Coconut Milk Yogurt in the DUO Instant Pot

Changing my diet to Paleo and omitting dairy was a challenge for me. I used to consume a great variety of cheese, homemade kefir, homemade Greek yogurt, Ricotta Cakes made in the Instant Pot, whipping cream in my coffee... 
One interesting result of going off dairy was that within two days, I was no longer congested. My 'drippy nose' and cough went away too! 

Removing and replacing foods that we love and ate often is disappointing to say the least. I now use coconut milk to replace whipping cream and also use it to make Coconut Milk Yogurt in my DUO Instant Pot. 

The ingredients used in this recipe

Working with non-dairy milks can be a bit tricky. I tried different brands of coconut milk, both organic and regular. Also different ratios of coconut cream and coconut milk combined or just all coconut milk. For my preference in flavor and texture, in this recipe I use 'Real Thai Coconut Milk' in the 1000ml tetra pack and 'Real Thai Coconut Cream' in 400ml tins. The tetra pack coconut milk can be purchased online through London Drugs or at Superstore.

The 'Vegan Yogurt Starter' was not easy to obtain and fairly expensive. I found it on Amazon and also by special order at the local health food store, Edible Island. My best results were achieved with "Cultures for Health" 'Vegan Real Yogurt'. The box of starter includes 4 packets, each packet makes up to 2 quarts.  It must be stored in a cool, dry place and for long term storage, keep in the refrigerator.

To avoid transferring flavors to dairy and delicate foods in the Instant Pot, I have two separate silicone gaskets ... one used for meat and savory dishes and another used strictly for yogurt, Ricotta Cheesecakes and other sweet, delicate flavored foods. Before making yogurt I always sterilize all the utensils including the Instant Pot.

COCONUT MILK YOGURT in the DUO Instant Pot        Yield: 3-1/2 pints   
Be sure to sterilize your utensils, jars and the Instant Pot with a clean silicone seal. 
3 - 400ml cans coconut milk
1 - 400ml can coconut cream
1 Tbsp. gelatin
1 packet Vegan Yogurt Starter Culture

To sterilize the Instant Pot; place 1-1/2 cups of water in the stainless steel inner pot, close the lid and set the valve to seal. Push the steam button then the [-] button until it reads 2 minutes. When the program is finished, quick release the pressure and pour out the water. Cool the inner pot before proceeding.

Set to... Yogurt - Boil/More

To make yogurt directly in the stainless steel container; pour coconut milk and coconut cream into the stainless steel inner pot and place in the Instant Pot base. Plug in and press the 'Yogurt' button until the display reads 'boil/more' on the DUO model. Close the lid with the valve in any position. Whisk and check the temperature often, it will only take 8 to 10 minutes. When the temperature reaches 140F press 'cancel/keep warm'. Remove 1 cup of the coconut milk, sprinkle gelatin into the warm coconut milk and mix well so it is fully dissolved and lump free. Through a fine mesh strainer, strain this back into the rest of the coconut milk and mix well.

Place the inner stainless steel pot with gelatin/coconut milk mixture in a sink with a few inches of cold water. Whisk and cool to 110F, it will cool quickly, check the temperature constantly. With the temperature at 110F add the Yogurt Starter Culture and mix well. Dry the outside and bottom of the stainless steel inner pot and place back into the IP base. Close the lid with the valve in any position. Press the 'yogurt' button until the screen says '08:00' which is the default time, adjust the [+] or [-] buttons for different timing. I incubate on "Yogurt/Normal" for 10 to 14 hours for a more tart yogurt. When the program is finished "Yogt" will appear in the display.

Whisk, pour into sterilized jars and refrigerate

Whisk the finished yogurt, pour into sterilized containers and refrigerate. Coconut Milk Yogurt will not thicken until after refrigeration time, this may take up to 24 hours. 

**CHEF'S NOTE: To make a smaller batch of Coconut Milk Yogurt, use 800ml of coconut milk and 1-1/2 teaspoons gelatin with 1 full packet of Vegan Yogurt Starter.

Until next time ... Bon Appétit!


Photos by Sally Rae
Coconut Milk Yogurt by Sally Rae

Pecan Pancakes... GF and Paleo!

This pancake recipe is delicious, easy and makes a healthy, impressive Valentines or New Years Day brunch. They are the perfect grain-free, sugar free, dairy free breakfast solution for those following a Paleo Diet or for anyone looking to reduce their wheat consumption. These delicate pancakes are kid friendly and freezer friendly. The batter is made in a food processor for a quick clean up and an easy special meal.

