I like the fact that she is explaining the reasoning of the steps and the different types of bacteria and which types of bacteria make the yogurt thick and thin. It looks like that she has done a lot of research.
Frieda Loves Bread Sooo, I finally got around to the yogurt this morning. I did exactly what you said and then I went to set the Instant Pot to the yogurtsetting...I don’t have a yogurt setting 🥴 UGH!!!!! On a happier note though, I found an excellent tip for the smelly sealing rings. Throw your clean sealing ring in the oven right on the rack or a cookie sheet (which ever is cleaner) and bake it at 250° for 20 minutes. Carefully do a sniff test but don’t burn your nose! If it still smells pop it back in for 10 more minutes. Tried and true. I just did mine yesterday. Be 100% certain that your ring is 100% silicone. Who knows what the knock offs are made of, ya know? If it melts or distorts then it’s not 100% silicone and should seek a refund. Enjoy your like new sealing ring!
@@louised6790 Uh oh! You can still warm up your milk to 110°F using the Saute Less setting, add your starter, wrap your pot in a large towel and put it in your oven, with *only* the oven light on to maintain the incubation temp (100°F-110°F) for 8-10 hours. Thanks for sharing the smelly seal tip! :-)
I made this the other day and it turned out fantastic! Sooo SUPER EASY!!!!! I made it in my 3Qt mini Duo Plus, after I went and bought the Fairlife milk, La Lechera Sweetened and Condensed milk (who knew it came in a squeeze bottle) and a single serving size of Fage plain yogurt. Thank you for responding to my email asking if I could fit this in a mini. It turned out perfect, so rich, thick and creamy. I only used about 1.5 Tablespoons of the SWC (I'm not a big sugar person) I think I will bump it up to 3 tablespoons next time. I ended up with two 32oz Ball jars full. Thank you for this wonderful video! Now all I need to do is buy some Lemon curd and blueberries to mix in :) One more thing, depending on your schedule, you may want to make this at night, that way when you wake up in the morning it's ready to go into the fridge and it will be ready for you when you get home from work. Unless you have a second insert-it takes up your IP all day.
I have recently discovered this method as well. Only I use a thermal cooker/hay box. Works for me. 30 years making it, wish I’d discovered it way back then! Good video
Frieda Loves Bread turned out lovely! Chilled overnight then strained. Made a blackberry blueberry compote for it and all my yogurt needed for sweetness was a tablespoon of raw local honey. We had stopped eating yogurt at my home due to concerns regarding how much sugar is added so I’m very pleased to put yogurt back on my menu. Thanks so much for sharing yogurt making!
Just got my first batch going. It was so easy that I kept going to my computer to watch the video to make sure that was all I had to do. I did learn one thing though. I need to buy another Instant Pot because my Duo 60 is now being used for a long period. Will watch your store for an 8 qt to come on sale. Thank you for doing all the research. I am a diabetic and now will be able to have a desert.
You are most welcome! It is easy to make, and you can use milk that is lower in sugar, which is perfect for you. You can incubate your yogurt overnight, wake up, and slowly pour your yogurt into another container (no stirring) to chill in the fridge. This will free up your pot for the day. The other options are to purchase another insert or another Instant Pot. Enjoy!🙂
Excellent tutorial and information! Thank you so much! I just made this on Thursday for the first time, and I'll never buy yogurt again! I used Fairlife milk, Bliss vanilla creamer and plain Fage yogurt and my results are perfect! I ate it with fresh blueberries... Can't wait to make it again!
You have no idea how much this has helped me. I used the fair life whole milk, sweetened condensed milk can, and Kroger Greek yogurt protein yogurt to make a batch and oh my goodness. It's the thickest creamiest yogurt I've ever had. So so filling and doesn't cost an arm and a leg. Let it cook overnight in my IP, forgot about it till late the next morning, and stick it in the fridge for several more hours before messing with it. I wish I could send pictures of my final product. It's just so good!
your attention to detail is nothing short of phenomenal. . I got all the tips of an expert minus the bore that comes with scouring several RU-vid videos in order to get the education you need b/4 embarking on your endeavor. Frieda this is the best!! thumbs way way up👍👍👍
Sorry to be offtopic but does someone know a trick to log back into an instagram account?? I was stupid lost my login password. I appreciate any tips you can give me!
