I purchased an Instant Pot specifically to make your delicious coconut milk yogurt and I am so glad I did. I’m vegan and although there are some decent vegan yogurts on the market, I wanted a homemade version. This is so good that I’ve made 2 batches in 2 weeks! I’ll never buy vegan yogurt again. Thank you so much for sharing this recipe.
Thank you for very clear video demo, written recipes, ingredients link. I use your recommendation for WF's 365 Organic Coconut milk, I use the Telephone Brand Agar² powder ( Thailand made), "So Delicious" brand Plant-based Yogurt as starter, with my first batch with success. 2nd batch I used Aroy-D brand Coconut milk, ( same company as Savoy Coconut Cream) , no guar gum.also successful. But this time I just heated the coconut milk w agar² over the stove in a pot , mix the starter & pour to safe glass & place in IP . I didn't strain it, but just left out a tiny bit of sediments while pouring. IMO your preference of WF's 365 Organic Coconut Milk is the best in term of quality, price & availability. I found also Knox brand non-flavored gelatin in most store for people who are not vegan. P.S. Audio is too low, pls adjust volume .
What a beautiful lady you are! Thank you for sharing. I’m making my coconut yogurt now! So excited to try it and will be extra happy to not have to pay $7.50 a carton for yogurt at the store. -Bill’s wife
I need to know the yogurt setting temp, please. Regular dairy is on medium, But it looks like you are putting the coconut yogurt on low. Please clarify.
Thanks for the clear explanation! Some other recipes recommend adding honey or maple syrup into the instant as “food” for the bacteria to ferment. Just curious if you believe this isn’t required or if you’ve tried it and it didn’t work? Just trying your recipe now and excited! 21 hours to go! :)
Decided to hunt up a vegan yogurt recipe and was SO relieved to see you had a recipe since I’ve followed your instructions before and have found them to be “spot on” every time. I’m wondering how you store the yogurt you remove to use as starter for your next batch. Do you just keep it in the refrigerator; do you freeze it? Thanks can’t wait to try this since the price of store bought has skyrocketed in my area recently. Thank you! 💕
I am so happy to hear you trust my recipes! I hope you enjoy the yogurt. As for the starter, you can save it and store in the refrigerator for up to 7 days or freeze for up to 3 months, just defrost before making a batch of yogurt.
You are so wonderfully precise and articulate! Thank you very much. I wonder how this would work with coconut cream (from Trader Joe's, or skimmed from the mylk) or with nut mylks combined or alone.
So excited to find this recipe and your instruction. You are so clear in your instruction. I am going to mix it up a bit and use Macadamia milk with added pea protein. I’ll see what happens! (I just need extra protein in my diet since I am vegan). Thank you so much for sharing your expertise.
Still getting use to using the IP..had it for years .. this is the 2nd recipe I made in it. Thanks and looking forward to trying my first batch in 24 hours.
Hallo, thank you so much!! You're so clear and passionate:) i would like to know of you mean between 110 en 115 Fahrenheit degrees of Celsius degrees??
I’m so excited to try this! Thank you for being so thorough on your instructions. Question for you... once I make my own batch of yogurt using this recipe how will I use that yogurt as a starter to make another batch? Or do you stick to same way each time.
Hi Marissa! I would suggest removing 1 tablespoon of the prepared yogurt from the completed batch to use for every 15 ounce can of coconut milk. Enjoy!
I'm chiming in with others to thank you for your clarity on this recipe, I have gratefully subscribed to your channel. Have you ever used Aroy D brand coconut cream with only the one ingredient? It comes in a box not a can from Thailand. I have some so going to try it ;^)
Ah, thanks so much for the compliment! I have not tried Aroy D Brand cream. I would say cream may turn out way too thick when incubated for yogurt. But let us know!
@@AMindFullMom hi everyone. I used two cans of coconut cream and one TBS of agar agar. It came out hard like a rock. 24 hrs PC. OMG! If anyone made this mistake don’t throw it away. Save it to use in smoothies. Not sure what I did wrong. Now I’m scared to try again.
I hope that you’ll see this question since your vlog posted 4 years ago…I don’t know?! I would like to know what size of glass jar you used for the yogurt after it was made? Thanks!
I just completed my soy milk yogurt & this video popped up when I was searching when & how to add fruit compote to my yogurt. Interesting! Your videos are very clear & easy to follow. I have downloaded this recipe to try next time. And I have also watched your other IP yogurt 2 ways. Thank you for sharing. What is the maximum time I can leave the yogurt in the fridge after incubation?
@@AMindFullMom I am so happy with my soy yogurt in spite of the fact that I boiled it a second time. The thermometer showed 179F & I wanted to be sure it hit 180-181F. I refrigerated it after incubation for about 11 hours & then decided to strain it & put it back in the fridge for another couple of hours. The yogurt was nice & thick. I made a raspberry compote to stir into it. I am so happy that I can make my own yogurt. I haven't liked most of the vegan yogurts available in stores. Thank you so much for sharing your experience and knowledge.
@@AMindFullMom I think sharing is fun. I noticed a bit of an after-taste about 3 or 4 days later. It just may be the soy taste got stronger???? Who knows :-) It might just be that I don't like plain soy yogurt. I usually buy berry yogurts when and if available. We can't use them when making yogurt, though. I have subscribed to your channel.
