I hate cleanup, so I avoid cooking directly in the pot when possible. I've found that arranged properly three 1-quart, wide-mouth mason jars fit in the 6-quart pot. I add about three quarts of water into the pot to spread the heat around the bottles. I add the milk to the bottles, put them in, and go through the sterilize ("Boil") phase. When that is done, I take them out, place them in a pot or pan with cool water and cover the tops with a paper towel. That allows them to cool down more quickly. Then when the milk has reached the right temperature to add the yogurt, I add it and put them back into the IP. When done, I take the bottles out, add lids and put them in a refrigerator. That leaves me with nothing to clean up.
Honestly I am SO happy I found this video. Every home made yoghurt video that I’ve come across as been quite hard to follow and they take AGES to get to the actual steps. Your video got straight to it, no fuss, or anything. So THANK YOU! Can’t wait to make some yoghurt now ✨
Easiest recipe ever! I made this today and just perfect for storing tonight! 🙌🏻 I have an instant pot duo so the settings are a little different. I used a high protein Milk (for thicker yogurt) and used the custom setting, set the temperature at 110°F for 9 hours. Yogurt turned thick and smooth ❤️ Also made granola 😍 excited to pair them tmr for breakfast
Hi, thanks for the helpful video and your friendly presentation style. I've made dozens of batches of yogurt in my Instant Pot and never sterilised it. I suggest you try that because i believe heating the milk up kills off any unwanted bacteria already on the pot. Also i leave mine to ferment for 24 hours. The longer ferment does make it more tart but it has far more probiotics. Best wishes from New Zealand. Regards Glenn
I've been making Yogurt for 5 years. My spouse takes her meds in yogurt. The only difference in my process is that I use Ultra-pasteurized milk - usually lactose free. Using this milk one can use the "cold start" method. You don't need the boiling step, just pour the cold milk in the pot and hit the Yogurt button. I strain it as you do and flavor it some Agave syrup and a dash of vanilla.
There is a good chance that since the pasteurization process, your milk will pickup bad bacteria while sitting or when open to air. Boiling to 180-185 clears all bad bacteria and also makes the yogurt thicker the longer you boil or heat. Anyone immunocompromised, I would preheat the milk.
Thank you for this, I’ve just got an instant pot and really want to make yoghurt, I’ve watched a few videos, but yours is the best I’ve found with simple fresh ingredients.
Great video. Clear and concise. Well done. Thank you Rachel. I am not a yogurt fan myself, but the family loves it. My first batch was a big hit. Not only did my wife and kids love it, it was gone in a couple days. I'm making my second batch now. Thanks again!
JUST GOT MY FIRST INSTANT POT…I SEEN YOGURT SETTING GOT FLIPPIN EXCITED AS SOMEHOW IT CAME WITH NO MANUAL OR RECIPES. HOWEVER FIRST THING COOKED IN IT WAS A DEER ROAST w/real garlic, onion,etc. FOLLOWED BY CUT UP CARROTS & POTATOES ALL MADE IN THIS BEAUTIFUL POT WHICH HAS ME IN AWE! THANK YOU FOR YOUR EASY STEP BY STEP & VISUAL Directions. GOD BLESS YOU❤❤❤😊
I’m not certain, but I think getting the milk to 180 F is critical. My final yogurt came out super watery, from what I read getting the milk to 180 and keeping it there for a bit helps get the finished product more gelatinous.
Thank you so much! It takes practice and understanding on my part and theirs. They like eating the food that I make, though, so that's good motivation. :)
You can also use Fairlife 16:10 ultra pasteurized milk. Pour it into your instant pot and add your cultured yogurt and whisk it so there’s no lumps. Put it back into your instant pot and use the yogurt setting that is not the boil setting . The instant pot will warm the mixture to the desired temperature and then you set the timer for however many hours you want it to incubate…I usually set mine for 8 hours. When the time is up you remove the pot and let it cool. After it’s cool I put mine in the refrigerator to let it set up then I pour it into the yogurt strainer like the one in this video. I then put the strainer in the refrigerator to let the whey separate from the yogurt. Save the whey to use in several different ways. The longer the yogurt is in the strainer the thicker it becomes. I put mine in individual containers and keep them in the refrigerator and pour the whey into a jar with a lid. I’ve done the stove method years ago and had great results but I think the instant pot method is the easiest. Just remember that you use the boil cycle for regular milk and the yogurt cycle for ultra pasteurized milk like Fairlife.