The batter is thin and will burn easily

Although gluten free and Paleo, I reserve this recipe for special occasions or as a treat. Since giving up refined sugar I find them very sweet with the addition of a banana and honey. Topping them with fruit and/or organic maple syrup definitely moves this into the 'treat' category, so not served often. 

The batter is quite thin and does not produce 'bubbles' on top when ready to turn over, like a grain pancake. They also burn quite easily, so I toggle the heat up and down while cooking and keep an eye on them.To remove lectins and make the nuts digestible, activate your pecans and store in the freezer for future use. Go to my Post on "How to Activate Nuts... and Why" for the details and instructions.

To freeze; cool the cooked pancakes on a wire cooling rack. Layer parchment paper between each one if you want to remove only a few at a time. Pack into a freezer bag marked with contents and date.

I love these served with warm, organic maple syrup and garden strawberries, either fresh or defrosted as in the photo below. A side serving of 'Coconut Milk Yogurt' (watch for the recipe in a future post) made in the Instant Pot rounds out a very special breaky indeed!

PECAN PANCAKES  Yield: 4 servings 

1½ cups activated pecans 

Cool completely on a wire rack

3 large eggs
1 banana, mashed (optional)
    —if not using banana, increase pecans to 2 cups 
2 tablespoons honey
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon 
½ teaspoon baking soda 
¼ teaspoon salt 
Coconut oil
Maple syrup, pecans and berries, for serving 

Finely grind pecans in a food processor to a flour-like texture. To the ground pecans, add eggs, mashed banana (if using), honey, vanilla, cinnamon, baking soda and salt. Pulse until all ingredients are well incorporated. 

Serve with fruit, pecans, maple syrup and Coconut Milk Yogurt

Lightly coat a medium skillet with coconut oil. Place skillet over medium-low heat. Ladle a slight ¼ cup batter into pan for each pancake. ** These burn easily, toggle the temperature between low-medium and check often ** 
 Cook until crispy on the edges and flip. Hold cooked pancakes in a warm oven until ready to serve. Repeat until all batter is used. Serve the pancakes with maple syrup, whole pecans, berries and 'Coconut Milk Yogurt' on the side.

Until next time ... Bon Appétit! 
If you try this recipe please let me know your thoughts as a comment below. Thank you!


Photos by Sally Rae
Recipe adapted from 'Fabulous Food The Costco Way'

Ricotta Cheesecake in the Instant Pot

In my wildest dreams, (yes I do dream about cooking and food!) I never imagined making cheesecake in my new Instant Pot!

Cheesecake cooked in Instant Pot

I love cheesecake but cream cheese doesn't agree with my digestive system. I have found ricotta gives no negative reaction and is an incredible treat! My Ricotta Cheesecake journey developed through my previous 'How to Make Ricotta' post, my recent Instant Pot (IP) obsession and an IP website called 'This Old Gal'. Said website came with high recommendations from the friend who inspired me to try the Instant Pot in the first place. 

I was advised that Jill's Blog, 'This Old Gal', had the most reliable IP cheesecake techniques and instructions... already kitchen tested with impressive results! And there they were, several incredible pressure cooker cheesecake recipes including a Meyer Lemon and Authentic Italian, both made with Ricotta cheese. 

Pressure Cooker Lemon Curd 

I can't get enough of Jill's 'Pressure Cooker Authentic Italian Ricotta Cheesecake'. I use Limoncello Liqueur instead of Ameretto, omit the orange zest, instead use all lemon zest and don't use the optional crust. Topped with her recipe for 'Pressure Cooker Easy Lemon Curd'; it's an impressive, delicious, light dessert or snack. Both recipes are quick and easy with the Instant Pot.

Decadent chocolate desserts are one of my specialties when entertaining, so I developed a Ricotta Chocolate Cheesecake for the Instant Pot. I follow Jill's expert method of cooking in the IP and use my homemade 'Ricotta Cheese' with the added cream. I made numerous test cakes with store bought Ricotta which produced a texture and quality was drastically inferior. I would strongly advise for Ricotta Cheesecakes to make your own Ricotta using the heavy cream, it is so easy!! I also purchased a second inner lid seal for my IP so there is no flavor/odor transfer. One seal is used for savory cooking and the other for sweet. 

