I have been making Greek Yogurt in the Instant Pot and every time it turns out perfectly, until the last 3 times, I was like what did I do wrong?!? It was the NORMAL setting! I didn't realize I had it on the low setting, so my yogurt wasn't setting. You are a genius. Gahh Thank you SO MUCH!!
OMGOSH! I’ve had two failed attempts!! I followed two different RUclips videos. I take Ownership for maybe messing it up. Your RUclips video is so great! The explanation so clear and easy! Thank you - you have a fan! 😊
I made the fast version of this and it turned out exactly as shown. It was barely tangy though. I’m going to try 12 or more hours next time. But thank you, you have a gift for teaching! Got to love thoroughly thought through instructions!
I just made a batch of yogurt with your exact instructions and it came out perfect. ProTip: First, remove the inner lid rubber band. The rubber absorbs smells from previously cooked foods which can transfer odors to the yogurt. There’s no need for this rubber band since the Instant Pot is cooking with zero pressure. Thanks so much from breaking down the instructions seamlessly. I’ll be making yogurt instead of buying!
This is, hands down, the best tutorial for homemade yogurt. I followed the instructions using the whole milk fair trade brand. It is a family favorite. Considering this is only the second time I’ve made yogurt, I feel like this is a recipe that anyone can follow and be successful. Thank you! This is a game changer and I definitely enjoy the thicker French style. 😊
I’ve tried both ways and the yogurt was perfect each time. Thanks for all the great Instant Pot information - I got one for Christmas and had some spectacular failures before I found your videos!
I don't know if I have already sent you fan mail, so I'm just going to do it again in case I didn't..... I LOVE THIS VIDEO!!! I have now been making yoghurt using this method for over a year and I am SO glad this video exists. Thank you so much.
Thank you for explaining the differences on why fairlife milk can be used differently. This video gave me the confidence to finally try the ‘yogurt’ button yesterday and I had yogurt this morning. I did 8 hours abd chilled for over 8 hours and it’s good. Thank you for sharing!!
I use 12 hours and use coffee filters to strain my Greek yogurt. I then separate it into two containers and season 1 for yogurt cheese after another day! Tfs
I just stir in 2 heaping tbls good yoghurt into the cold milk in the instapot, set for normal heat for 7-9 hrs depending on how sour tasting I feel like, and hit the yoghurt button - no preheating or anything and it turns out perfect every time - thick and tangy.
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
Oh my goodness! NONE of the instant pot yogurt recipes mentioned changing the temperature above Low! I noticed that the inner pot was hardly even warm at the endn of 8 hours, but since the recipes (and I looked at about six of them) didn't mention adjusting the temperature, I figured everything was okay. My first attempt ended up like plain old milk, except that it was a little thicker at the very bottom of the inner pot. Will try your technique tomorrow and hope for better results. Thanks a million for the tip.
Thank you today I really learn the real reason why my yogurt is not creamy from you because my settting in low not medium. Thank you very much for your instruction .
thank you, all your videos are great , your my go to girl for all good recipes, your so well spoken & everything i make from you comes out perfect. thank you
Th k you so much for explaining the normal reading! My first batch came out perfect. Next three batches I used my older IP I had in my camper and it did not get thick. Sill milk. I thought my IP’s yogurt function was faulty and thought about buying another one. Just read your instructions and will give the old pot one more try making sure it is reading normal.
Great tutorial! Thanks! I want to make Greek yogurt. When do I strain it? Right after the 8 hours of cooking? Or after it has set in the fridge for 12 hours?
Love this video! For the jar method, should I keep water in and place the jars inside or should I put the jars on the empty instant pot with the rack only? I understood you put warm water in to warm up but not sure if you kept it
Hi Kristen, I have been eating home made yogurt most of my life, my dad used to make it and then I made it at home. As time has gone on first working full time and then my health took a turn for the worse, I just started buying it at the supermarket and my favourite is Kafir yogurt, I was wondering if your recipe would work with kafir? As I live in England, I doubt we have that milk, but we do have Cravendale milk, maybe one of your viewers, may be able to tell me if they have used that I think it is triple filtered, so it may suit your second method. I really want to thank you for all of your wonderful tutorials, I feel really confident using my instant pot and I am simply Loving all of your recipes so far! Take care x
Hey there, from my research, Cravendale milk is triple filtered, but without heat. So I am not sure how it would work to be honest (nor can I purchase it here to try) Let's see if someone else can comment with help. It should work using Kefir milk though
Neat! I've read some use ice cube trays for the culture freezing method so they can use the cubes for later batches. I guess egg containers maybe can be used too? I ate all my natto containers... though still have some culture coming from Japan I think supposed to be here in November. Found some local Asian markets that have the natto ready to eat packages in the frozen section. Amazing how gross a lot of the ingredients are in yogurts now days. Really a lot of the products in stores are synthetic yuck (not like everything is bad though, synthetic). I guess like is said items not in the perimeter sections... the when reading ingredients outside produce... starts getting sketchier. Thanks for sharing!
what an amazing tutorial! Thank you! I am going to try this tonight, but unless I get the energy to run back to the store, I am using a dried yogurt culture packet. Do I just add it in at the same point that you add the plain yogurt? Thanks again for a wonderful video.
