Frieda Loves Bread Sooo, I finally got around to the yogurt this morning. I did exactly what you said and then I went to set the Instant Pot to the yogurtsetting...I don’t have a yogurt setting 🥴 UGH!!!!! On a happier note though, I found an excellent tip for the smelly sealing rings. Throw your clean sealing ring in the oven right on the rack or a cookie sheet (which ever is cleaner) and bake it at 250° for 20 minutes. Carefully do a sniff test but don’t burn your nose! If it still smells pop it back in for 10 more minutes. Tried and true. I just did mine yesterday. Be 100% certain that your ring is 100% silicone. Who knows what the knock offs are made of, ya know? If it melts or distorts then it’s not 100% silicone and should seek a refund. Enjoy your like new sealing ring!
@@louised6790 Uh oh! You can still warm up your milk to 110°F using the Saute Less setting, add your starter, wrap your pot in a large towel and put it in your oven, with *only* the oven light on to maintain the incubation temp (100°F-110°F) for 8-10 hours. Thanks for sharing the smelly seal tip! :-)
Thanks, but also the "2 keys" to making a successful (cold start) yogurt, which info precede this timeline, are invaluable. I've thrown away several batches of yogurt using my instant pot, and the reason for my failure was due to not knowing this info.
I am new to yogurt making and have used the boil method. My yogurt came out to runny. Watching your video now tells me why. I will be trying this method. Thank you so much for explaining how it works. Will you be doing other videos, I noticed you haven't done any in a while?
Great video Frieda. I've been making Dr. William Davis "L Reuteri" yogurt using half and half and it's been turning out thick using the "cold start" method with my Instant Pot. However, I decided to make some yogurt with regular whole milk and it never got thick. I now see that I need to use ultra pasteurized and filtered milk next time. So thanks so much for the detailed video and tips!
I did the L Reuteri yogurt and half my jars were thick and creamy, and half were horrible inedible curds and whey. We hated the super sour flavor and won’t be making that again. If it tastes bad, we just won’t eat it.
The only requirement for this method is to use ultra pasteurized, UHT -or- shelf stable milks (boxed, powdered or canned). These milks will work for my Cold Start yogurt method; however, they will not be as thick as when using a milk that is both ultra pasteurized & ultra filtered, due to its higher protein. You can thicken ultra pasteurized milks by straining your chilled yogurt, or by adding instant powdered milk or a couple of protein drinks to the milk prior to incubation. 🙂
I made this the other day and it turned out fantastic! Sooo SUPER EASY!!!!! I made it in my 3Qt mini Duo Plus, after I went and bought the Fairlife milk, La Lechera Sweetened and Condensed milk (who knew it came in a squeeze bottle) and a single serving size of Fage plain yogurt. Thank you for responding to my email asking if I could fit this in a mini. It turned out perfect, so rich, thick and creamy. I only used about 1.5 Tablespoons of the SWC (I'm not a big sugar person) I think I will bump it up to 3 tablespoons next time. I ended up with two 32oz Ball jars full. Thank you for this wonderful video! Now all I need to do is buy some Lemon curd and blueberries to mix in :) One more thing, depending on your schedule, you may want to make this at night, that way when you wake up in the morning it's ready to go into the fridge and it will be ready for you when you get home from work. Unless you have a second insert-it takes up your IP all day.
Wow, really good! Bravo! Spoken like a pro! That was instructive and enjoyable all at once! I am off to getting that yogurt strainer and then make a badge! Thanks for sharing! I was thinking about making yogurt with no cows milk, but using oat milk instead. Oak milk is naturally a little thick, and it has also a natural sweetness to it. Have you ever experimented with oat milk? I'd love to read your thoughts on this option! Thanks once more!
Thanks for watching! You can use this method with Ripple pea milk, Silk Blend, or boxed soy milk (soy & water only), with Silk non dairy yogurt as your starter & at least 12-15 hours incubation. Oat milk & other plant based milks need a thickener & the boil method to activate the thickener. Even though oat milk is thick, it won't "set" like a traditional yogurt without a thickener (gelatin, agar, tapioca starch, etc).🙂
Excellent tutorial and information! Thank you so much! I just made this on Thursday for the first time, and I'll never buy yogurt again! I used Fairlife milk, Bliss vanilla creamer and plain Fage yogurt and my results are perfect! I ate it with fresh blueberries... Can't wait to make it again!
Hi Frieda, if you get a moment to reply I have a quick question. I'm curious to know if using a little extra starter is ok or potentially a problem for getting the yogurt to set up properly?
It's a great question. Yes, using too much starter can make your yogurt thin, lumpy or bitter. You can freeze the rest of the yogurt in 2T portions to use as future starters. You can find more info in my Yogurt Guide for Newbies. 🙂 www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#starter
Just got my first batch going. It was so easy that I kept going to my computer to watch the video to make sure that was all I had to do. I did learn one thing though. I need to buy another Instant Pot because my Duo 60 is now being used for a long period. Will watch your store for an 8 qt to come on sale. Thank you for doing all the research. I am a diabetic and now will be able to have a desert.
You are most welcome! It is easy to make, and you can use milk that is lower in sugar, which is perfect for you. You can incubate your yogurt overnight, wake up, and slowly pour your yogurt into another container (no stirring) to chill in the fridge. This will free up your pot for the day. The other options are to purchase another insert or another Instant Pot. Enjoy!🙂
Frieda Loves Bread turned out lovely! Chilled overnight then strained. Made a blackberry blueberry compote for it and all my yogurt needed for sweetness was a tablespoon of raw local honey. We had stopped eating yogurt at my home due to concerns regarding how much sugar is added so I’m very pleased to put yogurt back on my menu. Thanks so much for sharing yogurt making!
your attention to detail is nothing short of phenomenal. . I got all the tips of an expert minus the bore that comes with scouring several RUclips videos in order to get the education you need b/4 embarking on your endeavor. Frieda this is the best!! thumbs way way up👍👍👍
Sorry to be offtopic but does someone know a trick to log back into an instagram account?? I was stupid lost my login password. I appreciate any tips you can give me!
@Malik Gordon thanks so much for your reply. I got to the site on google and I'm trying it out atm. Takes a while so I will reply here later with my results.
Thank you for this discussion of cold start. I will add this method to my small but determined arsenal of kitchen skills. What is the meaning of Fage? It is one of the major dairy brands in Greece. It manufactures dairy products including milk, yogurt and ice cream. The word φάγε *(pronounced "fa-yeh")* is both the singular imperative verb meaning 'Eat!'
The 24 hours setting is a great setting to use. It makes a GREAT creamy yogurt and by using the 24 hours setting will remove the lactose and can be eaten if you are lactose intolerant
@@michemash8860 She is mentioning using regular pasteurized milk and the traditional boil method of making yogurt. Incubating yogurt for 16-24 hours results in a lactose free, but very tangy yogurt. You can achieve mild tasting yogurt using lactose free milk and my Cold Start method. 🙂
@@FriedaFranchina Will the final result be lactose free? I'm very sensitive to it; I can't digest lactose-free milk or yogurt from the stores. I've been making 24-hour yogurt using regular pasteurized milk in my IP, but I want to try your method for its ease and quick cleanup.
@@jlastname2189@jlastname2189 When you use lactose free milk, you'll have a lactose free yogurt. Lactose free milks have the enzyme lactase added. If you are sensitive to lactose free milks, you would still be sensitive to the yogurt. The method you are using to make lactose free yogurt with 16-24 hours incubation is working for you, so I'd stay with that method. 🙂
@@jlastname2189@jlastname2189 When you use lactose free milk, you'll have a lactose free yogurt. Lactose free milks have the enzyme lactase added. If you are sensitive to lactose free milks, you would still be sensitive to the yogurt. The method you are using to make lactose free yogurt with 16-24 hours incubation is working for you, so I'd stay with that method. 🙂
Thank you Frieda! You explain the technical parts so that I now understand HOW yogurt AND milk work. I now understand how to allow milk to produce yogurt. Best explanation I have ever heard! I do have a question about additives in home made yogurt... can you add vanilla extract to it or will the alcohol (40%) kill the bacteria? (my instantpot does NOT have the yogurt feature so I have to use the 'other' method and I was thinking that the temp. of the milk might allow the alcohol in the vanilla to evaporate. Your thoughts?
Thank you for watching - I'm glad you found my video helpful in understanding how to make yogurt, I prefer to add pure vanilla extract to my finished & chilled yogurt. It is theorized that the alcohol *may* interfere with the culturing process. I have seen both failures & successes when vanilla extract has been added to the milk prior to incubation. For your first time, and also because of the challenges of maintaining the incubation temp of using a cooker without a yogurt setting, I'd use a vanilla flavored creamer added to the milk -or- make it with milk & starter only. 🙂
I bought a Instant pot pro crisp 8 qt. I discovered it doesn’t have a yogurt button. I used the Sous Vide function and set the temperature to 110 for 8 hours. It worked. It did take a long time before it got to 110 deg. Not sure why. If you know of a better faster way please comment. I called Instant pot company but they were of no help.
8 cups of cold milk should take about 40-45 minutes to get up to 100°-110°F. If you are using a gallon of cold milk, it can take longer to reach incubation temp. As long as you are reaching incubation temp in less than two hours, you are fine. Heating milk too hot, too quickly can make yogurt grainy or gritty, so it's best to let your Instant Pot do the warming up on sous vide or yogurt settings. 🙂
I have recently discovered this method as well. Only I use a thermal cooker/hay box. Works for me. 30 years making it, wish I’d discovered it way back then! Good video
Thank you so much for sharing!! This was the first time I made yogurt in my Instant Pot and I must say it was the best yogurt I've enjoyed! I used the Fairlife whole milk and sweetened condensed milk. I didn't use the whole can as I thought it may be too sweet, but it wouldn't have been just fine. The next time, I will use the whole can. I used Fage plain as my starter. After it cooked and I cooled it overnight in the fridge, I ended up the next day straining the yogurt in a tea towel,, and the texture after that was so thick and creamy. It was like a dessert. I bought 2% Fairlife today and I'm going to try that tonight. It may not be as thick and creamy as using the whole milk, but I'm sure it will still be yummers! Thank you again for sharing,, and for going into detail about each step! :-)
Sure! If you look under the video description, there's a link that will take you to my printable Cold Start yogurt recipe. Look for No Yogurt Button in the recipe directions. 🙂
Thanks for watching & asking a great question!Yes...many have tried and been unsuccessful. The stabilizers and thickeners in the flavored milks interfere with the culturing process, resulting in thin set yogurt. Others try incubating longer, only to find the tangy-sweet taste off-putting. You can strain the yogurt, but only if it isn't super thin. Your best bet is to make plain yogurt, then after chilling, add instant chocolate pudding mix, drink mix powder (Nestle, Ovaltine, etc) or chocolate syrup. 🙂
Thank you! You can find some milk & starter suggestions for Canada on my Cold Start yogurt article. The milk must be UHT (ultra high temp). Natrel Lactose free, Lactania, TruTaste are some options to try. Good luck! :-)
No, you are just fine. I often advise adding vanilla extract after incubation, & especially after straining, as you don't want any of the valuable vanilla extract going out with the whey during straining. 🙂
Hi Frieda, I have a new question for you. Because I love the taste of coconut, do you know what would happen if I was to add a can of Savoy Coconut Cream to this recipe? And could I use Oui Coconut yogurt as my starter?
