The extra whey will also provide the live cultures needed and can be substituted 1:1.

This is a step-by-step recipe to make Instant Pot Boiling Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Boiling Start Yogurt (Thick Yogurt)

Clean and sterilize inner pot if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) milk

Select "Yogurt"

Press the "Adjust" button once, display should read “boil”

• Instant Pot will automatically start and begin heating the milk.

Cover with a glass lid or tinfoil:

• No official glass lid? Check your cookware collection for one that fits the inner pot

• Recommended - do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aroma that may affect the final flavor of yogurt

About every 5 minutes, remove cover and whisk, stirring all along the bottom of the pot.

When machine beeps, remove cover, stir and check temperature using an instant read thermometer.

Desired temp: 180F to 183F

• If machine stops before milk reaches desired temp, use "Sauté" setting to keep heating, stirring & checking temp regularly.

Once desired temperature is reached:

• Fill sink (or large diameter pot) with a few inches of cold water

• Transfer inner pot to sink (do not allow any water into hot milk)

• Cool milk to optimal yogurt percolating temperature:

Between 95F to 110F

Return inner pot to Instant Pot and whisk in:

1 1/2 tsp yogurt with live cultures 

Cover with the glass lid (or tinfoil).

Select “Yogurt” (note: may need to press “cancel” once or twice before selecting “Yogurt”):

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly and expect to see some natural separation of the whey. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Boiling Start Yogurt tends to be a thicker consistency than Cold Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • Boiling start also shows a natural separation of the yogurt & the whey (yellowish liquid). For even thicker yogurt (Greek style) strain boiling start yogurt through butter muslin. 

    • See Window to B’s kitchen below for more…

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - Greek Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

How To: Greek Style Yogurt

HOW TO: Greek Style Yogurt

Following directions in recipe, prepare:

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Note: Expect up to half of the finished products to be whey (the yellowish liquid that naturally separates from the yogurt). If you start with one quart of milk, you will end with roughly 2 cups yogurt and 2 cups whey. Consider multiplying the recipe if more yogurt is desired.

Once yogurt has completed it’s percolating time (8-9 hours), instead of directly transferring the yogurt to a storage container, follow these steps:

1. Drape and secure a butter muslin bag or cloth over a 2-qt water pitcher

   • There needs to be a few inches of clearance beneath the bag/cloth for the whey to gather in the pitcher

2. Carefully pour the hot yogurt into the butter muslin bag/cloth

3. Whey will immediately begin to drain through the butter muslin bag/cloth, while the yogurt stays in the bag/cloth

4. Cover pitcher and refrigerate, up to 12 hours for super thick Greek yogurt

5. After elapsed time, remove pitcher from refrigerator and carefully remove the butter muslin bag/cloth, full of yogurt, from the pitcher

6. Transfer the Greek-style yogurt into a storage container, or into individual serving containers, being sure to extract all of the yogurt from the bag/cloth

7. Pour the whey into a storage container

8. Store the Greek-style yogurt and the whey in the refrigerator

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Brenda’s tips:

• 1 quart milk results in 2 cups Greek-style yogurt and 2 cups whey, assuming refrigerated straining of 4-8 hours.

• Some great ways to use the whey, replace the milk/water in:

  • Pancakes

  • Brenda’s Favorite Dough

  • French Bread

  • …try any recipe with milk or water

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Window to B’s kitchen…

Instant Pot Cold Start Yogurt

Cold start is the fastest method and results in a delicious, though fairly soupy, yogurt. Perfect for use in some recipes calling for yogurt, such as coleslaw or chicken salad.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch

This is a step-by-step recipe to make Instant Pot Cold Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Cold Start Yogurt

Clean and sterilize inner pot, if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) pasteurized milk (any milk fat, whole milk recommended)

1 1/2 tsp yogurt (with live cultures) 

Whisk together, cover with the glass lid (or tinfoil)

• No official glass lid? Check your cookware collection for one that fits the inner pot, or use tinfoil

• Recommended—do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aromas that may affect the final flavor of yogurt

Select “Yogurt”

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Cold Start Yogurt tends to be a thinner, milkier consistency than Boiling Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • No boil results in delicious yogurt, but there is some loss of structure, making it runny 

    • See Window to B’s kitchen below for more…

• Brenda doesn’t recommend straining out the whey on Cold Start Yogurt. The yogurt consistency makes it difficult to cleanly separate.

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - No-boil Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

HOW TO: Instant Pot Baked Potatoes

HOW TO: Instant Pot Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of your Instant Pot.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots

3. Trim the ends to allow steam to release: trimming the ends is effective and efficient, allowing the potato to evenly cook (fork pricks disrupt the cooking uniformity)

To removable bowl of Instant Pot, fitted with trivet, add: 

1 cup water 

Potatoes

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain potatoes.

Serve hot or use in recipes requiring baked potatoes.

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Window to B’s kitchen…