@Malik Gordon thanks so much for your reply. I got to the site on google and I'm trying it out atm. Takes a while so I will reply here later with my results.
Thanks, but also the "2 keys" to making a successful (cold start) yogurt, which info precede this timeline, are invaluable. I've thrown away several batches of yogurt using my instant pot, and the reason for my failure was due to not knowing this info.
Great video Frieda. I've been making Dr. William Davis "L Reuteri" yogurt using half and half and it's been turning out thick using the "cold start" method with my Instant Pot. However, I decided to make some yogurt with regular whole milk and it never got thick. I now see that I need to use ultra pasteurized and filtered milk next time. So thanks so much for the detailed video and tips!
I did the L Reuteri yogurt and half my jars were thick and creamy, and half were horrible inedible curds and whey. We hated the super sour flavor and won’t be making that again. If it tastes bad, we just won’t eat it.
The 24 hours setting is a great setting to use. It makes a GREAT creamy yogurt and by using the 24 hours setting will remove the lactose and can be eaten if you are lactose intolerant
@@michemash8860 She is mentioning using regular pasteurized milk and the traditional boil method of making yogurt. Incubating yogurt for 16-24 hours results in a lactose free, but very tangy yogurt. You can achieve mild tasting yogurt using lactose free milk and my Cold Start method. 🙂
@@FriedaFranchina Will the final result be lactose free? I'm very sensitive to it; I can't digest lactose-free milk or yogurt from the stores. I've been making 24-hour yogurt using regular pasteurized milk in my IP, but I want to try your method for its ease and quick cleanup.
@@jlastname2189@jlastname2189 When you use lactose free milk, you'll have a lactose free yogurt. Lactose free milks have the enzyme lactase added. If you are sensitive to lactose free milks, you would still be sensitive to the yogurt. The method you are using to make lactose free yogurt with 16-24 hours incubation is working for you, so I'd stay with that method. 🙂
@@jlastname2189@jlastname2189 When you use lactose free milk, you'll have a lactose free yogurt. Lactose free milks have the enzyme lactase added. If you are sensitive to lactose free milks, you would still be sensitive to the yogurt. The method you are using to make lactose free yogurt with 16-24 hours incubation is working for you, so I'd stay with that method. 🙂
Thank you so much for sharing!! This was the first time I made yogurt in my Instant Pot and I must say it was the best yogurt I've enjoyed! I used the Fairlife whole milk and sweetened condensed milk. I didn't use the whole can as I thought it may be too sweet, but it wouldn't have been just fine. The next time, I will use the whole can. I used Fage plain as my starter. After it cooked and I cooled it overnight in the fridge, I ended up the next day straining the yogurt in a tea towel,, and the texture after that was so thick and creamy. It was like a dessert. I bought 2% Fairlife today and I'm going to try that tonight. It may not be as thick and creamy as using the whole milk, but I'm sure it will still be yummers! Thank you again for sharing,, and for going into detail about each step! :-)
Empowered Cooks sent me here 😊 I started making my own yogurt 1 ago when I purchased my instant pot. Fairlife milk is what I use along with the sweetened condensed milk & I add vanilla extra as well. I use the 8 hr time & it's perfect! It's thick & if I want it a little thinner, I give it a few stirs with the spoon. I've used half vanilla & half coconut starter & added coconut extract to the mixture...soooo good!! I'll never buy store bought yogurt again. I'm glad to see the light blue Fairlife Milk bottle because I wanted to try using it, however, I wasn't sure. Awesome video!!
Was given an instant pot for Christmas so will definitely try this but plant-based as I have a family history of cancer and need to avoid all the estrogen in dairy--thanks for posting
OMG----after all that excellent explanationl--------I simply do NOT understand why folks insist on adding sweetened condensed milk to yogurts. Completely again health principles!!!!!!!!!!!!! Crazy. I like many people are trying to find ways to reduce sugar in their diets.....crazy
I am new to yogurt making and have used the boil method. My yogurt came out to runny. Watching your video now tells me why. I will be trying this method. Thank you so much for explaining how it works. Will you be doing other videos, I noticed you haven't done any in a while?