This is a fool proof and guaranteed method that I have also used many times. The one downside of using the ultra pasteurized/ultra filter milk like Fairlife is the cost. A bottle of Fairlife which is not even a half gallon is like over four dollars vs a gallon of whole milk which is 4.50. I wish it was as economical since we eat a lot of yogurt.
Thanks! I was wondering what to do with the liquid after straining, and you answered that without me asking. :) I didn't know about sterilizing the cooker prior to making yogurt, so I will be doing that as well. I've seen some "how to make yogurt" videos where they use the instant pot but have it on for 36 hours, I'm wondering why that is? They didn't say anything about heating the milk to 180 degrees then letting it cool down to around 100 degrees before adding in the cultures, so maybe that is why it takes that long? Thanks! Happy Holidays as today is Dec. 25th. May all your days be merry and bright. :)
Your video is so helpful, I'm making yogurt for the first time. My insta pot/lid sure is spicy smelling. I added water to the pot and did a 15 minute steam cycle that did help a little bit. I'm steaming a 2ndtime, but this time, i added a little vinegar to the water, i hope it works, but I am prepared to run a 3rd time with just water increase 😊
I actually did a search on how to make mozzarella cheese because I like making that Greek salad with mozzarella cheese as part of it and don't want to keep paying so much for the cheese. It looks like the milk boiling and then separating is where you can decide whether you want to make yogurt or cheese. My Aunt Carrie had actually made homemade tartar sauce by just adding Dill to Greek yogurt, so it looks like leaving the yogurt creamy would actually work for making dips to if you wanted to go to the savory route. I love dips because I love charcuterie stuff!
I always add my store-bought, favorite flavor (Vanilla) to my cooled milk. I want my yogurt to taste like what I buy at the store. You can also add some sweetened condensed milk to make it sweeter. I like mine with a milder taste so I incubate for 6 hours, starting early in the morning. Thanks for your recipe. hugs, Donna 😊
Great video! I am wondering what you do with the whey? Also, have you ever had yogurt with honey and lemon? It's one of those flavor combos that's a super winner (and how the traditional way to eat yogurt in Greece!). Adding chopped nuts is a super tasty option for honey and lemon too! Thank you
I used to drive Fage yogurt from Chicago back home to Detroit years ago lol. Now Fage is everywhere. I make my own yogurt for about 15 yrs but I do cold start. It's SO much faster and less hassle (before my pressure cooker I made yogurt in my microwave and oven proof cycle).
Thanks for the video. I bought and had to return the strainer. It was cracked from top to bottom. I hope to buy it and not have shipping. I also like how you're flexible with making yogurt because life happens.
Thanks so much !!! Great I do ! I'm gonna try this tomorrow !! My elderly sister loves it and needs it for her healgh. And I'm partial to it myself. Km excited !!!
Was given an instant pot for Christmas so am definitely going to 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 made this in my 8 qt insta pot and it wouldn’t let me do any of the steps unless the insta pot lid was sealed. Anyone know why that is? I made a batch in my 6 qt. Pot and it worked fine with a regular lid on top.
So interesting about straining out the whey - I know you mentioned this to me before but it was so cool to see it! I will definitely need to do this for the hubby and toddlers sensitive tummy! Thanks so much for showing each step! I am going to try doing it this way next time! 😘
New subscriber! 👋 I love making Greek yogurt in the instant pot. 👌 I love that strainer-I use coffee filters, and it's messy. I might have to get one of those thanks! 😃
So at the point of popping it in the fridge, does it matter if I let it sit an extra 30 minutes after the 9 hours? I wake up at 3am and it'll be done at 2:30 haha
Thank you. I’d much rather use the Insta Pot than stove top. Delicious recipe works perfectly. And thank you for the whey tip too. No longer does it go down the drain😊
Wonderful video I probably watched it 4 times, lol I am trying to cut down on my sugar intake so I was exploring what kind of artificial sweeteners would work and it occurred to me to try the Tang liquid concentrate drink mix that I use in my water bottle these drink mixes come in many different flavors from many different companies so it gave it a try - just add the tiniest bit of this stuff to your yogurt because a little goes a long way. It was absolutely fantastic, way beyond what I could possibly have hoped for. Give it a try, remember go sparingly and keep up the great vids.
