I have been making Greek Yogurt in the Instant Pot and every time it turns out perfectly, until the last 3 times, I was like what did I do wrong?!? It was the NORMAL setting! I didn't realize I had it on the low setting, so my yogurt wasn't setting. You are a genius. Gahh Thank you SO MUCH!!
OMGOSH! I’ve had two failed attempts!! I followed two different RU-vid videos. I take Ownership for maybe messing it up. Your RU-vid video is so great! The explanation so clear and easy! Thank you - you have a fan! 😊
I just made a batch of yogurt with your exact instructions and it came out perfect. ProTip: First, remove the inner lid rubber band. The rubber absorbs smells from previously cooked foods which can transfer odors to the yogurt. There’s no need for this rubber band since the Instant Pot is cooking with zero pressure. Thanks so much from breaking down the instructions seamlessly. I’ll be making yogurt instead of buying!
I made the fast version of this and it turned out exactly as shown. It was barely tangy though. I’m going to try 12 or more hours next time. But thank you, you have a gift for teaching! Got to love thoroughly thought through instructions!
This is, hands down, the best tutorial for homemade yogurt. I followed the instructions using the whole milk fair trade brand. It is a family favorite. Considering this is only the second time I’ve made yogurt, I feel like this is a recipe that anyone can follow and be successful. Thank you! This is a game changer and I definitely enjoy the thicker French style. 😊
I don't know if I have already sent you fan mail, so I'm just going to do it again in case I didn't..... I LOVE THIS VIDEO!!! I have now been making yoghurt using this method for over a year and I am SO glad this video exists. Thank you so much.
Thank you for explaining the differences on why fairlife milk can be used differently. This video gave me the confidence to finally try the ‘yogurt’ button yesterday and I had yogurt this morning. I did 8 hours abd chilled for over 8 hours and it’s good. Thank you for sharing!!
I’ve tried both ways and the yogurt was perfect each time. Thanks for all the great Instant Pot information - I got one for Christmas and had some spectacular failures before I found your videos!
Th k you so much for explaining the normal reading! My first batch came out perfect. Next three batches I used my older IP I had in my camper and it did not get thick. Sill milk. I thought my IP’s yogurt function was faulty and thought about buying another one. Just read your instructions and will give the old pot one more try making sure it is reading normal.
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
I just stir in 2 heaping tbls good yoghurt into the cold milk in the instapot, set for normal heat for 7-9 hrs depending on how sour tasting I feel like, and hit the yoghurt button - no preheating or anything and it turns out perfect every time - thick and tangy.
Oh my goodness! NONE of the instant pot yogurt recipes mentioned changing the temperature above Low! I noticed that the inner pot was hardly even warm at the endn of 8 hours, but since the recipes (and I looked at about six of them) didn't mention adjusting the temperature, I figured everything was okay. My first attempt ended up like plain old milk, except that it was a little thicker at the very bottom of the inner pot. Will try your technique tomorrow and hope for better results. Thanks a million for the tip.
I use 12 hours and use coffee filters to strain my Greek yogurt. I then separate it into two containers and season 1 for yogurt cheese after another day! Tfs
Thank you today I really learn the real reason why my yogurt is not creamy from you because my settting in low not medium. Thank you very much for your instruction .
thank you, all your videos are great , your my go to girl for all good recipes, your so well spoken & everything i make from you comes out perfect. thank you
Love this video! For the jar method, should I keep water in and place the jars inside or should I put the jars on the empty instant pot with the rack only? I understood you put warm water in to warm up but not sure if you kept it
Neat! I've read some use ice cube trays for the culture freezing method so they can use the cubes for later batches. I guess egg containers maybe can be used too? I ate all my natto containers... though still have some culture coming from Japan I think supposed to be here in November. Found some local Asian markets that have the natto ready to eat packages in the frozen section. Amazing how gross a lot of the ingredients are in yogurts now days. Really a lot of the products in stores are synthetic yuck (not like everything is bad though, synthetic). I guess like is said items not in the perimeter sections... the when reading ingredients outside produce... starts getting sketchier. Thanks for sharing!
Great tutorial! Thanks! I want to make Greek yogurt. When do I strain it? Right after the 8 hours of cooking? Or after it has set in the fridge for 12 hours?
