Really works. Thank you. Using an organic greek yogurt as a starter and jersey milk or whole milk, it comes out as good ,if not better than the brand. With other recipes I had a lot of watery whey with it. This is just thick and creamy. No waste. Delicious. Also using jars was a game changer. I had been doing it in the big pot before and had to transfer to other containers.
Oh that's great to hear it's working for you. Home made yogurt is the best and I much prefer making it in the jars too. Thanks so much for taking the time to comment.
I tried this method yesterday for idli batter ( Indian dish that requires fermentation) and the batter turned out to be perfect! Wish I could share a picture. I stay in Michigan and half of the time we have extreme winter conditions which would make the fermentation process longer. Thank you for the video! Really changed my life.
My pleasure Disha and I'm so pleased to hear that 😊. Yes we are often cold here too, though I don't think as cold as Michigan, so it really helps having the Instant Pot as a little warm nook for fermenting or proving. I am pleased you haven't shared a pic as it would make me hungry!Thanks for stopping by
I would love to see. I'm pretty passionate about home cooking. Hey self sufficient make my own cream cheese like Philadelphia. Bread golden syrup etc. Hit me up on Skype, Twitter or whatever
Thank you so much ma'am. One of the main reason for buying instant pot was to make yogurt, but without the yogurt button I was going to return it. I am definitely going to give it a try.
Oh I'm so glad it was helpful. You can also make direct in the pot then jar up if it suits you better. Or if using uht/sterilised milk you can miss the first 'scalding' step. Good luck with your experiments. Sous vide function also great for proving bread dough or leavened doughs of any kind
You are so welcome - yes it really does take a bit of re-thinking how to cook but the learning is fun and it's so worth it! I hope my videos help - just shout me if there's anything I can help with.
Your way worked for me! After several failed attempts using other methods, so glad to find this video. First I tried a different set of instructions (a different yt vid) that said turn off IP and wrap in a blanket to help maintain temp 😒 DID NOT WORK. 😩 ended up with yogurt flavored milk. Tried it your way - perfection! Creamy and ready for the fridge. Thank you.
How lovely you are. Your voice is so soothing and it helps in this time of unease. I love the idea that I can make only a couple of jars of yogurt at a time. Fortunately I have two instant pots so I can use one if I like and have the other available. Blessings.
Thanks much! For those living in the USA, at the end stage, the directions state to use the "Sous Vide" button and adjust temp to 43 C, in the USA it is 109.4 F
I'm trying this for the first time tonight. I forgot to add the water at first and couldn't figure out why the IP wasn't showing the time countdown. It had been about a week since I watched your vid and forgot about the water. But a quick re-watch showed me what I was doing wrong. Fingers crossed I'll have yummy yogurt in the morning!
I was gutted the duo crisp pro had no yogurt or rice setting. WHY? I saw the original duo had a yoghurt button was expecting more features NOT LESS by upgrading. Glad of this video Btw do you need to boil/sterilise everything in soapy water to kill germs before doing all these steps
For more instant pot recipes, check out these playlists: ruclips.net/p/PLm6fPlrI_KbKUtFP9w0InGzJ4RMmN2q0c and ruclips.net/p/PLm6fPlrI_KbLlwar1jVboIQ6v6SapdrRv
Thank you so much! My aim is to make this a kind and forgiving place for us all, so that feedback really makes me happy.Thank you Lucille from a cold and rainy UK 😊
I just placed my first, soon to be Jogurt in the Instand Pot. Thank you for your motivation, help and great music tonight! 💐 Longest nine hours ever starting now…
That's fantastic, thanks for this. I'm guessing the spoonful of yogurt at the beginning is just to 'seed' the milk with the bacteria in that yogurt, then, the warm temp and long incubation process is just to multiply the numbers of the bacteria, turning the milk into yogurt. I'm also thinking that seeding from different yogurt sources might produce different yogurts/flavours? That initial sterilising step I'd guess would be critical and needs to be done right - there might be bacteria in the milk (good or bad) that would get multiplied up too, ruining your yogurt, at the least.
Brilliant- yes, you're obviously very knowledgeable about this Alexis. Some people do use UHT/Heat Treated milk to avoid the sterilizing step but I tend to just follow the process through for all the reasons you just mentioned. Thanks for sharing your knowledge.
Hi there, On the duo crisp , you don't have to set the lid to seal - it does it auomatically. To release the pressure there is a little button on the lid that you press on to release the steam. I hope that helps. 👍
I've never tried it with Kefir but I don't see why not. There's only one way to find out 😊. The manual says the temp range for the sous vide setting on this model is 22-93C so that should be fine
I've got my yoghurt in now! I'm so excited 😜 But I used a packet of yoghurt starter. Bulgarian starter. How will this differ? I hear it has to be in longer?
Hi Dave , yes so exciting! Like a chemistry experiment. Oh I've never used a starter in that way is I'm not sure to be honest. Overall I'd say this on yogurt making. One is that even with these auto-timer functions, your results will vary as it depends on how 'live' your yogurt is, milk type etc so it's best to just make it and experiment until you get it exactly how you like it. When your time is up, be very gentle with it as it reaches it's more final set once it's been in the fridge overnight. If it looks super thin, let it carry on in the instant pot for an other couple of hours. If you want it thicker lots of people strain away the liquid to make more of a greek yogurt style. I hope your first batch comes out well, but if it doesn't, it's just an experiment and you'll crack it after a few goes. Enjoy!
@@CookingandCalm oh thanks. I'm glad of your video. I thought I would get the next model up. The 11in one duo crisp pro because it was on offer black Friday. It has an air fryer lid and also the capacity is 8 quart and the temp goes up to 232 c There's other nice improvements too like an easier way to vent, and some nice handles on the side. Also you can take the inner pot and use it right on the stove. Which I think you can't do on the previous model. Obviously I was disappointed there's no yogurt button or rice button. But I think the main thing is sous vide setting to maintain a specific temp so it's still doable I have one minor suggestion. When boiling the milk. Couldn't we instead put the milk inside a pyrex jug. And then place that inside the instant pot? It means cleaning the pot of milk is unnecessary as only water goes in there. Also when done it's much easier to put a small jug in cold water than a very large instant pot. Finally it's much easier to pour from jug through a funnel and into mason jars, Instead of trying to do that with a big unwieldy instant pot?
Nice. Yes my old Crisp was the very first UK model but I do still love it and yes 8L is a great size . I’m currently trying out the one with Ultimate Lid - also pros and cons as with all of them, . Yogurt in jug - I don’t see any reason why not. Let me know how you get on if you have a chance.