I'm glad you asked... it's a good question! Non dairy milks and creams do not thicken yogurt in the same way as dairy milks & creams/creamers do. As a result, adding them to dairy milks will make a slightly thinner yogurt, depending on how much you add. Non dairy yogurt can be used as starters; however, coconut yogurt has proved to be unreliable as a starter. I like to add Real Coconut syrup (found in the coffee aisle of the grocery store) ....and toasted coconut to my finished and chilled yogurt for a coconut flavor. Torani or DaVinci flavored coffee syrups are also good to use post incubation/chilling. 🙂
@@FriedaFranchina Thanks so much for the quick reply and your informative information. I'll be trying Real Coconut Syrup and let you know how it turns out. Thanks again, Freida.
I bought a container of Chobani non-fat Original Plain for my starter. Container says it's Triple Strained and has live and active cultures and lists S. THERMOPHILUS, L. BULGARICUS, L.ACIDOPHILIS, BIFIDUS AND L.CASEI as the ingredients (sorry if I misspelled any of this, the print on the container is so small I can barely read it). Will this give me success in making my yogurt?
Cindy, it will work well for making yogurt. As long as the cultures are listed in the ingredients and/or says "contains live (or) active cultures on the label, it will work for yogurt. Make sure it is fresh and open it just before making your yogurt.
Does cream need to be ultra pasturized? And your other link says 9 hours made a gallon so used 9 hours is that enough?making a gallon as did not realize you use1\2 can sweetened condensed milk
Hi Candace! Yes, the cream needs to be ultra pasteurized to use this method. I'm not certain what you mean by "9 hours made a gallon," but if you are referring to incubation (cooking/fermentation) time, 8 hours is average. Most yogurt sets between 6-7 hours and is very mild. The longer you incubate, the more tang is developed, based on the bacterial strains in your yogurt starter. Some folks incubate for up to as long as 24 hours, which results in a very tangy, but lactose (milk sugar) free yogurt. 🙂
I'm a bit confused about lids at 10:30 you say if seal is smelly, replace or remove. Therefore, if you remove it will not seal, right? I have seen other vids that say leave on vented setting, not seal. Are you just trying to cover? A plate will not seal as well as the silicone top you mention. Please clarify, thanks.
Making yogurt doesn't use any pressure; it's similar to a slow cook setting. You can use any lid you want since it doesn't use pressure, so you are correct, it's just to cover the pot while it's incubating. If you decide to use your IP lid, use a clean smelling ring or remove it. Closing the pressure valve is optional; I like to close it, as it keeps the cultures warm and happy. 🙂
@@FriedaFranchina Thanks for the great vid and fast reply. So funny that on the FB Community page someone asks about yogurt, there are a few other suggestions, but there are 42 people linking your page and vid. Cracks me up.
If you use a full can of sweetened condensed milk, it'll be sweet like store bought yogurt. Adding a 16oz bottle of dairy creamer will be slightly less sweet, especially if added to a filtered milk like Fairlife, which has 50% less sugar. You'll want to experiment with different amounts or make it unsweetened & add your own sugar, honey, maple syrup or fruit to your chilled yogurt to taste. 🙂
The expiration date is most likely the Sell By date, the date that stores need to have the milk off the shelves. Ultra pasteurized or UHT milks must be used with this method & often have Sell By dates that are much longer than two weeks. Milk should be good for at least 4-5 days beyond the date on the carton. Milk should smell & taste fresh before using it to make yogurt. If it smells or tastes old or "off," do not use it to make yogurt. Fresh milk used to make yogurt will last for at least 2-3 weeks, even past the Sell By date. 🙂
Great tutorial! I don't know if any other earlier commenters mentioned using the Instant Pot Ultra Mini 3 qt--it's what my husband and I use (small model for "empty nesters"). On that model, the Yogurt setting doesn't have a "Medium" or "Normal" temp setting for incubation. It has "Custom" temp selection which I set for 110 degrees Fahrenheit. (Or, was is a preset temp in the Yogurt function? Sorry, I cannot recall--pretty sure I had to decide the temperature.) We like tangy yogurt, so I set the timer for 10 hours. Eight seems to be what most people use, but 10 has worked well for us with Fairlife milk (no sweetener). It makes a lot of yogurt for us, but it doesn't last long (we eat it in a blink).
Thank you for watching! You are right, the newer 3qt models do not have a yogurt setting, but do have a Custom setting where you can assign a temperature. In the case of making yogurt, any temp in the 100°F-110°F will work. Thank you for sharing this important information. 🙂
3 questions for you. Where can I purchase a silicone sealer like the one you use in the video for the 6 quart Instant Pot? Can I use the Fairlife milk in the blue and white container? Can you freeze the FAGE yogurt if it is unopened (They usually come in packs of 3)? Thank you for your answers and thank you for the video.
Irene, you can find the silicone suction lid on Amazon, (amzn.to/2McO8eZ) and I've added it to my video description. Thanks for asking about it - it is one of my favorite kitchen tools! Yes, you can use the Fairlife milk in the blue container. The dark blue is 2% and the light blue is skim/non-fat. Lower fat milks have a higher water content, so if you like a super thick yogurt, you will want to strain it. Yes, you can freeze the rest of the FAGE yogurt, unopened or right after opening, in tablespoon portions on a plate or ice cube tray. After freezing, put the frozen starters in a freezer baggie and date it. They should keep viable for up to 6 months.
I just love your website for beginners and all the hints and tips but I don’t have the yogurt button on my Instant Pot and I can’t find the instructions in the “Trouble shooting” section that’s tells me how to use it without the Yogurt setting. Please help me. I have been doing it in the microwave and would much rather use my Instant Pot. Thank you!
Pat, thanks for letting me know that this can be added to the troubleshooting section. You won't be able to do the Cold Start, but you can definitely heat up your milk in the LUX, which is the model that doesn't have the yogurt button. Here's the workaround. www.copymethat.com/r/3nkQVaG/yogurt-in-a-lux-instant-pot/
Thank you for that link I have a lux and it will cost me about 70 more dollars to get an instapot with a yogurt button on it so I'm trying to determine whether or not I am going to keep the pot I have or invested $70 to have the yogurt button. I have never made yogurt before but would like to try and I'm not sure whether or not I'm going to enjoy it enough to spend the extra money.... so my research continues thank you!
I noticed you didn’t strain this at all and you did with the traditional method. Is this because of the higher protein content in fair life? If I were to strain (I also love thick yogurt) should I do it immediately when the pot is done or should I wait for it to set up and then strain. Thanks for making these videos. They are great!
Jon C - no, I didn't strain this at all. You are correct that it is thicker because of the higher protein of the Fairlife milk. You can strain your yogurt warm, right after incubation or chill it first, then strain. The only difference is that it takes whey twice as long to go through chilled yogurt. To me, the traditional method of making yogurt is to heat the milk first, cool it down to 110°, add the starter, then incubate. The method shown here is what I've named the Cold Start method, which means the cold milk and starter are mixed together and then incubated, skipping the heating and cooling steps of the milk. You can find a video of this method on my channel as well. Thanks for watching!😊
Would you recommend using a dedicated instapot just for yogurt? I’m always worried my regular pot might not be clean enough, as it’s used for meats, etc. Also, could you use a regular glass lid, such as the glass instapot lid, rather than the silicone lid?
You don't need a dedicated IP for making yogurt. It only needs to be dishwasher clean and free of any soap residue. The seal is what holds odors from previously cooked foods and you don't even need it to make yogurt as no pressure setting is being used. You can use a dinner plate, silicone suction lid or any lid from your pots & pans that fit.🙂
Hi! I just came across your video as I was searching on how to make yogurt and this video is amazing, so much good information! I bought the same Fairlife 3.25 milk in red bottle. I should preface that I am from Canada and found it in my grocery store & was so excited! I rewatched your video and noticed you mentioned ultra pasteurized.. I looked at my bottle and it only says ultrafiltered... Does it say ultra pasteurized on the bottle? I am wondering if the bottles they sell here in Canada are not ultra pasteurized? I will still make the yogurt tonight, but I don't want to get my hopes up if this missing. Step of the milk process from the company is not included in the ones that they sell in Canada. So I'm just wondering if anyone or yourself can tell me if it actually says ultra pasteurized on the bottle. Thank you so much and I look forward to your reply! Again. Love your video and I will be using this recipe.
Thank you for watching! I'm excited that you are learning so much and asking a great question. Fairlife milk IS ultra pasteurized. They used to list it on their carton, but omitted it in their newer packaging. I even emailed Fairlife and did get the affirmation that their milks are ultra pasteurized. Go ahead and get started. You'll be thrilled with your results. 🙂 If you have any more questions, you may want to visit my FAQ page: www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina thank you SO MUCH for your reply! This is fantastic news! Now I feel more confident. My yogurt is still in the fermentation process but it should be done shortly, I can't wait to see how it turned out! Again, thank you for the prompt reply and video. 🥰😄
Thank you for watching! I'm glad you found my video helpful. If you have not made yogurt yet, I recommend making it directly in the pot for your first time. If it's thick enough for you without straining, you can use jars for your next batch. You'll need to dry fit your jars and if you stack them, you'll need to add an additional two hours to your incubation time. You can find more info here. 🙂 www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
I’m confused, I thought we couldn’t do the cold start method unless the milk is unltra-pasturized. I cannot find where Fairlife says ultra-pasteurized. How did you get that result with a cold start method if the Fairlife is not ultra-pasteurized? Or how did you know Fairlife is ultra-pasteurized?