Thank you for this discussion of cold start. I will add this method to my small but determined arsenal of kitchen skills. What is the meaning of Fage? It is one of the major dairy brands in Greece. It manufactures dairy products including milk, yogurt and ice cream. The word φάγε *(pronounced "fa-yeh")* is both the singular imperative verb meaning 'Eat!'
Thank you for this. so many people go through so many gyrations to make yogurt. I used my instant pot and it worked but was ultra thin so I strained it and it turned out perfect. But your method is the best.
I made it and it is so good. My son tasted it and thus one quart less. Mine is almost gone so have to make a trip to the supermarket!! Thank you for the video showing me how to make it.
I made some this past weekend and it came out fantastic! I did add the can of SCM and it's truly delicious just like that BUT I had some Lemonade flavored packets that you add to water (like Crystal Light) and I added a little more than 1/2 a packet to a 4oz jar that I portioned out the yogurt in and mixed it up, then I stuck it in the freezer for about 10 minutes. Holy Cow! It tastes like a lemon ice box pie without the crust...tart from the lemonade flavoring and slightly sweet from the SCM. I'll be trying other flavors once I can get past how amazing the lemon flavor is.
Cindy - thanks for taking the time to share your wonderful success with this Cold Start method! Your suggestion for adding lemon drink mix powder is a great and easy way to incorporate flavor into your yogurt! I have many flavoring options on my IP Yogurt for Newbies Guide that may inspire you. Have fun! www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html#flavor
I just made my first batch of yogurt and I'm so proud of myself. I used the Crockpot Express, which works the same, and it looks great so far! Thank you for your video. Maybe I will try to sweeten it next time.
Great I’ve bought Uht, in the pot now 10pm ready for chilling at 6am, I’ll let you know the results. I loved your video, so informative and clear. Thankyou
Using ultra-pasteurized milk is such a smart idea, Frieda! I stopped making yogurt because of all the hassle of boiling, cooling, measuring temperature, etc. You're bring the joy of yogurt-making back to my life! Thank you!
Success!!! Truly piece of cake! Thank you again, Frieda! I see that you love bread. Me, too! Check out "thefreshloaf.com" if you don't already know about it. If you do, I'll see you there!
Love, love, love it, Freida! 👍👍👍I've made super tart yogurt (19 hours) with Fairlife whole, 2%, and skim milk respectively. Love them all! I'm eating a gallon of yogurt in 2 days, just to make up for the time I didn't have home-made yogurt! Simply sweetened it with lots of sugar (2 TBSP per cup). Like you said, it's like dessert! Thank you, thank you!!!💋💋💋
Wow, really good! Bravo! Spoken like a pro! That was instructive and enjoyable all at once! I am off to getting that yogurt strainer and then make a badge! Thanks for sharing! I was thinking about making yogurt with no cows milk, but using oat milk instead. Oak milk is naturally a little thick, and it has also a natural sweetness to it. Have you ever experimented with oat milk? I'd love to read your thoughts on this option! Thanks once more!
Thanks for watching! You can use this method with Ripple pea milk, Silk Blend, or boxed soy milk (soy & water only), with Silk non dairy yogurt as your starter & at least 12-15 hours incubation. Oat milk & other plant based milks need a thickener & the boil method to activate the thickener. Even though oat milk is thick, it won't "set" like a traditional yogurt without a thickener (gelatin, agar, tapioca starch, etc).🙂
My first batch of yoghurt went stringy, and after posting questions on social media, no one could explain why or even understood the description of what I meant. Thankyou for the explanation, I’m ready to have another go a cold start yoghurt making
Did you use sweetened condensed milk? Some stire brands of SCM have made yogurt with a gluey, stringy like texture. Eagle or Carnation brands have not experienced this problem.🙂
I didn’t use any sweeteners, I think I used the wrong milk. Ultra pasteurised seems to be difficult to find in the uk. Do I need to use the broil method?