You are so welcome. I'd stir in at the end as it will likely upset fermentation if earlier. I hope that helps and your kids enjoy lots of amazing yogurt.The longer you leave it the more tart it gets so you'll be able to get it just how you all like it as you experiment . 😊
Hi Kerine, Do you have adjustable keep warm setting or another setting you can set to 43c (110f) ? If not , I've heard of people getting it to that temperature via low sauté then wrapping up in towels to keep the temp - I've not tried it though . I hope that helps 👍
Hello, loving my insta pot and your tips. Please can I ask have you used oat milk to make yogurt, would I do the same method as cow's milk? Best wishes
Hi Angela, I've never tried it to be honest but I know some other creators have so hopefully you'll find another channel video on this or just give it a go and see.
Yes it's a good quality live yogurt as a starter (mine was organic) . Once you've made your own you can freeze some as ice cubes and use that next time 😊
Hi, how would you do this with setting the yoghurt in the bowl and jarring later please? Would it still be ok to use the sous vide button to maintain the temperature? Many thanks Rebecca
Hi Rebecca, I always make it in jars but I think that should work ok for the temperatures and sous vide function. I'm guessing it might take a little longer to reach setting point when it's all in one batch so if it seems super runny, let it go a bit longer. It then firms up more once left in the fridge or strain it through a sieve to get a thicker greek-style yogurt. Let me know how you get on if you've space. Good luck
I've never done it but in principal it should do as long as live vegan yog used as starter. It may take a little longer so let it run if doesn't set at this temperature. I bet another RUclipsr has done this so hopefully they'll be able to help better than my guesswork too . Good luck with it 😊
Hi. Hope do you make Greek yoghurt slightly thinner?. After the water i drained out was already thrown out? 😆 It's so thick! I left it in 11 hours and now it defies gravity and won't come out when upside down😆
Oops. That's hilarious. I haven't tried it but I'd probably try stirring/ whisking in some more milk or water - it may go a bit curdle looking but should taste fine. Next time maybe little less starter and/or little less time as it sounds like you've got some great lively starter there!
You can use uht/sterilised/long life milk - I’d doing that you don’t need to do the 1st scale step. Just bring to temp, stir in your yogurt starter then do the long incubation stage. Hope that helps 👍
Wow!!!! I would have to adapt to a vegan recipe , but this was an amazing video as usual !!! Today is Thanksgiving in the USA, and I wanted to thank you for your wonderful tips in each video ! I had my instant pot air fryer in the box still when I landed on your channel about 5 weeks ago! Since, then I watched all your videos and soaked your comments of support!!! . I am happy to report that I cooked a complete Thanksgiving meal, including all sides, gravy and the stuffing , only using the instant pot air fryer. It’s 2:30 here in Florida , and I am completely done with dinner. I started about 11 am from scratch! I love this pot. I even named it Pepa 🥰❤️( one of my and my granddaughter all time favorite characters) Kitchen is cleaned also as you pointed out to do while the “pot does it’s thing. . And I am super new to this whole instant pot thing. Thank you so much for all your help and great patience! Very appreciated! ❤️
Wow that's amazing! What fun! Happy thanksgiving from here across the pond to you and yours my friend - and of course to little Pepa who surely must have her feet up by now 😊
Sorry I'm not sure about that one - I've heard of people wrapping up their instant pots in a duvet to keep it at consistent temperature. Hope you can find another channel that can help
Hi! I love this video, thank you! Unfortunately, I have the same issue as another commenter where my Duo Crisp model has no sous vide option. I am bummed about this because the slow cook and keep warm buttons also do not allow to set temperature manually, just have Hi/Lo options. The only temp-adjustable options appear to be for the air fryer part. Do you think I just have to go the old fashioned way and throw the whole thing in the oven overnight? Thank you!
Ah thank you. What a shame re sous vide. I wish they'd keep these pots consistent for us. I've never done it so not really sure but worth a shot - or some people I've heard wrap up their pot in a towel/comforter to maintain the heat. I bet you'll find a way to- hope you can come back and share if you do as you're not alone. Good luck 🤞
Thanks for your video! I also make yogurt in the same way but I don't use the trivet; I just place the jars straight into the inner pot and it seems to work fine for me. This way I can utilise all the available space so I make a 2.3 litre batch at a time. I also top up with water all the way up to just below the rim but I guess it doesn't really matter :) What yogurt do you use to inoculate with? And also, do you continue to use your own yogurt starter for the next batch, or do you start with a shop-bought yogurt every time, or every few times? Tia!
Hi there ! I think the trivet is to stop the glass directly touching the bottom because of heat shatter risk but it sounds like you've had no problems. I know some people put in a clean tea towel folded to create a barrier that gives more room in there too. I generally freeze some of my own yogurt in ice cube trays for my starter but when I run out, I use organic live plain full fat yogurt from a good supplier. I often get mine via my veggie box scheme here in the Uk called Riverford. I hope that helps. I love home made yogurt
Hi Gulay, in my uk model you definitely can. The manual says: Adjust Temperature Scale: oF or oC When in Standby mode, press and hold + above Temp until the display indicates oF (Fahrenheit) or oC (Celsius). I think most models do this but do check before buying by downloading the manual from Instant Pot in advance - this sort of info is usually at the front. I hope that helps 👍
Hi Naomi 👋 and thank you. I've never tried it to be honest but I know some other creators have so hopefully you'll find another channel video on this or just give it a go and see.
Hi there, I think that must be what we call 'UHT' milk here in the uk - high temperature heated and long lasting. If so, yes, you can miss out that first step of boiling milk. Hope that helps and happy yogurt making
Hey, just wanted to point out that bringing it to 180 to sterilize it is a benefit, but not the reason you bring it to 180. You heat it because it breaks down the proteins and makes a creamier, better yogurt.
Oh I didn't know that - thank you so much. I'll pin this comment so others can see. Does that mean you should still boil UHT/long life milk? Thanks so much for helping me learn
@@CookingandCalm I'm unsure of that brand, they say you don't need to do it to Ultra High Pasteurized milk because it's basically gone through the process once before, so it should turn out as creamy as normal. Hence the lazy way of dumping stuff like the fairlife brand into a pot and just turning it to 110. I just used regular milk because its way more affordable... Lacto-fermentation also breaks down casein (milk protein) and makes it more digestible, thus increasing the protein we receive. Anyhow thanks for the video, I made my first gallon batch of yogurt yesterday and used plain kefir (nancy brand) as a starter because it's all I had on me, and left it in a yogurt strainer overnight. Turned out really good, tastes almost 1:1 to their whole milk greek yogurt. Almost all the live cultures were the same between the yogurt and the kefir so I suspected it'd come out that way. I really enjoy that brand because it has bifidobacterium in it and just tastes good.
Does your yogurt ever fail? I've had inconsistent results using a saucepan, (for sterilising the milk) thermometer and then a yoghurt incubator (to maintain temperature) Will the instant pot fair more reliable. If so why?
