Thanks for all the good tips. I'm on a gut repair protocol with a functional MD. Yogurt made with specific cultures is indicated. I've now made 3 successful batches of Greek style whole milk yogurt in my instapot! The key for me was an ice bath to cool milk before adding culture. Thanks again.
Great video. I stopped using the yogurt setting for the boil. I use the sauté button and customize the temp to 180 degree. Another tip is filling an ice cube tray with your original batch and use those as your starter along with 1 tbs of milk powder. I have used the same recipe for grass-fed, organic or reg milk. Thanks again for your great channel!
Jan, I’ve tried your yogurt just as you’ve instructed and I will never go back to store bought!!!! It is absolutely delectable!!! Also just to let you know I’ve used raw organic milk and processed it through a nut milk bag. Eventually I’d like to get the strainer you use. I love that there is no sugar. You do a great job in your tutorial:) thank you
Was given an instant pot for Christmas so will definitely try this but plant-based as I have a family history of cancer and need to avoid all the estrogen in dairy. Thanks for posting
I wanted to make yoghurt but I didn't save a starter, I had whey in the fridge so I used it. It worked great! I'm going to save whey in ice cubes and freeze for future batches.
I ❤ your Yogurt Strainer it's very nice Where can I get 1 like yours ? Im New to your Channel,& to the Instant Pot Duo I've only had mine for a week now & it's wonderful Thank You so much for sharing your tips & tricks on how to make Homemade yogurt 🎉 Im definitely going to have to try your recipe 🙂 Also Thank You to everyone else on here sharing your tips..Much Appreciated
Yes that is exact,y what I do .I was going to suggest it ,because its really creamy thick ,but you got there before me . I have recently been using coffee mate milk powder ,it seems extra creamy tasting .so easy too
Thanks very much Jan. I enjoyed this video. As I am switching from pot set natural yogurt to Greek Yogurt. I have spent so much time looking for a similar method, i.e. pot set Greek Yogurt but no luck. I just want to automate the straining part of the process, i.e, without cheese clothes. So one of Euro Cuisines strainers is a good alternative for me in the meantime. Have you used both GY60 and GY50? Is it GY60 the one which doesn't strain as well as the GY50 or the other way around? Could you elaborate a bit more, The reason is that there are people who complained about the same issue you mentioned but in the GY50.
I've only ever used ultra pastrurized milk with no issues what so ever using a 10 hour incubation and 10 hour strain. I use 2% milk and have that same strainer. Comes out wonderfully thick and creamy. The only thing I world add is if you plan to recycle your starter, it only works well for maybe 2-3 generations (batches). After that it has difficulty setting up well.
Have you ever looked into how to make yogurt with an IP that doesn't have the yogurt button? I have the IP Lux and I'm having trouble finding a way to use it to make yogurt. Thanks for the video!
@@ronnamcdonald654 it’s where you just add in your ultra pasteurized milk and yogurt starter , mix and turn on your instant pot. No need to preheat and all that. It’s so much easier. But you must use ultra pasteurized milk.
I also use the cold method. I add 2 cups of heavy cream. Process for 8-10 hours then strain for 8 hours. The longer you process the more tangy they say. It comes out thick and creamy. I make a batch a week and put in the small jars so they are easy to grab. I love it low in carbs less lactose and no sugar.
Great video thank you you e truly inspired me to make yogurt in my instant pot for the first time:) question... where can I buy the kids that fit the little glass yogurt cups?
You can get them here. geni.us/JOBQN4O You may also want to read the post for other links that you may find helpful. Here is the blog post link.youmakeitsimple.com/2021/08/07/super-simple-instant-pot-yogurt-3-ingredients/
To strain the whey off, and you don't have that strainer...grab your regular strainer, if you have cheesecloth, lay the cheesecloth in the strainer, which is sitting in a large bowl. Put the yogurt onto the cheesecloth, lightly wrap the top of the yogurt with it then place in the refrigerator for at least 6 hours. You don't have cheesecloth? Use a thin tea towel. I always start mine early morning and it's ready by noon.