Thank you. That’s what I thought. I did that last night and my yogurt set! It’s in the fridge cooling. It’s a bit on the tart side lol, but that’s because I left it for ten hours. Practice makes perfect. Thanks for your time!
I love hearing that Sasha! I personally have not tried goat milk yogurt, but others have told me that using the BOIL method it was successful. I would love for you to confirm if you try it out!
Each can of sweetened condensed milk has 200 grams of sugar per can. This yogurt recipe serves 16 and already has 5 grams of sugar per serving (from natural sugars in milk) So each serving would have approximately 18 grams of sugar.
Thank you for such a detailed yet straight to the point recipe! I am wondering, can I add live fermented probiotics as a starter? The yogurt in South Africa does not specify which live cultures are inside, the labels simply say "yogurt cultures". I am wondering whether I can add the yoghurt as a started plus the additional probiotics?
Hi I loved your vid it was the easiest to follow. I want to make ricotta but I know you have to strain the yoghurt and use the whey within 4 hrs or too much protein is destroyed. If I strain the yoghurt staright away will it not thicken? Have you tried to make ricotta after the 12 hrs. Many thanks 😁👍
So happy to hear you found my video easy to follow. For ricotta, let the yogurt set for 3 hours, then strain for best results. The yogurt won't be as thick, but that 3 hours will help.
I used fairlife chocolate milk and made yogurt. It was great.BTW I use whole cream to make butter. What can I do with the liquid that is left in the bowl? Thanks. Enjoy your videos
I have had people ask if using the chocolate milk worked--glad to hear you enjoyed. For the leftover liquid, I would use in smoothies, oatmeal, casseroles, etc.
Thank you for this recipe. I’ve done it since January of this year and it have come out creamy and delicious. However I just made a batch and it ended up with dark brown spots at the bottom. Like burnt milk. Yogurt still tasted good. But what do you think happened? Took me awhile to scrub it off. Is my yogurt still safe to eat?
It sounds like the milk scorched during the boiling process or was not cleaned well BEFORE you boiled the milk and those leftover bits burnt. It you know your pot was cleaned well, it should be perfectly fine to eat. If your pot may have been the cause, I personally would discard to be safe. Sorry!
Thank you A Mind Full Mom for this super easy way to make yogurt- it's sooooo good! I can't eat store bought anymore because its so "artificial" tasting from sweeteners. I uses the FairLife 2% milk method to make it easier. Question for you - it turned out perfectly but after I stored it in a glass airtight bowl in the refrigerator it kept separating and getting really watery. Is this normal ? I kept pouring the water out when I wanted to eat it but ended up throwing it out after three days because it seemed kind of gross and I wasn't sure it was a normal occurrence? Or should I just stir it before serving? I have another batch a just started, this time using FairLife whole milk. Just curious for your thoughts ! Thanks!
Hi JL! So happy you enjoyed the yogurt. It is completely normal for liquid to form at the top of yogurt--happens even with a large container of store-bought yogurt. You can discard the liquid on the top, or mix it into the yogurt. Totally normal.
I'm new to your channel and I live in Mexico varies Milk which range fresh cow milk to 1/2 gallon milk pasteurize to ultrapasteur milk carton which what we use at home is that a good option for greek yogurt in your final step yogurt making in this video?
Hi Kristen, ALL the milk sold in the US stores are ALREADY PASTEURIZED unless you go to a specialty store for raw milk. That is the law. So, why do you need to boil it again like you did in the video?
Hi! You are correct, the milk sold in grocery stores is pasteurized. However, in order to skip the boiling cycle, you must use ULTRA-Pasteurized milk. It is different process used and crucial for making yogurt.
I used organic milk that said ultra pasteurized on the carton. To make a smaller amount in a Mini, I used 2 pints (1006 grams by weight) milk + a tablespoon Fage yoghurt. I really would have loved it if the vid had a text overlay because I had to write instructions In order to separate them from the commentary. If only I’d known up front that using ultra pasteurized (commercially produced organic) milk saves 20-30 minutes of hands-on time.