@@davepegington9066 the purpose is not sterilizing the milk it's for breaking down the proteins. You can make yogurt without sterilizing from any milk brand, it's just going to come out strange. Your yogurt may not be consistent for multiple reasons. 1. not heating and maintaining the heat long enough 2. burned/scalded milk at the bottom of your pan is fouling your yogurt 3. your culture is low-activity/dead and you need some new yogurt to start from maintain your heat for (at least) the recommended time, don't let it burn at all and try starting it from some new, live cultures.
Yes you do need something I think to separate the jars from the base of the ip as there could be risk of cracking. In water bath canning, people sometimes use a tea towel at the bottom so I don't know if that might work- do ask the instant pot people and hopefully they will have a solution. I hope you find a solution
Thanks. I just did it and it was fine but I get your point. I will try the towel idea as I saw someone do that in a pressure cooking video. Trial and error I guess.
Yes I had to get a lower trivet as I'm using the ultimate Lid one at the minute and that's much lower than my 8L duo crisp. I do a lot of measuring and staring trying to work it out !
Hi Jack, no not stupid at all. What you need is a yogurt that is 'live' and not one that's full of sugar and extra bits. I tend to use an organic plain yogurt like yeo valley (uk organic brand) and that's always worked well for me . Once you have your first batch , you can freeze in ice cube trays your own yogurt and use that as the 'starter' next time. I hope that helps
@@CookingandCalm Thanks for the answer. I wil look here in the supermarket. But maybe they don`t have it in the little shop I have here in a little village in Sweden.
@@Wijkkie any good quality live natural yogurt should be just fine so give it a go with what they have. If it doesn't set on the timings I give, just let it run a little longer as yogurts do vary on how many 'good bacteria' are present. A small producer, even not organic, tends to be better quality than many supermarket mass produced so im sure you'll be fine 👍
Oh that sounds disappointing. No it should work fine in the pot itself - it can take longer sometimes or it may be the yogurt wasn't 'live enough' or milk a little hot when added. I hope your next batch turns out well 👍
I can guarantee that I will not ever make this, but I heartily applaud your efforts. I went to my local farmers market this weekend past, and have some cream of mushroom soup gurgling away in the slow cooker with the bounty. Tomorrow will be a lasagna bolignese and romanesco. Life is good 😌
I am assuming this method could be speeded up by using UHT full fat milk? I used to use an Easi-yo with UHT milk and a spoon of yogurt added to it but I don't have the Easi-yo now. I also don't have a cooking thermometer. Brilliant and easy to follow recipe though. Well done :)
Hi there, I’m sorry I’ve never made cottage cheese. Generally you don’t need the actual button as long as your instant pot can be adjusted manually to the temperature and time. Have a look via google on what the timings and temp would be, and then check if your IP can do it. Good luck with it.
Have you tried using the sous vide button to bring the milk up to 180? I'm wondering if you can do that and not worry about stirring or have it burn. Might try that.
Thank you asking this question. I have been looking for this answer myself. In theory it should work. Just takes longer, but it means you don't have stand over the pot with a thermometer. I am going to try this method on my next batch.
@@joe190375 did you try using the sous vide method? Did it work? I'm considering getting one to replace my sliw cooker and acti-fry because i struggle to make yoghurt in my slow cooker
thanks for the video, one question, did you have to use the glass jars to make the yogurt or could you just put the milk directly in the instant pot and then start the sous vide functionality?
Hi Deborah, yes, the saute function on high will get it to sterilisation temperature for proceeding to make yogurt [si, la funzione sauté in alto lo porterà alla temperatura di sterilizzazione per procedere alla preparazione dello yogurt] . (I'm relying on google translate and hope it worked)
question... there is also a recipe same as you but they would add condensed milk.. when would u add that, same time as the milk or the yogurt? please help
Hi Chantal, I would guess to stir it and the milk together BEFORE adding the yoghurt ( which shouldn't be over stirred) . Only a guess but hope it works 😊
Hi there Karen, I haven't thought of doing that as the milk needs to get to high temperature, and I would think the sous vide would take ages. Have you tried it? Always interested to hear how people are using the Instant Pot :)
@@CookingandCalm no - I haven’t received mine yet - it’s in Santa’s sack! I was just wondering, as Sous Vide should let you set the correct temperature.
Hi Joanna, I don't have the pro crisp but I've had a look at the manual online and it looks like you can adjust the temperature and use a low setting just as with the normal Duo Crisp - to be sure though, I'd ask the Instant Pot people as it's an investment and you'd want to be sure. (I don't know why they don't mention yogurt more often - it's such a popular thing to make with the sous vide function). Good luck and if you get any response, I'd love to know too in case anyone else is wondering.
The regular pro version specifically lists yogurt but the pro crisp lists the following: 11-in-1 pressure cooker, slow cooker, steamer, sauté pan, food warmer, sous vide, air fryer, roaster, mini oven, broiler, and dehydrator As long as it mentions sous vide I am ok to be able to make yogurt?
As long as you can adjust the temperature to those I specify in the video for yogurt it should work but do try ask IP or someone who's reviewed one here on RUclips as I haven't seen one of these
@@CookingandCalm thanks so much for your advice. I have reached out to them via Facebook message to ask them if the pro crisp temp can be set to 109.4 degrees fahrenheit in the sous vide function in order to make yogurt as your video shows how to. I will let you know what they say. Thanks again, Joanna
Hi Dave, I do have this on my list to get onto my website but not there yet. Hopefully the captions will help until I get there. Thanks for your patience
@@CookingandCalm hi .no problem. Your channel is great. Have you thought of doing a rice pudding in the instant pot? It's so convenient because you've already done rice, and you can go right ahead and use the exact same pot to turn it into rice pudding, right after the rice is cooked You have to make the rice, then add sugar stir it in. Put it on sautée low. Stir in milk until creamy. Then mix eggs with more milk. And stir that into the rice while pouring in slowly. Finally add vanilla and some raisins if desired. OH. Btw top it off with cinnamon and nutmeg. It's delicious, cheap and easy. Just a suggestion but it's a good idea with the cost of food going up, nice cheap dessert
That's amazing - would you believe I am right now working on converting an old fashioned 'delia style' rice pudding recipe to get that nutmeg skin top with duo crisp - you must have read my mind! Thank you for sharing - I'm working on ideas for a series converting some comfort food classics for instant pot and love it when you all share ideas with me . Thank you 🙏
I got a hold of some unpasteurized milk great for the gut bacteria if you make yogurt from that. Of course the idea is not to heat the milk to destroy the enzymes in the unpasteurized milk but to overwhelm any bugs their with the yogurt bacteria.