Hi Jan, I’ve made this yogurt it is amazing! One question though...if I want regular yogurt vs Greek yogurt and I’m using the strainer you’ve recommended do I strain it for less time in the fridge?
@@JanHowell I like the consistency after I strain it with my milk bag but it is messy so I thought I would use the strainer you recommended but didn’t want to end up with Greek yogurt. Just thought maybe if I strained it for last time it would be more like regular yogurt?
What happens when you add two heaping tbsp of yogurt to mix with 1/2 gallon of milk? Does it ruin your yogurt, and is it safe to ingest when your yogurt is done? I used your instructions but seemed to have messed up with the tbsp of yogurt. Would appreciate an answer.
Sorry for the late reply. How did it turn out. If this happens again, I would add more starter yogurt and continue with the process. You may have killed the first starter.
Jan, my first batch was perfect. Bath 2 and 3 I had yogurt to get through the plastic strainer screen that you recommended. I lose a lot of good yogurt down the drain along with the whey. What am I doing wrong?
go to this link youmakeitsimple.com/2016/12/18/greek-yogurt-in-the-instant-pot-thick-creamy/ scroll down to the 'RECIPE" SECTION and there is a little printer icon at the top. click on that and it will pull up a printable PDF
My 1st yogurt didn't work, today I only had milk w/a tangy flavor. I reheated to @110, added more starter...but I did not scald again, as I had already done, yesterday. So, perhaps I should have scalded (@181) again, before cooling & adding new starter. Sigh. Will see what has occurred, tomorrow.
👍🏻👍🏻Thank you for sharing this delicious instant pot recipe! It amazing all the things we can make in our instant pots. I’m adding this to my list of recipes to try. I make RUclips cooking videos too and my favorite cooking videos to make are instant pot recipes. I hope we can learn more from each other. 👍🏻👍🏻
Maybe check to see if your vanilla extract contains alcohol, because adding alcohol to your starter will kill off some of the yoghurt bacteria if there’s any alcohol. This would set back the survivors making enough new bacteria to feed on the milk and would require a longer processing time. In that case a solution would be to use an actual vanilla bean instead.
You can use your whey as starter so you don’t have to keep using the store bought yogurt as a starter. Just make sure you don’t kill it by boiling it prior to using
Never throw away your whey. You’re making homemade yogurt for health benefits so why not use the healthy whey. Use it in baking. I love making a probiotic lemonade with my whey. Use it on your plants or in your animals food.
I was going to say…it only takes two ingredients to make yogurt…..boiling point is 212….not all instant pot has the “boil” feature… just to be clear it shouldn’t be boiled to 212… I only do mine 9/10 hours….
humm...a half gallon of organic ultra-pasteurized milk is $6, then the yogurt/vanilla and you get 48oz yield, where 72oz of Activia yogurt is $6.03 where I live so this isn't cost effective unless you use lesser quality milk. I don't know anyone who can afford $12 for a gallon of milk
You are making this way more difficult than it has to be. You have an instant pot, you have the yogurt setting. I think you’re scaring people AWAY from making yogurt. Take half a gallon ultra pasteurized milk, some store bought live-culture yogurt, ( you don’t need to use more than a couple tablespoons) wisk together in the instant pot. Set the instant pot to YOGURT. When done, you can strain or not. Refrigerate. Done.
@patsternburg8737 you got the job done. Good for you!! 👏👏 Mine usually temps at 170°F when it's finished on the boil setting. Then I push the saute button and bring it up to 180°F - takes about 5 min. (No need to use the stove 😊). I love the Instant Pot yogurt!!!
I heat up the about 3l of milk on the stove top to 83c 183F without stirring the fats sink to the bottom of pan. Then cool milk down to 43c 109f Then poor milk and flavouring and starter into interpot. I do mine for 10 to 12 hours ends up thick and creamy without running it thorough any screen or cheese cloth. 👍 Then all you need to do is clean and wipe the milk solids that's left behind on the bottom of you first pan. 🇦🇺👍
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](http://i.ytimg.com/vi/XTprzAIWXgg/mqdefault.jpg)
The best video on Instantpot yogurt period. Covers everything you need to know. Well done.