@@jackiewright9972 - you can use UHT(ultra high temp) or shelf stable boxed milk with the Cold Start yogurt method. If you don't have access to these milks, you'll have to use the traditional boil method. You can find my video here or over at my site. 🙂 www.friedalovesbread.com/2016/07/no-powdered-milk-pressure-cook-greek.html
Thank you Frieda! You explain the technical parts so that I now understand HOW yogurt AND milk work. I now understand how to allow milk to produce yogurt. Best explanation I have ever heard! I do have a question about additives in home made yogurt... can you add vanilla extract to it or will the alcohol (40%) kill the bacteria? (my instantpot does NOT have the yogurt feature so I have to use the 'other' method and I was thinking that the temp. of the milk might allow the alcohol in the vanilla to evaporate. Your thoughts?
Thank you for watching - I'm glad you found my video helpful in understanding how to make yogurt, I prefer to add pure vanilla extract to my finished & chilled yogurt. It is theorized that the alcohol *may* interfere with the culturing process. I have seen both failures & successes when vanilla extract has been added to the milk prior to incubation. For your first time, and also because of the challenges of maintaining the incubation temp of using a cooker without a yogurt setting, I'd use a vanilla flavored creamer added to the milk -or- make it with milk & starter only. 🙂
Thank you! Thank you! Thank you Frieda...I have made so many batches of yogurt both the boil method and Instant Pot but this Cold Start method is so dependable. The first time I followed your directions exactly! I wasn’t sure I could leave out the condensed milk. But next batch I did, and the results were beautiful as well.
I just made yogurt for the first time. It came out slightly grainy or lumpy, like cottage cheese that someone had taken a hand blender to. However, it tasted creamy and delicious. I think maybe I didn’t cool it enough before putting the starter in. I topped it with a good squirt of honey and some crushed pecans I had leftover from another recipe. It was so yummy.
Congrats on making your first yogurt! Lumpy yogurt can be due to using too much starter. Grainy (smaller bits) can be due to the milk solids that stick on the bottom of the pan and get stirred into the yogurt. You can pour your warm yogurt into another container, leaving the stuck on yogurt on the insert. Or, you can use the ice cube tip in this article. You will soon be tweaking your yogurt to get the desired taste and texture. Enjoy! 🙂 www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina Thank you for the response. Based on your article I now think I added too much starter. It was still delicious, so much better than store bought. I plan to try the cold start method next.
This tastes like melted ice cream! I am in Heaven! I wasn’t sure I’d want to be bothered to make yogurt in my new Instant Pot until I saw your Cold Start Method video, which is fabulous. You're an excellent teacher. I shopped for ingredients the next day. Alas, even low-carb recipes are a problem for me if I won’t stop eating them, lol. Probably for the best, as my little dogs eat yogurt daily and making it low-fat is better for them. For my second batch I tried the 2% Fairlife with 1/3 cup of powdered milk, as you recommend, and it came out perfectly. Thank you so much for all your research and for sharing it. By the way, your hair is gorgeous!
One of the best flavorings for summertime yogurt flavor additives as far as I am concerned is margarita mixer or Pat O Briens Hurricane mixer. Mmmmmmmmm! Try it ladies you will not be disappointed and it will replace alcohol in anyone's life I promise! 😄
Great tutorial! I don't know if any other earlier commenters mentioned using the Instant Pot Ultra Mini 3 qt--it's what my husband and I use (small model for "empty nesters"). On that model, the Yogurt setting doesn't have a "Medium" or "Normal" temp setting for incubation. It has "Custom" temp selection which I set for 110 degrees Fahrenheit. (Or, was is a preset temp in the Yogurt function? Sorry, I cannot recall--pretty sure I had to decide the temperature.) We like tangy yogurt, so I set the timer for 10 hours. Eight seems to be what most people use, but 10 has worked well for us with Fairlife milk (no sweetener). It makes a lot of yogurt for us, but it doesn't last long (we eat it in a blink).
Thank you for watching! You are right, the newer 3qt models do not have a yogurt setting, but do have a Custom setting where you can assign a temperature. In the case of making yogurt, any temp in the 100°F-110°F will work. Thank you for sharing this important information. 🙂
You can also add your UP milk and starter to pint jars and then you don't have to transfer the yogurt when it's done or clean your pot. I do this for regular boil method by steaming the milk in covered (metal lids and rings) jars for one minute, cool to 105, add starter and set for 10 hours. But with UP milk, just add the starter cover the jars, incubate for 8 to 10 hours. Or longer if you want it more tangy.
