Hey everyone! Thanks for watching! Do you have any questions about Instant Pot yogurt? Leave em below! If not and you’re new, tell me where you’re watching from!! Have a great day! - Lisa
Two questions: First: how long do you think well-stored homemade yogurt stays fresh in the frig? Second, as I cook for one, can I cut the recipe in half without any time changes in incubation???
RV Deshaies i have made halves. Also she said or maybe it was another site I follow it is good in the fridge for a week. If it lasts that long. I usually make it fresh on Friday overnight or Saturday AM
What I've found is before cleaning out the remnants of yogurt from the instant pot stainless steel pot. IF you dump some orange juice in there and whip it up with a fork or whisk , it turns into something resembling an orange julius. (or Kiefer type product). And uses some yogurt that would probably have been tossed down the drain.
Drum roll... I tried my instant pot yogurt this morning. It is absolutely delicious! Creamy, fresh, tastes so good! I added some to my smoothie this morning. Yum! It was so easy to make. No more buying yogurt from the store from now on. I had my mom try it. She usually doesn’t like yogurt at all. Well, I’m happy to say that she likes it! I asked her if she was willing to eat it every morning and she said yes - if I serve it, she’ll eat it! We’ll hear my husband’s thoughts later. 😃 Thank you so much for the recipe! By the way, I’m from Maryland. Update: My husband loves the homemade yogurt! 😃
Just got my instant pot yesterday and already made this yogurt! Turned out amazing! I’m using my instant pot in Japan. It’s Saving on dairy costs is huge, especially here.
Since watching your video several weeks ago, I've been making this exact yogurt (except use ultrapasteurized, not fairlife milk bec of access) and also make plain yogurt every week. It's delicious and satisfying knowing it's homemade, plus I'm not dealing with extra product waste with store bought yogurt containers. I've also strained my plain yogurt to make Greek yogurt, Tzatziki, Labneh, panna cotta (Greek style - see Akis Petretzikis) and use the plain yogurt for tandoori marinade! Its so awesome ❤️
This is a very different way to make yogurt and I think I will try it. One suggestion for those wanting to use the Instant Pot lid is to REMOVE the liner from the lid before attaching it; the process never comes to pressure, as you said, so the seal is not needed. Without it, the smells and tastes (and perhaps those microbes!) will not be transferred to the yogurt.
THANK YOU SO MUCH! I'm a senior who has no vehicle, so cannot go to the health food store to get the goat milk yogurt. (On a specialized diet too!) So I saw your program, bought an INSTAPOT mini, and had the goat milk and Icelandic yogurt (for starter) delivered by SHIPT, like my regular groceries. Viola! ! ! I made it! SOOOOO easy! (with your help) Now I have yogurt every day and I'm SO happy and grateful to you! Blessings!
First, I want to express, how much all of your Instant Pot RUclips Videos have helped & supported me as a new owner of a pressure cooker. Your presentation style is professional, authentic, & I find you a pleasure to listen to! Thank you very much. I have now watched at least four (4) of your RUclips Videos. The "How To Make Yogurt In A Pressure Cooker" was incredibly helpful. I don't own an Instant Pot, but a Off-Shoot of the Instant Pot. I have had to do most of my cooking at home due to the Covid-19 Virus Pandemic Shelter-in-Palce Order. I just took out of my refrigerator an INCREDIBLE BATCH of chocolate, plain yogurt with sweetened condensed milk. It's BRILLIANT! I have been a CONSUMER FAN of "fa!rlife ultra-filtered milk" for quite some time now. I decided to use the WHOLE regular milk & combine it with the chocolate whole DHA Omega-3 milk. I would have never known, that even with using the YOGURT SETTING on my pressure cooker, it would take 8 hours & 30 minutes. Since, it was my 1st time, I started the process early in the morning, & it finished around 10:30 pm. I then, as you instructed placed the inner pot in my refrigerator overnight. My pressure cooker still counted DOWN the time left to finish. But, it did say "YOGURT," when it was finished. These are all pressure cooker skills, which I have learned from watching your RUclips Videos. Keep up the GREAT PUBLIC SERVICE!