Hi there! I’m incubating my yogurt for 24 hours in my insta pot but I was wondering if its supposed to be at low, medium, or high pressure. Thank you so much!!!
I like my coco yogurt to be tangy. I haven't tried this yet. But would I set the jar in 'fridge (after the 24 hours in the instapot) for less than 8 hours to get a more tangy flavor?
recently purchased first instant pot 6 qt. I really like it and made some grains/lentils but my first batch of non-dairy yogurt failed. It smelled like eggs & had some red floating on top. I used 1 tbs of plain coconut non dairy yogurt instead of starter and a glass bowl because I didn't want the mixture sitting while I cleaned the IP inner pot after heating the milk. I heated the milk etc. in a pan on the stove. I have a digital thermometer but it doesn't touch the heated liquid so maybe there was inaccurate reading (too hot too cold? I did the IP water disinfecting & used new cheese cloth in the strainer; didn't disinfect the glass bowl. I had disinfected a mason jar but it was too tall so I switched last minute. Any suggestions? The heated milk seems to cool down quickly. I might just make it straight in the IP for next attempt.
Hi I’m not sure why my yogurt is not coming out thick and creamy it is very liquid. When I use the vegan starter it comes out thick, then when I use the tablespoon of the last batch made, instead of starter the yogurt comes out liquid. I use the 365 organic coconut milk and gelatin. The thing is I’ve made it before doing everything exactly the same and it came out great, so I’m not understanding what could be making this happen? Any thoughts would be appreciated. I really enjoy making and eating this yogurt but I may have to go back to store bought. Just to clarify the yogurt has come out nice and thick when using a tablespoon of the last batch, just not these past 3 times.
Hi Peggy! My hunch is that your yogurt was set to low instead of normal temperature when incubating. If the pressure button is lit up on low, hit yogurt again until NORMAL is lit up. Hope that helps.
@@AMindFullMom THANKS! I had same question about default incubation temperature. This yogurt recipes reminds me of my maternal Syrian grandmother's recipe from the old country. New Subscriber to your UA-cam channel!
Can I do like making reg cheese and freeze a batch in ice cube tray for the yogurt starter and thaw one cube to add when I make fresh. I always forget to save some fresh. Wondering if it will still activate when thawed?
Quick 2 questions… I have coconut milk in a carton vs can.. that ok to use? Ingredients are organic coconut milk and water. Also, for the probiotic aspect, can I open a probiotic supplement that I take orally and use that? First time making yogurt
With the amount of time that it takes to make 1 jar of yogurt, I would like to make a tub of yogurt at once. Have you made a large batch of yogurt, at one time, and if so, how did it turn out?
You said plant based milk won’t get as creamy as dairy milk without a little help... I just made soy milk yogurt in the IP (which is how I found this video) and it came out very thick and creamy. Is that because I used the refrigerated big box brand?
Is the agaragar/gelatin ( I like both but may not have it on hand) optional ? It is just to thicken the final product, correct ? thx. I know it will be more liquid but I think I won't mind it. Maybe it will be like a keifer drink.
Are you supposed to cover your jar when you put it in the fridge for 8 hours? Also my coconut milk was separated and very solid on the top portion liquid at the bottom. Maybe 2 teaspoons of my gelatin might be too much?
Hi Peggy! It is not necessary to cover the jar (but does protect your yogurt from absorbing smells in the fridge, so it is a good idea) As for the separation, my guess is your gelatin and/or your canned coconut milk was not fully incorporated before incubation. Try placing in the blender after it sets up to make it all creamy.
A Mind Full Mom thank you, yes I did have a problem mixing the gelatin I’ll give it another try. I did mix it with a mixer after the 8 hours but it is still somewhat frozen in the fridge.
My coconut milk yogurt in instant pot didnt turn out. I used a can of 369 Whole fat coconut milk. I used culture from a new coconut milk yogurt as your recipe said. I have it on for 13 hrs but it lookes watery. I did add gelatine . I may not have gone long enough in incubating. I was successful with cow's milk, made it twice with no issues.
I was about to make a wonderfully probiotic coconut yogurt with Lactobacillus Reuteri tablets and followed a written recipes from Dr William Davis, author of “Wheat Belly” and advocate for gut health (watch his videos!). It seemed daring to adjust that recipe to use with the instant pot but your wonderfully explained video helped me be more confident. Sure enough it turned out well and is literally making a difference to my mood and stomach health daily! Thank you for being part of that
I want to make dr Davis using his probiotics to using this recipes. How long did you cook it for? 24 hrs or 36? I want to try it myself but nervous. Her video is very detailed here.
@@johannabernardy8945 his method requires 36 for the more gentle Lactobacillus Reuteri strain and it must be between 100 and 105 u have to check temp how YOUR pot handles the temp or it will not develop the probiotic nutrition.
Yes, but only if added after incubation and it may require quite a bit of chia seeds. I would have to experiment myself to give you exact ratios. If you try it, let us all know your results.