You are correct that you must use only ultra pasteurized milks or shelf stable milks with my Cold Start yogurt method. Fairlife milk is ultra pasteurized. It doesn't state it on the label. I reached out to the company, who replied and confirmed that their milks are ultra pasteurized. You can view the email in my Cold Start Yogurt FAQ article. 🙂 www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
I like the fact that she is explaining the reasoning of the steps and the different types of bacteria and which types of bacteria make the yogurt thick and thin. It looks like that she has done a lot of research.
Love all the explanations. Well I planned to make yogurt in my Instant Pot so I bought Liberte 2% Greek yogurt for a starter but the ingredients only saw "bacterial cultures". Does that mean that they are not live and I should get a plain regular yogurt instead to use for a starter?
Thank you for watching! Liberte and all Canadian yogurt is required to contain live & active cultures, so you are just fine to use it as a starter. They are not required to list the cultures on the label. 🙂
I just made my very first pot of yogurt yesterday. I used the sweetened condensed milk in it and it turned out great. I am wondering something, I love lemon flavor. Can I add a packet of lemon pudding mix to the milk before starting? Or would it come out weird? Or would it be better to add that after it is all done? I just got my instant pot last weekend, so yes I am a newbie. :)
Stacy Kohout - congrats on your yogurt! Yes, you can add lemon pudding to your yogurt, but add it after it has chilled. You may also want to try making your yogurt with only milk and starter, since pudding has sugar. For lemon flavor, you have several other options as well: True lemon powder, Crystal Light, lemon extract, or adding lemon curd. You can find lots of flavoring options in this article. Enjoy!😊 www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#flavor
I’m here looking at yoghurt methods because my neighbour dropped off heaps of lemons that I made lemon curd with. There’s nothing better than plain yoghurt with lemon curd rippled through…
Quick question . Will it work to use dry milk reconstituted with the cold start method? Truthfully, I did with probiotic capsules,. Tastes great and is thick. But not sure if it is a safe technique. Also incubated 12 hr. Thanks for a clear and concise video.
Coconut yogurt and other plant based milks are made differently, as they require a thickening agent and the boil method. You can find a great coconut yogurt recipe in my Instant Pot Yogurt 101 group. 🙂
I made some this past weekend and it came out fantastic! I did add the can of SCM and it's truly delicious just like that BUT I had some Lemonade flavored packets that you add to water (like Crystal Light) and I added a little more than 1/2 a packet to a 4oz jar that I portioned out the yogurt in and mixed it up, then I stuck it in the freezer for about 10 minutes. Holy Cow! It tastes like a lemon ice box pie without the crust...tart from the lemonade flavoring and slightly sweet from the SCM. I'll be trying other flavors once I can get past how amazing the lemon flavor is.
Cindy - thanks for taking the time to share your wonderful success with this Cold Start method! Your suggestion for adding lemon drink mix powder is a great and easy way to incorporate flavor into your yogurt! I have many flavoring options on my IP Yogurt for Newbies Guide that may inspire you. Have fun! www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html#flavor
I have just found your website,and like your cold intstant pot yogurt. I have just purchased a 3 quart instant pot, can I make your recipe in this pot, I hope its not to small. It has the yogurt setting on it. Your you tube video isexplaind so well and I have never made yogurt befoe. Thanks for this great information.
I placed a small grocery order with Walmart and, as usual, they had to substitute a couple of my items, one of them being the Fairlife Whole Milk. They replaced it with Fairlife Whole Milk with DHA-Omega 3. Is this ok to use for making yogurt? I don't know if the DHA-Omega 3 will affect the end result. TIA
Cindy Maddux - I've have heard of mixed results with using the milk with DHA- omega added. I'm not certain, but it is possible that these fatty acids from fish oil in the milk are interfering with the culturing process. You can try it, and if it doesn't set into yogurt, you can make popsicles or smoothies with it. 😊
Great I’ve bought Uht, in the pot now 10pm ready for chilling at 6am, I’ll let you know the results. I loved your video, so informative and clear. Thankyou
This is an awesome video--- SUPER HELPFUL Have you tried to do the Cold Start method with containers within the insert? I am trying to do a NF yogurt option that doesn't have to be transferred into smaller containers- I am trying to not have broken/runny yogurt.
Yes, you can make your yogurt in individual jars, if you are certain you will not be straining your yogurt. Mix your milk & starter, and pour it into your jars. Place jars into your inner pot. No trivet is needed and adding an inch of water to the inner pot is optional. Some people feel that this helps maintain the overall temps better. No lids are needed. A single layer of jars works better than stacking 2 layers of shorter jars, as the top layer doesn't set in 8 hours; however, you can add another hour or two to your incubation time to allow the top layer of jars to set. Enjoy!🙂
Thanks for the tutorial. i would like to know if I can make this with the 1.5 liter of fairlife milk in my 3 qt instant pot. It has a yogurt setting where as my 6 & 8 qt don't have the yogurt setting?
You are most welcome! A 3 qt IP will hold up to 12 cups of milk. That means you can use 1 container of Fairlife (6.5 cups) and an optional add-in (2 cups creamer) if desired. Thanks for watching & enjoy your yogurt!😋
This is a wonderfully informative video- thank you! I’m very new to instant pot and made my first (of many I’m sure) cold start yogurts (used fair life, SCM, and chobani). I did find that the bottom 1/4 layer of yogurt was gritty. Is this normal? If so, it was so yummy I wouldn’t mind just skimming off the top to use. But any suggestions would be greatly appreciated!
Thank you for watching! Sometimes, the milk sticks to the bottom of the pot and becomes gritty. This can be from a combination of the milk, starter & heat. What you want to do next time is right after you are done incubating your yogurt, slowly pour your warm yogurt (no stirring) into another container to chill. What you see stuck on the bottom of your pot is probably what is causing your gritty texture. You can try a different yogurt as your starter and see if there is a difference. :-)
You can use Lactaid milk with this recipe. Lactaid doesn't have as much protein as Fairlife milk, so you may need to strain it if you like a thick yogurt. The recipe link under the video description above will give you more information. 🙂
While you can use shelf stable dairy milks with this Cold Start yogurt method, the *only* plant based milks you can use are soy or pea milks (WestSoy, Ripple, are examples). These milks do not need a thickener. All other plant based milks (almond, coconut, rice, etc) need a thickener (agar, gelatin, tapioca starch, etc) and the boil method to heat and activate the thickener. :-)
No. It's optional. You may want to take a look at my low carb yogurt recipe here. It's 5g carbs per serving. 🙂 www.friedalovesbread.com/2018/07/low-carb-yogurt-instant-pot-cold-start.html
:( I was so excited to make this had all the ingredients. Poured in thr milk went to open the sweetened condensed milk and realized it was kinda crushed in the bottom. Didnt think it was wise to use a dented cannon yogurt since possible bacteria could be incubated too. I still made it sans sweetened condensed milk, but I was really excited to try it. I cant go get some and add it in during the incubation process correct
You are perfectly fine to make your yogurt without the sweetened condensed milk. It's only used for flavor and sweetening. You can add your own vanilla extract and sweetener to your finished and chilled yogurt. 😊
sophie foxman - thank you! Kefir uses a different strain to culture and only needs room temperature. Yogurt cutures at a higher temp, around 100°-110°F, so using the Instant Pot is not recommended for culturing kefir.😊
Thank you very much. This is what I’m doing and then make cottage cheese (oven method). Thank you again. Can I make cottage cheese (same method) from this yogurt?
sophie foxman - you can make cottage cheese with your Instant Pot, but not with this method. If you search Google for "pressure cook cottage cheese," you will find 3 or 4 sites with some recipe suggestions. 😊
Frieda Loves Bread Thank you. One of my triplets granddaughter is gluten free. She also can’t have milk and cheese. Can I make yogurt from almond milk with substitute yogurt starter in IP?Thank you very much.I really appreciate your attention.
sophie foxman- homemade almond milk works better than store bought and you will need to add a thickener (gelatin, agar, tapioca starch, etc). You can use a non dairy yogurt or a powdered yogurt starter. Cutures for Health website has some helpful information. 😊
Adding sweetness & flavoring in the form using sweetened condensed milk or dairy creamer is an optional ingredient and is not required to make yogurt. If you go to my recipe, it will say that it's optional. Making yogurt with only milk and starter will make a plain yogurt that is great as a substitute for mayo or sour cream in many recipes.🙂
You have no idea how much this has helped me. I used the fair life whole milk, sweetened condensed milk can, and Kroger Greek yogurt protein yogurt to make a batch and oh my goodness. It's the thickest creamiest yogurt I've ever had. So so filling and doesn't cost an arm and a leg. Let it cook overnight in my IP, forgot about it till late the next morning, and stick it in the fridge for several more hours before messing with it. I wish I could send pictures of my final product. It's just so good!
Thank you for watching! Greek yogurt is strained yogurt that is thick and high in protein. When using these ingredients in the video, the consistency is between Greek & traditional yogurt. You can use any plain or vanilla yogurt as your starter. Your homemade yogurt will mimic the tang & texture of your starter. 🙂
im making raw milk yogurt and letting it warm up in the dehydrator...it is not always working out but im hoping i am getting the benefits of the alive enzymes and probiotics with the raw milik to fight gut infection
Teresa, I apologize for the delay in responding to your inquiry. You will need to heat your raw milk to at least 100°F in order for the bacteria in your starter to begin working to make your yogurt. The lower temp will make a thinner yogurt, but you can add unflavored gelatin or instant milk powder to your milk for a thicker yogurt. This part and the boil section of my IP Yogurt for Newbies Guide may be helpful. :-) www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html#milk
I made it and it is so good. My son tasted it and thus one quart less. Mine is almost gone so have to make a trip to the supermarket!! Thank you for the video showing me how to make it.
I don’t know what I did wrong but I used a half gallon of organic ultrapasturized whole milk and 2T of Strauss Organic Whole Milk Yogurt, put the instant pot yogurt setting on “normal” for 10 hours and it is still very much a liquid. I let it go for another 3 hours but still liquid, not even as thick as heavy cream.