Can you confirm that you had your setting on "normal" for 8.5 hours using the non-Fairlife whole milk? I want to use Simple Truth organic whole milk or Snowville whole milk, but I don't think they are ultra-pasteurized...I think in the video, she said to put it on high so it can boil? Did you skip the high setting and just used normal to still turn out just fine?
Skip the specialty milk and condensed sugared milk, use regular whole milk and half and half, ratio 3 to 1, that will make thick creamy greek style yogurt with no straining required but as you know it will be high in calories but great in taste, it is so good you don't need topping but a little honey makes it a treat. Ive also tried using all half and half and boy is that good yogurt.
@@bonniesherwood3251 Hi Bonnie, Simply mix the whole milk and the half and half or just whole milk and you don't need to boil it, just bring to 180 degrees, I do mine in the microwave oven then set on counter covered until it comes down to 115 Fahrenheit and then stir in the starter, if you have any liquid whey you strained previously you can use that as the starter, at 115 to 120 I let it incubate for 16 hours but it could be ready in as little as 10 hours.
That milk is the only kind we have gotten to work. Instead of regular sweetened condensed milk we use sweetened condensed coconut milk. OMG it is soo good!
I got the wrong milk , so I brought the whole milk just up to a boil and then let it cool down. Then followed what she did. It came out great !!! I want to use coconut like you did next !!
I've seen like a hundred videos of how to make yogurt and you are the best at explaining what is really needed to know to star-making it., thanks a lot!!
Watching from Toronto, Canada. I just bought an Instant Pot to help get through the pandemic with taste. You will be my second recipe. Short Ribs just had to be my first. My question is: If I start off using a Greek Yogurt will I get a thicker result?
I put my yogurt into little mason jars and put plastic Tops on them before I put them in the cooker really works. I mix a little bit of the milk with the starter in a pitcher and then pour it back into the bottle and pour that into the mason jars
Lots of sugar in that sweetened condensed milk. If you’re watching your carbs you just squashed that idea. There are 220 gms of sugar in a whole can of sweetened condensed milk. The can says 22 grams sugar per 2 TB serving. 10 servings in a can. 10x22=220. Yikes. I can see maybe 1/4 of a can. I can’t wait to try the IP for my yogurt but diabetes runs high in the Us and all over the world, so won’t be adding a full can thats for sure. Thank you for the tips on using the Instant Pot Lisa. But please consider the use of sugar, not only for your childrens health, but yourself. Blessings from Minnesota!
I love this recipe. I’ve watched so many yogurt recipes and yours is the one that is connecting with me most. I’m finally ready to give it a go. I just found your channel yesterday and I am such a fan! I was so excited when I saw you shopping for shabu shabu at Ocean Mart which is my favorite Asian market. I’m in West Valley City. Thanks for all your great videos and wonderful information. I look forward to learning more from you!
I just bought my first Instant Pot specially for the yogurt setting to make vegan yogurt. The other videos were good, but did not include that the pot needs to be on “normal”, so I was confused when I selected the yogurt setting and it said “ boil”. You explained it for me. Thank you.
How'd your yogurt go? I'm lactose intolerant but still love having yogurt from time to time but vegan yogurt might be a good alternative since I do normally have soy milk. Do you have any tips and tricks for making your own vegan yogurt?
I don't understand the purpose of using Fairlife milk, being less sugar and carb, when you then add sweetened condensed milk which would be high sugar and high carb. Seems like a lot of extra expense when it is still going to be high carb and high sugar.
Guessing it happens to be because of the Ultra Pasturized (though I think most are now) comment or maybe she just likes the taste. I see a lot of other people using it too.
She specifically said she uses Fairlife because it is ultra pasteurized. Dean Foods "Dairy Pure" is also and less expensive where I live. If sugar is an issue you can use 10 capsules of Garden of Life probiotic for women which you can get at Walmart but it has less culture then what you would get from a nutrition center. I have sugar issues and this is how I did it. It was amazing and the longer it sat the better it tastes.
I’ve used other brands or non ultra pasteurized milk (doing the extra step to make it ultra pasteurized ) and the fairlife ultra pasteurized milk definitely had the best consistency and set up the best. Also it’s nice that it has more protein because it will keep you fuller longer and help offset the sweetener (of your choice that you add ) and balance out your blood sugar so you don’t crash and feel sluggish 30 min after you eat.