Great - thanks for sharing that Fred. Yes I'd be totally happy with that myself if from good supplier. I use unhomogenised organic milk mainly and I may be imagining it but I think that makes a better yogurt than homogenised. Less rattled bacteria maybe :)
@@jasiec9772 I just tried it. Poured everything in the pot and sous vide it for 7 hours at 110F. Came out good. I then used a cheesecloth to thicken the yogurt by removing some whey. Let me know how yours turn out if you decide to try :) if you want less sour just do it for less time then refrigerate it to slow down the fermentation
Just what I am looking for thanks for this video, and a British accent to lol I am from the UK and now live in the States, they pronounce yogurt different in the States. Thanks for you video though.
Ah that's nice- thank you! I also used to live in States so am familiar with the pronunciation fun but I can only do my northern/southern/geordie/scouse hybrid accent and just hope people can understand me, wherever they are in the world. Happy yogurt making :)
Hi, great video 😍 I am right now trying to make the yogurt vegan with soy milk. I got my instant pot for Christmas so I am new to all this. My question and problem right now is that the instant pot is saying “pre-heating” and that has been in this mode for about 45 minutes. I don’t understand how it can take that much time when I did like you in the video, preheated the milk to 83 degrees and down to 43. And the water in the pot was also preheated to 43 degrees. Do you have any idea how come it keeps saying “pre-heating”? Best regards Pia
Hi there, I'm so sorry I can only create in English at the moment with captions as it's so expensive. One day when the channel grows hopefully I can do better support. Translation via google: Cześć, bardzo mi przykro, że w tej chwili mogę tworzyć tylko w języku angielskim z napisami, ponieważ jest to bardzo drogie. Pewnego dnia, gdy kanał się rozwinie, mam nadzieję, że będę mógł lepiej wspierać.
@@CookingandCalm indeed my parents immigrated here to the USA from Germany they taught me how to be frugal plus Europeans are more health conscience than Americans smh I am married to a Pakistani and between us too yogurt is eaten like crazy in my house
OK, to heat the milk up, there is no need to use and then have to clean the IP steel liner pot. One can just heat it on the stove much easier. Start using the IP only for the actual yogurt process, lol.... Duuuhh!
What is Fahrenheit for 43C? Us ole dopey American are still doing Fahrenheit. Also, the yogurt I make needs to be cultured around 100 degrees...Also some milks here----Ultrapasteurized [Fairlife, Horizon etc.] do NOT need to be preheated. Just FYI.
Really works. Thank you. Using an organic greek yogurt as a starter and jersey milk or whole milk, it comes out as good ,if not better than the brand. With other recipes I had a lot of watery whey with it. This is just thick and creamy. No waste. Delicious. Also using jars was a game changer. I had been doing it in the big pot before and had to transfer to other containers.
Oh that's great to hear it's working for you. Home made yogurt is the best and I much prefer making it in the jars too. Thanks so much for taking the time to comment.
I tried this method yesterday for idli batter ( Indian dish that requires fermentation) and the batter turned out to be perfect! Wish I could share a picture. I stay in Michigan and half of the time we have extreme winter conditions which would make the fermentation process longer. Thank you for the video! Really changed my life.
My pleasure Disha and I'm so pleased to hear that 😊. Yes we are often cold here too, though I don't think as cold as Michigan, so it really helps having the Instant Pot as a little warm nook for fermenting or proving. I am pleased you haven't shared a pic as it would make me hungry!Thanks for stopping by
I would love to see. I'm pretty passionate about home cooking. Hey self sufficient make my own cream cheese like Philadelphia. Bread golden syrup etc.
Hit me up on Skype, Twitter or whatever
Hello mam! Did you use the same temperature and sou vide for idli batter as well?! Kindly reply, thank you 😇
Thank you so much ma'am. One of the main reason for buying instant pot was to make yogurt, but without the yogurt button I was going to return it. I am definitely going to give it a try.
Oh I'm so glad it was helpful. You can also make direct in the pot then jar up if it suits you better. Or if using uht/sterilised milk you can miss the first 'scalding' step. Good luck with your experiments. Sous vide function also great for proving bread dough or leavened doughs of any kind
The sousvide setting is wonderful
I forgot to add, I love your choice of music. Usually I have to turn the sound down on most videos, but yours is fun, bouncy, and inviting.
Ah that's good to hear - I sit for ages trying to find the right music so that's lovely to hear!
Very informative and I love the jazzy music! I have the Duo Crisp and so much appreciate these instructions. THANK YOU!
You are so welcome Rlynn - isn't that track amazing! I love it too.
Thank you so much for your informative videos using the duo crisp. I just bought the duo crisp Instant Pot and I need lots of guidance!
You are so welcome - yes it really does take a bit of re-thinking how to cook but the learning is fun and it's so worth it! I hope my videos help - just shout me if there's anything I can help with.
Thank you! I have no yogurt func6ion and you are the first channel i have found that covers this . 👍
You are really welcome- glad it was helpful :)
Your way worked for me! After several failed attempts using other methods, so glad to find this video.
First I tried a different set of instructions (a different yt vid) that said turn off IP and wrap in a blanket to help maintain temp 😒 DID NOT WORK. 😩 ended up with yogurt flavored milk.
Tried it your way - perfection! Creamy and ready for the fridge. Thank you.
oh that's brilliant- thank for letting me know!
Bought one yesterday and I’m so glad I found your channel. Thanks for the help. 🙏🏼
Glad I could help. Welcome and very best wishes with your instant pot adventures!
How lovely you are. Your voice is so soothing and it helps in this time of unease. I love the idea that I can make only a couple of jars of yogurt at a time. Fortunately I have two instant pots so I can use one if I like and have the other available. Blessings.
Thank you for that kind comment. Two instant pots - nice!
I would just like to add. I find your Voice very soothing and smooth too. It's a pleasure to watch your vids.
Thanks much! For those living in the USA, at the end stage, the directions state to use the "Sous Vide" button and adjust temp to 43 C, in the USA it is 109.4 F
Thanks for sharing that info
I'm trying this for the first time tonight. I forgot to add the water at first and couldn't figure out why the IP wasn't showing the time countdown. It had been about a week since I watched your vid and forgot about the water. But a quick re-watch showed me what I was doing wrong. Fingers crossed I'll have yummy yogurt in the morning!
Ha ha - it's all part of the fun eh? Good luck ☺️
@@CookingandCalm The yogurt was perfect! Yea! Thanks again for the great video!
New instant pot duo crisp owner, and new subscriber! Thanks for the easy to understand and easy to cook recipes :)
You are really welcome - just give me a shout if you think there's anything I can help with - if I know the answer I'll happily help!
I was gutted the duo crisp pro had no yogurt or rice setting. WHY? I saw the original duo had a yoghurt button was expecting more features NOT LESS by upgrading.
Glad of this video
Btw do you need to boil/sterilise everything in soapy water to kill germs before doing all these steps
Thanks for your clear instructions :) i will try that.