Sorry this happened to you. You would need to discard it at this point. Organic milks can take much longer to set, or culture, as much as 12 hours or longer. It can be the temp of the IP or your starter. You can get one on one help over at the Instant Pot Yogurt 101 group.
Does anyone know?....I'm 99% sure that any truly authentic Greek yogurt (i.e., homemade yogurt made IN or BY Greeks)...that such yogurt would be FULL of active cultures. Is that fair to assume? The yogurt that I would be using for a starter is yogurt that I buy from my local Greek-owned market. They make their own yogurt in-house, and it has no ingredient/nutritional detail on the container. The yogurt is very thick and very tart.
I would assume that their yogurt has live and active cultures, especially is they make it in house. Greek yogurt is simply strained yogurt that is very thick and full of protein. Your yogurt would contain the same live & active cultures that are in your starter. If they were not live & active, you would have ended up with warm milk. 🙂
OMG----after all that excellent explanationl--------I simply do NOT understand why folks insist on adding sweetened condensed milk to yogurts. Completely again health principles!!!!!!!!!!!!! Crazy. I like many people are trying to find ways to reduce sugar in their diets.....crazy
Thank u for the wonderful video helping understand so much more about yougart. I made it for 1st time & it came out amazing !! If I was to add a can of coconut milk in place of condensed milk, do u know how it would turn out ? Thank you!
Thank you for watching! I'm thrilled that you are enjoying your yogurt. 🙂 A can of coconut is watery & will thin your yogurt. You can put the can in the fridge and drain the excess, OR you can use a small can of sweetened condensed coconut milk, which should give you similar results with a very slight flavor of coconut.
I just made my first batch of yogurt and I'm so proud of myself. I used the Crockpot Express, which works the same, and it looks great so far! Thank you for your video. Maybe I will try to sweeten it next time.
I'm not fond of just plain yogurt so I like some sweetness to mine. So when I made this recipe I did add sweetened condensed milk but it was not sweet at all. And here I thought it would end up being too sweet. Do you have any ideas why this might have happened? BTW: the yogurt did turned out wonderful! I also wanted to add that for another batch I tried a whole bottle of the natural bliss to my Fairlife milk and still didn't have any luck tasting it in that batch either. It's as if I never added it. I can't figure out what could be going wrong and why the taste of either one wasn't there. I followed your recipe to a T, too. Any suggestions would be great!
Hi! I'm glad you tried the recipe and that it was successful. Now it's time to begin tweaking the recipe to your desired taste. If you used Fairlife milk, it has 50% less sugar, so when adding a can of sweetened condensed milk to the milk, it's often sweet enough for most people. Some only use a half can of sweetened condensed milk. Bliss creamer is another great choice that you tried and it has slightly less sugar. Feel free to try another ultra pasteurized milk (look for one high in protein for a thick yogurt) or even increase the sweetened condensed milk to your liking. You can also add any sweetener to your finished & chilled yogurt with warmed honey, maple syrup, fruit juice, granulated or powdered sugar or any alternative sweetener. Even a small box of instant pudding can bring flavor & sweetness. Make notes along the way, with the type of sweetener & how much you used. Pretty soon, you'll have your perfect yogurt!🙂
You have the Instant Pot SV model, which is the *only* model that requires using the lid for any of the settings (except for saute). It's perfectly fine to use the IP lid to make yogurt. To reduce condensation, you can use a few layers of heavy duty paper towels placed on the surface of your finished yogurt, cover, then put into the fridge to chill. 🙂
I made th is yougurt in my instapot on the yougurt setting..it went straight to the 8 hour setting and began to count the minutes up to 8 hours. When I opened the lid it was very thick but it had a lot of whey in it already. I poured it slowly into the bowl and let it sit over night and am draining it now as it had a lot of whey sitting on the top. THe temp said normal for the yougert and it didn't over heat it I didnt test the milk temp as I didnt have thermometer like that. DId I do some thing wrong? I also used two tablespoons of Fage greek yougurt instead of one!
Hello - thank you for reaching out to me about my Cold Start Yogurt recipe. Thank you for including as much information for a more complete diagnosis. I don't believe you did anything wrong. You will want to double check to make sure your Yogurt setting is on "Medium" or "High," depending on your model. I'm assuming since it went straight to the 8 hour count-up, that it was on the correct model. Also, your normal yogurt setting temp should be in the 100-110 degreed temp range. The "Low" or "Less" setting is for fermenting rice or proofing yeasted bread dough. Yogurt that has a lot of whey can be contributed to a few factors. First, using more than 1 Tablespoon of yogurt for every 8 cups of milk can lead to excess whey or thin set yogurt. Secondly, If you used a low fat or skim milk (make sure it it UHT or Ultra Pasteurized!) will create more whey and a thinner yogurt due to the percentage of water in the milk. I do have a Cold Start Yogurt FAQ page and a IP Yogurt 101 Facebook group that is helpful in creating your best yogurt. Enjoy! Frieda 😃
Thank you! I'm glad you are enjoying your homemade yogurt. Yes, your homemade yogurt contains probiotics, the same live & active bacteria that were present in your yogurt starter. 🙂
Laurie Carfagno - in my cheesemaking class, they discouraged us from using ultra pasteurized milk for making cheese. That, I'm positive is true for semi -soft and hard cheeses. However, I'm not certain about soft cheese, like ricotta. I went to my favorite cheese making site and saw side by side photos of UP milk vs reg pasteurized milk. The UP milk was not able to form curds and fell apart. You can view the photos here. 😊 www.cheesemaking.com/ultrapasteurizedmilkforcheese.html
Thank you for watching! Cottage cheese is a totally different method. You don't need an Instant Pot - you can do it on your stove top. It does take a lot of milk to make a small amount of cottage cheese. 🙂 food52.com/recipes/8222-creamy-homemade-cottage-cheese
Fage has S Thermophilus too. I think most yogurts do. Is it just the additional L Casei that makes it thicker? I use Stonyfield which only makes a runny yogurt for me but dosent have L Casei. Very nice description of how it works. Where did you get all your knowledge? Recommend any books?
Yes, most yogurt at least contain two strains: s thermophilus and l bulgaricus. I have many years of yogurt making experience and did at least three months of solid online research to develop the Yogurt Newbie Guide. I also did several months of research and experiments to develop the Cold Start method of making yogurt. You are correct, the l.casei strain does help make a more viscous texture. 🙂
Best Instant Pot yogurt tutorial ever! Thank you for sharing such detailed information with us. I love this and can’t wait to try it.
Thank you! You'll have to let us know when you do try it and how you like it.🙂
Frieda Loves Bread Sooo, I finally got around to the yogurt this morning. I did exactly what you said and then I went to set the Instant Pot to the yogurtsetting...I don’t have a yogurt setting 🥴 UGH!!!!!
On a happier note though, I found an excellent tip for the smelly sealing rings. Throw your clean sealing ring in the oven right on the rack or a cookie sheet (which ever is cleaner) and bake it at 250° for 20 minutes. Carefully do a sniff test but don’t burn your nose! If it still smells pop it back in for 10 more minutes. Tried and true. I just did mine yesterday. Be 100% certain that your ring is 100% silicone. Who knows what the knock offs are made of, ya know? If it melts or distorts then it’s not 100% silicone and should seek a refund. Enjoy your like new sealing ring!
@@louised6790 Uh oh! You can still warm up your milk to 110°F using the Saute Less setting, add your starter, wrap your pot in a large towel and put it in your oven, with *only* the oven light on to maintain the incubation temp (100°F-110°F) for 8-10 hours. Thanks for sharing the smelly seal tip! :-)
Actual yogurt making instructions start at 8:20
Thanks, but also the "2 keys" to making a successful (cold start) yogurt, which info precede this timeline, are invaluable. I've thrown away several batches of yogurt using my instant pot, and the reason for my failure was due to not knowing this info.
@@DanScottChannel
Thank you for your comment. People have asked me so many questions about this method and my goal was to cover the most important.🙂
Thank you! I almost gave up and wondering when the actual instructions would start.
Playback speed increase might be wiser.
Thanks for detailed instruction !
Thanks
I am new to yogurt making and have used the boil method. My yogurt came out to runny. Watching your video now tells me why. I will be trying this method. Thank you so much for explaining how it works. Will you be doing other videos, I noticed you haven't done any in a while?
Great video Frieda. I've been making Dr. William Davis "L Reuteri" yogurt using half and half and it's been turning out thick using the "cold start" method with my Instant Pot. However, I decided to make some yogurt with regular whole milk and it never got thick. I now see that I need to use ultra pasteurized and filtered milk next time.
So thanks so much for the detailed video and tips!
I did the L Reuteri yogurt and half my jars were thick and creamy, and half were horrible inedible curds and whey. We hated the super sour flavor and won’t be making that again. If it tastes bad, we just won’t eat it.
thank you for this. guess I have to get an instant pot. btw, your hair is so beautiful.
You are most welcome. You'll enjoy having an Instant Pot. 😊
Hi Frieda, is it essential to use an ultra filtered ultra pasteurized milk? I want to be safe, however I prefer eating less processed foods. Thanks!
The only requirement for this method is to use ultra pasteurized, UHT -or- shelf stable milks (boxed, powdered or canned). These milks will work for my Cold Start yogurt method; however, they will not be as thick as when using a milk that is both ultra pasteurized & ultra filtered, due to its higher protein.
You can thicken ultra pasteurized milks by straining your chilled yogurt, or by adding instant powdered milk or a couple of protein drinks to the milk prior to incubation.
🙂
Thanks for this video. mom and I love plain yogurt then add fresh fruit with a little honey or better yet pure maple syrup.. Yummm
Want it thicker, just add powdered milk, much cheaper.
Great info! I like stuff explained and you nailed it.
Thank you!🙂
I made this the other day and it turned out fantastic! Sooo SUPER EASY!!!!! I made it in my 3Qt mini Duo Plus, after I went and bought the Fairlife milk, La Lechera Sweetened and Condensed milk (who knew it came in a squeeze bottle) and a single serving size of Fage plain yogurt.
Thank you for responding to my email asking if I could fit this in a mini.