Thank you! You can find some milk & starter suggestions for Canada on my Cold Start yogurt article. The milk must be UHT (ultra high temp). Natrel Lactose free, Lactania, TruTaste are some options to try. Good luck! :-)
You are welcome! Making it in jars is a good idea if you are not straining. Here are some additional tips for incubating in jars, which you'll find helpful. 🙂 www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina It worked perfectly - it's the thickest yogurt I've ever made! The best part is all you have to do when it's finished is refrigerate. I put a cup of water in the pot and sat the jars on the little rack.
Thank you for watching! I'm glad you found my video helpful. If you have not made yogurt yet, I recommend making it directly in the pot for your first time. If it's thick enough for you without straining, you can use jars for your next batch. You'll need to dry fit your jars and if you stack them, you'll need to add an additional two hours to your incubation time. You can find more info here. 🙂 www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
The only requirement for this method is to use ultra pasteurized, UHT -or- shelf stable milks (boxed, powdered or canned). These milks will work for my Cold Start yogurt method; however, they will not be as thick as when using a milk that is both ultra pasteurized & ultra filtered, due to its higher protein. You can thicken ultra pasteurized milks by straining your chilled yogurt, or by adding instant powdered milk or a couple of protein drinks to the milk prior to incubation. 🙂
Very informative video. Thank you so much for sharing your expertise. I'm so inspired by your video. I rarely comment on videos and almost never subscribe but this is the best yogurt making video ever. Please keep sharing and God bless.
I enjoyed your video the most I studied videos two weeks. I use 24 hour setting to reduce lactose and get more probiotics. Overnight straining makes it nice and thick....I only add raw honey and it reminds me of my favorite...Noosa. I use frozen whey for starter....for dog food....and for plants.... I use sanitized towels or handkerchiefs....yogurt strainer was a waste as colanders I have do the same thing... I read to avoid pectin and bifuda in first yogurt starter purchase. Not sure why!.
Thank u for the wonderful video helping understand so much more about yougart. I made it for 1st time & it came out amazing !! If I was to add a can of coconut milk in place of condensed milk, do u know how it would turn out ? Thank you!
Thank you for watching! I'm thrilled that you are enjoying your yogurt. 🙂 A can of coconut is watery & will thin your yogurt. You can put the can in the fridge and drain the excess, OR you can use a small can of sweetened condensed coconut milk, which should give you similar results with a very slight flavor of coconut.
Thank you for watching! Cottage cheese is a totally different method. You don't need an Instant Pot - you can do it on your stove top. It does take a lot of milk to make a small amount of cottage cheese. 🙂 food52.com/recipes/8222-creamy-homemade-cottage-cheese
Love all the explanations. Well I planned to make yogurt in my Instant Pot so I bought Liberte 2% Greek yogurt for a starter but the ingredients only saw "bacterial cultures". Does that mean that they are not live and I should get a plain regular yogurt instead to use for a starter?
Thank you for watching! Liberte and all Canadian yogurt is required to contain live & active cultures, so you are just fine to use it as a starter. They are not required to list the cultures on the label. 🙂
I bought a Instant pot pro crisp 8 qt. I discovered it doesn’t have a yogurt button. I used the Sous Vide function and set the temperature to 110 for 8 hours. It worked. It did take a long time before it got to 110 deg. Not sure why. If you know of a better faster way please comment. I called Instant pot company but they were of no help.
8 cups of cold milk should take about 40-45 minutes to get up to 100°-110°F. If you are using a gallon of cold milk, it can take longer to reach incubation temp. As long as you are reaching incubation temp in less than two hours, you are fine. Heating milk too hot, too quickly can make yogurt grainy or gritty, so it's best to let your Instant Pot do the warming up on sous vide or yogurt settings. 🙂
If you use a full can of sweetened condensed milk, it'll be sweet like store bought yogurt. Adding a 16oz bottle of dairy creamer will be slightly less sweet, especially if added to a filtered milk like Fairlife, which has 50% less sugar. You'll want to experiment with different amounts or make it unsweetened & add your own sugar, honey, maple syrup or fruit to your chilled yogurt to taste. 🙂
Hi Frieda, I have a new question for you. Because I love the taste of coconut, do you know what would happen if I was to add a can of Savoy Coconut Cream to this recipe? And could I use Oui Coconut yogurt as my starter?