Hi Kristen, I have been eating home made yogurt most of my life, my dad used to make it and then I made it at home. As time has gone on first working full time and then my health took a turn for the worse, I just started buying it at the supermarket and my favourite is Kafir yogurt, I was wondering if your recipe would work with kafir? As I live in England, I doubt we have that milk, but we do have Cravendale milk, maybe one of your viewers, may be able to tell me if they have used that I think it is triple filtered, so it may suit your second method. I really want to thank you for all of your wonderful tutorials, I feel really confident using my instant pot and I am simply Loving all of your recipes so far! Take care x
Hey there, from my research, Cravendale milk is triple filtered, but without heat. So I am not sure how it would work to be honest (nor can I purchase it here to try) Let's see if someone else can comment with help. It should work using Kefir milk though
Thank you for such a detailed yet straight to the point recipe! I am wondering, can I add live fermented probiotics as a starter? The yogurt in South Africa does not specify which live cultures are inside, the labels simply say "yogurt cultures". I am wondering whether I can add the yoghurt as a started plus the additional probiotics?
what an amazing tutorial! Thank you! I am going to try this tonight, but unless I get the energy to run back to the store, I am using a dried yogurt culture packet. Do I just add it in at the same point that you add the plain yogurt? Thanks again for a wonderful video.
Thank you. That’s what I thought. I did that last night and my yogurt set! It’s in the fridge cooling. It’s a bit on the tart side lol, but that’s because I left it for ten hours. Practice makes perfect. Thanks for your time!
I love hearing that Sasha! I personally have not tried goat milk yogurt, but others have told me that using the BOIL method it was successful. I would love for you to confirm if you try it out!
Each can of sweetened condensed milk has 200 grams of sugar per can. This yogurt recipe serves 16 and already has 5 grams of sugar per serving (from natural sugars in milk) So each serving would have approximately 18 grams of sugar.
Hi Kristen, ALL the milk sold in the US stores are ALREADY PASTEURIZED unless you go to a specialty store for raw milk. That is the law. So, why do you need to boil it again like you did in the video?
Hi! You are correct, the milk sold in grocery stores is pasteurized. However, in order to skip the boiling cycle, you must use ULTRA-Pasteurized milk. It is different process used and crucial for making yogurt.
Yes you can. In fact you can strain it even longer. After about 24 hours it is as thick as it is going to get. If you plan on making yogurt weekly like I do go ahead and invest in the fine mesh stainless steel yogurt strainer that Amazon sells. I have the round one which was about $45, but if they have it in stock I would recommend the rectangular one because it takes up less room in the fridge. They sell it in a 2 quart capacity and now the gallon size. Well worth going for the gallon size so that you can make it every two weeks. Sweeten with Confectioners Erythritol for easy dissolving and no gritty taste.
I used fairlife chocolate milk and made yogurt. It was great.BTW I use whole cream to make butter. What can I do with the liquid that is left in the bowl? Thanks. Enjoy your videos
I have had people ask if using the chocolate milk worked--glad to hear you enjoyed. For the leftover liquid, I would use in smoothies, oatmeal, casseroles, etc.
I used organic milk that said ultra pasteurized on the carton. To make a smaller amount in a Mini, I used 2 pints (1006 grams by weight) milk + a tablespoon Fage yoghurt. I really would have loved it if the vid had a text overlay because I had to write instructions In order to separate them from the commentary. If only I’d known up front that using ultra pasteurized (commercially produced organic) milk saves 20-30 minutes of hands-on time.
@@AMindFullMom My first try didn't thicken up much at all-about half-thick. Both the container of whole milk and the Fage whole-fat yogurt were unopened, fresh. I won't do the incubation process next time.
Hi I loved your vid it was the easiest to follow. I want to make ricotta but I know you have to strain the yoghurt and use the whey within 4 hrs or too much protein is destroyed. If I strain the yoghurt staright away will it not thicken? Have you tried to make ricotta after the 12 hrs. Many thanks 😁👍
So happy to hear you found my video easy to follow. For ricotta, let the yogurt set for 3 hours, then strain for best results. The yogurt won't be as thick, but that 3 hours will help.
Thank you for this recipe. I’ve done it since January of this year and it have come out creamy and delicious. However I just made a batch and it ended up with dark brown spots at the bottom. Like burnt milk. Yogurt still tasted good. But what do you think happened? Took me awhile to scrub it off. Is my yogurt still safe to eat?
It sounds like the milk scorched during the boiling process or was not cleaned well BEFORE you boiled the milk and those leftover bits burnt. It you know your pot was cleaned well, it should be perfectly fine to eat. If your pot may have been the cause, I personally would discard to be safe. Sorry!