Hi Joy, I followed the instructions to a T, including using the same Instant Pot. Did the 180 degree heat, 110 water bath and had it on for 8 1/2 hours (I also had to go to Bed). Used whole milk and added a brand called Holy Kraut Greek Yogurt Culture which instructed me at the beginning to put the culture in 2 tbsp of milk and let it sit while I was prepping everything which I did. Their instructions are very similar to yours as they also use the Instant Pot as a possible option. This morning I was so disappointed as my Yogurt was basically milk...is there something I can do to salvage this. If I got "greek" non flavored yogurt, followed the steps again but did the premade Yogurt for my culture, could I salvage it rather than throwing everything out. I end have the same glasss lid you have for your Instant pot. Any tips would be so welcomed, Paulette - Vernon, BC Canada
Thanks for your video! I have been making yogurt in my crock pot for several months now and am just trying my quick-cooker tonight. I also use 8 oz jars but add flavoring as it is consumed - usually drink powdered mix-ins or liquid sugar-free flavor mix-ins for drinks. It works great!
@@homemakingwithjoy Agreed! It's also nice to have some control over cost/quality as well. I did not let mine sit a little while before cooling it down and the finished product was thinner than I'd like (though my kids LOVE it). I will let it sit just a little longer next time.
I have the standard 6 quart Instant Pot. The vast majority of IP recipes are written for the standard model. You might have a harder time finding uses for the 3 quart, depending on what you're making.
@@homemakingwithjoy Thanks, but wouldn't the 6qt instant pot be too big for 1 person ? i cook every day something new because i don't like too much leftovers
If that is the case, I would recommend learning the individual foods that you can make in an Instant Pot (hard boiled eggs, steamed veggies, fresh or frozen meat, yogurt, etc) as opposed to full meals. Any of those items can be adapted for the 3 or 6 quart Instant Pots.
Fantastic Video and thanks for sharing! You should consider buying Bulgarian Yogurt which has much more live probiotic cultures than even Greek Yogurt. I cannot believe how think yours comes out even with the plain version you used. God Bless U!
This is a fool proof and guaranteed method that I have also used many times. The one downside of using the ultra pasteurized/ultra filter milk like Fairlife is the cost. A bottle of Fairlife which is not even a half gallon is like over four dollars vs a gallon of whole milk which is 4.50. I wish it was as economical since we eat a lot of yogurt.
Did you say the brand of the strainer? I have some very old small plastic ones ( which still work). I’d love that big one that I could use to strain it all at once
Yes, you can freeze your starter. When it's time to thaw it, though, sit it out on the counter--don't microwave it. I have some in my freezer right now!
Thanks for watching! I prefer not to buy the ultra pasteurized milk required for the cold method--it is an extra thing to remember from the store and it costs more. I don't mind the boiling process.
I enjoyed your tutorial and am going to try making yogurt. How long does the yogurt starter keep? I’m the only one in my house that eats yogurt, but would like to make my own.
you can freeze it it only dies in heat not cold. some people freeze in ice cube trays in the amount they need for me it is 2T per quart of half and half
I'm sorry but I have to ask. What happens if you use a flavored yogurt? Does it not work or does it give it a different flavor? Asking for a friend.....
Just came across this video when looking for a way to make my husband yogurt. Thanks so much for sharing! I have 2 questions.... 1....For the 2 TBS or so that you reserve for your next batch...can it be frozen in case there is a lot of time between batches? 2....How long will this last in the fridge? I'll probably just put it in a large bowl for him to scoop out what he wants, but he craves it in spurts. lol
Yes, you can freeze the starter. Some people freeze it in ice cube trays. 2 tbs fits nicely in once cube. Yoghurt has a fairly long shelf life in the fridge.Maybe up to two weeks. Likely longer if you put the yoghurt in smaller containers such that here is less air inside. If kept in a larger container which is gradually emptied, there is more air and exposure to oxygen.
Just about to begin my first ever WOO HOO! ...I have the Ultimate Lid Duo Crisp model. Watched another channel suggest to remove the rubber gasket seal from the lid (she has your model) as IT may have aroma from whatever you previously cooked and can infuse your yogurt with that. Seeing you use an alternative lid was great...BUT, again I am learning here, what if the condensation drips down between the stainless bowl and the inside of the pot? Am I over thinking? And lastly, again, just learning and asking for comfort or insight (not criticizing) but I am freaking out that everyone is putting hot yogurt in the fridge. I always cool anything down to at least room temp before putting in fridge or freezer. If you have time will you address that point? Is it ok at that time to perform a second ice bath and get it cool before resting for hours? PS. you are doll and look like a pro to me! KEEP ON Momma bear!
have read other places to either use a loose fitting lid on the jar if you are using glass jar and not the metal pot ... I use a water bath of about 2 pts water and my glass jars for the yogurt culture covering with loose fitting lids or some people use loose plastic wrap
I wouldn't consider it acidic. I often use mine as the liquid base in smoothies. Some folks use it in place of water in baking. Others water it down and use it in their gardens as fertilizer. There are lots of options!