@@AMindFullMom My first try didn't thicken up much at all-about half-thick. Both the container of whole milk and the Fage whole-fat yogurt were unopened, fresh. I won't do the incubation process next time.
Hi there, thank you for your fantastic tutorial! I haven't got an Instant Pot yet but am considering buying one for this very purpose. If you use the UHT milk can you program the Instant Pot Yoghurt settings to skip the boil function and go straight to the incubation phase? As the culture is added at the start of this method, the boil feature of the Instant Pot Yoghurt program would destroy the culture... is this correct? Thanking you in advance.
With the quick method, you are skipping the boil step, so you won't be destroying the culture. You are simply incubating at a temperature around 115 degrees.
@@AMindFullMomDear Kristen Thank you so much for your prompt reply, I am very grateful! Writing to you from Brisbane Australia and you've been so quick to respond! Great videos and you're a great teacher! Thank you again!
Yes you can. In fact you can strain it even longer. After about 24 hours it is as thick as it is going to get. If you plan on making yogurt weekly like I do go ahead and invest in the fine mesh stainless steel yogurt strainer that Amazon sells. I have the round one which was about $45, but if they have it in stock I would recommend the rectangular one because it takes up less room in the fridge. They sell it in a 2 quart capacity and now the gallon size. Well worth going for the gallon size so that you can make it every two weeks. Sweeten with Confectioners Erythritol for easy dissolving and no gritty taste.
@@AMindFullMom i can confirm that. just finished 8 hours no go. will try med heat. The problem is the wheat belly doctor says he only want 99° 110 is too high for l reutery
Ultra-filtered is also ultra-pasteurized. But ultra-pasteurized is not necessarily ultra-filtered. While ultra pasteurized will work, ultra filtered milk turns out creamier with less issues.
Your Instant Pot Cold Start Yogurt recipe says it makes 10 servings. What size are those servings (4 oz, 6 oz, etc)? Also, if I half the recipe (32 oz ultra filtered milk & 1 tablespoon live culture yogurt) is incubation time still 8 hours?
Is the pot stainless steel? I was told not to use any metals with things like yogurt (utensils/strainers, etc.) because they are detrimental to bacteria. I know stainless steel is antibacterial.
I am not sure what you are referring to but here are the yogurt recipes: amindfullmom.com/instant-pot-yogurt/ amindfullmom.com/instant-pot-cold-start-yogurt/
I tried to make the second way with the same milk and greek yogurt, after 8 hrs, it looked the milk curdle in big chunks and smelled like a baby throw-up. What did I do wrong?
It sounds like you may have not set to normal temperature. Be sure your Instant Pot is set to "normal" not "low" during yogurt incubation. If you did that, it sounds like the milk may have been bad.
I would check the temperature of the milk. You want it to reach 115 and then incubate at for 8 hours on Normal. If lower than 100 degrees, I would start the process over again.
You really need to use a thermometer for accuracy when making yogurt. They are pretty inexpensive and you can purchase them at any grocery store or Target, Walmart, or Amazon.
I followed the directions exactly as described, but I ended up with milk, not yogurt. Is this because I used almond milk as my base?? It wasn't even the slightest bit thick. Help!!!
Hi Vicki! I have tried and failed many times to make Nut Milk yogurt in my instant pot. I do have a recipe for Coconut Milk Yogurt you may like: ruclips.net/video/7hxxkA_4sX8/видео.html
The yogurt looks great and easy to make. I learnt the hard way but the slightest of saliva will turn your yogurt watery, this will happen when you put the spoon back in after it’s been in your mouth. I can always tell when my children have done this 😂😂😂
It’s really not the best to used store yogurt.. start fresh with a strain an insulin with Fos and high fat milk ..some strains you do at duff temp and longer tmie 36 hours
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](http://i.ytimg.com/vi/XTprzAIWXgg/mqdefault.jpg)
I have been making Greek Yogurt in the Instant Pot and every time it turns out perfectly, until the last 3 times, I was like what did I do wrong?!? It was the NORMAL setting! I didn't realize I had it on the low setting, so my yogurt wasn't setting. You are a genius. Gahh Thank you SO MUCH!!
YAY for figuring out and FIXING the issue!
I think that was my failure too! 😆
OMGOSH! I’ve had two failed attempts!! I followed two different RUclips videos. I take Ownership for maybe messing it up. Your RUclips video is so great! The explanation so clear and easy! Thank you - you have a fan! 😊
I hope my recipe helps you NAIL it!