It turned out perfect, so rich, thick and creamy. I only used about 1.5 Tablespoons of the SWC (I'm not a big sugar person) I think I will bump it up to 3 tablespoons next time.
I ended up with two 32oz Ball jars full.
Thank you for this wonderful video! Now all I need to do is buy some Lemon curd and blueberries to mix in :)
One more thing, depending on your schedule, you may want to make this at night, that way when you wake up in the morning it's ready to go into the fridge and it will be ready for you when you get home from work. Unless you have a second insert-it takes up your IP all day.
I'm glad you enjoyed this recipe and found it easy to make! The 3 quart is the perfect size. Thanks for watching and leaving a comment. :-)
Best yogurt ever!! I started making it 10 days ago and have made 3 batches because my family lives it so much!
Wow, really good! Bravo! Spoken like a pro! That was instructive and enjoyable all at once! I am off to getting that yogurt strainer and then make a badge! Thanks for sharing!
I was thinking about making yogurt with no cows milk, but using oat milk instead. Oak milk is naturally a little thick, and it has also a natural sweetness to it. Have you ever experimented with oat milk? I'd love to read your thoughts on this option! Thanks once more!
Thanks for watching!
You can use this method with Ripple pea milk, Silk Blend, or boxed soy milk (soy & water only), with Silk non dairy yogurt as your starter & at least 12-15 hours incubation.
Oat milk & other plant based milks need a thickener & the boil method to activate the thickener.
Even though oat milk is thick, it won't "set" like a traditional yogurt without a thickener (gelatin, agar, tapioca starch, etc).🙂
Excellent tutorial and information! Thank you so much! I just made this on Thursday for the first time, and I'll never buy yogurt again! I used Fairlife milk, Bliss vanilla creamer and plain Fage yogurt and my results are perfect! I ate it with fresh blueberries... Can't wait to make it again!
Hi Frieda, if you get a moment to reply I have a quick question. I'm curious to know if using a little extra starter is ok or potentially a problem for getting the yogurt to set up properly?
It's a great question. Yes, using too much starter can make your yogurt thin, lumpy or bitter. You can freeze the rest of the yogurt in 2T portions to use as future starters. You can find more info in my Yogurt Guide for Newbies. 🙂
www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#starter
Just got my first batch going. It was so easy that I kept going to my computer to watch the video to make sure that was all I had to do. I did learn one thing though. I need to buy another Instant Pot because my Duo 60 is now being used for a long period. Will watch your store for an 8 qt to come on sale. Thank you for doing all the research. I am a diabetic and now will be able to have a desert.
You are most welcome! It is easy to make, and you can use milk that is lower in sugar, which is perfect for you. You can incubate your yogurt overnight, wake up, and slowly pour your yogurt into another container (no stirring) to chill in the fridge. This will free up your pot for the day. The other options are to purchase another insert or another Instant Pot. Enjoy!🙂
I made yogurt today as per your instructions. It turned out perfect. Thank you 😁
You are most welcome. Thanks for watching & enjoy your yogurt!😋
What a generous person you are to share your knowledge! Going to try this today!
You are welcome! Let me know how it turns out for you. 😊
Frieda Loves Bread turned out lovely! Chilled overnight then strained. Made a blackberry blueberry compote for it and all my yogurt needed for sweetness was a tablespoon of raw local honey. We had stopped eating yogurt at my home due to concerns regarding how much sugar is added so I’m very pleased to put yogurt back on my menu. Thanks so much for sharing yogurt making!
your attention to detail is nothing short of phenomenal. .
I got all the tips of an expert minus the bore that comes with scouring several RUclips videos in order to get the education you need b/4 embarking on your endeavor.
Frieda this is the best!!
thumbs way way up👍👍👍
Sorry to be offtopic but does someone know a trick to log back into an instagram account??
I was stupid lost my login password. I appreciate any tips you can give me!
@Milan Harry instablaster ;)
@Malik Gordon thanks so much for your reply. I got to the site on google and I'm trying it out atm.
Takes a while so I will reply here later with my results.
@Malik Gordon It did the trick and I now got access to my account again. Im so happy!
Thanks so much you saved my ass :D
@Milan Harry happy to help xD
Thank you for this discussion of cold start. I will add this method to my small but determined arsenal of kitchen skills.
What is the meaning of Fage?
It is one of the major dairy brands in Greece. It manufactures dairy products including milk, yogurt and ice cream. The word φάγε *(pronounced "fa-yeh")* is both the singular imperative verb meaning 'Eat!'
I don't want any sweetener... do i just skip the sweetened condensed milk??
Absolutely. It's an optional ingredient and not required for a successful yogurt. 🙂
The 24 hours setting is a great setting to use. It makes a GREAT creamy yogurt and by using the 24 hours setting will remove the lactose and can be eaten if you are lactose intolerant
Is everything else the same & are you using the “cold start” method, just with a longer heat period? Thank you in advance! 💗
@@michemash8860
She is mentioning using regular pasteurized milk and the traditional boil method of making yogurt.
Incubating yogurt for 16-24 hours results in a lactose free, but very tangy yogurt.
You can achieve mild tasting yogurt using lactose free milk and my Cold Start method. 🙂
@@FriedaFranchina Will the final result be lactose free? I'm very sensitive to it; I can't digest lactose-free milk or yogurt from the stores. I've been making 24-hour yogurt using regular pasteurized milk in my IP, but I want to try your method for its ease and quick cleanup.
@@jlastname2189@jlastname2189
When you use lactose free milk, you'll have a lactose free yogurt. Lactose free milks have the enzyme lactase added. If you are sensitive to lactose free milks, you would still be sensitive to the yogurt.
The method you are using to make lactose free yogurt with 16-24 hours incubation is working for you, so I'd stay with that method. 🙂
@@jlastname2189@jlastname2189
When you use lactose free milk, you'll have a lactose free yogurt. Lactose free milks have the enzyme lactase added. If you are sensitive to lactose free milks, you would still be sensitive to the yogurt.
The method you are using to make lactose free yogurt with 16-24 hours incubation is working for you, so I'd stay with that method. 🙂
Awesome and detailed! Especially liked your explanation of different types of milk. Thank you!
Thank you Frieda! You explain the technical parts so that I now understand HOW yogurt AND milk work. I now understand how to allow milk to produce yogurt. Best explanation I have ever heard!
I do have a question about additives in home made yogurt... can you add vanilla extract to it or will the alcohol (40%) kill the bacteria?
(my instantpot does NOT have the yogurt feature so I have to use the 'other' method and I was thinking that the temp. of the milk might allow the alcohol in the vanilla to evaporate. Your thoughts?
Thank you for watching - I'm glad you found my video helpful in understanding how to make yogurt,
I prefer to add pure vanilla extract to my finished & chilled yogurt. It is theorized that the alcohol *may* interfere with the culturing process. I have seen both failures & successes when vanilla extract has been added to the milk prior to incubation.
For your first time, and also because of the challenges of maintaining the incubation temp of using a cooker without a yogurt setting, I'd use a vanilla flavored creamer added to the milk -or- make it with milk & starter only. 🙂
I bought a Instant pot pro crisp 8 qt. I discovered it doesn’t have a yogurt button. I used the Sous Vide function and set the temperature to 110 for 8 hours. It worked. It did take a long time before it got to 110 deg. Not sure why. If you know of a better faster way please comment. I called Instant pot company but they were of no help.
8 cups of cold milk should take about 40-45 minutes to get up to 100°-110°F. If you are using a gallon of cold milk, it can take longer to reach incubation temp. As long as you are reaching incubation temp in less than two hours, you are fine. Heating milk too hot, too quickly can make yogurt grainy or gritty, so it's best to let your Instant Pot do the warming up on sous vide or yogurt settings. 🙂
I have recently discovered this method as well. Only I use a thermal cooker/hay box. Works for me. 30 years making it, wish I’d discovered it way back then! Good video
Your video deserves an award ! I love the education you provide.
Thank you! :-)
Your science analogies along with how to make yogurt makes a lot of sense. Can you please do one video with making coconut yogurt?
Thank you! Non dairy yogurt will be my next venture. Stay tuned!🙂
Thank you so much for sharing!! This was the first time I made yogurt in my Instant Pot and I must say it was the best yogurt I've enjoyed! I used the Fairlife whole milk and sweetened condensed milk. I didn't use the whole can as I thought it may be too sweet, but it wouldn't have been just fine. The next time, I will use the whole can. I used Fage plain as my starter. After it cooked and I cooled it overnight in the fridge, I ended up the next day straining the yogurt in a tea towel,, and the texture after that was so thick and creamy. It was like a dessert. I bought 2% Fairlife today and I'm going to try that tonight. It may not be as thick and creamy as using the whole milk, but I'm sure it will still be yummers! Thank you again for sharing,, and for going into detail about each step! :-)
You are most welcome! I think you will still like the yogurt from the 2% milk . Enjoy!
As Neil Degrassi Tyson would say, this girl scienced the heck out of yogurt.
My Instant Pot is older and does not have a yogurt setting. Can you help with the instructions?
Sure! If you look under the video description, there's a link that will take you to my printable Cold Start yogurt recipe. Look for No Yogurt Button in the recipe directions. 🙂
Has anyone used Fairlife Chocolate milk to make yogurt. I'm thinking the chocolate milk with the Natural bliss creamer......?
Thanks for watching & asking a great question!Yes...many have tried and been unsuccessful. The stabilizers and thickeners in the flavored milks interfere with the culturing process, resulting in thin set yogurt.
Others try incubating longer, only to find the tangy-sweet taste off-putting. You can strain the yogurt, but only if it isn't super thin.
Your best bet is to make plain yogurt, then after chilling, add instant chocolate pudding mix, drink mix powder (Nestle, Ovaltine, etc) or chocolate syrup. 🙂
Awesome Video. Very well done can't wait to try it. Just have to try and find the milk. In British Columbia, Canada
Thank you! You can find some milk & starter suggestions for Canada on my Cold Start yogurt article. The milk must be UHT (ultra high temp). Natrel Lactose free, Lactania, TruTaste are some options to try. Good luck! :-)
I just added vanilla extract to my milk & starter… then watched the video, which said to wait to add flavorings. Is my yogurt in trouble? 🙈
No, you are just fine. I often advise adding vanilla extract after incubation, & especially after straining, as you don't want any of the valuable vanilla extract going out with the whey during straining. 🙂
Hi Frieda, I have a new question for you. Because I love the taste of coconut, do you know what would happen if I was to add a can of Savoy Coconut Cream to this recipe? And could I use Oui Coconut yogurt as my starter?