Looking for more of my favorite Instant Pot recipes? Check out my whole playlist here! ua-cam.com/play/PLv3OxOodFLRh6NGS00EMd4eGMKLnenRY8.html
I hate cleanup, so I avoid cooking directly in the pot when possible. I've found that arranged properly three 1-quart, wide-mouth mason jars fit in the 6-quart pot. I add about three quarts of water into the pot to spread the heat around the bottles. I add the milk to the bottles, put them in, and go through the sterilize ("Boil") phase. When that is done, I take them out, place them in a pot or pan with cool water and cover the tops with a paper towel. That allows them to cool down more quickly. Then when the milk has reached the right temperature to add the yogurt, I add it and put them back into the IP. When done, I take the bottles out, add lids and put them in a refrigerator. That leaves me with nothing to clean up.
I have seen that concept a couple of other places, but have never tried it. I'm glad it works well for you!
Didn’t know IP had a boil/streamline setting. I do want to try the approach.
I was looking for a video that explains how to do it in jars... thank you for this comment. I want to try it!
Brilliant!
This is a game Che. Thank you for sharing.
You come off very genuine and personable. This and your bread baking video are both great.
Honestly I am SO happy I found this video. Every home made yoghurt video that I’ve come across as been quite hard to follow and they take AGES to get to the actual steps. Your video got straight to it, no fuss, or anything. So THANK YOU! Can’t wait to make some yoghurt now ✨
What a great compliment! I am so glad I could be helpful. Thanks for watching!
Easiest recipe ever! I made this today and just perfect for storing tonight! 🙌🏻 I have an instant pot duo so the settings are a little different. I used a high protein Milk (for thicker yogurt) and used the custom setting, set the temperature at 110°F for 9 hours. Yogurt turned thick and smooth ❤️ Also made granola 😍 excited to pair them tmr for breakfast
Hi, thanks for the helpful video and your friendly presentation style. I've made dozens of batches of yogurt in my Instant Pot and never sterilised it. I suggest you try that because i believe heating the milk up kills off any unwanted bacteria already on the pot. Also i leave mine to ferment for 24 hours. The longer ferment does make it more tart but it has far more probiotics. Best wishes from New Zealand. Regards Glenn
I've been making Yogurt for 5 years. My spouse takes her meds in yogurt. The only difference in my process is that I use Ultra-pasteurized milk - usually lactose free. Using this milk one can use the "cold start" method. You don't need the boiling step, just pour the cold milk in the pot and hit the Yogurt button. I strain it as you do and flavor it some Agave syrup and a dash of vanilla.
There is a good chance that since the pasteurization process, your milk will pickup bad bacteria while sitting or when open to air. Boiling to 180-185 clears all bad bacteria and also makes the yogurt thicker the longer you boil or heat. Anyone immunocompromised, I would preheat the milk.
Thank you for this, I’ve just got an instant pot and really want to make yoghurt, I’ve watched a few videos, but yours is the best I’ve found with simple fresh ingredients.
I'm so glad that you found it to be helpful! With two toddlers, I don't have time for anything complicated or fancy. :)
Great video. Clear and concise. Well done. Thank you Rachel. I am not a yogurt fan myself, but the family loves it. My first batch was a big hit. Not only did my wife and kids love it, it was gone in a couple days. I'm making my second batch now. Thanks again!
JUST GOT MY FIRST INSTANT POT…I SEEN YOGURT SETTING GOT FLIPPIN EXCITED AS SOMEHOW IT CAME WITH NO MANUAL OR RECIPES. HOWEVER FIRST THING COOKED IN IT WAS A DEER ROAST w/real garlic, onion,etc. FOLLOWED BY CUT UP CARROTS & POTATOES ALL MADE IN THIS BEAUTIFUL POT WHICH HAS ME IN AWE! THANK YOU FOR YOUR EASY STEP BY STEP & VISUAL Directions. GOD BLESS YOU❤❤❤😊
I’m not certain, but I think getting the milk to 180 F is critical. My final yogurt came out super watery, from what I read getting the milk to 180 and keeping it there for a bit helps get the finished product more gelatinous.
I absolutely love that strainer. Thank you for suggesting it!