Honestly, when it comes to making yogurt, temperature is key. I would really recommend investing in a digital thermometer. You can find one at any grocery store for 10 or under or order on Amazon. They come in handy for properly cooking meat as well.
I have looked and looked for coconut yogurt using dried coconut and can not find one. Will this recipe work with dried coconut? Thank you for information you can offer.
Hi there! You can store this coconut milk yogurt in the fridge for up to 7 days. You can also freeze coconut milk yogurt for 3 months, but the texture will not be the same, as the fat solids will separate as the yogurt defrosts. You can whisk the yogurt together after defrosted in a blender or food processor to smooth out, but coconut milk yogurt is best enjoyed fresh.
I'm very interested in trying your recipe... is it 1 Tbsp of your previously made batch to one can of coconut milk for your next batch? I just want to make sure I get the ratio correct as I will probably be making a much larger batch. Also, have you ever tried making yogurt with the contents of a probiotic capsule? Just wondering if it works similarly.
Hi Amanda! It is 1 tablespoon per can of coconut milk. As for the probiotic capsule, I myself have not tried it, but have had others tell me it it does not work well.
@@AMindFullMom There are instruction for doing it with a probiotic such a L reuteri on UA-cam. You can study that that part of the process, as I did, but I wanted really clear and detail tips about the whole process, so I am starting here, and just inserting the part about adding the probiotic that I got from another UA-cam channel!
Mine has cooked for 15 hours already. I added pectin to thicken it but I think I should have waited until it was done. It smells funny like it spoiled. Is that normal? Should I just start a new batch?
I had to discard it. I started a new batch but did not realize I had it on low like you mentioned. I had this new batch in for 10 hours before I noticed. Is there a way to salvage it or am I going to have to start another batch? 😭
So the yogurt finished the 24 hour incubation .. but it looks separated..I would post a picture here but can’t. I put it in frig for 8 hours. Is the separation normal?
A bit of separation is normal, as coconut milk is very high in fat and that fat can solidify and separate. As long as you incubated on NORMAL not low, it should be fine. If that's the case and it smells fine, you can pulse in blender or food processor and be good to go.
HELP! after letting it incubate for 24 hours in the Instant Pot, upon removing the jars it had a mauve looking mass in the jars. Is this mold? It’s not “fuzzy” What is it & why did it happen? I sterilized the jars prior to adding the mixture
Hi there. What are your thoughts on making this with coconut cream? I accidentally picked up cans of coconut cream instead of coconut milk and was wondering if it would work. :)
Hi Victory! I recommend measuring out 1 tablespoon of the starter and refrigerating if you plan to make yogurt again in the next week. If not, FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.
@@AMindFullMom I believe the Trader Joe’s canned coconut milk doesn’t have guar gum, so I’d be trying that. I did try this recipe the other day using arrowroot powder instead of agar agar (someone in comments said they used with success) and I used a can of Native forest coconut milk simple, and a tablespoon of good quality coconut yogurt as starter. Did not come out good at all. After the 8 hour chill it was like chunks of coconut oil or something and super watery.
I saw another gal making it in an instapot take the plastic seal out and pull up the vent , so that it would vent from the top and then put the lid on?
Hey there! I have never seen that done before, but I will have to experiment to see if that changes the results. In theory, it could help with a bit of condensation. However,I have made my yogurt with or without the sealing ring and with a glass lid that had a venting hole with no difference in results--so I doubt it would make much difference.
I am sorry I am just seeing Stacy--for some reason I was not notified of a new comment on here. For dairy free yogurt, because it needs to incubate so long, you need the constant temperature of the Instant Pot, I would not recommend trying without a yogurt button. Sorry!
My first attempt using an Instant Pot & making coconut milk yogurt. I'm not sure I ended up with yogurt. It could just be thickened coconut milk, as I don't detect much of a tang. Is there a way to "proof" yogurt cultures the way you proof yeast? Admittedly, I incubated for only 10 hours. At least there wasn't anything suspicious growing on it, but after I let it set in the refrigerator for the prescribed 8 hours, I was met with a product resembling ricotta cheese. I took a mixer and a blender to it after adding a bit of agave nectar. It's certainly edible--just not sure it's yogurt. For the record, I keep kosher, so I had to look for products bearing kosher certification. I used "Super Agar" from Modernist Pantry. Perhaps I should use half the agar called for in this recipe. I also used a dairy-based yogurt starter because I couldn't find a non-dairy starter with kosher certification. If someone knows of one, please reply.
For this recipe to work and really have the tang of yogurt, you need to incubate for a full 24 hours. Also, keep in mind that coconut milk yogurt is not quite as tangy as regular yogurt.
Hi D. Weezyy, no you do not have to--it just produces a thicker yogurt. Another hack is to line a mesh strainer with paper towels and strain over the paper towels--just use good quality paper towels so they don't disintegrate into your yogurt :)
@@AMindFullMom thanks! I followed the recipe as stated, although the starter I used was a probiotic capsule. It was suggested to me that the glass container(s) should be in direct contact with the bottom of the liner in order to incubate. Things were bubbly and smelled like yeast. It could have been the starter, so I think I'll try using store-bought yogurt . and incubating directly in the liner next time.