I made the fast version of this and it turned out exactly as shown. It was barely tangy though. I’m going to try 12 or more hours next time. But thank you, you have a gift for teaching! Got to love thoroughly thought through instructions!
Thank you so much!
This is THE Instantpot yoghurt making video. By far the best tips. Thanks.
Thank you so much! I really try to give clear explanation
I just made a batch of yogurt with your exact instructions and it came out perfect. ProTip: First, remove the inner lid rubber band. The rubber absorbs smells from previously cooked foods which can transfer odors to the yogurt. There’s no need for this rubber band since the Instant Pot is cooking with zero pressure.
Thanks so much from breaking down the instructions seamlessly. I’ll be making yogurt instead of buying!
I am thrilled you found this easy to follow and thank you for the tip about the seal.
This is, hands down, the best tutorial for homemade yogurt. I followed the instructions using the whole milk fair trade brand. It is a family favorite. Considering this is only the second time I’ve made yogurt, I feel like this is a recipe that anyone can follow and be successful. Thank you! This is a game changer and I definitely enjoy the thicker French style. 😊
Thank you so much for your kind words! So glad you found this easy to follow.
So true!
Finally an easy to follow recipe. Other videos left me confused and uncertain where to begin but you brought me clarity. Thank you
My pleasure 😊 I am so happy to hear this was clear and easy to follow
I made yogurt yesterday and it came out so yummy. I never buy yogurt again😎 Your explanation is very clear and easy to follow. THANK YOU SO... MUCH🥰🥰
My pleasure 😊
I’ve tried both ways and the yogurt was perfect each time. Thanks for all the great Instant Pot information - I got one for Christmas and had some spectacular failures before I found your videos!
You are so welcome!
Thank you very much . I’m Brazilian living in Georgia 🇺🇸. You’re the best ❤
I am glad this helped!
I don't know if I have already sent you fan mail, so I'm just going to do it again in case I didn't..... I LOVE THIS VIDEO!!! I have now been making yoghurt using this method for over a year and I am SO glad this video exists. Thank you so much.
YAY! I am so happy to hear this video helped you make yogurt :) Thanks for taking the time to drop a note.
Thank you for explaining the differences on why fairlife milk can be used differently. This video gave me the confidence to finally try the ‘yogurt’ button yesterday and I had yogurt this morning. I did 8 hours abd chilled for over 8 hours and it’s good. Thank you for sharing!!
Thank you SO much for all the hints. I bought my instant pot / yrs ago specifically for yogurt. No idea why it took so long to actually do this.
It can be intimidating! But you can do it! I am happy to help answer any questions
Thank you, I really appreciate all the details! This is a terrific tutorial.
Glad it was helpful!
I use the Fairlife method, lactose free. I add agave nectar to feed the cultures. Delicious!
Wonderful! Sounds great!
thank you for explaining how to use the instant pot instruction the best yet on youtube
You are so welcome! I am so glad it was helpful!
I use 12 hours and use coffee filters to strain my Greek yogurt. I then separate it into two containers and season 1 for yogurt cheese after another day! Tfs
That's a great idea!
I just stir in 2 heaping tbls good yoghurt into the cold milk in the instapot, set for normal heat for 7-9 hrs depending on how sour tasting I feel like, and hit the yoghurt button - no preheating or anything and it turns out perfect every time - thick and tangy.
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
Here is my recipe for Coconut Milk Yogurt: amindfullmom.com/instant-pot-coconut-milk-yogurt/
Oh my goodness! NONE of the instant pot yogurt recipes mentioned changing the temperature above Low! I noticed that the inner pot was hardly even warm at the endn of 8 hours, but since the recipes (and I looked at about six of them) didn't mention adjusting the temperature, I figured everything was okay. My first attempt ended up like plain old milk, except that it was a little thicker at the very bottom of the inner pot. Will try your technique tomorrow and hope for better results. Thanks a million for the tip.
You bet! I really try to cover it all.
Thank you going to try this out, and the tips for using the whey are a great bonus.
You are so welcome!
I tried both ways of making the yogurt. I think the boil method turned out much better. Thanks for the tips!
You are so welcome! I prefer the boil method as it works with all types of dairy milk, but the cold start is SO easy!
This is the best tutorial out there, thank you!
Glad it was helpful!
This was a great easy method to use it tastes great thank you for your share.
My pleasure 😊
Love your clear instructions, will give it a try!❤
Enjoy!
Thank you today I really learn the real reason why my yogurt is not creamy from you because my settting in low not medium. Thank you very much for your instruction .