Thank you Jill, for sharing your beautiful, informative food blog, incredible Ricotta Cheesecake recipes, instruction, food photography and Instant Pot knowledge!
Bon Appétit!

INSTANT POT RICOTTA CHOCOLATE CHEESECAKE              Yield: 6 servings
~This recipe is best made with creamy, homemade Ricotta Cheese that has been drained until quite dry.
    Drain overnight in the fridge. 
~If tapioca starch is used instead of flour, this recipe becomes gluten free. 
~'Dutch cocoa powder' is darker in color and has a smoother and more mellow flavor than natural cocoa. 

1 lb. (450g) drained, homemade ricotta cheese

IP Ricotta Chocolate Cheesecake with Ganache Topping

1/4 cup heavy cream
1/2 cup packed brown sugar
1-1/2 Tbsp. Dutch cocoa powder
2 tsp. tapioca starch (or flour)
1/8 tsp. sea salt
1 tsp. pure vanilla extract
3 large eggs, separated

Ganache Topping:
3 oz. high quality, dark Belgian 
    chocolate, finely chopped
1/4 cup heavy cream

Line a colander with 2 layers of damp cheesecloth and elevate over a bowl. Dump in the Ricotta and drain for at least 8 hours or overnight. Generously butter a 7-inch springform pan.

Place drained Ricotta, heavy cream, salt, vanilla and egg yolks in a food processor or stand mixer with a paddle attachment. In a small bowl whisk together the brown sugar, Dutch cocoa and tapioca starch, pour in with the ricotta and mix immediately on medium speed until very smooth. About 3-4 minutes.
In a clean bowl, whip egg whites to soft peaks. Gently fold egg whites into cheese mixture. Pour into buttered pan and level.

Cover the cheesecake first with a paper towel and then with a piece of tinfoil and secure it around the sides with butcher string. Pour 1-1/2 cups water to the inner pot of the Instant Pot (IP), place cheesecake on the steam rack (or trivet) and carefully lower into the IP. Lock the pressure cooker lid into place and set to 'sealing'. Set pressure to high for 40 minutes. Allow a 10 minute natural release. After the pressure has been released, open the IP and gently remove the pan. Remove butcher string, foil and paper towel. Blot off any liquid that may have accumulated. Let cool on a wire rack for 45 minutes to an hour. Remove cheesecake from pan, cover loosely with wax or parchment paper and place in the fridge overnight or until totally cooled.

Prepare the Ganache Topping: In a small saucepan over medium/low heat, scald the cream, do not boil. Remove from heat and whisk in the finely chopped chocolate until smooth. Set aside to cool slightly. Pour topping over chilled cheesecake and smooth so it drizzles down the sides. Keep cake loosely covered in the fridge.
* For a Ganache Sauce to serve on the side:  adjust the Ganache Topping recipe above, increase heavy cream to 1/2 cup, once the mixture is smooth, add 1-1/2 Tbsp. liqueur or strong brewed coffee.

Alternately, serve slightly cooled *Ganache Sauce on the side

Till next time... Happy Easter and Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

Navy Bean and Smoked Sausage Soup

After seven days of snow storms and between power outages, I found the time to cook up a batch of hearty bean soup in the Instant Pot. Instant Pot instructions for dried beans state; "Dried beans double in volume and weight after soaking or cooking. To avoid overflow, please do not fill the inner pot more than half  capacity to allow for expansion." This recipe filled the inner pot to above the half mark but the beans had been soaked overnight and had already doubled in volume... everything went fine. There is another advantage to soaking the beans for at least eight hours; it speeds up the cooking process... and oh yes, it also reduces their gassy, 'tooting' effect! If you don't have a pressure cooker or Instant Pot, not to worry, this recipe can also be made on the stove top but the beans will take a bit longer to cook.

NAVY BEAN SOUP WITH SMOKED FARMER'S SAUSAGE           Yield: 8-10 servings
A hearty soup with added smoke flavor from the sausage and smoked paprika.
 