I'm so glad you like it!
great instructions great instructor beautifully done thank you
I'm so glad it was helpful!
I did the cold method. Easy peasy!
Super helpful, and mad respect for you doing all that around taking care of the kids!
Thank you so much! It takes practice and understanding on my part and theirs. They like eating the food that I make, though, so that's good motivation. :)
I use the whey to make a fermented lemonade. It’s delicious and nothing wasted.
I have never heard of that--I am intrigued! Do you mind sharing your process?
Recipe please 🍋
@@snsdb42 there are many whey fermented lemonade recipes on Pinterest.
You can also use Fairlife 16:10 ultra pasteurized milk. Pour it into your instant pot and add your cultured yogurt and whisk it so there’s no lumps. Put it back into your instant pot and use the yogurt setting that is not the boil setting . The instant pot will warm the mixture to the desired temperature and then you set the timer for however many hours you want it to incubate…I usually set mine for 8 hours. When the time is up you remove the pot and let it cool. After it’s cool I put mine in the refrigerator to let it set up then I pour it into the yogurt strainer like the one in this video. I then put the strainer in the refrigerator to let the whey separate from the yogurt. Save the whey to use in several different ways. The longer the yogurt is in the strainer the thicker it becomes. I put mine in individual containers and keep them in the refrigerator and pour the whey into a jar with a lid. I’ve done the stove method years ago and had great results but I think the instant pot method is the easiest. Just remember that you use the boil cycle for regular milk and the yogurt cycle for ultra pasteurized milk like Fairlife.
Yep! This is called the cold start method. I prefer to use regular milk, but I know lots of people like your method, too!
This is a fool proof and guaranteed method that I have also used many times. The one downside of using the ultra pasteurized/ultra filter milk like Fairlife is the cost. A bottle of Fairlife which is not even a half gallon is like over four dollars vs a gallon of whole milk which is 4.50. I wish it was as economical since we eat a lot of yogurt.
Thank you for the tutorial. Unbeknownst to you, you are a professional. This is very similar to my process.
Cheers
I'm happy to share. Thanks for watching!
Thanks! I was wondering what to do with the liquid after straining, and you answered that without me asking. :) I didn't know about sterilizing the cooker prior to making yogurt, so I will be doing that as well. I've seen some "how to make yogurt" videos where they use the instant pot but have it on for 36 hours, I'm wondering why that is? They didn't say anything about heating the milk to 180 degrees then letting it cool down to around 100 degrees before adding in the cultures, so maybe that is why it takes that long? Thanks! Happy Holidays as today is Dec. 25th. May all your days be merry and bright. :)
Your video is so helpful, I'm making yogurt for the first time. My insta pot/lid sure is spicy smelling. I added water to the pot and did a 15 minute steam cycle that did help a little bit. I'm steaming a 2ndtime, but this time, i added a little vinegar to the water, i hope it works, but I am prepared to run a 3rd time with just water increase 😊
A clean IP and homemade yogurt? Win-win! :)
I actually did a search on how to make mozzarella cheese because I like making that Greek salad with mozzarella cheese as part of it and don't want to keep paying so much for the cheese. It looks like the milk boiling and then separating is where you can decide whether you want to make yogurt or cheese.
My Aunt Carrie had actually made homemade tartar sauce by just adding Dill to Greek yogurt, so it looks like leaving the yogurt creamy would actually work for making dips to if you wanted to go to the savory route. I love dips because I love charcuterie stuff!
Great content. Thanks for taking the time in doing this video.
Thanks for watching! I'm glad it was helpful!
Add a cup of powdered milk in at a 110 stirring it up and it makes it thicker add you cultured yogurt after that.
I always add my store-bought, favorite flavor (Vanilla) to my cooled milk. I want my yogurt to taste like what I buy at the store. You can also add some sweetened condensed milk to make it sweeter. I like mine with a milder taste so I incubate for 6 hours, starting early in the morning. Thanks for your recipe.
hugs, Donna
😊
Great video! I am wondering what you do with the whey? Also, have you ever had yogurt with honey and lemon? It's one of those flavor combos that's a super winner (and how the traditional way to eat yogurt in Greece!). Adding chopped nuts is a super tasty option for honey and lemon too! Thank you
I have never heard of adding lemon and honey. I'll have to try that! I usually save the whey and use it as the liquid for my kids' smoothies.
I used to drive Fage yogurt from Chicago back home to Detroit years ago lol. Now Fage is everywhere. I make my own yogurt for about 15 yrs but I do cold start. It's SO much faster and less hassle (before my pressure cooker I made yogurt in my microwave and oven proof cycle).