You're welcome 😊
Wow super usefull video. I am sure i will try this receipe
Thank you
For more instant pot recipes, check out these playlists: ruclips.net/p/PLm6fPlrI_KbKUtFP9w0InGzJ4RMmN2q0c and ruclips.net/p/PLm6fPlrI_KbLlwar1jVboIQ6v6SapdrRv
Thanks, I've been looking for a way to make yogurt in my new instant pot multi cooker - pro crisp + air fryer
Hope you enjoy it - works so well
Thank you so much for your very helpful videos!
You presenting everything so kind and lovely!
Big fan in Germany since last night! 💐
Thank you so much! My aim is to make this a kind and forgiving place for us all, so that feedback really makes me happy.Thank you Lucille from a cold and rainy UK 😊
I just placed my first, soon to be Jogurt in the Instand Pot.
Thank you for your motivation, help and great music tonight!
💐
Longest nine hours ever starting now…
How exciting. Good luck. There's a lot of variation in the yogurt starters, so just keep experimenting til it's perfect and just how you like it 😊👍
Very interesting to see how you make yogurt. I used to do it but haven't for a number of years. Nice reminder.
Thank you Debbie. I think home made always tastes much better 😊
Excellent. Milk and yogurt. So many recipes go crazy.
😊 yes, I think it's better to add any bits and bobs when serving up - keeping it simple 👍
Thank you so much from France 😍
You're very welcome 😊
Excellent, just what I was looking for. Thank you.
You are really welcome 🤗
That's fantastic, thanks for this. I'm guessing the spoonful of yogurt at the beginning is just to 'seed' the milk with the bacteria in that yogurt, then, the warm temp and long incubation process is just to multiply the numbers of the bacteria, turning the milk into yogurt. I'm also thinking that seeding from different yogurt sources might produce different yogurts/flavours?
That initial sterilising step I'd guess would be critical and needs to be done right - there might be bacteria in the milk (good or bad) that would get multiplied up too, ruining your yogurt, at the least.
Brilliant- yes, you're obviously very knowledgeable about this Alexis. Some people do use UHT/Heat Treated milk to avoid the sterilizing step but I tend to just follow the process through for all the reasons you just mentioned. Thanks for sharing your knowledge.
Thank you have just brought a duo and I saw it did'nt have a yogurt button will be trying this .
You're welcome Gail 👍
Love how happy you are cooking. I'm the same way. As long as I don't have to wash up
🤣
I knew there was a way to do it... Smart Lady!
thank you - where there's a will there's a way !
Hey
I am just missing what is equavelent to open valve on thr duo crisp preassure cooker lid. Do I have to press down the valve?
Hi there, On the duo crisp , you don't have to set the lid to seal - it does it auomatically. To release the pressure there is a little button on the lid that you press on to release the steam. I hope that helps. 👍
Does it work for Kefir? Which needs temp to set at about 25degree Celsius?
Is 43 the least temperature that’s possible on this instant pot cooker?
I've never tried it with Kefir but I don't see why not. There's only one way to find out 😊. The manual says the temp range for the sous vide setting on this model is 22-93C so that should be fine
I've got my yoghurt in now! I'm so excited 😜
But I used a packet of yoghurt starter.
Bulgarian starter.
How will this differ?
I hear it has to be in longer?
Hi Dave , yes so exciting! Like a chemistry experiment.
Oh I've never used a starter in that way is I'm not sure to be honest. Overall I'd say this on yogurt making. One is that even with these auto-timer functions, your results will vary as it depends on how 'live' your yogurt is, milk type etc so it's best to just make it and experiment until you get it exactly how you like it. When your time is up, be very gentle with it as it reaches it's more final set once it's been in the fridge overnight. If it looks super thin, let it carry on in the instant pot for an other couple of hours. If you want it thicker lots of people strain away the liquid to make more of a greek yogurt style. I hope your first batch comes out well, but if it doesn't, it's just an experiment and you'll crack it after a few goes. Enjoy!
@@CookingandCalm oh thanks. I'm glad of your video.
I thought I would get the next model up. The 11in one duo crisp pro because it was on offer black Friday.
It has an air fryer lid and also the capacity is 8 quart and the temp goes up to 232 c
There's other nice improvements too like an easier way to vent, and some nice handles on the side.
Also you can take the inner pot and use it right on the stove. Which I think you can't do on the previous model.
Obviously I was disappointed there's no yogurt button or rice button.
But I think the main thing is sous vide setting to maintain a specific temp so it's still doable
I have one minor suggestion.
When boiling the milk. Couldn't we instead put the milk inside a pyrex jug.
And then place that inside the instant pot?
It means cleaning the pot of milk is unnecessary as only water goes in there.
Also when done it's much easier to put a small jug in cold water than a very large instant pot.
Finally it's much easier to pour from jug through a funnel and into mason jars,
Instead of trying to do that with a big unwieldy instant pot?
Nice. Yes my old Crisp was the very first UK model but I do still love it and yes 8L is a great size . I’m currently trying out the one with Ultimate Lid - also pros and cons as with all of them, . Yogurt in jug - I don’t see any reason why not. Let me know how you get on if you have a chance.
Thank you so much for this video, my kids love yogurt! What would you suggest to be the best way to add fruit?
You are so welcome. I'd stir in at the end as it will likely upset fermentation if earlier. I hope that helps and your kids enjoy lots of amazing yogurt.The longer you leave it the more tart it gets so you'll be able to get it just how you all like it as you experiment . 😊
@@CookingandCalmthank you for the suggestions. I also just subscribed! 😊
Welcome 😊
I don’t have a sous-vide option on mine. Which other option could I use?
Hi Kerine, Do you have adjustable keep warm setting or another setting you can set to 43c (110f) ? If not , I've heard of people getting it to that temperature via low sauté then wrapping up in towels to keep the temp - I've not tried it though . I hope that helps 👍
Ty bc I didn’t want to buy the big bulky pot🎉😂 I like my Duo! I’m making mine tonight also
Great - I hope it worked out 👍
Hello, loving my insta pot and your tips. Please can I ask have you used oat milk to make yogurt, would I do the same method as cow's milk? Best wishes
Hi Angela, I've never tried it to be honest but I know some other creators have so hopefully you'll find another channel video on this or just give it a go and see.
Is the teaspoon of yogurt is that just normal store bought yoghurt, it’s fascinating 🙏 thank you.
Yes it's a good quality live yogurt as a starter (mine was organic) . Once you've made your own you can freeze some as ice cubes and use that next time 😊
Hi, how would you do this with setting the yoghurt in the bowl and jarring later please? Would it still be ok to use the sous vide button to maintain the temperature? Many thanks Rebecca
Hi Rebecca, I always make it in jars but I think that should work ok for the temperatures and sous vide function. I'm guessing it might take a little longer to reach setting point when it's all in one batch so if it seems super runny, let it go a bit longer. It then firms up more once left in the fridge or strain it through a sieve to get a thicker greek-style yogurt. Let me know how you get on if you've space. Good luck
what's the lowest temperature the sous vide mode goes to?