I am on my 8th batch of yogurt. The 1st batch was amazing and I am hoping this one is just as yummy as all the rest have been. The stores by us don't carry the Fairlife brand, so I used the A2 ultra pasteurized milk. It's a 59 ounce carton. Thank you for sharing this amazing recipe with us ❤
Just received the smaller version of the Instant Pot and am so happy to have found your station on RUclips! Your instructions are wonderful and I will be one happy user as you make it look easy! I'm 88 years young and have used pressure cookers my last 60 some years! These modern versions are wonderful and your instructions will be my go to from now on for using and new recipes! Thank you for sharing your wisdom!
I just saw this video and I am going to give it a try. You make it look easy! I bought an Instant Pot to use during the quarantine, so I am learning and trying lots of new recipes. Watching from beautiful Bloomingdale, New Jersey.
Hi from Rotterdam the Netherlands! I just bought my second instantpot, a duo mini this time because of the size. Since this is a new pot I decided to make yoghurt for the first time. I can't wait to try. Thanks for sharing!
what if you dont have ultra pasturized milk? just pasturized? **update** i found out if you dont have ultra pasturized milk, you can just use the Yogurt setting and boil it first. it turns pasturized milk into ULTRA. :) Then just do the recipe like she says. i used regular amazon 2 percent milk that is just pasturized. i didnt buy the fairlife milk. came out soooo delicious.
can I use almond milk instead of dairy milk, and I cannot find any ultra pasteurized milk other than the Fairlife brand that you mention. Costco and Sam's Club don't carry it here.
Wish I saw your video first before I made my yogurt. It would have saved me the trouble of trying to clean my IP ring. Mind blown that I could have used a regular pot lid for this. Subscribed!
Hi, I’m using my instant pot lid as I don’t have a glass lid do I need to have it on venting or sealing. I only used 1 L of skimmed lactose, free milk and 4 tablespoons of skier Icelandic yoghurt. I’ll let you know how it turns out.
Is it okay to use artificial sweeteners in your batch of yogurt for people with diabetes or who just want to maintain a more sugar free lifestyle? I'm from Central Texas btw.
The best idea is to sprinkle it with Monk fruit sweetener, or coconut sugar or honey if that’s permissible, after the yogurt is completed and you are putting it in your bowl.
Update: I tried it again today. I found Ultra Pasteurized milk and used Fage plain yogurt as the starter and added sweetened condensed milk. I set the timer for 9 1/2 hours and it's PERFECT! This is the first time I've succeeded making yogurt. It pays to follow the recipe. Thanks so much!
Can you tell me what your first attempt was (on the milk)? Did you not use ultra-pasteurized milk and it didn't work? I want to use Simple Truth organic whole milk or Snowville, but they aren't ultra-pasteurized. I think she said in the video to put it on high setting so it boils? I need someone who has used non-ultra-pasteurized milk to confirm the results. LOL
Hi Lisa! I live in Colorado at 9,300 feet above sea level which makes it a challenge to adjust cooking times to account for the altitude. Thanks for sharing your recipe for IP yogurt. I can't wait to give it a try.
Instead of the pot, put the milk into three wide-mouth quart mason jars. They fit perfectly into the 6-quart pot. (Also, add some water in the pot to transfer the heat.) Then when the yogurt is done, you can add lids and transfer the jars directly to the refrigerator.
No difference, just the standard yogurt cycle. That quart or so of water in the pot spreads the heat to the culture in the jars well. I have opted for plain Lifeway Kefir since it has a dozen probiotic cultures-far more than most store-bought yogurt. Regular milk tastes better than low-fat. People are amazed when I tell them I make three quarters of yogurt for the cost of three quarts of milk. Where I live that works out to less than a dollar a quart.
Folks always heat milk 1st and than cool down to add yogurt. Do not use milk without heat one time. You may have the becteria in milk which you do not want to grow with yogurt bacteria.