You are so welcome!
I use coffee filters doubled up to strain my yogurt. Works great every time.
Great tip
thank you, all your videos are great , your my go to girl for all good recipes, your so well spoken & everything i make from you comes out perfect. thank you
You are so welcome! I appreciate your kind words!
Such a good video. I keep coming back to it.
Glad you enjoy it!
Th k you so much for explaining the normal reading! My first batch came out perfect. Next three batches I used my older IP I had in my camper and it did not get thick. Sill milk. I thought my IP’s yogurt function was faulty and thought about buying another one. Just read your instructions and will give the old pot one more try making sure it is reading normal.
So happy to help! It is an easy mistake to make.
@@AMindFullMom that was the problem! Made batches in both pots yesterday and both turned out just fine! Normal is the key lol
@@karmalarma4367 So happy we got that figured out!
just did the quick method at 8 hours (normal) easiest yogurt i've made, thank you!
Fantastic! You are so welcome.
Made it with your instructions and it came out delicious !❤
Fantastic!
Thank you for mentioning normal temperature for 8 hours. I am going to try for the first time.
Hope you enjoy
Thank you I didn't know how to use the instant pot
Glad I could help
I really love your energy, your explanation and all your tips :) I'll follow your recepe and let's see tomorrow how it goes
I hope you enjoy! And thanks for the compliment!
@@AMindFullMom j9jj88
Thank you!! This is so detailed and helpful
You bet! Happy you found it helpful
OH My Your GOOD at this. Thanks !!! And I SUBSCRIBED.
Thank you so much!
I love this! Thank you!
You bet!
Great tutorial! Thanks! I want to make Greek yogurt. When do I strain it? Right after the 8 hours of cooking? Or after it has set in the fridge for 12 hours?
Thanks! I would strain after setting in fridge for 12 hours for the best results.
@@AMindFullMom Thanks so much for responding and so quickly!!
Love this video! For the jar method, should I keep water in and place the jars inside or should I put the jars on the empty instant pot with the rack only? I understood you put warm water in to warm up but not sure if you kept it
Hi Eliza! Leave the water in the inner pot below the rack. Enjoy!
Thank you for this easy-breezy how-to video! Do you cover the inner glass pots when you incubate or leave them open?
I leave them open :) And glad you found the video helpful.
Very good Information.
Glad it was helpful!
Hi Kristen, I have been eating home made yogurt most of my life, my dad used to make it and then I made it at home. As time has gone on first working full time and then my health took a turn for the worse, I just started buying it at the supermarket and my favourite is Kafir yogurt, I was wondering if your recipe would work with kafir? As I live in England, I doubt we have that milk, but we do have Cravendale milk, maybe one of your viewers, may be able to tell me if they have used that I think it is triple filtered, so it may suit your second method.
I really want to thank you for all of your wonderful tutorials, I feel really confident using my instant pot and I am simply Loving all of your recipes so far! Take care x
Hey there, from my research, Cravendale milk is triple filtered, but without heat. So I am not sure how it would work to be honest (nor can I purchase it here to try) Let's see if someone else can comment with help. It should work using Kefir milk though
Cravendale is filtered pasteurised not ultra filtered so it won’t work. We don’t have ultra in Uk so Uk need to use the first method only
Great tutorial, thanks!! My IP model comes with Low, Medium, and High temperatures; I assume that Normal means Medium.
Yes, that is correct.
Neat! I've read some use ice cube trays for the culture freezing method so they can use the cubes for later batches. I guess egg containers maybe can be used too? I ate all my natto containers... though still have some culture coming from Japan I think supposed to be here in November. Found some local Asian markets that have the natto ready to eat packages in the frozen section. Amazing how gross a lot of the ingredients are in yogurts now days. Really a lot of the products in stores are synthetic yuck (not like everything is bad though, synthetic). I guess like is said items not in the perimeter sections... the when reading ingredients outside produce... starts getting sketchier. Thanks for sharing!
Yes, I love the method of shopping the perimeters. And like I said, I believe homemade is best
what an amazing tutorial! Thank you! I am going to try this tonight, but unless I get the energy to run back to the store, I am using a dried yogurt culture packet. Do I just add it in at the same point that you add the plain yogurt?
Thanks again for a wonderful video.
Yes, you would add the same point I add the pain yogurt. Enjoy!
Thank you. That’s what I thought. I did that last night and my yogurt set! It’s in the fridge cooling. It’s a bit on the tart side lol, but that’s because I left it for ten hours. Practice makes perfect. Thanks for your time!