1-1/2 cups dry navy beans, soak over night

Fast, filling, bean soup in the Instant Pot

1 Tbsp. bacon fat or oil 
1 cup diced onion
1 cup diced carrot
1 cup diced celery 
3 cloves garlic, minced
1 lb. smoked Farmer's Sausage, sliced
1/2 tsp. Pimentón, smoked paprika
2 tsp. Worcestershire sauce 
2 large bay leaves, each broken into 3-4 pieces
2 tsp. dried oregano leaves
2 tsp. dried thyme leaves
1 tsp. dried sweet marjoram leaves
1-2 tsp. sea salt 
     OR 2 Tbsp. chicken soup base powder 
1/2 tsp. freshly ground black pepper
7-8 cups flavorful chicken stock
2 Tbsp. roughly minced parsley, for garnish

Drain the soaking liquid from the beans, pick through and remove any stones or foreign matter. Rinse beans and set aside. Heat bacon fat in the inner stainless steel pot with Instant Pot 'Saute' function. Add onions, carrot and celery; saute until the onions start to brown. Add the garlic, sausage, Pimentón, Worcestershire, bay leaves, oregano, thyme, marjoram, salt and pepper; stir and saute for a few minutes. Add the stock and beans, stir well.
Lock the lid in place, position the steam release to 'Sealing' and set the Instant Pot on high for 20-30 minutes. When the time is up, allow the pressure to come down naturally, about another 30 minutes.
When the steam pin drops, carefully remove the lid, tilting away from you. Remove the bay leaf and skim off any excess fat. You can mash some of the beans with a potato masher or just keep the soup as is. Taste and adjust seasoning. Serve hot with a sprinkle of minced parsley. 

Beat the winter blues with a steaming bowl of soup!

A fast, Instant Pot recipe for the family or freezer... great to take the chill off our unusual winter weather!

Till next time, stay warm and dry... Bon Appétit!

Recipe and photos by Sally Rae  

Instant Pot

A few of my friends have been raving about their electric pressure cooker, 'Instant Pot'. Having never heard of it, I did some research. I had 2 small appliances that needed to be replaced and this would replace both, with the added bonus of a stainless steel inner pot rather than a non-stick coating. So, Instant Pot went on my wish list to Santa this Christmas. 

Instant Pot IP-LUX60

Instant Pot is advertised as "the next generation Electric Pressure Cooker designed by Canadians specifically for North American consumers." I have the Instant Pot IP-LUX60 which is a 6-in-1 programmable cooker combining the functions of a pressure cooker, sauté/browning, slow cooker, rice cooker, steamer and warmer. Some of the great features are 3 temperatures in Sauté for browning or thickening, and 3 temperatures in Slow Cook to complete the tasks of a common slow cooker. The stainless steel inner pot leaves no health concerns of non-stick coating residual. A Steaming Rack, Soup Ladle, Rice Paddle, Measure Cup, Instructions, Recipe and Cooking time table in several languages are included.

IP-LUX60 - What comes in the box...

All the instructions can be a bit intimidating. I suggested to a few newbies, just put in a few cups of water and run it through a test.
I make big batches of soup, turkey chili etc. for the freezer that I use for lunch when I work ...or otherwise need a quick meal. They are labelled and frozen in 2 cup yogurt containers. Photos of my freezer soups can be found on my post 'Freezer Meals' from last November. These are an easy meal with the microwave to defrost and heat for lunch BUT..... Mom does not have a microwave and she now has an Instant Pot!!

Today I took a Spicy Sausage and Kale Soup, (frozen lump) directly from the freezer to test. Here is what I did and the results...

- Pour in 40ml of water, or enough to cover the base of the stainless steel inner pot
- Remove the frozen item from packaging and place the lump into the pot already coated with water
- Lock in the lid and move the steam releasing handle to 'sealing'
- Press 'Manual' then press the minus sign (-) to program for 15 minutes
- When the cooking time is complete ...you can do a quick release by moving the steam release handle to the 'venting' position OR allow it to do a natural release and let it go to keep warm if you are busy

...I used the quick release method and there was still a small frozen ball from the center. I broke it up and put the lid back down for a few minutes and it was hot and ready. For bigger blocks I would suggest the natural release method, or adding a few more minutes to the original time.

The little soup ladle that comes with Instant Pot, fits perfectly to the inside pot to spoon out all the hot liquid. This is only the second try with my new Instant Pot and I have already moved the slow cooker and my rice cooker out of the kitchen!! 

Another way to defrost food is to do a pot in pot where you put your frozen food in a pot that fits inside the Instant Pot. Then add water to the Instant Pot, then the steam rack and then the pot with the frozen food.
I love how fast and easy it is to use and the clean up is fast and simple... watch for more of my Instant Pot success stories and recipes in the future!

Till next time... Happy New Year and Bon Appétit!


Photos by Sally Rae