I don't think this recipe works, sadly, as much as I appreciate your content. Agar agar needs to be brought up to a boil (and boiled for a few minutes) to thicken so if you're not doing that, I think the thickening agent for your final product is the guar gum in the can of coconut milk. I've used 2 tsp of agar agar in 21.5 fluid ounces for a "jello" like texture, so 2 tsp for one can (13.5 fl oz) is way too much for a yogurt consistency. (I can't speak to beef gelatin as the thickener since I don't use it.)
I purchased an Instant Pot specifically to make your delicious coconut milk yogurt and I am so glad I did. I’m vegan and although there are some decent vegan yogurts on the market, I wanted a homemade version. This is so good that I’ve made 2 batches in 2 weeks! I’ll never buy vegan yogurt again. Thank you so much for sharing this recipe.
I LOVE hearing this!!! I am so glad you had success and you enjoyed this recipe so much!
Thank you for very clear video demo, written recipes, ingredients link.
I use your recommendation for WF's 365 Organic Coconut milk, I use the Telephone Brand Agar² powder ( Thailand made), "So Delicious" brand Plant-based Yogurt as starter, with my first batch with success.
2nd batch I used Aroy-D brand Coconut milk,
( same company as Savoy Coconut Cream) , no guar gum.also successful. But this time I just heated the coconut milk w agar² over the stove in a pot , mix the starter & pour to safe glass & place in IP . I didn't strain it, but just left out a tiny bit of sediments while pouring.
IMO your preference of WF's 365 Organic Coconut Milk is the best in term of quality, price & availability. I found also Knox brand non-flavored gelatin in most store for people who are not vegan.
P.S.
Audio is too low, pls adjust volume .
Thanks for sharing these tips! And yes, I have greatly improved volume on videos. Thanks for commenting about that.
I found and followed your amazingly simple coconut 🥥 yogurt recipe [just used arrowroot instead of agar agar] and it’s so delicious! Thanks a bunch!
My pleasure 😊
Did you use the same amount of arrowroot?
What a beautiful lady you are! Thank you for sharing. I’m making my coconut yogurt now! So excited to try it and will be extra happy to not have to pay $7.50 a carton for yogurt at the store. -Bill’s wife
You are so welcome! I love that I and help you save money and make delicious foods.
I need to know the yogurt setting temp, please. Regular dairy is on medium, But it looks like you are putting the coconut yogurt on low. Please clarify.
THANK YOU! I've been looking for a recipe for this and waiting til I found one, to buy my instant pot.
You are so welcome! I am glad I could help!
Thanks for the clear explanation!
Some other recipes recommend adding honey or maple syrup into the instant as “food” for the bacteria to ferment. Just curious if you believe this isn’t required or if you’ve tried it and it didn’t work?
Just trying your recipe now and excited! 21 hours to go! :)
I don't believe it is necessary, but you can add 1-2 tablespoons if you would like. And I hope you enjoy!
Thank you for posting this video! I made this yogurt for my girls and it was a hit!
Fantastic!
Decided to hunt up a vegan yogurt recipe and was SO relieved to see you had a recipe since I’ve followed your instructions before and have found them to be “spot on” every time.
I’m wondering how you store the yogurt you remove to use as starter for your next batch. Do you just keep it in the refrigerator; do you freeze it?
Thanks can’t wait to try this since the price of store bought has skyrocketed in my area recently. Thank you! 💕
I am so happy to hear you trust my recipes! I hope you enjoy the yogurt.
As for the starter, you can save it and store in the refrigerator for up to 7 days or freeze for up to 3 months, just defrost before making a batch of yogurt.
You are so wonderfully precise and articulate! Thank you very much. I wonder how this would work with coconut cream (from Trader Joe's, or skimmed from the mylk) or with nut mylks combined or alone.
Thanks Julie! I have found that other nut milks don't work as well and coconut cream is a bit too thick.
So excited to find this recipe and your instruction. You are so clear in your instruction. I am going to mix it up a bit and use Macadamia milk with added pea protein. I’ll see what happens! (I just need extra protein in my diet since I am vegan). Thank you so much for sharing your expertise.
Keep us posted if that works Janet--I have tried many other non-dairy milks without success.
Still getting use to using the IP..had it for years .. this is the 2nd recipe I made in it. Thanks and looking forward to trying my first batch in 24 hours.
Hope you enjoy
Tks for sharing this recipe tutorial with us
My pleasure 😊
Thank you for this excellent written recipe.
My pleasure 😊
Hi, thank you very much , always I give you like because I love your recipes, sorry my English is not good, I speak Italian.
Oh thank you so much!
Looking forward to trying this! Thank you for sharing 🙂
Hope you enjoy it!
Thanks for sharing.
You bet
Omg! Thank you! This looks delicious!
You are so welcome. I hope you give it a try!
I used kudzu instead of agar agar and OMG it worked! 👍🏻🙏🏻
Thank you for sharing!
also I used the "Thai kitchen" canned coconut milk. is that OK?
Hallo, thank you so much!! You're so clear and passionate:) i would like to know of you mean between 110 en 115 Fahrenheit degrees of Celsius degrees??