Thanks for the video. I bought and had to return the strainer. It was cracked from top to bottom. I hope to buy it and not have shipping. I also like how you're flexible with making yogurt because life happens.
Thanks so much !!! Great I do ! I'm gonna try this tomorrow !! My elderly sister loves it and needs it for her healgh. And I'm partial to it myself. Km excited !!!
I hope it went smoothly for you! Thanks for watching!
Gorgeous yogurt! You are a natural 😊
I'm glad you think so! 🙂
i made the yogurt , thanks for the well explained video
I'm so glad it turned out well!
I just made my first batch of yogurt in the instant pot, and it turned out so good!!
I'm so glad to hear that!
Was given an instant pot for Christmas so am definitely going to 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
This is the recipe I used when my child had to be dairy free. I hope you like it!
ua-cam.com/video/7hxxkA_4sX8/v-deo.html
I just watched 6 videos on how to make yogurt. I'm going with your method. Thanks for sharing.
I made this in my 8 qt insta pot and it wouldn’t let me do any of the steps unless the insta pot lid was sealed. Anyone know why that is? I made a batch in my 6 qt. Pot and it worked fine with a regular lid on top.
Same!
when the instant pot is on yogurt making setting do you fill it with water around the mason jars inside
Thank you for such an informative tutorial. Making this today. Also went over to Kristen’s site just to watch.
Kristen is an amazing source for all things related to the instant pot. Thanks for watching!
Made it and it turned out perfect. My first 2 qts of homemade yogurt. ThNk you!
So interesting about straining out the whey - I know you mentioned this to me before but it was so cool to see it! I will definitely need to do this for the hubby and toddlers sensitive tummy! Thanks so much for showing each step! I am going to try doing it this way next time! 😘
I hope it works for them! 😁 Thanks for being here, friend!
If your husband or toddler have sensitive stomachs, they probably have a dairy intolerance.
You make me smile!
Today is Christmas 2024
Merry Christmas! Thanks for watching!
What if you use vanilla Greek yogurt as your starter?
New subscriber! 👋
I love making Greek yogurt in the instant pot. 👌 I love that strainer-I use coffee filters, and it's messy. I might have to get one of those thanks! 😃
I tried coffee filters and quickly decided I wanted something different. 🤣 Thanks for the sub!
You're video was immensely helpful, thank you so much. I will be making this from now on!!!
I'm so glad it was helpful!
Mine does NOT have boil only pasteurize and ferment I have the 10 in 1 duo
I understood those instructions! Thanks
I'm so glad it was helpful!
So at the point of popping it in the fridge, does it matter if I let it sit an extra 30 minutes after the 9 hours? I wake up at 3am and it'll be done at 2:30 haha
This was delicious. I used a squirt of honey and I threw in some leftover chopped pecans. It was so good.
Yum! I am so glad that you enjoyed it! Thanks for watching.
I used a flavored yogurt with live cultures and it worked fine!
Good to know! Thanks for sharing!
Thank you. Will try this soon.
Enjoy!
Thank you. I’d much rather use the Insta Pot than stove top. Delicious recipe works perfectly. And thank you for the whey tip too. No longer does it go down the drain😊
Hi Rachel,
I’m wondering where you purchased your fine mesh strainer for making your Greek Yogurt?
Hi! The link is in the description of the video. 😁 Thanks for watching!
Your video is amazing. well made. I will be trying this
Thank you so much!
Wonderful video I probably watched it 4 times, lol
I am trying to cut down on my sugar intake so I was exploring what kind of artificial sweeteners would work and it occurred to me to try the Tang liquid concentrate drink mix that I use in my water bottle these drink mixes come in many different flavors from many different companies so it gave it a try - just add the tiniest bit of this stuff to your yogurt because a little goes a long way.
It was absolutely fantastic, way beyond what I could possibly have hoped for.
Give it a try, remember go sparingly and keep up the great vids.
Can you also add vanilla extract during the process?
Awesome lady, I'll try again - mine scorches on bottom of pot.
Started my newest batch and accidently did it on low for two hours. I restarted and added and extra hour on normal. WILL THAT WORK?
Can you add sweetened condensed milk? If so, at what step?
Wonderful video
How long can I store yogurt in the refrigerator? Also, I have a mason jar vacuum sealer, if I use that will the healthy bacteria stay alive?