I'm glad you asked... it's a good question! Non dairy milks and creams do not thicken yogurt in the same way as dairy milks & creams/creamers do. As a result, adding them to dairy milks will make a slightly thinner yogurt, depending on how much you add.
Non dairy yogurt can be used as starters; however, coconut yogurt has proved to be unreliable as a starter.
I like to add Real Coconut syrup (found in the coffee aisle of the grocery store) ....and toasted coconut to my finished and chilled yogurt for a coconut flavor. Torani or DaVinci flavored coffee syrups are also good to use post incubation/chilling. 🙂
@@FriedaFranchina Thanks so much for the quick reply and your informative information. I'll be trying Real Coconut Syrup and let you know how it turns out. Thanks again, Freida.
I bought a container of Chobani non-fat Original Plain for my starter. Container says it's Triple Strained and has live and active cultures and lists S. THERMOPHILUS, L. BULGARICUS, L.ACIDOPHILIS, BIFIDUS AND L.CASEI as the ingredients (sorry if I misspelled any of this, the print on the container is so small I can barely read it). Will this give me success in making my yogurt?
Cindy, it will work well for making yogurt. As long as the cultures are listed in the ingredients and/or says "contains live (or) active cultures on the label, it will work for yogurt. Make sure it is fresh and open it just before making your yogurt.
Does cream need to be ultra pasturized? And your other link says 9 hours made a gallon so used 9 hours is that enough?making a gallon as did not realize you use1\2 can sweetened condensed milk
Hi Candace! Yes, the cream needs to be ultra pasteurized to use this method. I'm not certain what you mean by "9 hours made a gallon," but if you are referring to incubation (cooking/fermentation) time, 8 hours is average. Most yogurt sets between 6-7 hours and is very mild. The longer you incubate, the more tang is developed, based on the bacterial strains in your yogurt starter. Some folks incubate for up to as long as 24 hours, which results in a very tangy, but lactose (milk sugar) free yogurt. 🙂
I'm a bit confused about lids at 10:30 you say if seal is smelly, replace or remove. Therefore, if you remove it will not seal, right? I have seen other vids that say leave on vented setting, not seal. Are you just trying to cover? A plate will not seal as well as the silicone top you mention. Please clarify, thanks.
Making yogurt doesn't use any pressure; it's similar to a slow cook setting. You can use any lid you want since it doesn't use pressure, so you are correct, it's just to cover the pot while it's incubating. If you decide to use your IP lid, use a clean smelling ring or remove it. Closing the pressure valve is optional; I like to close it, as it keeps the cultures warm and happy. 🙂
@@FriedaFranchina Thanks for the great vid and fast reply. So funny that on the FB Community page someone asks about yogurt, there are a few other suggestions, but there are 42 people linking your page and vid. Cracks me up.
How sweet does this turn out? We like vanilla yogurt. Any comparison?
If you use a full can of sweetened condensed milk, it'll be sweet like store bought yogurt. Adding a 16oz bottle of dairy creamer will be slightly less sweet, especially if added to a filtered milk like Fairlife, which has 50% less sugar. You'll want to experiment with different amounts or make it unsweetened & add your own sugar, honey, maple syrup or fruit to your chilled yogurt to taste. 🙂
@@FriedaFranchina Thank you!!! I'll give it a try!
Your reply comments are just as kind and informative as your video❣️
Awww....thank you! It's comments like yours that help keep me going. :-)
If you have milk about to expire, can you use it for the long method?
The expiration date is most likely the Sell By date, the date that stores need to have the milk off the shelves. Ultra pasteurized or UHT milks must be used with this method & often have Sell By dates that are much longer than two weeks.
Milk should be good for at least 4-5 days beyond the date on the carton. Milk should smell & taste fresh before using it to make yogurt.
If it smells or tastes old or "off," do not use it to make yogurt.
Fresh milk used to make yogurt will last for at least 2-3 weeks, even past the Sell By date. 🙂
@@FriedaFranchina Thank you. If you know your milk is going to be “sour” in a couple of days, is it safe to use it to make yogurt via the long method?
@@ing3666
Yes - use it for yogurt before it becomes sour. 🙂
Great tutorial! I don't know if any other earlier commenters mentioned using the Instant Pot Ultra Mini 3 qt--it's what my husband and I use (small model for "empty nesters"). On that model, the Yogurt setting doesn't have a "Medium" or "Normal" temp setting for incubation. It has "Custom" temp selection which I set for 110 degrees Fahrenheit. (Or, was is a preset temp in the Yogurt function? Sorry, I cannot recall--pretty sure I had to decide the temperature.) We like tangy yogurt, so I set the timer for 10 hours. Eight seems to be what most people use, but 10 has worked well for us with Fairlife milk (no sweetener). It makes a lot of yogurt for us, but it doesn't last long (we eat it in a blink).
Thank you for watching! You are right, the newer 3qt models do not have a yogurt setting, but do have a Custom setting where you can assign a temperature. In the case of making yogurt, any temp in the 100°F-110°F will work.
Thank you for sharing this important information. 🙂
I loved your video! You explained all the options of yogurt making.
Thank you & thanks for watching!🙂
3 questions for you. Where can I purchase a silicone sealer like the one you use in the video for the 6 quart Instant Pot? Can I use the Fairlife milk in the blue and white container? Can you freeze the FAGE yogurt if it is unopened (They usually come in packs of 3)? Thank you for your answers and thank you for the video.
Irene, you can find the silicone suction lid on Amazon, (amzn.to/2McO8eZ) and I've added it to my video description. Thanks for asking about it - it is one of my favorite kitchen tools!
Yes, you can use the Fairlife milk in the blue container. The dark blue is 2% and the light blue is skim/non-fat. Lower fat milks have a higher water content, so if you like a super thick yogurt, you will want to strain it.
Yes, you can freeze the rest of the FAGE yogurt, unopened or right after opening, in tablespoon portions on a plate or ice cube tray. After freezing, put the frozen starters in a freezer baggie and date it. They should keep viable for up to 6 months.
I just love your website for beginners and all the hints and tips but I don’t have the yogurt button on my Instant Pot and I can’t find the instructions in the “Trouble shooting” section that’s tells me how to use it without the Yogurt setting. Please help me. I have been doing it in the microwave and would much rather use my Instant Pot. Thank you!
Pat, thanks for letting me know that this can be added to the troubleshooting section. You won't be able to do the Cold Start, but you can definitely heat up your milk in the LUX, which is the model that doesn't have the yogurt button. Here's the workaround. www.copymethat.com/r/3nkQVaG/yogurt-in-a-lux-instant-pot/
Thank you for that link I have a lux and it will cost me about 70 more dollars to get an instapot with a yogurt button on it so I'm trying to determine whether or not I am going to keep the pot I have or invested $70 to have the yogurt button. I have never made yogurt before but would like to try and I'm not sure whether or not I'm going to enjoy it enough to spend the extra money.... so my research continues thank you!
I noticed you didn’t strain this at all and you did with the traditional method. Is this because of the higher protein content in fair life? If I were to strain (I also love thick yogurt) should I do it immediately when the pot is done or should I wait for it to set up and then strain. Thanks for making these videos. They are great!
Jon C - no, I didn't strain this at all. You are correct that it is thicker because of the higher protein of the Fairlife milk. You can strain your yogurt warm, right after incubation or chill it first, then strain. The only difference is that it takes whey twice as long to go through chilled yogurt. To me, the traditional method of making yogurt is to heat the milk first, cool it down to 110°, add the starter, then incubate. The method shown here is what I've named the Cold Start method, which means the cold milk and starter are mixed together and then incubated, skipping the heating and cooling steps of the milk. You can find a video of this method on my channel as well. Thanks for watching!😊
Would you recommend using a dedicated instapot just for yogurt? I’m always worried my regular pot might not be clean enough, as it’s used for meats, etc.
Also, could you use a regular glass lid, such as the glass instapot lid, rather than the silicone lid?
You don't need a dedicated IP for making yogurt. It only needs to be dishwasher clean and free of any soap residue.
The seal is what holds odors from previously cooked foods and you don't even need it to make yogurt as no pressure setting is being used. You can use a dinner plate, silicone suction lid or any lid from your pots & pans that fit.🙂
@@FriedaFranchina Ok, thanks!
Hi! I just came across your video as I was searching on how to make yogurt and this video is amazing, so much good information! I bought the same Fairlife 3.25 milk in red bottle. I should preface that I am from Canada and found it in my grocery store & was so excited! I rewatched your video and noticed you mentioned ultra pasteurized.. I looked at my bottle and it only says ultrafiltered... Does it say ultra pasteurized on the bottle? I am wondering if the bottles they sell here in Canada are not ultra pasteurized? I will still make the yogurt tonight, but I don't want to get my hopes up if this missing. Step of the milk process from the company is not included in the ones that they sell in Canada. So I'm just wondering if anyone or yourself can tell me if it actually says ultra pasteurized on the bottle. Thank you so much and I look forward to your reply! Again. Love your video and I will be using this recipe.
Thank you for watching! I'm excited that you are learning so much and asking a great question.
Fairlife milk IS ultra pasteurized. They used to list it on their carton, but omitted it in their newer packaging.
I even emailed Fairlife and did get the affirmation that their milks are ultra pasteurized.
Go ahead and get started. You'll be thrilled with your results. 🙂
If you have any more questions, you may want to visit my FAQ page:
www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina thank you SO MUCH for your reply! This is fantastic news! Now I feel more confident. My yogurt is still in the fermentation process but it should be done shortly, I can't wait to see how it turned out! Again, thank you for the prompt reply and video. 🥰😄
Thank you so much for this video. It was very detailed, I learned so much!
You are most welcome - thanks for watching!🙂
Thank you for explaining. I couldn’t believe my first batch (made before I saw your video) but it came out great fortunately
Thank you for explaining everything so clearly. Would I get the same result if I use individual mason jars in the instant pot?
Thank you for watching! I'm glad you found my video helpful.
If you have not made yogurt yet, I recommend making it directly in the pot for your first time. If it's thick enough for you without straining, you can use jars for your next batch.