I'm glad you asked... it's a good question! Non dairy milks and creams do not thicken yogurt in the same way as dairy milks & creams/creamers do. As a result, adding them to dairy milks will make a slightly thinner yogurt, depending on how much you add. Non dairy yogurt can be used as starters; however, coconut yogurt has proved to be unreliable as a starter. I like to add Real Coconut syrup (found in the coffee aisle of the grocery store) ....and toasted coconut to my finished and chilled yogurt for a coconut flavor. Torani or DaVinci flavored coffee syrups are also good to use post incubation/chilling. 🙂
@@FriedaFranchina Thanks so much for the quick reply and your informative information. I'll be trying Real Coconut Syrup and let you know how it turns out. Thanks again, Freida.
I bought a container of Chobani non-fat Original Plain for my starter. Container says it's Triple Strained and has live and active cultures and lists S. THERMOPHILUS, L. BULGARICUS, L.ACIDOPHILIS, BIFIDUS AND L.CASEI as the ingredients (sorry if I misspelled any of this, the print on the container is so small I can barely read it). Will this give me success in making my yogurt?
Cindy, it will work well for making yogurt. As long as the cultures are listed in the ingredients and/or says "contains live (or) active cultures on the label, it will work for yogurt. Make sure it is fresh and open it just before making your yogurt.
Thank you! I'm glad you are enjoying your homemade yogurt. Yes, your homemade yogurt contains probiotics, the same live & active bacteria that were present in your yogurt starter. 🙂
Hi! I just came across your video as I was searching on how to make yogurt and this video is amazing, so much good information! I bought the same Fairlife 3.25 milk in red bottle. I should preface that I am from Canada and found it in my grocery store & was so excited! I rewatched your video and noticed you mentioned ultra pasteurized.. I looked at my bottle and it only says ultrafiltered... Does it say ultra pasteurized on the bottle? I am wondering if the bottles they sell here in Canada are not ultra pasteurized? I will still make the yogurt tonight, but I don't want to get my hopes up if this missing. Step of the milk process from the company is not included in the ones that they sell in Canada. So I'm just wondering if anyone or yourself can tell me if it actually says ultra pasteurized on the bottle. Thank you so much and I look forward to your reply! Again. Love your video and I will be using this recipe.
Thank you for watching! I'm excited that you are learning so much and asking a great question. Fairlife milk IS ultra pasteurized. They used to list it on their carton, but omitted it in their newer packaging. I even emailed Fairlife and did get the affirmation that their milks are ultra pasteurized. Go ahead and get started. You'll be thrilled with your results. 🙂 If you have any more questions, you may want to visit my FAQ page: www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina thank you SO MUCH for your reply! This is fantastic news! Now I feel more confident. My yogurt is still in the fermentation process but it should be done shortly, I can't wait to see how it turned out! Again, thank you for the prompt reply and video. 🥰😄
Quick question . Will it work to use dry milk reconstituted with the cold start method? Truthfully, I did with probiotic capsules,. Tastes great and is thick. But not sure if it is a safe technique. Also incubated 12 hr. Thanks for a clear and concise video.
I’m confused, I thought we couldn’t do the cold start method unless the milk is unltra-pasturized. I cannot find where Fairlife says ultra-pasteurized. How did you get that result with a cold start method if the Fairlife is not ultra-pasteurized? Or how did you know Fairlife is ultra-pasteurized?
You are correct that you must use only ultra pasteurized milks or shelf stable milks with my Cold Start yogurt method. Fairlife milk is ultra pasteurized. It doesn't state it on the label. I reached out to the company, who replied and confirmed that their milks are ultra pasteurized. You can view the email in my Cold Start Yogurt FAQ article. 🙂 www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
This is a wonderfully informative video- thank you! I’m very new to instant pot and made my first (of many I’m sure) cold start yogurts (used fair life, SCM, and chobani). I did find that the bottom 1/4 layer of yogurt was gritty. Is this normal? If so, it was so yummy I wouldn’t mind just skimming off the top to use. But any suggestions would be greatly appreciated!