Hi Joy, I followed the instructions to a T, including using the same Instant Pot. Did the 180 degree heat, 110 water bath and had it on for 8 1/2 hours (I also had to go to Bed). Used whole milk and added a brand called Holy Kraut Greek Yogurt Culture which instructed me at the beginning to put the culture in 2 tbsp of milk and let it sit while I was prepping everything which I did. Their instructions are very similar to yours as they also use the Instant Pot as a possible option. This morning I was so disappointed as my Yogurt was basically milk...is there something I can do to salvage this. If I got "greek" non flavored yogurt, followed the steps again but did the premade Yogurt for my culture, could I salvage it rather than throwing everything out. I end have the same glasss lid you have for your Instant pot. Any tips would be so welcomed, Paulette - Vernon, BC Canada
I make this with 1 gallon.. it works great!
Excellent..do you sterilize your jars
Thanks for watching! No, I don't sterilize the jars.
I have 2 instapots..no manual..a small booklet explaing the buttons. It seems its the "way no manual "..
they have manuals online u can check out
Aha! I used your recipe the first time I made yogurt and I’m making it again so I had to re find your channel!
I'm so glad you had success with yogurt-making. Thanks for watching!
Thanks for your video! I have been making yogurt in my crock pot for several months now and am just trying my quick-cooker tonight.
I also use 8 oz jars but add flavoring as it is consumed - usually drink powdered mix-ins or liquid sugar-free flavor mix-ins for drinks. It works great!
It is so rewarding to know exactly what is in our food!
@@homemakingwithjoy Agreed! It's also nice to have some control over cost/quality as well.
I did not let mine sit a little while before cooling it down and the finished product was thinner than I'd like (though my kids LOVE it). I will let it sit just a little longer next time.
This was excellent. I just bought yogurt for my husband and me. Can I freeze the jars ? Kudos to ur family for eating healthy.
Is this a 3qt instant pot ? i'm asking because i want to get one but i don't know if it's enough for 1 person or too small
I have the standard 6 quart Instant Pot. The vast majority of IP recipes are written for the standard model. You might have a harder time finding uses for the 3 quart, depending on what you're making.
@@homemakingwithjoy Thanks, but wouldn't the 6qt instant pot be too big for 1 person ? i cook every day something new because i don't like too much leftovers
If that is the case, I would recommend learning the individual foods that you can make in an Instant Pot (hard boiled eggs, steamed veggies, fresh or frozen meat, yogurt, etc) as opposed to full meals. Any of those items can be adapted for the 3 or 6 quart Instant Pots.
I have both 3q and 6q and I find I use the 3q more for my family of 3 for almost everything but soup for which I use the larger pot.
Fantastic Video and thanks for sharing! You should consider buying Bulgarian Yogurt which has much more live probiotic cultures than even Greek Yogurt. I cannot believe how think yours comes out even with the plain version you used. God Bless U!
I will have to give that a try. Thanks for the comment!
I make yogurt in the IP, but, use ultra filtered milk, yogurt starter and put on yogurt setting… that’s it!
This is a fool proof and guaranteed method that I have also used many times. The one downside of using the ultra pasteurized/ultra filter milk like Fairlife is the cost. A bottle of Fairlife which is not even a half gallon is like over four dollars vs a gallon of whole milk which is 4.50. I wish it was as economical since we eat a lot of yogurt.
That was a great tutorial! Thanks!
I'm so glad it was helpful!
What about draining off whey?
Can you use nonfat milk to make a nonfat yogurt?
Can you use half of the recipe? If so would it be the same method and times?
Thank you for sharing your recipe!! ❤️❤️❤️
My pleasure 😊
Thank you for sharing!❤️
My pleasure!
Did you say the brand of the strainer? I have some very old small plastic ones ( which still work). I’d love that big one that I could use to strain it all at once
It is linked in the description for you 😁
I might have missed it, can starter reserved be frozen? Or how can it be saved and for how long?
Yes, you can freeze your starter. When it's time to thaw it, though, sit it out on the counter--don't microwave it. I have some in my freezer right now!
Thank you for everything. Can I use milk from the store?
Yes! That's what I use. 🙂
I like turning this on and listening to you every time I make it. It makes it more enjoyable. :-))
How kind of you! I do the same thing with UA-camrs that I enjoy "hanging out with." 😊
How could I add protein powder so it becomes like the oukos pro?
I would just mix it into the finished product before you eat it.
Temperature you mention is it i. Fahrenheit or centigrade
Fahrenheit
Thank you very much for all the tips! How long can you store yogurt in a fridge?