You'll need to dry fit your jars and if you stack them, you'll need to add an additional two hours to your incubation time. You can find more info here. 🙂
www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina Awesome! Thank you for the detailed response. I can't wait to try it out. :)
I just started my first ever batch of yogurt and it is this recipe. I can't wait to try it!
Wonderful! You'll have to update us and let me know how it turned out for you. 🙂
I’m confused, I thought we couldn’t do the cold start method unless the milk is unltra-pasturized. I cannot find where Fairlife says ultra-pasteurized. How did you get that result with a cold start method if the Fairlife is not ultra-pasteurized? Or how did you know Fairlife is ultra-pasteurized?
You are correct that you must use only ultra pasteurized milks or shelf stable milks with my Cold Start yogurt method.
Fairlife milk is ultra pasteurized. It doesn't state it on the label. I reached out to the company, who replied and confirmed that their milks are ultra pasteurized. You can view the email in my Cold Start Yogurt FAQ article. 🙂
www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.html
@@FriedaFranchina thank you for doing that, I appreciate it. Thank you for responding and clarifying my concern. Wonderful video!!!
I like the fact that she is explaining the reasoning of the steps and the different types of bacteria and which types of bacteria make the yogurt thick and thin. It looks like that she has done a lot of research.
This is an excellent presentation. Thank you.👍👍
A fantastic summertime snack: fresh, plain yogurt with FRESH sliced figs, honey and walnuts! YUM!
Love all the explanations. Well I planned to make yogurt in my Instant Pot so I bought Liberte 2% Greek yogurt for a starter but the ingredients only saw "bacterial cultures". Does that mean that they are not live and I should get a plain regular yogurt instead to use for a starter?
Thank you for watching!
Liberte and all Canadian yogurt is required to contain live & active cultures, so you are just fine to use it as a starter. They are not required to list the cultures on the label. 🙂
@@FriedaFranchina Oh well, that's awesome. Thank you!!
I just made my very first pot of yogurt yesterday. I used the sweetened condensed milk in it and it turned out great. I am wondering something, I love lemon flavor. Can I add a packet of lemon pudding mix to the milk before starting? Or would it come out weird? Or would it be better to add that after it is all done? I just got my instant pot last weekend, so yes I am a newbie. :)
Stacy Kohout - congrats on your yogurt! Yes, you can add lemon pudding to your yogurt, but add it after it has chilled. You may also want to try making your yogurt with only milk and starter, since pudding has sugar.
For lemon flavor, you have several other options as well: True lemon powder, Crystal Light, lemon extract, or adding lemon curd. You can find lots of flavoring options in this article. Enjoy!😊
www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#flavor
I’m here looking at yoghurt methods because my neighbour dropped off heaps of lemons that I made lemon curd with. There’s nothing better than plain yoghurt with lemon curd rippled through…
Quick question . Will it work to use dry milk reconstituted with the cold start method? Truthfully, I did with probiotic capsules,. Tastes great and is thick. But not sure if it is a safe technique. Also incubated 12 hr. Thanks for a clear and concise video.
Yes. Dry instant milk powder is shelf stable and one of tnr several milks that I recommend in my Cold Start yogurt article. 🙂
do you do coconut yogurt if so can I get the recipe? Thank you
Coconut yogurt and other plant based milks are made differently, as they require a thickening agent and the boil method. You can find a great coconut yogurt recipe in my Instant Pot Yogurt 101 group. 🙂
HI, I'm new to making my own yogurt. Can I use Fat-Free or 2% milk?
Yes, as long as it's ultra pasteurized or UHT (ultra high temp) milk. 🙂
Frieda when you add the chocolate pudding is it instant ?
Yes. One small pkg of instant pudding mix added to the chilled batch of yogurt. 🙂
I love your video. I have been looking into making homemade yogurts. I find yours more simple. Thank u
I made some this past weekend and it came out fantastic! I did add the can of SCM and it's truly delicious just like that BUT I had some Lemonade flavored packets that you add to water (like Crystal Light) and I added a little more than 1/2 a packet to a 4oz jar that I portioned out the yogurt in and mixed it up, then I stuck it in the freezer for about 10 minutes. Holy Cow! It tastes like a lemon ice box pie without the crust...tart from the lemonade flavoring and slightly sweet from the SCM. I'll be trying other flavors once I can get past how amazing the lemon flavor is.
Cindy - thanks for taking the time to share your wonderful success with this Cold Start method! Your suggestion for adding lemon drink mix powder is a great and easy way to incorporate flavor into your yogurt! I have many flavoring options on my IP Yogurt for Newbies Guide that may inspire you. Have fun!
www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html#flavor
Thanks so much for sharing that idea! That sounds delicious!
What about powdered milk?
Powdered milk is shelf stable and can be used with this method. 🙂
How to make in new duo crisp which doesnt have yogurt settings
if you want extra protein, use CONDENSED MILK
I have just found your website,and like your cold intstant pot yogurt. I have just purchased a 3 quart instant pot, can I make your recipe in this pot, I hope its not to small. It has the yogurt setting on it. Your you tube video isexplaind so well and I have never made yogurt befoe.
Thanks for this great information.
The 3 quart size is perfect for a half gallon of milk and the Cold Start yogurt recipe. 🙂
I placed a small grocery order with Walmart and, as usual, they had to substitute a couple of my items, one of them being the Fairlife Whole Milk. They replaced it with Fairlife Whole Milk with DHA-Omega 3. Is this ok to use for making yogurt? I don't know if the DHA-Omega 3 will affect the end result. TIA
Cindy Maddux - I've have heard of mixed results with using the milk with DHA- omega added. I'm not certain, but it is possible that these fatty acids from fish oil in the milk are interfering with the culturing process. You can try it, and if it doesn't set into yogurt, you can make popsicles or smoothies with it. 😊
Great I’ve bought Uht, in the pot now 10pm ready for chilling at 6am, I’ll let you know the results. I loved your video, so informative and clear. Thankyou
This is an awesome video--- SUPER HELPFUL Have you tried to do the Cold Start method with containers within the insert? I am trying to do a NF yogurt option that doesn't have to be transferred into smaller containers- I am trying to not have broken/runny yogurt.
Yes, you can make your yogurt in individual jars, if you are certain you will not be straining your yogurt.
Mix your milk & starter, and pour it into your jars. Place jars into your inner pot. No trivet is needed and adding an inch of water to the inner pot is optional. Some people feel that this helps maintain the overall temps better. No lids are needed. A single layer of jars works better than stacking 2 layers of shorter jars, as the top layer doesn't set in 8 hours; however, you can add another hour or two to your incubation time to allow the top layer of jars to set.
Enjoy!🙂
Thanks for the tutorial. i would like to know if I can make this with the 1.5 liter of fairlife milk in my 3 qt instant pot. It has a yogurt setting where as my 6 & 8 qt don't have the yogurt setting?
You are most welcome! A 3 qt IP will hold up to 12 cups of milk. That means you can use 1 container of Fairlife (6.5 cups) and an optional add-in (2 cups creamer) if desired. Thanks for watching & enjoy your yogurt!😋
Great video
This is a wonderfully informative video- thank you! I’m very new to instant pot and made my first (of many I’m sure) cold start yogurts (used fair life, SCM, and chobani). I did find that the bottom 1/4 layer of yogurt was gritty. Is this normal? If so, it was so yummy I wouldn’t mind just skimming off the top to use. But any suggestions would be greatly appreciated!
Thank you for watching! Sometimes, the milk sticks to the bottom of the pot and becomes gritty. This can be from a combination of the milk, starter & heat. What you want to do next time is right after you are done incubating your yogurt, slowly pour your warm yogurt (no stirring) into another container to chill. What you see stuck on the bottom of your pot is probably what is causing your gritty texture. You can try a different yogurt as your starter and see if there is a difference. :-)
Has anyone used Lactaid milk for this and gotten good results? It is easier for me to find than the Fairlife milk.
You can use Lactaid milk with this recipe. Lactaid doesn't have as much protein as Fairlife milk, so you may need to strain it if you like a thick yogurt.
The recipe link under the video description above will give you more information. 🙂
Can you use shelf stable almond milk for the cold start yogurt?
While you can use shelf stable dairy milks with this Cold Start yogurt method, the *only* plant based milks you can use are soy or pea milks (WestSoy, Ripple, are examples). These milks do not need a thickener. All other plant based milks (almond, coconut, rice, etc) need a thickener (agar, gelatin, tapioca starch, etc) and the boil method to heat and activate the thickener. :-)
@@FriedaFranchina Ah ok, thank you!
I just did this and welp my yogurt is in the fridge!! Thanks such an easy recipe
You are most welcome! Thanks for watching & enjoy your yummy yogurt!😋
Do you have to use sweet condensed milk I can't I am a diabetic any suggestions
No. It's optional. You may want to take a look at my low carb yogurt recipe here. It's 5g carbs per serving. 🙂
www.friedalovesbread.com/2018/07/low-carb-yogurt-instant-pot-cold-start.html
:( I was so excited to make this had all the ingredients. Poured in thr milk went to open the sweetened condensed milk and realized it was kinda crushed in the bottom. Didnt think it was wise to use a dented cannon yogurt since possible bacteria could be incubated too. I still made it sans sweetened condensed milk, but I was really excited to try it. I cant go get some and add it in during the incubation process correct
You are perfectly fine to make your yogurt without the sweetened condensed milk. It's only used for flavor and sweetening. You can add your own vanilla extract and sweetener to your finished and chilled yogurt. 😊
Hi,I love this video. You are so calm and nice.Good recipe. Please tell me,can I make kefir in IP,using kefir as a starter? Thank you.
sophie foxman - thank you! Kefir uses a different strain to culture and only needs room temperature. Yogurt cutures at a higher temp, around 100°-110°F, so using the Instant Pot is not recommended for culturing kefir.😊
Thank you very much. This is what I’m doing and then make cottage cheese (oven method). Thank you again.