Absolutely! Happy to help! Enjoy!@@RobertIngersoll
Haha its 3pm and I'm wanting to start yogurt. Guess I'll start tomorrow 🤪
We have all been there! Tomorrow it is!
@@AMindFullMom i went ahead and started. It was done at midnight and I stuck it in the fridge. We'll see how it went today 😁
@@SA-gf7uf Enjoy!!
Thank you I have made this and it’s great. Can I use the same method for goat milk?
I love hearing that Sasha! I personally have not tried goat milk yogurt, but others have told me that using the BOIL method it was successful. I would love for you to confirm if you try it out!
Kristin, Thank You
Great video
I have subscribed & will check out more of your videos.
Awesome! Thank you! I hope you find many more recipes to enjoy!
Thank you so much for sharing this! Do you know what the sugar content is if you add condensed milk to the recipe? Thanks
Each can of sweetened condensed milk has 200 grams of sugar per can. This yogurt recipe serves 16 and already has 5 grams of sugar per serving (from natural sugars in milk) So each serving would have approximately 18 grams of sugar.
This has been super helpful!
Psa 54:4 Behold, God is mine helper: the Lord is with them that uphold my soul.
Wonderful! And love the verse!
Thank you for such a detailed yet straight to the point recipe! I am wondering, can I add live fermented probiotics as a starter? The yogurt in South Africa does not specify which live cultures are inside, the labels simply say "yogurt cultures". I am wondering whether I can add the yoghurt as a started plus the additional probiotics?
You are welcome! I imagine you can add probiotics as well as the yogurt starter. I honestly haven't experimented much with probiotics.
Hello, can I add half a can of condensed milk to sweeten up my yogurt? Do I need to adjust the process? Thank you!
Yes! Simply add when you whisk in the starter.
Hi I loved your vid it was the easiest to follow. I want to make ricotta but I know you have to strain the yoghurt and use the whey within 4 hrs or too much protein is destroyed. If I strain the yoghurt staright away will it not thicken? Have you tried to make ricotta after the 12 hrs. Many thanks 😁👍
So happy to hear you found my video easy to follow. For ricotta, let the yogurt set for 3 hours, then strain for best results. The yogurt won't be as thick, but that 3 hours will help.
Thank you ❤
You're welcome 😊
I used fairlife chocolate milk and made yogurt. It was great.BTW I use whole cream to make butter. What can I do with the liquid that is left in the bowl? Thanks. Enjoy your videos
I have had people ask if using the chocolate milk worked--glad to hear you enjoyed. For the leftover liquid, I would use in smoothies, oatmeal, casseroles, etc.
@@AMindFullMom Thanks
Delicious but when should I add vanilla when using fairlife method. Should I mix it in with the starter?
I wait until AFTER the yogurt has set up in the fridge overnight.
Thank you for this recipe. I’ve done it since January of this year and it have come out creamy and delicious. However I just made a batch and it ended up with dark brown spots at the bottom. Like burnt milk. Yogurt still tasted good. But what do you think happened? Took me awhile to scrub it off. Is my yogurt still safe to eat?
It sounds like the milk scorched during the boiling process or was not cleaned well BEFORE you boiled the milk and those leftover bits burnt. It you know your pot was cleaned well, it should be perfectly fine to eat. If your pot may have been the cause, I personally would discard to be safe. Sorry!
very nice
Thanks
Do you strain Greek yogurt before or after cooling in the fridge?
After :)
With the fast version do I take some out for my starter for next batch after it cools
Yes! That is what I recommend.
Thank you A Mind Full Mom for this super easy way to make yogurt- it's sooooo good! I can't eat store bought anymore because its so "artificial" tasting from sweeteners. I uses the FairLife 2% milk method to make it easier. Question for you - it turned out perfectly but after I stored it in a glass airtight bowl in the refrigerator it kept separating and getting really watery. Is this normal ? I kept pouring the water out when I wanted to eat it but ended up throwing it out after three days because it seemed kind of gross and I wasn't sure it was a normal occurrence? Or should I just stir it before serving? I have another batch a just started, this time using FairLife whole milk. Just curious for your thoughts ! Thanks!
Hi JL! So happy you enjoyed the yogurt. It is completely normal for liquid to form at the top of yogurt--happens even with a large container of store-bought yogurt. You can discard the liquid on the top, or mix it into the yogurt. Totally normal.
@@AMindFullMom thank you ! I appreciate your quick reply!
I'm new to your channel and I live in Mexico varies Milk which range fresh cow milk to 1/2 gallon milk pasteurize to ultrapasteur milk carton which what we use at home is that a good option for greek yogurt in your final step yogurt making in this video?