Great question! My kids devour it in 2 days 😂 but I would guess 5ish days in the fridge
How long does the boil process take?
About 35 minutes
Can you add a can of sweetened condensed milk to this rather than honey at packaging time?
Yes! It was too sweet for our taste, but I have done it before. :)
What size lid do you use
Just found your channel...nice work! I'm wondering why you chose the boil method as opposed to the cold method of making yogurt.
Thanks for watching! I prefer not to buy the ultra pasteurized milk required for the cold method--it is an extra thing to remember from the store and it costs more. I don't mind the boiling process.
If you're using pasteurized milk you only have to heat to 140 degrees.
I just did this today because of your video! Where did you get your straining bowl at?!
That's great! The strainer is linked in the description. :)
How long did it take to go from Boil to yogurt?
I enjoyed your tutorial and am going to try making yogurt. How long does the yogurt starter keep? I’m the only one in my house that eats yogurt, but would like to make my own.
you can freeze it it only dies in heat not cold. some people freeze in ice cube trays in the amount they need for me it is 2T per quart of half and half
@ Thank you 😊
I have read if you use ULTRA PASTEURIZED milk you don’t have to heat it, just put in instant pot with store bought yogurt! Anyone try that?
It's called the cold start method. If you look that up on UA-cam, you'll find some great tutorials!
So I totally messed up… I put the yogurt starter before I cooked it… will it work??
No. U nuked the cultures
I'm sorry but I have to ask. What happens if you use a flavored yogurt? Does it not work or does it give it a different flavor? Asking for a friend.....
It won't work. I've tried it.
Would it be ok to use one quart of milk? It’s only my husband and I and I wouldn’t want it to go bad before we can use it all.
I don't see why that wouldn't work! 😊 You wouldn't need as much starter, but otherwise the incubation process should the same.
Are you talking Celsius?
Just came across this video when looking for a way to make my husband yogurt. Thanks so much for sharing!
I have 2 questions....
1....For the 2 TBS or so that you reserve for your next batch...can it be frozen in case there is a lot of time between batches?
2....How long will this last in the fridge? I'll probably just put it in a large bowl for him to scoop out what he wants, but he
craves it in spurts. lol
Yes, you can freeze the starter. Some people freeze it in ice cube trays. 2 tbs fits nicely in once cube. Yoghurt has a fairly long shelf life in the fridge.Maybe up to two weeks. Likely longer if you put the yoghurt in smaller containers such that here is less air inside. If kept in a larger container which is gradually emptied, there is more air and exposure to oxygen.
What can I use to strain the whey or what do you recommend?
I use a strainer linked in the description. You could also use cheesecloth. 🙂
clean tea towell over a strainer works good too.
I loved your video thank you
You are so welcome!
Just about to begin my first ever WOO HOO! ...I have the Ultimate Lid Duo Crisp model. Watched another channel suggest to remove the rubber gasket seal from the lid (she has your model) as IT may have aroma from whatever you previously cooked and can infuse your yogurt with that. Seeing you use an alternative lid was great...BUT, again I am learning here, what if the condensation drips down between the stainless bowl and the inside of the pot? Am I over thinking?
And lastly, again, just learning and asking for comfort or insight (not criticizing) but I am freaking out that everyone is putting hot yogurt in the fridge. I always cool anything down to at least room temp before putting in fridge or freezer. If you have time will you address that point? Is it ok at that time to perform a second ice bath and get it cool before resting for hours?
PS. you are doll and look like a pro to me! KEEP ON Momma bear!
have read other places to either use a loose fitting lid on the jar if you are using glass jar and not the metal pot ... I use a water bath of about 2 pts water and my glass jars for the yogurt culture covering with loose fitting lids or some people use loose plastic wrap
@@ooohlaa13 THANK YOU so very much!
Perfect ty
Hello. I'm new to your channel. I liked your easy going style. I've decided to to subscribe.
Thanks for your kind words!
Same here! Thanks for the video Rachel!
You're welcome! Thanks for being here!
Good job well done 👍🥰
Thank you!
I tried your method and the result was excellent 👍 I have made yogurt twice since then I am really happy thank you so much 🥰🥰🥰👍
@@taj9000 I'm so glad to hear it!!
Is the whey acidic? How can it be used?
I wouldn't consider it acidic. I often use mine as the liquid base in smoothies. Some folks use it in place of water in baking. Others water it down and use it in their gardens as fertilizer. There are lots of options!