Thank you!
Thanks for all the good tips. I'm on a gut repair protocol with a functional MD. Yogurt made with specific cultures is indicated. I've now made 3 successful batches of Greek style whole milk yogurt in my instapot! The key for me was an ice bath to cool milk before adding culture. Thanks again.
Awesome! You are so welcome!
Great video. I stopped using the yogurt setting for the boil. I use the sauté button and customize the temp to 180 degree. Another tip is filling an ice cube tray with your original batch and use those as your starter along with 1 tbs of milk powder. I have used the same recipe for grass-fed, organic or reg milk. Thanks again for your great channel!
That's a great idea!
@@JanHowell 😉
Yogurt setting is much easier and i never have to check temp at all
Jan, I’ve tried your yogurt just as you’ve instructed and I will never go back to store bought!!!! It is absolutely delectable!!! Also just to let you know I’ve used raw organic milk and processed it through a nut milk bag. Eventually I’d like to get the strainer you use. I love that there is no sugar. You do a great job in your tutorial:) thank you
You are so welcome and glad it works for you. 😉
Was given an instant pot for Christmas so will definitely try this but plant-based as I have a family history of cancer and need to avoid all the estrogen in dairy. Thanks for posting
You are so welcome
I wanted to make yoghurt but I didn't save a starter, I had whey in the fridge so I used it. It worked great! I'm going to save whey in ice cubes and freeze for future batches.
Wonderful! Thanks for sharing this tip!
That is an awesome discovery. I will do the same. Thanks so much for sharing your experience.
Try letting the starter yogurt culture come to room temp prior to adding in ... might get max fermentation and thicker yogurt that way
thanks for the tip
I ❤ your Yogurt Strainer it's very nice
Where can I get 1 like yours ?
Im New to your Channel,& to the Instant Pot Duo
I've only had mine for a week now & it's wonderful
Thank You so much for sharing your tips & tricks on how to make Homemade yogurt 🎉
Im definitely going to have to try your recipe 🙂
Also Thank You to everyone else on here sharing your tips..Much Appreciated
Here is the link for the strainer. LOVE IT
geni.us/aKA9
Amazon or Walmart has them.
I add one tablespoon on powdered milk in my yogurt with the starter...pour into jars and let stand for 24 hrs...it is thick...
Thanks for sharing.
Yes that is exact,y what I do .I was going to suggest it ,because its really creamy thick ,but you got there before me . I have recently been using coffee mate milk powder ,it seems extra creamy tasting .so easy too
Thank you Jay for your excellent video. It is very understandible and useful. ❤️
You are so welcome
Thanks very much Jan. I enjoyed this video. As I am switching from pot set natural yogurt to Greek Yogurt. I have spent so much time looking for a similar method, i.e. pot set Greek Yogurt but no luck. I just want to automate the straining part of the process, i.e, without cheese clothes. So one of Euro Cuisines strainers is a good alternative for me in the meantime. Have you used both GY60 and GY50? Is it GY60 the one which doesn't strain as well as the GY50 or the other way around? Could you elaborate a bit more, The reason is that there are people who complained about the same issue you mentioned but in the GY50.
Where do you get the lids for the Oui jars?
I give the link for them in this blog post. youmakeitsimple.com/2021/08/07/super-simple-instant-pot-yogurt-3-ingredients/
Thank you!
I've only ever used ultra pastrurized milk with no issues what so ever using a 10 hour incubation and 10 hour strain. I use 2% milk and have that same strainer. Comes out wonderfully thick and creamy. The only thing I world add is if you plan to recycle your starter, it only works well for maybe 2-3 generations (batches). After that it has difficulty setting up well.
Thanks for the tip. Makes sense.
Have you ever looked into how to make yogurt with an IP that doesn't have the yogurt button? I have the IP Lux and I'm having trouble finding a way to use it to make yogurt. Thanks for the video!
Not yet!
Half pint canning jars are great for storing yoghurt, you can also buy plastic screw on lids for them.
Yes they are. Thanks for the tip.