For anyone reading this, you truly can use ultra pasteurized it doesn't necessarily have to be "filtered". I've done it a million times and it comes out right. Lastly, I pop everything (starter, milk, sweeter of choice) into my Vitamix on low and it's faster and easier than beating. Pour it into your inner liner and proceed.
I just purchased my new 10 quart instant pot. It arrived yesterday and today I have just put my first pot of yogurt in my pot while watching your video to make sure I did it right. The only thing is I used a whole gallon of milk instead of 58 once’s. I love your videos. I watch you all the time. Could you do a video on flavoring the yogurt. I will let you know how it comes out. Keep up the good work.
Hi Lisa! I made yogurt in my instant pot using regular milk and sweetened condensed milk which I boiled above 180 degrees then let it cool down to the incubation temperature. I left it on the yogurt setting in my instant pot for over 9 hours. I tasted this yogurt today and it was so fresh and so wonderful. I have never had yogurt with this kind of quality until today! My starter from this batch is already in the freezer for my next delicious batch! God Bless.
My 1st Instant Pot yogurt is going to be done in about 2 hours. It looks perfect and I am so excited to try it out after it's chilled. Thank you so much for sharing this with us ❤️
I do mine in small olive jars and use a mixture of whole A2 and goat milk. I heat my milk up in the microwave first and mix a teaspoon of yogurt culture in each jar with the milk.I sweeten mine with Stevia,add vanilla and it's just wonderful! I also save some for starter for the next batch a well.
I made it!!!! Thank you for such an easy recipe. Woke up this morning with homemade Instant pot yoghurt made with Hokkaido whole milk and yoghurt. So so happy.
Hi, was living in Tokyo back then so could get yoghurt and milk from Hokkaido from Aeon or any supermarkets. We have moved back to Singapore already. Japanese supermarkets here do carry these imported yoghurt and milk here too. Thank you again for replying.
From OHIO USA here. This is great. I make yogurt in IP but have not used the sweetened condensed milk. Also I go cheap and buy regular milk because ultra pasteurized is pricey but I may just start using it. Still way less expensive than buying it already made
Hoy hice mi primer yogurt en instant pot y tienes toda la razón... Es el mejor yogurt que haya probado. Un millón de gracias por toda la información. Fue super fácil hacerlo
Hello, from New Orleans! This yoghurt does not disappoint!! I made it yesterday for first time and thought it was thinner than I like, but it thickened up more after refrigeration. Next time, I’ll try 9 hrs. Super delicious- you are absolutely right about the sweetened condensed milk! Total game-changer. Thank you!
Hi Lisa I love your you tube videos. You give so many wonderful tips. Have you tried making coconut yoghurt in the instant pot? If so can you please do a video.
@@stephanieyork6897 actually, the definition of milk includes the secretion of white fluid from certain plants. You can most definitely make homemade yogurt from oat/coconut milk as long as you have some pre-made or store bought yogurt with live cultures! :-)
My first two attempts produced Fairlife yogurt milkshake! I had set the IP on Yogurt "LOW", instead of Yogurt "NORMAL". My eyes are old....Batch 3 was perfect! We now use the Costco milk, which yields a more tangy flavor, much preferred my my 67 yr old kid (husband). I process for 12 hours, cool down, then strain through cheesecloth to make Greek-type yogurt. Thanks for recommending this milk, and for great instructions.
I use the whole carton of store-bought yogurt starter. If you only use half of the sweetened condensed milk, you can freeze the other half. You can also use flavored yogurt starter and it adds just a hint of whatever flavor you use. I also mix the starter and a little milk in a separate container because my whisk has scratched the Instant Pot liner. Honestly though this is the best and easiest yogurt recipe!
I never keep milk in the container it comes in. As soon as I get home, I dump it all in a boiler pot, give it a good boil, cool it and then put it in the fridge. So.... does that mean I can go straight to the whisking part and press the yogurt button ?
Just tried it. Very good and very fresh tasting. My kid and I love the sweetness, wife not so much. So next batch we’ll do without the sweetened condensed milk.
I just received my Instant Pot as a birthday present. Your easy and informative videos have helped take the intimidation factor away for me. First thing I made was your yogurt recipe! My family loved it!! 😁
I make yogurt once a week and use the starter from the most recent batch. I can do this for about 3-4 months before the yogurt starts to produce a weird smell.