On this duo crisp model it’s 21°C-93°C. (70 to 199 F - I think 🤔) hope that helps
Thanks madam for your informative video.
Most welcome 😊. Thank you so much Kailash
Hi! Would this method work for homemade coconut milk yogurt or any other vegan yogurt? My pot does not have a yogurt button.
I've never done it but in principal it should do as long as live vegan yog used as starter. It may take a little longer so let it run if doesn't set at this temperature. I bet another RUclipsr has done this so hopefully they'll be able to help better than my guesswork too . Good luck with it 😊
Hi.
Hope do you make Greek yoghurt slightly thinner?.
After the water i drained out was already thrown out? 😆
It's so thick! I left it in 11 hours and now it defies gravity and won't come out when upside down😆
Oops. That's hilarious. I haven't tried it but I'd probably try stirring/ whisking in some more milk or water - it may go a bit curdle looking but should taste fine. Next time maybe little less starter and/or little less time as it sounds like you've got some great lively starter there!
Do you need to use fresh milk? Can’t get any where I live 😢
You can use uht/sterilised/long life milk - I’d doing that you don’t need to do the 1st scale step. Just bring to temp, stir in your yogurt starter then do the long incubation stage. Hope that helps 👍
Wow!!!! I would have to adapt to a vegan recipe , but this was an amazing video as usual !!! Today is Thanksgiving in the USA, and I wanted to thank you for your wonderful tips in each video ! I had my instant pot air fryer in the box still when I landed on your channel about 5 weeks ago! Since, then I watched all your videos and soaked your comments of support!!! . I am happy to report that I cooked a complete Thanksgiving meal, including all sides, gravy and the stuffing , only using the instant pot air fryer. It’s 2:30 here in Florida , and I am completely done with dinner. I started about 11 am from scratch! I love this pot. I even named it Pepa 🥰❤️( one of my and my granddaughter all time favorite characters) Kitchen is cleaned also as you pointed out to do while the “pot does it’s thing. . And I am super new to this whole instant pot thing. Thank you so much for all your help and great patience! Very appreciated! ❤️
Wow that's amazing! What fun! Happy thanksgiving from here across the pond to you and yours my friend - and of course to little Pepa who surely must have her feet up by now 😊
Please, please. Share some vegan recipes
Results not the same with non dairy milk
This is helpful, but what about the instant pot without the sous vide button? Can we use keep warm instead, or another option?
Sorry I'm not sure about that one - I've heard of people wrapping up their instant pots in a duvet to keep it at consistent temperature. Hope you can find another channel that can help
Hi! I love this video, thank you! Unfortunately, I have the same issue as another commenter where my Duo Crisp model has no sous vide option. I am bummed about this because the slow cook and keep warm buttons also do not allow to set temperature manually, just have Hi/Lo options. The only temp-adjustable options appear to be for the air fryer part. Do you think I just have to go the old fashioned way and throw the whole thing in the oven overnight? Thank you!
Ah thank you. What a shame re sous vide. I wish they'd keep these pots consistent for us. I've never done it so not really sure but worth a shot - or some people I've heard wrap up their pot in a towel/comforter to maintain the heat. I bet you'll find a way to- hope you can come back and share if you do as you're not alone. Good luck 🤞
Thanks for your video! I also make yogurt in the same way but I don't use the trivet; I just place the jars straight into the inner pot and it seems to work fine for me. This way I can utilise all the available space so I make a 2.3 litre batch at a time. I also top up with water all the way up to just below the rim but I guess it doesn't really matter :)
What yogurt do you use to inoculate with? And also, do you continue to use your own yogurt starter for the next batch, or do you start with a shop-bought yogurt every time, or every few times? Tia!
Hi there ! I think the trivet is to stop the glass directly touching the bottom because of heat shatter risk but it sounds like you've had no problems. I know some people put in a clean tea towel folded to create a barrier that gives more room in there too. I generally freeze some of my own yogurt in ice cube trays for my starter but when I run out, I use organic live plain full fat yogurt from a good supplier. I often get mine via my veggie box scheme here in the Uk called Riverford. I hope that helps. I love home made yogurt
Hello. I wonder one thing. Can we change the degree from fahrenheit to celcius or vice versa?
Hi Gulay, in my uk model you definitely can. The manual says: Adjust Temperature Scale: oF or oC
When in Standby mode, press and hold + above Temp until the display indicates oF (Fahrenheit) or oC (Celsius). I think most models do this but do check before buying by downloading the manual from Instant Pot in advance - this sort of info is usually at the front. I hope that helps 👍
Hi. Thanks for the video. Have you tried it with plant based milks?
Hi Naomi 👋 and thank you. I've never tried it to be honest but I know some other creators have so hopefully you'll find another channel video on this or just give it a go and see.
@@CookingandCalm thank you. I actually found one using instant pot with cashews, and others without the instant pot (without yogurt setting)
Ah brilliant ! I'm often asked this so would love to know how it goes and have a good link to send people to - if you have time, let me know it goes 😊
Hi, What if I want to use ultra-pasteurized milk, do I need to perform the first step (2:06)? Thanks!
Hi there, I think that must be what we call 'UHT' milk here in the uk - high temperature heated and long lasting. If so, yes, you can miss out that first step of boiling milk. Hope that helps and happy yogurt making
@@CookingandCalm Thanks a lot, I'll try it ASAP without the first step!
Hey, just wanted to point out that bringing it to 180 to sterilize it is a benefit, but not the reason you bring it to 180. You heat it because it breaks down the proteins and makes a creamier, better yogurt.
Oh I didn't know that - thank you so much. I'll pin this comment so others can see. Does that mean you should still boil UHT/long life milk? Thanks so much for helping me learn
@@CookingandCalm I'm unsure of that brand, they say you don't need to do it to Ultra High Pasteurized milk because it's basically gone through the process once before, so it should turn out as creamy as normal. Hence the lazy way of dumping stuff like the fairlife brand into a pot and just turning it to 110. I just used regular milk because its way more affordable...
Lacto-fermentation also breaks down casein (milk protein) and makes it more digestible, thus increasing the protein we receive.
Anyhow thanks for the video, I made my first gallon batch of yogurt yesterday and used plain kefir (nancy brand) as a starter because it's all I had on me, and left it in a yogurt strainer overnight. Turned out really good, tastes almost 1:1 to their whole milk greek yogurt. Almost all the live cultures were the same between the yogurt and the kefir so I suspected it'd come out that way. I really enjoy that brand because it has bifidobacterium in it and just tastes good.