If you are using the ultra pasteurized milk, just use the cold start method. It’s so much easier and the yogurt cones out super thick and creamy.
Good to know. Thanks for sharing.
What is the cold start method
@@ronnamcdonald654 it’s where you just add in your ultra pasteurized milk and yogurt starter , mix and turn on your instant pot. No need to preheat and all that. It’s so much easier. But you must use ultra pasteurized milk.
I also use the cold method. I add 2 cups of heavy cream. Process for 8-10 hours then strain for 8 hours. The longer you process the more tangy they say. It comes out thick and creamy. I make a batch a week and put in the small jars so they are easy to grab. I love it low in carbs less lactose and no sugar.
Great video thank you you e truly inspired me to make yogurt in my instant pot for the first time:) question... where can I buy the kids that fit the little glass yogurt cups?
You can get them here. geni.us/JOBQN4O
You may also want to read the post for other links that you may find helpful. Here is the blog post link.youmakeitsimple.com/2021/08/07/super-simple-instant-pot-yogurt-3-ingredients/
Thank you for getting back to me I greatly appreciate it 😊
To strain the whey off, and you don't have that strainer...grab your regular strainer, if you have cheesecloth, lay the cheesecloth in the strainer, which is sitting in a large bowl. Put the yogurt onto the cheesecloth, lightly wrap the top of the yogurt with it then place in the refrigerator for at least 6 hours. You don't have cheesecloth? Use a thin tea towel.
I always start mine early morning and it's ready by noon.
Thanks for sharing.
3:20 what's an ice cream tray?
I think you're talking about the ice cube trays that I use to freeze the yogurt.
@@JanHowell gotcha! I heard ice cream. Lol. How many weeks does that stay fresh in the freezer? Don't the good probiotics die when frozen?
Hi Jan, I’ve made this yogurt it is amazing! One question though...if I want regular yogurt vs Greek yogurt and I’m using the strainer you’ve recommended do I strain it for less time in the fridge?
Yea. If you like the consistency after processing them you don’t need to strain it
@@JanHowell I like the consistency after I strain it with my milk bag but it is messy so I thought I would use the strainer you recommended but didn’t want to end up with Greek yogurt. Just thought maybe if I strained it for last time it would be more like regular yogurt?
Do you have a link for the Oui lids?
Here is the link. geni.us/JOBQN4O
What happens when you add two heaping tbsp of yogurt to mix with 1/2 gallon of milk? Does it ruin your yogurt, and is it safe to ingest when your yogurt is done? I used your instructions but seemed to have messed up with the tbsp of yogurt. Would appreciate an answer.
2 TB is fine. It should turn out fine
Can you can yogurt in jars?
You can process in jars.
Fantastic tutorial!
Thank you!
Jan, nice tutorial. How much starter do you use, if you double the milk to a gallon?
You'll double the starter as well, so 4 TB
my Instant pot does not have a yogurt setting. How would I compensate for that?
I'm not aware of a way to use the Instant Pot for yogurt without it. Sorry.
What happens if I added the started before it cooled down to 110%?
Sorry for the late reply. How did it turn out. If this happens again, I would add more starter yogurt and continue with the process. You may have killed the first starter.
Jan, my first batch was perfect. Bath 2 and 3 I had yogurt to get through the plastic strainer screen that you recommended. I lose a lot of good yogurt down the drain along with the whey. What am I doing wrong?
Where did you get the glass lid?
I have all the links in this blog post youmakeitsimple.com/2021/08/07/super-simple-instant-pot-yogurt-3-ingredients/
geni.us/d56W
@@JanHowell thanks!
How much vanilla u add
1- 2 Tablespoons per 1/2 gallon Here is a link for all the details.
youmakeitsimple.com/2021/08/07/super-simple-instant-pot-yogurt-3-ingredients/
How can I print just the recipe?
go to this link
youmakeitsimple.com/2016/12/18/greek-yogurt-in-the-instant-pot-thick-creamy/
scroll down to the 'RECIPE" SECTION and there is a little printer icon at the top. click on that and it will pull up a printable PDF
My 1st yogurt didn't work, today I only had milk w/a tangy flavor. I reheated to @110, added more starter...but I did not scald again, as I had already done, yesterday. So, perhaps I should have scalded (@181) again, before cooling & adding new starter. Sigh. Will see what has occurred, tomorrow.