Thank you! It will be between 43-46 degrees C
I’m so excited to try this! Thank you for being so thorough on your instructions. Question for you... once I make my own batch of yogurt using this recipe how will I use that yogurt as a starter to make another batch? Or do you stick to same way each time.
Hi Marissa! I would suggest removing 1 tablespoon of the prepared yogurt from the completed batch to use for every 15 ounce can of coconut milk. Enjoy!
I'm chiming in with others to thank you for your clarity on this recipe, I have gratefully subscribed to your channel. Have you ever used Aroy D brand coconut cream with only the one ingredient? It comes in a box not a can from Thailand. I have some so going to try it ;^)
Ah, thanks so much for the compliment! I have not tried Aroy D Brand cream. I would say cream may turn out way too thick when incubated for yogurt. But let us know!
@@AMindFullMom hi everyone. I used two cans of coconut cream and one TBS of agar agar. It came out hard like a rock. 24 hrs PC. OMG! If anyone made this mistake don’t throw it away. Save it to use in smoothies. Not sure what I did wrong. Now I’m scared to try again.
@@blueandbanana Hey, you want to use coconut milk not coconut cream--huge difference.
Didn't she say to use a quarter of a spoon of agar agar, maybe you used too much @@blueandbanana
Thank you for this wonderful video. When you put the glass jar of yogurt in the refrigerator to set up, do you put a lid on it? Thanks.
Thank you! I personally do so that it does not absorb the flavors from the refrigerator.
@@AMindFullMom Thank you.
I hope that you’ll see this question since your vlog posted 4 years ago…I don’t know?! I would like to know what size of glass jar you used for the yogurt after it was made? Thanks!
Hi there! They are 8 ounce ball canning jars.
What is the shelf life of the old yogurt and how long do I have to use the older yogurt as starter for the new yogurt batch?
I would not store yogurt longer than 7 days in the refrigerator, but you can freeze for up to 3 months and let defrost before using.
I just completed my soy milk yogurt & this video popped up when I was searching when & how to add fruit compote to my yogurt. Interesting!
Your videos are very clear & easy to follow. I have downloaded this recipe to try next time. And I have also watched your other IP yogurt 2 ways. Thank you for sharing.
What is the maximum time I can leave the yogurt in the fridge after incubation?
Thank you so much Jennifer! You can refrigerate yogurt for 7 days.
@@AMindFullMom I am so happy with my soy yogurt in spite of the fact that I boiled it a second time. The thermometer showed 179F & I wanted to be sure it hit 180-181F. I refrigerated it after incubation for about 11 hours & then decided to strain it & put it back in the fridge for another couple of hours. The yogurt was nice & thick. I made a raspberry compote to stir into it. I am so happy that I can make my own yogurt. I haven't liked most of the vegan yogurts available in stores.
Thank you so much for sharing your experience and knowledge.
@@Jennifer-oz8ec And thank you for sharing your experience! I love hearing your success!
@@AMindFullMom I think sharing is fun. I noticed a bit of an after-taste about 3 or 4 days later. It just may be the soy taste got stronger???? Who knows :-) It might just be that I don't like plain soy yogurt. I usually buy berry yogurts when and if available. We can't use them when making yogurt, though. I have subscribed to your channel.
@@Jennifer-oz8ec hmm, I am not sure! I personally love to add berries or all-fruit jam to the yogurt right before serving.
Hi there! I’m incubating my yogurt for 24 hours in my insta pot but I was wondering if its supposed to be at low, medium, or high pressure. Thank you so much!!!
The temperature should be at NORMAL. It is not using pressure.
It really seems like you have some type of background in education. You are so clear!
Thank you so much! I actually do have a teaching degree. I taught middle school for years.
So true! I have been a teacher for 26 years and I knew she was a teacher 💕 awesome job!
I like my coco yogurt to be tangy. I haven't tried this yet. But would I set the jar in 'fridge (after the 24 hours in the instapot) for less than 8 hours to get a more tangy flavor?
Hey there! Actually the longer it sits the tangier it will be.
Thanks a lot!
recently purchased first instant pot 6 qt. I really like it and made some grains/lentils but my first batch of non-dairy yogurt failed. It smelled like eggs & had some red floating on top. I used 1 tbs of plain coconut non dairy yogurt instead of starter and a glass bowl because I didn't want the mixture sitting while I cleaned the IP inner pot after heating the milk. I heated the milk etc. in a pan on the stove. I have a digital thermometer but it doesn't touch the heated liquid so maybe there was inaccurate reading (too hot too cold? I did the IP water disinfecting & used new cheese cloth in the strainer; didn't disinfect the glass bowl. I had disinfected a mason jar but it was too tall so I switched last minute. Any suggestions? The heated milk seems to cool down quickly. I might just make it straight in the IP for next attempt.
I would try making straing in IP. The red on top makes me think it was contaminated, and very well could have been the glass bowl. Sorry about that!
Hi I’m not sure why my yogurt is not coming out thick and creamy it is very liquid. When I use the vegan starter it comes out thick, then when I use the tablespoon of the last batch made, instead of starter the yogurt comes out liquid. I use the 365 organic coconut milk and gelatin. The thing is I’ve made it before doing everything exactly the same and it came out great, so I’m not understanding what could be making this happen? Any thoughts would be appreciated. I really enjoy making and eating this yogurt but I may have to go back to store bought. Just to clarify the yogurt has come out nice and thick when using a tablespoon of the last batch, just not these past 3 times.