As long as you freeze it, you can do it indefinitely. I'm using starter I froze over a year ago (I always use the oldest first), and it's still working just fine.
No wonder your kids devour it, it's got a TON of sugar in it from the condensed milk. Approximately 150g per can, plus the milk itself has a lot of sugar in it too.
If I want to make vanilla yogurt (my favorite) at what point would you add it? I’d like the thick consistency, so I would prefer to add it early in the process so I wouldn’t have to stir it in later and thin it down.
I make mine with Cabot lowfat vanilla greek yogurt and it came out tasting exactly like it! I know this post is old, but this is for future people who see this :)
What if I use organic pasteurized (not ultra) in this no heat version. Looks like some say it’s ok. The batch is my first (anything) with an IP so just trying it out but I didn’t see the “ultra” part prior. Anyone???
Interesting…. I made my own sour cream and the recipe for that is very similar! Just no sweeteners. Maybe I can just eat my sour cream as yogurt! Spokane, WA
I discovered your channel 2 days ago. I wanted to try making yogourt at home, and your video seemed the most straightforward-no fail method. So yesterday at noon, I went grocery shopping and came back with a 2-liter milk bottle (same brand you used), a small pot of yogourt with live cultures, and a can of Eagle Brand. I sterilized everything first, followed your steps precisely, and ended up with 2 liters of the most DELICIOUS YOGOURT EVER! 😋😋😋 Thank you some much. 🥰 I won't go back to store bought. 🌷🌻🌼🥀
Just made it, I followed the directions exactly as stated except as a starter I used Cabot lowfat vanilla flavored greek yogurt and it came out tasting EXACTLY like the starter! I will never buy yogurt again!!! Thank you for the fantastic recipe!
I have made three batches this week. I would have bought the instant pot just for this recipe. Your channel is great. I have been watching lots of your videos. I started mine with vanilla yogurt instead of plain. Your channel has me using my Instant Pot . Keep the videos coming!
Lisa, first of all, it pays to have TWO pots! I made this yogurt last night. Put into the fridge this morning. Off to work. Then home. The first thing I had to do after washing my hands...Test the Lisa Yogurt. OH. DEAR. GOODNESS!! The best!! Lisa, I won’t have to buy yogurt AGAIN!, I have breakfast smoothies with yogurt every morning. THIS is perfect for me. Glad I found this quick, simple recipe. THANK YOU SO MUCH from Vancouver, Washington!!
I use A2 milk. I don’t like Fairlife’s non recyclable plastic containers or the controversy surrounding their treatment of cows. I’ve also used Horizon milk, but it didn’t get as thick as the a2 yogurt.
I tried this recipe with the ultra pasteurized regular milk and 5% fat plain yogurt and it turned out to be amazing. What a great finding! Thank you Lisa
I tried using 1/4 c. pure maple syrup instead of sweetened condensed milk and my yogurt came out much thinner than when I use sweetened condensed milk. Do you have any suggestions?
I was gifted an Instant Pot and I tried your recipe for yogurt without the condensed milk and it was perfect! The best luck I've ever had with making yogurt! I also learned from you how to properly clean an Instant Pot! Thanks for both!
Hey! I'm not sure anybody asked this question before, but what kind of milk should I buy if I can't find ultra filtered? I, for example, live in Ireland and I can't find this type of milk. Would your recipe work the same with whole milk?
You just need to use UHT milk/long life milk/ultra pasteurized milk, I’m not from Ireland but often this type of milk is on the shelves in grocery stores instead of kept cold in the fridges. :) it’s often by things like sweetened condensed milk/evaporated milk/powdered milk in the aisles. And it’s usually super cheap. It tastes (in my opinion) gross on its own but when you put it in yogurt you can’t tell! But yes, it has to be UHT/long life/ultra pasteurized milk, but it doesn’t have to be ultra filtered. If you’re really in a pinch, you can use regular milk if you boil it enough, but I’m not sure how long. You would have to research that.