I would recommend ultrapasteruized. That will work best.
If making Greek yogurt, do you strain in as soon as the cycle is complete in the IP, or after it sits in the fridge for 8hrs?
I recommend after refrigeration.
hello does that mean if I use the regular UHT milk I should do the boil method? We don't have Fairlife here in our area.
That is what I would recommend.
Hi Kristen, ALL the milk sold in the US stores are ALREADY PASTEURIZED unless you go to a specialty store for raw milk. That is the law. So, why do you need to boil it again like you did in the video?
Hi! You are correct, the milk sold in grocery stores is pasteurized. However, in order to skip the boiling cycle, you must use ULTRA-Pasteurized milk. It is different process used and crucial for making yogurt.
@@AMindFullMom thank you for your reply. Hmm. What would happen if you didn't boil the already-pasteurized milk?
@@jellybellyfun3288 It will not be safe to consume.
@@AMindFullMomit also won't set properly, you'll get liquid yogurt.
Can I use milk that’s ultra pasteurized but not ultra filtered?
Can I add condensed milk together with the culture during preparation
I know a lot of people like to add 1 small can of sweetened condensed milk. Just be sure to mix well and it should work.
@@AMindFullMom thanks I made it today
It was awesome
@@NawabSDigitalBusiness Wonderful!!!
I used organic milk that said ultra pasteurized on the carton. To make a smaller amount in a Mini, I used 2 pints (1006 grams by weight) milk + a tablespoon Fage yoghurt. I really would have loved it if the vid had a text overlay because I had to write instructions In order to separate them from the commentary. If only I’d known up front that using ultra pasteurized (commercially produced organic) milk saves 20-30 minutes of hands-on time.
Thanks for the feedback! As I have made more videos, I have utilized more text overlays. I also always include a link for the printable recipe.
@@AMindFullMom My first try didn't thicken up much at all-about half-thick. Both the container of whole milk and the Fage whole-fat yogurt were unopened, fresh. I won't do the incubation process next time.
Hi, is there anyway that I can thin out the yogurt if I don't like it thick? Thanks
I would suggest using the boil method and not straining. You will have thinner yogurt.
Does the instant pot go to a "keep warm" setting after a yogurt setting is complete, or just shut off?
It will shut off.
Is ultra filtered milk the same as ultra pasteurized milk? Can I use either one in cold method?
Both work, but I find ultra filtered a bit thicker. It typically has slightly more protein.
Hi there, thank you for your fantastic tutorial! I haven't got an Instant Pot yet but am considering buying one for this very purpose. If you use the UHT milk can you program the Instant Pot Yoghurt settings to skip the boil function and go straight to the incubation phase? As the culture is added at the start of this method, the boil feature of the Instant Pot Yoghurt program would destroy the culture... is this correct? Thanking you in advance.
With the quick method, you are skipping the boil step, so you won't be destroying the culture. You are simply incubating at a temperature around 115 degrees.
@@AMindFullMomDear Kristen Thank you so much for your prompt reply, I am very grateful! Writing to you from Brisbane Australia and you've been so quick to respond! Great videos and you're a great teacher! Thank you again!
Thanks for the kind words!@@IanJohnson-uw8xu
I have a IP Pro 10 in 1 and it does not have a normal button, only High and low. I can custom select at 110 degrees, would that be correct?
I would set for 115 and that will be perfect.
You can strain the yogurt overnight to create cream cheese.
Yes you can. In fact you can strain it even longer. After about 24 hours it is as thick as it is going to get. If you plan on making yogurt weekly like I do go ahead and invest in the fine mesh stainless steel yogurt strainer that Amazon sells. I have the round one which was about $45, but if they have it in stock I would recommend the rectangular one because it takes up less room in the fridge. They sell it in a 2 quart capacity and now the gallon size. Well worth going for the gallon size so that you can make it every two weeks. Sweeten with Confectioners Erythritol for easy dissolving and no gritty taste.
Can I use lactose free milk
Yes! Actually, Fairlife milk (which I recommend for the cold start yogurt method, is lactose free)
after 8 hours using the jar method, should I just cover the yogurt in mason jars with lid and ring then refrigerate?
Yes! That is what I typically do.
Can I freeze Instant pot homemade Yogurt?
Yes! Absolutely! I freeze for up to 3 months.
@@AMindFullMom Awesome, Thank you!
Can you still make the Greek yogurt with the second method?
Absolutely!
@@AMindFullMom awesome.
Best video on yogurt.
Do I have to strain the yogurt right away after 8 hours of setting in the fridge?