Hi Peggy! My hunch is that your yogurt was set to low instead of normal temperature when incubating. If the pressure button is lit up on low, hit yogurt again until NORMAL is lit up. Hope that helps.
A Mind Full Mom thank you I will check my instant pot temperature.
@@AMindFullMom THANKS! I had same question about default incubation temperature. This yogurt recipes reminds me of my maternal Syrian grandmother's recipe from the old country. New Subscriber to your UA-cam channel!
Can I do like making reg cheese and freeze a batch in ice cube tray for the yogurt starter and thaw one cube to add when I make fresh. I always forget to save some fresh. Wondering if it will still activate when thawed?
YES!!! I do this myself--just thaw in the refrigerator (not the microwave) and it works perfectly.
Quick 2 questions… I have coconut milk in a carton vs can.. that ok to use? Ingredients are organic coconut milk and water. Also, for the probiotic aspect, can I open a probiotic supplement that I take orally and use that? First time making yogurt
For this recipe, you need to used canned milk and a starter (not probiotic)
With the amount of time that it takes to make 1 jar of yogurt, I would like to make a tub of yogurt at once. Have you made a large batch of yogurt, at one time, and if so, how did it turn out?
Hi Linda! I have tripled this recipe with success.
Have you tried pressing out the "whey" to thicken it instead of using a stabilizer? I really dislike the texter of gentian type thickeners!
It is doable--just know that the yogurt will much thinner!
Is there anyway to make this in bulk? Like, maximum amount possible in one process? Thanks! 🙏🏼
Yes, absolutely! You can double, triple, or quadruple this recipe. Enjoy!
You said plant based milk won’t get as creamy as dairy milk without a little help... I just made soy milk yogurt in the IP (which is how I found this video) and it came out very thick and creamy.
Is that because I used the refrigerated big box brand?
Well that is awesome! Did you only use soy milk and starter? I would love to hear more about your process.
I want to make dairy free yogurt but without coconut milk, can you post your method for the soy milk yogurt?
@@christinecorpse Unfortunately, I have not had consistent success using soy or almond milk.
Hmm wonder if it can be done using starter and almond milk also🤔
Also, what exactly did u do for measurements etc pls for Soy milk one
Is the agaragar/gelatin ( I like both but may not have it on hand) optional ? It is just to thicken the final product, correct ? thx. I know it will be more liquid but I think I won't mind it. Maybe it will be like a keifer drink.
I can't attest to how it will set up without the thickener. If you try it, let us know.
Are you supposed to cover your jar when you put it in the fridge for 8 hours? Also my coconut milk was separated and very solid on the top portion liquid at the bottom. Maybe 2 teaspoons of my gelatin might be too much?
Hi Peggy! It is not necessary to cover the jar (but does protect your yogurt from absorbing smells in the fridge, so it is a good idea) As for the separation, my guess is your gelatin and/or your canned coconut milk was not fully incorporated before incubation. Try placing in the blender after it sets up to make it all creamy.
A Mind Full Mom thank you, yes I did have a problem mixing the gelatin I’ll give it another try. I did mix it with a mixer after the 8 hours but it is still somewhat frozen in the fridge.
My coconut milk yogurt in instant pot didnt turn out. I used a can of 369 Whole fat coconut milk. I used culture from a new coconut milk yogurt as your recipe said. I have it on for 13 hrs but it lookes watery. I did add gelatine . I may not have gone long enough in incubating. I was successful with cow's milk, made it twice with no issues.
Hi Irene! The incubation time for this recipe is 24 hours. Doing 13 hours would not be enough time.
I was about to make a wonderfully probiotic coconut yogurt with Lactobacillus Reuteri tablets and followed a written recipes from Dr William Davis, author of “Wheat Belly” and advocate for gut health (watch his videos!). It seemed daring to adjust that recipe to use with the instant pot but your wonderfully explained video helped me be more confident. Sure enough it turned out well and is literally making a difference to my mood and stomach health daily! Thank you for being part of that
So happy this helped! And enjoy that yogurt!
I want to make dr Davis using his probiotics to using this recipes. How long did you cook it for? 24 hrs or 36? I want to try it myself but nervous. Her video is very detailed here.
@@johannabernardy8945 his method requires 36 for the more gentle Lactobacillus Reuteri strain and it must be between 100 and 105 u have to check temp how YOUR pot handles the temp or it will not develop the probiotic nutrition.
Do you think instead of gelatin, chia seeds would help to thicken it?
Yes, but only if added after incubation and it may require quite a bit of chia seeds. I would have to experiment myself to give you exact ratios. If you try it, let us all know your results.
110-115 degrees. I don’t have a thermometer. Any suggestions? Boil. 24 hours. Put in refrigerator.
Honestly, when it comes to making yogurt, temperature is key. I would really recommend investing in a digital thermometer. You can find one at any grocery store for 10 or under or order on Amazon. They come in handy for properly cooking meat as well.