Thank you for watching! Sometimes, the milk sticks to the bottom of the pot and becomes gritty. This can be from a combination of the milk, starter & heat. What you want to do next time is right after you are done incubating your yogurt, slowly pour your warm yogurt (no stirring) into another container to chill. What you see stuck on the bottom of your pot is probably what is causing your gritty texture. You can try a different yogurt as your starter and see if there is a difference. :-)
I don’t know what I did wrong but I used a half gallon of organic ultrapasturized whole milk and 2T of Strauss Organic Whole Milk Yogurt, put the instant pot yogurt setting on “normal” for 10 hours and it is still very much a liquid. I let it go for another 3 hours but still liquid, not even as thick as heavy cream.
Sorry this happened to you. You would need to discard it at this point. Organic milks can take much longer to set, or culture, as much as 12 hours or longer. It can be the temp of the IP or your starter. You can get one on one help over at the Instant Pot Yogurt 101 group.
I just made my very first pot of yogurt yesterday. I used the sweetened condensed milk in it and it turned out great. I am wondering something, I love lemon flavor. Can I add a packet of lemon pudding mix to the milk before starting? Or would it come out weird? Or would it be better to add that after it is all done? I just got my instant pot last weekend, so yes I am a newbie. :)
Stacy Kohout - congrats on your yogurt! Yes, you can add lemon pudding to your yogurt, but add it after it has chilled. You may also want to try making your yogurt with only milk and starter, since pudding has sugar. For lemon flavor, you have several other options as well: True lemon powder, Crystal Light, lemon extract, or adding lemon curd. You can find lots of flavoring options in this article. Enjoy!😊 www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#flavor
I’m here looking at yoghurt methods because my neighbour dropped off heaps of lemons that I made lemon curd with. There’s nothing better than plain yoghurt with lemon curd rippled through…
Hi Frieda, if you get a moment to reply I have a quick question. I'm curious to know if using a little extra starter is ok or potentially a problem for getting the yogurt to set up properly?
It's a great question. Yes, using too much starter can make your yogurt thin, lumpy or bitter. You can freeze the rest of the yogurt in 2T portions to use as future starters. You can find more info in my Yogurt Guide for Newbies. 🙂 www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#starter
This is an awesome video--- SUPER HELPFUL Have you tried to do the Cold Start method with containers within the insert? I am trying to do a NF yogurt option that doesn't have to be transferred into smaller containers- I am trying to not have broken/runny yogurt.
Yes, you can make your yogurt in individual jars, if you are certain you will not be straining your yogurt. Mix your milk & starter, and pour it into your jars. Place jars into your inner pot. No trivet is needed and adding an inch of water to the inner pot is optional. Some people feel that this helps maintain the overall temps better. No lids are needed. A single layer of jars works better than stacking 2 layers of shorter jars, as the top layer doesn't set in 8 hours; however, you can add another hour or two to your incubation time to allow the top layer of jars to set. Enjoy!🙂
I was excited to make yogurt with Fairlife and condensed milk then abruptly 😮stopped…I needed to purchase an Instant Pot. Wish you made a video on how to make yogurt on the stovetop.
Sure! If you look under the video description, there's a link that will take you to my printable Cold Start yogurt recipe. Look for No Yogurt Button in the recipe directions. 🙂
Does cream need to be ultra pasturized? And your other link says 9 hours made a gallon so used 9 hours is that enough?making a gallon as did not realize you use1\2 can sweetened condensed milk
Hi Candace! Yes, the cream needs to be ultra pasteurized to use this method. I'm not certain what you mean by "9 hours made a gallon," but if you are referring to incubation (cooking/fermentation) time, 8 hours is average. Most yogurt sets between 6-7 hours and is very mild. The longer you incubate, the more tang is developed, based on the bacterial strains in your yogurt starter. Some folks incubate for up to as long as 24 hours, which results in a very tangy, but lactose (milk sugar) free yogurt. 🙂
3 questions for you. Where can I purchase a silicone sealer like the one you use in the video for the 6 quart Instant Pot? Can I use the Fairlife milk in the blue and white container? Can you freeze the FAGE yogurt if it is unopened (They usually come in packs of 3)? Thank you for your answers and thank you for the video.