I noticed your temp was at low and not normal that makes a difference in it getting thick
thanks for sharing, that is what my Instant Pot yogurt setting goes to automatically.
This was great, but I want to add that I have never had to strain my Yogurt made with Fairlife milk, I've never had any whey to strain at all.
Yes, Fairlife reacts differently. Thanks for sharing
👍🏻👍🏻Thank you for sharing this delicious instant pot recipe! It amazing all the things we can make in our instant pots. I’m adding this to my list of recipes to try. I make RUclips cooking videos too and my favorite cooking videos to make are instant pot recipes. I hope we can learn more from each other. 👍🏻👍🏻
Thank you so much 😊 Yes, we can definitely learn from each other!
Maybe check to see if your vanilla extract contains alcohol, because adding alcohol to your starter will kill off some of the yoghurt bacteria if there’s any alcohol. This would set back the survivors making enough new bacteria to feed on the milk and would require a longer processing time. In that case a solution would be to use an actual vanilla bean instead.
Thanks for sharing
You can use your whey as starter so you don’t have to keep using the store bought yogurt as a starter. Just make sure you don’t kill it by boiling it prior to using
Good to know. Thanks for sharing
Hi. Your instant pot affiliate links are incorrect and/or broken.
Thanks for bringing this to my attention. Links have been fixed.
Don't use vanilla that's what caused the yogurt to be runny. Wait until yogurt is set.
I've never had a problem with it turning our runny while adding the vanilla.
Never throw away your whey. You’re making homemade yogurt for health benefits so why not use the healthy whey. Use it in baking. I love making a probiotic lemonade with my whey. Use it on your plants or in your animals food.
Thanks for the tips. I usually save to put in smoothies. I had no idea it was good for plants. :)
Fairlife is lactose free, which if you have issues with that, it is good to know.
I was going to say…it only takes two ingredients to make yogurt…..boiling point is 212….not all instant pot has the “boil” feature… just to be clear it shouldn’t be boiled to 212… I only do mine 9/10 hours….
Thanks for sharing
humm...a half gallon of organic ultra-pasteurized milk is $6, then the yogurt/vanilla and you get 48oz yield, where 72oz of Activia yogurt is $6.03 where I live so this isn't cost effective unless you use lesser quality milk. I don't know anyone who can afford $12 for a gallon of milk
You've got a point.
You are making this way more difficult than it has to be. You have an instant pot, you have the yogurt setting. I think you’re scaring people AWAY from making yogurt. Take half a gallon ultra pasteurized milk, some store bought live-culture yogurt, ( you don’t need to use more than a couple tablespoons) wisk together in the instant pot. Set the instant pot to YOGURT. When done, you can strain or not. Refrigerate. Done.
Glad you have it down. Just sharing some details that others may find helpful. Yes, it is quite easy when you get the order of it all.
This is…kinda rude.
Jan didn’t scare me away,in fact her instructions helped me have my first success after watching several other videos.
My insta pot never got past 170 degrees so I put in pot on th stove to get to 185, cooled it and finished in the insta pot. Perfect!
@patsternburg8737 you got the job done. Good for you!! 👏👏
Mine usually temps at 170°F when it's finished on the boil setting.
Then I push the saute button and bring it up to 180°F - takes about 5 min. (No need to use the stove 😊).
I love the Instant Pot yogurt!!!
I heat up the about 3l of milk on the stove top to 83c 183F
without stirring the fats sink to the bottom of pan.
Then cool milk down to 43c 109f
Then poor milk and flavouring and starter into interpot.
I do mine for 10 to 12 hours ends up thick and creamy without running it thorough any screen or cheese cloth. 👍
Then all you need to do is clean and wipe the milk solids that's left behind on the bottom of you first pan. 🇦🇺👍
Thanks for sharing!