I'm new to your channel and I live in Mexico varies Milk which range fresh cow milk to 1/2 gallon milk pasteurize to ultrapasteur milk carton which what we use at home is that a good option for greek yogurt in your final step yogurt making in this video?
Thank you A Mind Full Mom for this super easy way to make yogurt- it's sooooo good! I can't eat store bought anymore because its so "artificial" tasting from sweeteners. I uses the FairLife 2% milk method to make it easier. Question for you - it turned out perfectly but after I stored it in a glass airtight bowl in the refrigerator it kept separating and getting really watery. Is this normal ? I kept pouring the water out when I wanted to eat it but ended up throwing it out after three days because it seemed kind of gross and I wasn't sure it was a normal occurrence? Or should I just stir it before serving? I have another batch a just started, this time using FairLife whole milk. Just curious for your thoughts ! Thanks!
Hi JL! So happy you enjoyed the yogurt. It is completely normal for liquid to form at the top of yogurt--happens even with a large container of store-bought yogurt. You can discard the liquid on the top, or mix it into the yogurt. Totally normal.
Ultra-filtered is also ultra-pasteurized. But ultra-pasteurized is not necessarily ultra-filtered. While ultra pasteurized will work, ultra filtered milk turns out creamier with less issues.
Is the pot stainless steel? I was told not to use any metals with things like yogurt (utensils/strainers, etc.) because they are detrimental to bacteria. I know stainless steel is antibacterial.
Hi there, thank you for your fantastic tutorial! I haven't got an Instant Pot yet but am considering buying one for this very purpose. If you use the UHT milk can you program the Instant Pot Yoghurt settings to skip the boil function and go straight to the incubation phase? As the culture is added at the start of this method, the boil feature of the Instant Pot Yoghurt program would destroy the culture... is this correct? Thanking you in advance.
With the quick method, you are skipping the boil step, so you won't be destroying the culture. You are simply incubating at a temperature around 115 degrees.
@@AMindFullMomDear Kristen Thank you so much for your prompt reply, I am very grateful! Writing to you from Brisbane Australia and you've been so quick to respond! Great videos and you're a great teacher! Thank you again!
I tried the first method and it’s the tutorial that actually worked for me it came out perfect. Every other attempt it came out runny and that’s how I thought it should be. Thank you so much I will use this method all the time as we can’t get faitrade milk or any other ultra pasteurised milk in the UK only ‘filtered pasteurised’ ❤
I am not sure what you are referring to but here are the yogurt recipes: amindfullmom.com/instant-pot-yogurt/ amindfullmom.com/instant-pot-cold-start-yogurt/
I would check the temperature of the milk. You want it to reach 115 and then incubate at for 8 hours on Normal. If lower than 100 degrees, I would start the process over again.
I tried to make the second way with the same milk and greek yogurt, after 8 hrs, it looked the milk curdle in big chunks and smelled like a baby throw-up. What did I do wrong?
It sounds like you may have not set to normal temperature. Be sure your Instant Pot is set to "normal" not "low" during yogurt incubation. If you did that, it sounds like the milk may have been bad.
You really need to use a thermometer for accuracy when making yogurt. They are pretty inexpensive and you can purchase them at any grocery store or Target, Walmart, or Amazon.
Your Instant Pot Cold Start Yogurt recipe says it makes 10 servings. What size are those servings (4 oz, 6 oz, etc)? Also, if I half the recipe (32 oz ultra filtered milk & 1 tablespoon live culture yogurt) is incubation time still 8 hours?
I followed the directions exactly as described, but I ended up with milk, not yogurt. Is this because I used almond milk as my base?? It wasn't even the slightest bit thick. Help!!!
The yogurt looks great and easy to make. I learnt the hard way but the slightest of saliva will turn your yogurt watery, this will happen when you put the spoon back in after it’s been in your mouth. I can always tell when my children have done this 😂😂😂
Hi Vicki! I have tried and failed many times to make Nut Milk yogurt in my instant pot. I do have a recipe for Coconut Milk Yogurt you may like: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7hxxkA_4sX8.html
It’s really not the best to used store yogurt.. start fresh with a strain an insulin with Fos and high fat milk ..some strains you do at duff temp and longer tmie 36 hours
Hi.... it's my first time try to make yogurt. I have a question. Can we do the double amount once? And double the amount of milk and yogurt culture? Let's make yogurt 🎉🎉🎉🎉