If the milk has been previously pasteurized, it has to be repasteurized
Does your yogurt ever fail? I've had inconsistent results using a saucepan, (for sterilising the milk) thermometer and then a yoghurt incubator (to maintain temperature)
Will the instant pot fair more reliable. If so why?
@@davepegington9066 the purpose is not sterilizing the milk it's for breaking down the proteins. You can make yogurt without sterilizing from any milk brand, it's just going to come out strange.
Your yogurt may not be consistent for multiple reasons.
1. not heating and maintaining the heat long enough
2. burned/scalded milk at the bottom of your pan is fouling your yogurt
3. your culture is low-activity/dead and you need some new yogurt to start from
maintain your heat for (at least) the recommended time, don't let it burn at all and try starting it from some new, live cultures.
Hi. Love the channel. Do I need to put the trivet in when I’m using glass jars? Mine are just too tall to be able to close the lid if I use it.
Yes you do need something I think to separate the jars from the base of the ip as there could be risk of cracking. In water bath canning, people sometimes use a tea towel at the bottom so I don't know if that might work- do ask the instant pot people and hopefully they will have a solution. I hope you find a solution
Thanks. I just did it and it was fine but I get your point. I will try the towel idea as I saw someone do that in a pressure cooking video. Trial and error I guess.
Yes I had to get a lower trivet as I'm using the ultimate Lid one at the minute and that's much lower than my 8L duo crisp. I do a lot of measuring and staring trying to work it out !
@@CookingandCalm keep the great content coming. I love cooking but am new to the pressure cooking bit so your videos are really helpful.
thanks so much Gordon
Thanks helped a lot
You are very welcome 👍😊
I think I make a stupid question here ;-) But do you use just normal yoghurt , that you buy in the supermarket , to start the yoghurt making proces ??
Hi Jack, no not stupid at all. What you need is a yogurt that is 'live' and not one that's full of sugar and extra bits. I tend to use an organic plain yogurt like yeo valley (uk organic brand) and that's always worked well for me . Once you have your first batch , you can freeze in ice cube trays your own yogurt and use that as the 'starter' next time. I hope that helps
@@CookingandCalm Thanks for the answer. I wil look here in the supermarket. But maybe they don`t have it in the little shop I have here in a little village in Sweden.
@@Wijkkie any good quality live natural yogurt should be just fine so give it a go with what they have. If it doesn't set on the timings I give, just let it run a little longer as yogurts do vary on how many 'good bacteria' are present. A small producer, even not organic, tends to be better quality than many supermarket mass produced so im sure you'll be fine 👍
I tried directly making in the pot but its still liquid after 9 hours .
Is it must to add water and then place the jars .
Oh that sounds disappointing. No it should work fine in the pot itself - it can take longer sometimes or it may be the yogurt wasn't 'live enough' or milk a little hot when added. I hope your next batch turns out well 👍
@@CookingandCalm Thanks, will try again
Is there a starter to milk ratio , just want to rule out that as well.
Appreciate your help!
oh sorry,I've just spotted this - I use 1 tablespoon of yogurt to 1 litre of full fat milk. I hope that helps
I can guarantee that I will not ever make this, but I heartily applaud your efforts. I went to my local farmers market this weekend past, and have some cream of mushroom soup gurgling away in the slow cooker with the bounty. Tomorrow will be a lasagna bolignese and romanesco. Life is good 😌
Ps - that music was super snazzy. I liked it 👍
Yeah I 💕 that track - so fun!
Never say never... 😂. Oh mushroom soup is lovely. Now I've got a craving!
Thank you for this. X
You're really welcome 🤗
I am assuming this method could be speeded up by using UHT full fat milk? I used to use an Easi-yo with UHT milk and a spoon of yogurt added to it but I don't have the Easi-yo now. I also don't have a cooking thermometer. Brilliant and easy to follow recipe though. Well done :)
Thanks Anne. Yes you can miss the first step if you're using UHT so it will be quicker.
@@CookingandCalm brilliant! Thank you
Any advice on cottage cheese? Everyone says yogurt button but I don't have one 😔
Hi there, I’m sorry I’ve never made cottage cheese. Generally you don’t need the actual button as long as your instant pot can be adjusted manually to the temperature and time. Have a look via google on what the timings and temp would be, and then check if your IP can do it. Good luck with it.
Excellent video thank you!
Glad it was helpful and thank you so much for taking the time to comment
Can you put the lids on in the pot?
If you use Mason /preserving jars I think they’d be fine but best check with Instant Pot on that one as I’m not 100% sure
@@CookingandCalm I was afraid the jars would tip but they did fine. I followed your steps and it turned out great. Thank you so much!
Oh thats great to hear- nothing like home made :)
Have you tried using the sous vide button to bring the milk up to 180? I'm wondering if you can do that and not worry about stirring or have it burn. Might try that.
Hi there, No,I haven't tried it but worth a go - I suspect that it might take a very long time - let me know if you try it :)
Thank you asking this question. I have been looking for this answer myself. In theory it should work. Just takes longer, but it means you don't have stand over the pot with a thermometer. I am going to try this method on my next batch.
Love to know if it works - if you have time, let us know
@@joe190375 did you try using the sous vide method? Did it work? I'm considering getting one to replace my sliw cooker and acti-fry because i struggle to make yoghurt in my slow cooker
thanks for the video, one question, did you have to use the glass jars to make the yogurt or could you just put the milk directly in the instant pot and then start the sous vide functionality?
Yes you can do it in the main bowl too. Hope that helps 👍
Thank you so much.
You are welcome Farhiya! 😊
What size are your jars please?
Hi there, these are UK 473mls which is 16oz/1 pint size in imperial I think . I hope that helps
Thanks for that @@CookingandCalm
Thank you❤
You're welcome 😊
I do my yogurt without water inside and it goes well
thanks for sharing - that's really good to know.
Si può anche sterilizzare con la istant pot duo air crisp?
Hi Deborah, yes, the saute function on high will get it to sterilisation temperature for proceeding to make yogurt [si, la funzione sauté in alto lo porterà alla temperatura di sterilizzazione per procedere alla preparazione dello yogurt] . (I'm relying on google translate and hope it worked)
That was great.
Thank you John ! 👍
question... there is also a recipe same as you but they would add condensed milk.. when would u add that, same time as the milk or the yogurt? please help
Hi Chantal, I would guess to stir it and the milk together BEFORE adding the yoghurt ( which shouldn't be over stirred) . Only a guess but hope it works 😊
Is there a reason why you don’t use the Sous Vide function to sterilise the milk at the beginning?
Hi there Karen, I haven't thought of doing that as the milk needs to get to high temperature, and I would think the sous vide would take ages. Have you tried it? Always interested to hear how people are using the Instant Pot :)
@@CookingandCalm no - I haven’t received mine yet - it’s in Santa’s sack! I was just wondering, as Sous Vide should let you set the correct temperature.