Irene, you can find the silicone suction lid on Amazon, (amzn.to/2McO8eZ) and I've added it to my video description. Thanks for asking about it - it is one of my favorite kitchen tools! Yes, you can use the Fairlife milk in the blue container. The dark blue is 2% and the light blue is skim/non-fat. Lower fat milks have a higher water content, so if you like a super thick yogurt, you will want to strain it. Yes, you can freeze the rest of the FAGE yogurt, unopened or right after opening, in tablespoon portions on a plate or ice cube tray. After freezing, put the frozen starters in a freezer baggie and date it. They should keep viable for up to 6 months.
I noticed you didn’t strain this at all and you did with the traditional method. Is this because of the higher protein content in fair life? If I were to strain (I also love thick yogurt) should I do it immediately when the pot is done or should I wait for it to set up and then strain. Thanks for making these videos. They are great!
Jon C - no, I didn't strain this at all. You are correct that it is thicker because of the higher protein of the Fairlife milk. You can strain your yogurt warm, right after incubation or chill it first, then strain. The only difference is that it takes whey twice as long to go through chilled yogurt. To me, the traditional method of making yogurt is to heat the milk first, cool it down to 110°, add the starter, then incubate. The method shown here is what I've named the Cold Start method, which means the cold milk and starter are mixed together and then incubated, skipping the heating and cooling steps of the milk. You can find a video of this method on my channel as well. Thanks for watching!😊
Thanks for the tutorial. i would like to know if I can make this with the 1.5 liter of fairlife milk in my 3 qt instant pot. It has a yogurt setting where as my 6 & 8 qt don't have the yogurt setting?
You are most welcome! A 3 qt IP will hold up to 12 cups of milk. That means you can use 1 container of Fairlife (6.5 cups) and an optional add-in (2 cups creamer) if desired. Thanks for watching & enjoy your yogurt!😋
Would you recommend using a dedicated instapot just for yogurt? I’m always worried my regular pot might not be clean enough, as it’s used for meats, etc. Also, could you use a regular glass lid, such as the glass instapot lid, rather than the silicone lid?
You don't need a dedicated IP for making yogurt. It only needs to be dishwasher clean and free of any soap residue. The seal is what holds odors from previously cooked foods and you don't even need it to make yogurt as no pressure setting is being used. You can use a dinner plate, silicone suction lid or any lid from your pots & pans that fit.🙂
I'm a bit confused about lids at 10:30 you say if seal is smelly, replace or remove. Therefore, if you remove it will not seal, right? I have seen other vids that say leave on vented setting, not seal. Are you just trying to cover? A plate will not seal as well as the silicone top you mention. Please clarify, thanks.
Making yogurt doesn't use any pressure; it's similar to a slow cook setting. You can use any lid you want since it doesn't use pressure, so you are correct, it's just to cover the pot while it's incubating. If you decide to use your IP lid, use a clean smelling ring or remove it. Closing the pressure valve is optional; I like to close it, as it keeps the cultures warm and happy. 🙂
@@FriedaFranchina Thanks for the great vid and fast reply. So funny that on the FB Community page someone asks about yogurt, there are a few other suggestions, but there are 42 people linking your page and vid. Cracks me up.
Works great and I bought the Eurocuisine strainer too. Qustion: If I make Greek yogurt and want to save some as a starter, should i include the whey? Seems it wouldn't matter but can't be sure.
Thanks for watching & for asking a great question! Yes, you can save your yogurt to use as a starter for your next batch. Freeze within 48 hrs of making your yogurt, in tablespoon portions & put in a freezer baggie. It'll keep viable for up to 6 months in the freezer. You can only reculture up to 5 generations. You can even use the whey as starters. 🙂 For more info on reculturing, you can find this topic in my Yogurt Newbie Guide. Enjoy! www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#re