@@sweetsamgirl Thanks so much! I bought UHT milk and the recipe turned out very creamy and delicious! Of course also by adding condensed milk. So yeah, UHT milk turned out to be just fine :)
I have an instant pot pro. It does have a button for yogurt, but it only has low and high settings. I usually use the low setting for the 8 1/2 hours, with a metal lid from one of my pans, since I don't have a glass lid. It seems to be just fine. What do you think?
I have never made yogurt before, but there's a lot wrong here based on my understanding. You cannot make yogurt with lactose-free (fairlife) milk; it only works because she serendipitously adds condensed milk, which contains lactose. Also, ultra-pasteurized milk is not the same as aseptic (i.e. shelf-stable at room temperature) milk that contains no bacteria. In fact, I've often opened ultra-pasteurized milk that has already begun to spoil. Also, there is bacteria in the inner pot that is not sterilized before incubation if you skip the sterilization step.
I've been making yoghurt off and on for 40 years or so, using the oven or a cooler for incubation. I have never sterilized any equipment. I've had two fails so far, which I was able to use as soft cheeses. Cleanliness, yes, but sterilization is overkill in the case of yoghurt; the good bacteria you add overcome the bad ones that might still be present after a normal dishwashing.
Lisa, your videos are total game-changers. 😁 I thought it would be difficult or overly expensive to start yogurt in the Instant Pot, but the only major expenses I foresee are the glass lid (at least at first), and the milk, because the only ultra-pasteurized milk I can get is organic, and that tends to be pricey. But compared to buying those individual tubs of yogurt that aren't always on sale, it's more economical, as I foresee it. Plus I can control sugar content this way and get super creative with the toppings, as well as use my own yogurt for recipes. 😁😁 Oh, to answer your location question, I'm in Iowa. 😁
Thanks very much for letting us know the purpose of buying extra glas lid. Knew u can buy one but didnot knew for what. Now I know it. Thank u so much. Love watching the instant pot cooking styles. Yogurt making is so simple. I make it with Soya milk.
That was terrific. I have some yogurt cultures in the fridge and some UHT milk which I am certain is the same as the one you used and is the one suggested with the culture instructions but this/your video removed a lot of my hesitation. Questions: You mentioned individual portions siting in a little water. Is that a single layer? OR can you distribute the bulk finished article to individual portions afterwards?
@@Lisa.Childs Thank you for the prompt response. I wondered if it was simply the liquid in the bottom or the entire environment which made the difference. Thank you.
I am new to Instant Pot. I just got a Duo Plus. I knew nothing about pressure cooking and your videos made things feel far less daunting. I'm slowly getting rid of all my appliances (egg cooker, rice maker, steamer, crockpot, etc.) because I can do everything with the Instant Pot. Thanks for your videos. By the way, I'm living in Paros, Greece.
Lisa, I need help please. My instant pot has no yogurt setting. It has… slow cook, steam,porridge, multigrain, rice,sauté, egg, cake, meat/stew, and soup/broth. What setting should I use to make yogurt please?
Hello Lisa. İ have Duo Plus İnstant pot model. İ have tried last night to make yogurt in it and i have followed everything you said and i used “Yogurt” function.But my model doesn’t show 00:00 but counted down from 08.30 to zero. İt become very good yoğurt, but not smooth. What can be the problem?
Is the sweetened condensed milk a definite ingredient? I like to make it plain and then when eating, add apple butter or sugar-free jelly or marmalade.
Hi Lisa, I am in Portugal 🇵🇹 and I made my first ever IP yogurt last week. I couldn’t find ultra pasteurized milk, but it worked great with lactose free pasteurized one! It worked out perfectly, will never buy yogurt again! Quick question: do I need to freeze my “starter” ? I kept it in the fridge by mistake. Thank you Lisa for the lovely and fail proof recipe ❤
i love this recipe, HOWEVER, 90% of the time there is a tough film on top which is pretty frustrating; i've tried wiping off the condensation, of which there is always a LOT....any solution to this?
Lisa I have probably a unique question for you. I would like to use milk straight from a cow. Would that be a problem? Would we change the settings? I understand if you can’t answer this, but I appreciate your attempt. I just found your videos today and look forward to learning how to use my IP for more than boiled eggs and rice, LOL! Thank you for such great instructions!