Thank you so much that was really helpful!! Xxxx
Thank you so much Shona -Glad it was helpful!Happy yogurt making!
Can this be done in the instant pot pro crisp?
Hi Joanna, I don't have the pro crisp but I've had a look at the manual online and it looks like you can adjust the temperature and use a low setting just as with the normal Duo Crisp - to be sure though, I'd ask the Instant Pot people as it's an investment and you'd want to be sure. (I don't know why they don't mention yogurt more often - it's such a popular thing to make with the sous vide function). Good luck and if you get any response, I'd love to know too in case anyone else is wondering.
The regular pro version specifically lists yogurt but the pro crisp lists the following: 11-in-1 pressure cooker, slow cooker, steamer, sauté pan, food warmer, sous vide, air fryer, roaster, mini oven, broiler, and dehydrator
As long as it mentions sous vide I am ok to be able to make yogurt?
As long as you can adjust the temperature to those I specify in the video for yogurt it should work but do try ask IP or someone who's reviewed one here on RUclips as I haven't seen one of these
@@CookingandCalm thanks so much for your advice. I have reached out to them via Facebook message to ask them if the pro crisp temp can be set to 109.4 degrees fahrenheit in the sous vide function in order to make yogurt as your video shows how to. I will let you know what they say.
Thanks again,
Joanna
Very nice 🌻 How about rice pudding?
Challenge accepted 😊. I'll put it on my list
Do you have the written instructions please
Hi Dave, I do have this on my list to get onto my website but not there yet. Hopefully the captions will help until I get there. Thanks for your patience
@@CookingandCalm hi .no problem. Your channel is great.
Have you thought of doing a rice pudding in the instant pot?
It's so convenient because you've already done rice, and you can go right ahead and use the exact same pot to turn it into rice pudding, right after the rice is cooked
You have to make the rice, then add sugar stir it in. Put it on sautée low. Stir in milk until creamy. Then mix eggs with more milk. And stir that into the rice while pouring in slowly.
Finally add vanilla and some raisins if desired.
OH. Btw top it off with cinnamon and nutmeg.
It's delicious, cheap and easy.
Just a suggestion but it's a good idea with the cost of food going up, nice cheap dessert
That's amazing - would you believe I am right now working on converting an old fashioned 'delia style' rice pudding recipe to get that nutmeg skin top with duo crisp - you must have read my mind! Thank you for sharing - I'm working on ideas for a series converting some comfort food classics for instant pot and love it when you all share ideas with me . Thank you 🙏
@@CookingandCalm great minds think alike.☺️ I think others will love it too
Nice reggae vibe, jazz vibe
thank you. I love searching through the music looking for something that fits :)
I got a hold of some unpasteurized milk great for the gut bacteria if you make yogurt from that. Of course the idea is not to heat the milk to destroy the enzymes in the unpasteurized milk but to overwhelm any bugs their with the yogurt bacteria.
Great - thanks for sharing that Fred. Yes I'd be totally happy with that myself if from good supplier. I use unhomogenised organic milk mainly and I may be imagining it but I think that makes a better yogurt than homogenised. Less rattled bacteria maybe :)
Can I just pour everything into the pot instead of jars?
Yes , you can 👍
@jasie c have you tried it that way?
@@giam9990 yeah but it turned out to be runny and sour... I decided to just buy it in store lol.
@@jasiec9772 I just tried it. Poured everything in the pot and sous vide it for 7 hours at 110F. Came out good. I then used a cheesecloth to thicken the yogurt by removing some whey. Let me know how yours turn out if you decide to try :) if you want less sour just do it for less time then refrigerate it to slow down the fermentation
Great advice Jasie
Just what I am looking for thanks for this video, and a British accent to lol I am from the UK and now live in the States, they pronounce yogurt different in the States. Thanks for you video though.
Ah that's nice- thank you! I also used to live in States so am familiar with the pronunciation fun but I can only do my northern/southern/geordie/scouse hybrid accent and just hope people can understand me, wherever they are in the world. Happy yogurt making :)
Hi, great video 😍 I am right now trying to make the yogurt vegan with soy milk. I got my instant pot for Christmas so I am new to all this.
My question and problem right now is that the instant pot is saying “pre-heating” and that has been in this mode for about 45 minutes. I don’t understand how it can take that much time when I did like you in the video, preheated the milk to 83 degrees and down to 43. And the water in the pot was also preheated to 43 degrees. Do you have any idea how come it keeps saying “pre-heating”?
Best regards Pia
You're welcome. Love to hear how you get on - I didn't have any luck with coconut milk but hoping to try again sometime . Let me know how you get on x
Witaj. Możesz zrobić tłumaczenie na język polski? Nie ma takiej opcji.
Pozdrawiam 🙂
Hi there, I'm so sorry I can only create in English at the moment with captions as it's so expensive. One day when the channel grows hopefully I can do better support.
Translation via google: Cześć, bardzo mi przykro, że w tej chwili mogę tworzyć tylko w języku angielskim z napisami, ponieważ jest to bardzo drogie. Pewnego dnia, gdy kanał się rozwinie, mam nadzieję, że będę mógł lepiej wspierać.
i use the sous vide function to make my own yogurt i have the instant pot duo crisp
Works so well 👍
@@CookingandCalm indeed my parents immigrated here to the USA from Germany they taught me how to be frugal plus Europeans are more health conscience than Americans smh I am married to a Pakistani and between us too yogurt is eaten like crazy in my house
Oh. I don't have sous vide either. 🤭
Oh no 😔. I think I saw somewhere someone making yoghurt by wrapping IP in towel to keep it warm - if I come across it I'll shout you 👍
4:20
👍
😊
👍
I buy my yogurt ready made from the shop. They are so good so many varieties.
Yes there are - I mix and match it :)
OK, to heat the milk up, there is no need to use and then have to clean the IP steel liner pot. One can just heat it on the stove much easier. Start using the IP only for the actual yogurt process, lol.... Duuuhh!
good alternative! Thank for sharing.
Si no muestras q botones usas
Sauté high for heating the milk, sous vide button for the incubation stage. Info in the yellow captions. Hope that helps
36 hrs to get the highest yield of bacteria.
I don't think I can wait that long to use my instant pot ;)
What is Fahrenheit for 43C? Us ole dopey American are still doing Fahrenheit. Also, the yogurt I make needs to be cultured around 100 degrees...Also some milks here----Ultrapasteurized [Fairlife, Horizon etc.] do NOT need to be preheated. Just FYI.
Thank you Stevie - it's about 109f 👍😊
@@CookingandCalm thanks
Put fahrenheit to celsius into google
Annoying music
Sorry about that
Music is annoying
Sorry about that . I'm still learning
turn off the lousy music
sorry you didn't like that Ron