Can I make cottage cheese (same method) from this yogurt?
sophie foxman - you can make cottage cheese with your Instant Pot, but not with this method. If you search Google for "pressure cook cottage cheese," you will find 3 or 4 sites with some recipe suggestions. 😊
Frieda Loves Bread Thank you. One of my triplets granddaughter is gluten free. She also can’t have milk and cheese. Can I make yogurt from almond milk with substitute yogurt starter in IP?Thank you very much.I really appreciate your attention.
sophie foxman- homemade almond milk works better than store bought and you will need to add a thickener (gelatin, agar, tapioca starch, etc). You can use a non dairy yogurt or a powdered yogurt starter. Cutures for Health website has some helpful information. 😊
Super informative video!
One question....if I use half and half or heavy cream does that, too, have to be ultra-pasteurized?
Yes, it does need to be ultra pasteurized. 😊
Why do you add so much sugar?
Adding sweetness & flavoring in the form using sweetened condensed milk or dairy creamer is an optional ingredient and is not required to make yogurt. If you go to my recipe, it will say that it's optional.
Making yogurt with only milk and starter will make a plain yogurt that is great as a substitute for mayo or sour cream in many recipes.🙂
How much Natural Bliss should I add to my mixture?
Love your video!!
Thank you for watching! You can add as much as 16 oz to your milk mixture. :-)
You have no idea how much this has helped me. I used the fair life whole milk, sweetened condensed milk can, and Kroger Greek yogurt protein yogurt to make a batch and oh my goodness. It's the thickest creamiest yogurt I've ever had. So so filling and doesn't cost an arm and a leg. Let it cook overnight in my IP, forgot about it till late the next morning, and stick it in the fridge for several more hours before messing with it. I wish I could send pictures of my final product. It's just so good!
You are most welcome! It truly is the easiest recipe to make and I'm thrilled that you love it. Enjoy!
😋
Can you make Greek yogurt with these instructions? Thank you for the video!
Thank you for watching! Greek yogurt is strained yogurt that is thick and high in protein. When using these ingredients in the video, the consistency is between Greek & traditional yogurt. You can use any plain or vanilla yogurt as your starter. Your homemade yogurt will mimic the tang & texture of your starter. 🙂
im making raw milk yogurt and letting it warm up in the dehydrator...it is not always working out but im hoping i am getting the benefits of the alive enzymes and probiotics with the raw milik to fight gut infection
Teresa, I apologize for the delay in responding to your inquiry. You will need to heat your raw milk to at least 100°F in order for the bacteria in your starter to begin working to make your yogurt. The lower temp will make a thinner yogurt, but you can add unflavored gelatin or instant milk powder to your milk for a thicker yogurt. This part and the boil section of my IP Yogurt for Newbies Guide may be helpful. :-)
www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html#milk
I made it and it is so good. My son tasted it and thus one quart less. Mine is almost gone so have to make a trip to the supermarket!! Thank you for the video showing me how to make it.
You are most welcome! I'm glad you are enjoying your yogurt!🙂
I don’t know what I did wrong but I used a half gallon of organic ultrapasturized whole milk and 2T of Strauss Organic Whole Milk Yogurt, put the instant pot yogurt setting on “normal” for 10 hours and it is still very much a liquid. I let it go for another 3 hours but still liquid, not even as thick as heavy cream.
Sorry this happened to you. You would need to discard it at this point.
Organic milks can take much longer to set, or culture, as much as 12 hours or longer.
It can be the temp of the IP or your starter. You can get one on one help over at the Instant Pot Yogurt 101 group.
Does anyone know?....I'm 99% sure that any truly authentic Greek yogurt (i.e., homemade yogurt made IN or BY Greeks)...that such yogurt would be FULL of active cultures. Is that fair to assume? The yogurt that I would be using for a starter is yogurt that I buy from my local Greek-owned market. They make their own yogurt in-house, and it has no ingredient/nutritional detail on the container. The yogurt is very thick and very tart.
I would assume that their yogurt has live and active cultures, especially is they make it in house.
Greek yogurt is simply strained yogurt that is very thick and full of protein. Your yogurt would contain the same live & active cultures that are in your starter. If they were not live & active, you would have ended up with warm milk. 🙂
OMG----after all that excellent explanationl--------I simply do NOT understand why folks insist on adding sweetened condensed milk to yogurts. Completely again health principles!!!!!!!!!!!!! Crazy. I like many people are trying to find ways to reduce sugar in their diets.....crazy
awesome tutorial. Thank you !
Thank u for the wonderful video helping understand so much more about yougart.
I made it for 1st time & it came out amazing !!
If I was to add a can of coconut milk in place of condensed milk, do u know how it would turn out ?
Thank you!
Thank you for watching! I'm thrilled that you are enjoying your yogurt. 🙂
A can of coconut is watery & will thin your yogurt. You can put the can in the fridge and drain the excess, OR you can use a small can of sweetened condensed coconut milk, which should give you similar results with a very slight flavor of coconut.
Thank you for your wonderful presentation. Just got an instant pot so, will be busy with my yogurt.
Instant pot makes perfect hard boiled eggs, just saying. And 4 hour bone broth. Love it!
I just made my first batch of yogurt and I'm so proud of myself. I used the Crockpot Express, which works the same, and it looks great so far! Thank you for your video. Maybe I will try to sweeten it next time.
That's great to hear that my recipe worked well for your model. Thanks for sharing & enjoy your yogurt!🙂
Use honey as a sweetener
I'm not fond of just plain yogurt so I like some sweetness to mine. So when I made this recipe I did add sweetened condensed milk but it was not sweet at all. And here I thought it would end up being too sweet. Do you have any ideas why this might have happened? BTW: the yogurt did turned out wonderful! I also wanted to add that for another batch I tried a whole bottle of the natural bliss to my Fairlife milk and still didn't have any luck tasting it in that batch either. It's as if I never added it. I can't figure out what could be going wrong and why the taste of either one wasn't there. I followed your recipe to a T, too. Any suggestions would be great!
Hi! I'm glad you tried the recipe and that it was successful. Now it's time to begin tweaking the recipe to your desired taste.
If you used Fairlife milk, it has 50% less sugar, so when adding a can of sweetened condensed milk to the milk, it's often sweet enough for most people. Some only use a half can of sweetened condensed milk. Bliss creamer is another great choice that you tried and it has slightly less sugar.
Feel free to try another ultra pasteurized milk (look for one high in protein for a thick yogurt) or even increase the sweetened condensed milk to your liking. You can also add any sweetener to your finished & chilled yogurt with warmed honey, maple syrup, fruit juice, granulated or powdered sugar or any alternative sweetener. Even a small box of instant pudding can bring flavor & sweetness.
Make notes along the way, with the type of sweetener & how much you used. Pretty soon, you'll have your perfect yogurt!🙂
Thanks so much Frieda for your quick response. I will definitely give your ideas a try. Thanks again and have a wonderful holiday!
When I try to make yogurt and use the glass lid, my pot blinks and beeps "LID". Why can't I use the glass lid. I dont understand.
You have the Instant Pot SV model, which is the *only* model that requires using the lid for any of the settings (except for saute). It's perfectly fine to use the IP lid to make yogurt.
To reduce condensation, you can use a few layers of heavy duty paper towels placed on the surface of your finished yogurt, cover, then put into the fridge to chill. 🙂
I made th is yougurt in my instapot on the yougurt setting..it went straight to the 8 hour setting and began to count the minutes up to 8 hours. When I opened the lid it was very thick but it had a lot of whey in it already. I poured it slowly into the bowl and let it sit over night and am draining it now as it had a lot of whey sitting on the top. THe temp said normal for the yougert and it didn't over heat it I didnt test the milk temp as I didnt have thermometer like that. DId I do some thing wrong? I also used two tablespoons of Fage greek yougurt instead of one!
Hello - thank you for reaching out to me about my Cold Start Yogurt recipe. Thank you for including as much information for a more complete diagnosis.
I don't believe you did anything wrong. You will want to double check to make sure your Yogurt setting is on "Medium" or "High," depending on your model. I'm assuming since it went straight to the 8 hour count-up, that it was on the correct model. Also, your normal yogurt setting temp should be in the 100-110 degreed temp range. The "Low" or "Less" setting is for fermenting rice or proofing yeasted bread dough.
Yogurt that has a lot of whey can be contributed to a few factors. First, using more than 1 Tablespoon of yogurt for every 8 cups of milk can lead to excess whey or thin set yogurt. Secondly, If you used a low fat or skim milk (make sure it it UHT or Ultra Pasteurized!) will create more whey and a thinner yogurt due to the percentage of water in the milk.
I do have a Cold Start Yogurt FAQ page and a IP Yogurt 101 Facebook group that is helpful in creating your best yogurt.
Enjoy!
Frieda 😃
I have made your cold start yogurt several time and love it. I’d like to know if the finished product is considered probiotic?
Thank you! I'm glad you are enjoying your homemade yogurt. Yes, your homemade yogurt contains probiotics, the same live & active bacteria that were present in your yogurt starter. 🙂
Do you think this ultra pasteurized milk could be used for making ricotta in the instant pot?
Laurie Carfagno - in my cheesemaking class, they discouraged us from using ultra pasteurized milk for making cheese. That, I'm positive is true for semi -soft and hard cheeses. However, I'm not certain about soft cheese, like ricotta. I went to my favorite cheese making site and saw side by side photos of UP milk vs reg pasteurized milk. The UP milk was not able to form curds and fell apart. You can view the photos here. 😊
www.cheesemaking.com/ultrapasteurizedmilkforcheese.html
Thank you so much, Frieda. You are always so helpful and informative. I appreciate the reply. 😃
Thank you, I love what I learned from you in this video. Can I use this method to make cottage cheese as well?
Thank you for watching!
Cottage cheese is a totally different method. You don't need an Instant Pot - you can do it on your stove top. It does take a lot of milk to make a small amount of cottage cheese. 🙂
food52.com/recipes/8222-creamy-homemade-cottage-cheese
Fage has S Thermophilus too. I think most yogurts do. Is it just the additional L Casei that makes it thicker? I use Stonyfield which only makes a runny yogurt for me but dosent have L Casei.
Very nice description of how it works. Where did you get all your knowledge? Recommend any books?
Yes, most yogurt at least contain two strains: s thermophilus and l bulgaricus. I have many years of yogurt making experience and did at least three months of solid online research to develop the Yogurt Newbie Guide. I also did several months of research and experiments to develop the Cold Start method of making yogurt. You are correct, the l.casei strain does help make a more viscous texture. 🙂
@@FriedaFranchina what a great guide! Thanks so much.