I have looked and looked for coconut yogurt using dried coconut and can not find one. Will this recipe work with dried coconut? Thank you for information you can offer.
No, I am sorry I don't think I would recommend trying with dried coconut. Sorry.
How long before it goes bad? I'm planning to make 1x for 3 jars
Hi there! You can store this coconut milk yogurt in the fridge for up to 7 days. You can also freeze coconut milk yogurt for 3 months, but the texture will not be the same, as the fat solids will separate as the yogurt defrosts. You can whisk the yogurt together after defrosted in a blender or food processor to smooth out, but coconut milk yogurt is best enjoyed fresh.
I followed your instructions precisely, but had the pink streak in my yogurt so had to throw the batch ou..
I am so sorry that happened. Be sure your IP is cleaned well and sanitized. That may have been the issue.
I'm very interested in trying your recipe... is it 1 Tbsp of your previously made batch to one can of coconut milk for your next batch? I just want to make sure I get the ratio correct as I will probably be making a much larger batch. Also, have you ever tried making yogurt with the contents of a probiotic capsule? Just wondering if it works similarly.
Hi Amanda! It is 1 tablespoon per can of coconut milk. As for the probiotic capsule, I myself have not tried it, but have had others tell me it it does not work well.
@@AMindFullMom There are instruction for doing it with a probiotic such a L reuteri on UA-cam. You can study that that part of the process, as I did, but I wanted really clear and detail tips about the whole process, so I am starting here, and just inserting the part about adding the probiotic that I got from another UA-cam channel!
How long will this stay good In The fridge??
It will last for 5 days in the fridge Natalie :)
Mine has cooked for 15 hours already. I added pectin to thicken it but I think I should have waited until it was done. It smells funny like it spoiled. Is that normal? Should I just start a new batch?
If it smells funny, I would discard for sure. It is likely you have on LOW not NORMAL setting. Check that first.
I had to discard it. I started a new batch but did not realize I had it on low like you mentioned. I had this new batch in for 10 hours before I noticed. Is there a way to salvage it or am I going to have to start another batch? 😭
@@erikasamantha1743 I am so sorry! It is an easy mistake to make. I would try to salvage if it looks/smells okay. If not, yes, start over :(
So the yogurt finished the 24 hour incubation .. but it looks separated..I would post a picture here but can’t. I put it in frig for 8 hours. Is the separation normal?
A bit of separation is normal, as coconut milk is very high in fat and that fat can solidify and separate. As long as you incubated on NORMAL not low, it should be fine. If that's the case and it smells fine, you can pulse in blender or food processor and be good to go.
How much gelatin per can of coconut? Am I missing that?
You need 2 teaspoons :)
Can I add a tablespoon of store bought coconut yogurt, instead of starter powder?
As long as it says "contains active cultures" 👍
Have you tried arrowroot?
It won't thicken as well--more like kefir than yogurt and it needs dissolved before whisking into coconut milk :)
HELP! after letting it incubate for 24 hours in the Instant Pot, upon removing the jars it had a mauve looking mass in the jars.
Is this mold?
It’s not “fuzzy”
What is it & why did it happen?
I sterilized the jars prior to adding the mixture
I wouldn't eat it. It sounds like bacteria formed.
Hi there. What are your thoughts on making this with coconut cream? I accidentally picked up cans of coconut cream instead of coconut milk and was wondering if it would work. :)
I think it may be overly thick Jillian, but I have not tried it myself. Sorry!
@@AMindFullMom I'd be interim knowing how this turns out. I've seen recipes that use coconut cream.
How did it turn out?
What temperature should I incubate the yogurt?
115 degrees F.
Hi what can size are you using? I tried to make this once but it doesn't fill up even half the jar before incubating :/
My jars are 8 ounces :) You can always double the recipe if you would like.
@@AMindFullMom Thank you! Can't wait to try it.
My yogurt has this slight rotten egg taste. What would have gone wrong?
Did you happen to have the temperature set to LOW instead of NORMAL?
How do you store yogurt starter if its from a batch you've made?
Hi Victory! I recommend measuring out 1 tablespoon of the starter and refrigerating if you plan to make yogurt again in the next week. If not, FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.
I want to use canned coconut milk that doesn’t have guar gum, will that still work ?
Can you let me know the brand? That way I can give you an accurate answer/
@@AMindFullMom I believe the Trader Joe’s canned coconut milk doesn’t have guar gum, so I’d be trying that.
I did try this recipe the other day using arrowroot powder instead of agar agar (someone in comments said they used with success) and I used a can of Native forest coconut milk simple, and a tablespoon of good quality coconut yogurt as starter. Did not come out good at all. After the 8 hour chill it was like chunks of coconut oil or something and super watery.
@@Hannah-yx3ru I wouldn't recommend arrowroot powder myself. But the trader joe's brand of coconut milk (not cream) works great in this recipe.
@@AMindFullMom ok thanks! Going to give it another try
@@AMindFullMom I have one can of the simple native forest left. Can I use that too ?
I dont have an adjust button
What model do you have? I want to guide you correctly :)
I saw another gal making it in an instapot take the plastic seal out and pull up the vent , so that it would vent from the top and then put the lid on?