No! You can strain when it suits you best (as long as 8 hours have past.) Enjoy!
@@AMindFullMom thank you ❤️
I wanna make l reiteru yogurt it needs 99° will the low setting work when you recommend to the medium setting is too hot
Normal/medium setting should be at 100-115 degrees F. Which is the idea temperature for incubation.
@@AMindFullMom l reutri needs 99F. so low setting or is that too low ?
@@user-px2sn8pr5t Too low. It needs to be on normal or regular heat.
@@AMindFullMom i can confirm that. just finished 8 hours no go. will try med heat. The problem is the wheat belly doctor says he only want 99° 110 is too high for l reutery
@@user-px2sn8pr5t Unfortunately, I have not had success using lower temperatures.
what if my yougurt settings only is high or low?
Use high :)
I'm confused. Is ultra filtered the same as ultra pasteurized? Both products are in the stores.
Ultra-filtered is also ultra-pasteurized. But ultra-pasteurized is not necessarily ultra-filtered. While ultra pasteurized will work, ultra filtered milk turns out creamier with less issues.
Is normal the same as medium? I only have medium on my instant pot.
Yes!
@@AMindFullMom thank you.
Your Instant Pot Cold Start Yogurt recipe says it makes 10 servings. What size are those servings (4 oz, 6 oz, etc)? Also, if I half the recipe (32 oz ultra filtered milk & 1 tablespoon live culture yogurt) is incubation time still 8 hours?
Hi there! Yes, you would keep the incubation time the same regardless of how much you make. And each serving is 4 ounces. Enjoy!
@@AMindFullMom Thank you so much! Ten (4 oz servings) shouldn't be too much for me. If it is, then the next time I'll half the recipe.
Sounds good!
@@jmason1770
Is the pot stainless steel? I was told not to use any metals with things like yogurt (utensils/strainers, etc.) because they are detrimental to bacteria. I know stainless steel is antibacterial.
It is stainless steel :)
I kept tapping on the "link" on the left hand side of the screen, but it wouldn't take me anywhere. Please help.
I am not sure what you are referring to but here are the yogurt recipes:
amindfullmom.com/instant-pot-yogurt/
amindfullmom.com/instant-pot-cold-start-yogurt/
Has anyone ever tried using kefir as a starter instead of yogurt?
I have not personally had success using kefir myself, but maybe someone else will share a positive result.
@@AMindFullMom Thank you!
I tried to make the second way with the same milk and greek yogurt, after 8 hrs, it looked the milk curdle in big chunks and smelled like a baby throw-up. What did I do wrong?
It sounds like you may have not set to normal temperature. Be sure your Instant Pot is set to "normal" not "low" during yogurt incubation. If you did that, it sounds like the milk may have been bad.
Oh oh just noticed my IP is on low after 8 hours, what should I do now?
I would check the temperature of the milk. You want it to reach 115 and then incubate at for 8 hours on Normal. If lower than 100 degrees, I would start the process over again.
what if i dont have a thermoeter
You really need to use a thermometer for accuracy when making yogurt. They are pretty inexpensive and you can purchase them at any grocery store or Target, Walmart, or Amazon.
I followed the directions exactly as described, but I ended up with milk, not yogurt. Is this because I used almond milk as my base?? It wasn't even the slightest bit thick. Help!!!
Yes! Unfortunately, almond milk will not work.
I will try with raw...it's the only milk I will use
You have to pasteurize it anyways.. unless you go from cold to fermenting with no boil it won't be raw anymore.
Can nut milk be used? If so, do you still boil to 180 and cool to 110?
Hi Vicki! I have tried and failed many times to make Nut Milk yogurt in my instant pot. I do have a recipe for Coconut Milk Yogurt you may like: ruclips.net/video/7hxxkA_4sX8/видео.html
HELP , took yogurt out of cooker and it was just like the milk i dumped in, i forgot to add the starter, now what?
Simply start the process over.
The yogurt looks great and easy to make. I learnt the hard way but the slightest of saliva will turn your yogurt watery, this will happen when you put the spoon back in after it’s been in your mouth. I can always tell when my children have done this 😂😂😂
I am dying! oh the things that happen with kids!
can i use lactaid milk? the blue one
For the regular method--yes!
We prefer 12 hours. Find out what works for you.
Szkoda że nie jest po polsku 🌺
It’s really not the best to used store yogurt.. start fresh with a strain an insulin with Fos and high fat milk ..some strains you do at duff temp and longer tmie 36 hours
The music is terrible but good content.
I have stopped adding music. I feel ya on it!