Hey there! I have never seen that done before, but I will have to experiment to see if that changes the results. In theory, it could help with a bit of condensation. However,I have made my yogurt with or without the sealing ring and with a glass lid that had a venting hole with no difference in results--so I doubt it would make much difference.
That’s pork and sauerkraut that I’ve had before. I’ve been doing that for years just never in an instant pot.
Do you keep it for 24 hours ? Is it as good as the 24 hour yoghurt?
I am not sure your question? This incubates for 24 hours and then can be stored in the refrigerator for several days.
My instapot doesn’t have the yogurt setting. Do you know if I can still make it with manual setting or another one?
I am sorry I am just seeing Stacy--for some reason I was not notified of a new comment on here. For dairy free yogurt, because it needs to incubate so long, you need the constant temperature of the Instant Pot, I would not recommend trying without a yogurt button. Sorry!
It does work with the function sous vide.
I cooked mine at 115° Celsius and it didn't work like that. After thinking and thinking... Did you use 115° Farenheit?
Can I still use the milk?
Yes, it was 115 Farenheit. I would discard the milk. Sorry!
@@AMindFullMom Thanks for your answer and your recipes!
Can you make two pints at a time in the instant pot?
Yes absolutely
110 to 115 degrees Fahrenheit or Celsius?
Fahrenheit. Sorry I did not clairfy
My first attempt using an Instant Pot & making coconut milk yogurt. I'm not sure I ended up with yogurt. It could just be thickened coconut milk, as I don't detect much of a tang. Is there a way to "proof" yogurt cultures the way you proof yeast? Admittedly, I incubated for only 10 hours. At least there wasn't anything suspicious growing on it, but after I let it set in the refrigerator for the prescribed 8 hours, I was met with a product resembling ricotta cheese. I took a mixer and a blender to it after adding a bit of agave nectar. It's certainly edible--just not sure it's yogurt.
For the record, I keep kosher, so I had to look for products bearing kosher certification. I used "Super Agar" from Modernist Pantry. Perhaps I should use half the agar called for in this recipe. I also used a dairy-based yogurt starter because I couldn't find a non-dairy starter with kosher certification. If someone knows of one, please reply.
For this recipe to work and really have the tang of yogurt, you need to incubate for a full 24 hours. Also, keep in mind that coconut milk yogurt is not quite as tangy as regular yogurt.
@@AMindFullMom Thanks so much for taking the time to respond! I will try to go the recommended 24 hours next time. Your videos are very helpful.
I havent seen anyone put water in the pot when they make yogurt. Is this a needed step?
Hi Aimee! Only if you are incubating the yogurt in jars. If you put right into the inner pot, no need to add water.
The temperature was at low, wasn't it supposed to be at normal?
Yes it is supposed to be at normal. That was an editing error!!! EEK! Thanks for pointing that out.
How much agar do I use? Ty!
2 teaspoons :)
@@AMindFullMom If I missed it, I'm sorry, but is the vent open during culturing? Ty!
@@Gypsyxo0127 Either way is fine when making yogurt :)
Do I have to strain the yogurt? I don’t have a cheese cloth.
Hi D. Weezyy, no you do not have to--it just produces a thicker yogurt. Another hack is to line a mesh strainer with paper towels and strain over the paper towels--just use good quality paper towels so they don't disintegrate into your yogurt :)
@@AMindFullMom with all the chemicals they use in paper towels like stabilizers and bleach I would not do this, just use a fine sieve.
How much agar-agar is used?
2 teaspoons.
Guar gum? No way! Use SAVOY coconut cream or milk instead. You'll find it on Amazon
Thanks for that tip!
Got to know guar gum isn't required!
Do you cool down the yogurt to room temperature before putting it into the refrigerator?
I do not Joyce 😊
No sound ?
There is sound, I am not sure why it is not coming through on your end. Sorry about that.
i was unsuccessful incubating on the trivet.
Can you give me a few more details about what exactly you did so I can help troubleshoot for you ?
@@AMindFullMom thanks! I followed the recipe as stated, although the starter I used was a probiotic capsule. It was suggested to me that the glass container(s) should be in direct contact with the bottom of the liner in order to incubate. Things were bubbly and smelled like yeast. It could have been the starter, so I think I'll try using store-bought yogurt . and incubating directly in the liner next time.
@@joycehersey1122 Yes, this recipe is not designed to work with probiotic capsules.
How much of the stabilizer per can should be used?
2 teaspoons :)
Thank you! 😀
I don't think this recipe works, sadly, as much as I appreciate your content. Agar agar needs to be brought up to a boil (and boiled for a few minutes) to thicken so if you're not doing that, I think the thickening agent for your final product is the guar gum in the can of coconut milk.
I've used 2 tsp of agar agar in 21.5 fluid ounces for a "jello" like texture, so 2 tsp for one can (13.5 fl oz) is way too much for a yogurt consistency. (I can't speak to beef gelatin as the thickener since I don't use it.)
🎋Learned MUCH 🥗 Appreciated 🍇🖖🏾🏡
I love hearing this! Thank you Yolanda!
24 hour incubation...that sounds like a long time ...
I understand, but it truly does need it.
hold on I am going to get a lip reader