Hello from Western Maryland. I made this recipe yesterday. I had to use low setting, because my IP has no normal setting. It came out the consistency of a milkshake. I don't know what went wrong. It's still tasty, though.
Hey everyone! Thanks for watching! Do you have any questions about Instant Pot yogurt? Leave em below! If not and you’re new, tell me where you’re watching from!! Have a great day! - Lisa
Is there a non dairy milk thats ultra pasteurized #veganversion
yt.
bleenono1 great question
Two questions: First: how long do you think well-stored homemade yogurt stays fresh in the frig? Second, as I cook for one, can I cut the recipe in half without any time changes in incubation???
RV Deshaies i have made halves. Also she said or maybe it was another site I follow it is good in the fridge for a week. If it lasts that long. I usually make it fresh on Friday overnight or Saturday AM
What I've found is before cleaning out the remnants of yogurt from the instant pot stainless steel pot. IF you dump some orange juice in there and whip it up with a fork or whisk , it turns into something resembling an orange julius. (or Kiefer type product). And uses some yogurt that would probably have been tossed down the drain.
Oh Man!!!! Definitely will have to try this!!
Ohh, that tip is 🔥🔥🔥😁😁😁 I love Kefir and Orange Julius, so this idea is a winner! 😋😋😋
This is the best of the Internet right here
Dang! Wish I read this before I washed my pot!
Drum roll... I tried my instant pot yogurt this morning. It is absolutely delicious! Creamy, fresh, tastes so good! I added some to my smoothie this morning. Yum! It was so easy to make. No more buying yogurt from the store from now on. I had my mom try it. She usually doesn’t like yogurt at all. Well, I’m happy to say that she likes it! I asked her if she was willing to eat it every morning and she said yes - if I serve it, she’ll eat it! We’ll hear my husband’s thoughts later. 😃 Thank you so much for the recipe! By the way, I’m from Maryland.
Update: My husband loves the homemade yogurt! 😃
Just got my instant pot yesterday and already made this yogurt! Turned out amazing! I’m using my instant pot in Japan. It’s Saving on dairy costs is huge, especially here.
Since watching your video several weeks ago, I've been making this exact yogurt (except use ultrapasteurized, not fairlife milk bec of access) and also make plain yogurt every week. It's delicious and satisfying knowing it's homemade, plus I'm not dealing with extra product waste with store bought yogurt containers. I've also strained my plain yogurt to make Greek yogurt, Tzatziki, Labneh, panna cotta (Greek style - see Akis Petretzikis) and use the plain yogurt for tandoori marinade! Its so awesome ❤️
I do exactly the same, Rani! xo
Do you do any extra steps?
This is a very different way to make yogurt and I think I will try it. One suggestion for those wanting to use the Instant Pot lid is to REMOVE the liner from the lid before attaching it; the process never comes to pressure, as you said, so the seal is not needed. Without it, the smells and tastes (and perhaps those microbes!) will not be transferred to the yogurt.
Yessss,because the liner is what collects that smell,I agree 100% thanks for the tip 🙂
I thought it was just me. Mine smells like pinto beans🙄
James,
You mean the sealing ring!
@@Pattys1967
You mean the sealing ring!
My Instant Pot came with two sealing rings, the clear one which I use for savory dishes, and a red one which I use for yoghurt and sweet dishes.
Made my first batch of this yogurt and wow, will never eve buy store bought again👍
but you will.... and you have
THANK YOU SO MUCH! I'm a senior who has no vehicle, so cannot go to the health food store to get the goat milk yogurt. (On a specialized diet too!) So I saw your program, bought an INSTAPOT mini, and had the goat milk and Icelandic yogurt (for starter) delivered by SHIPT, like my regular groceries. Viola! ! ! I made it! SOOOOO easy! (with your help) Now I have yogurt every day and I'm SO happy and grateful to you! Blessings!
First, I want to express, how much all of your Instant Pot RUclips Videos have helped & supported me as a new owner of a pressure cooker.
Your presentation style is professional, authentic, & I find you a pleasure to listen to! Thank you very much. I have now watched at least four (4) of your RUclips Videos.
The "How To Make Yogurt In A Pressure Cooker" was incredibly helpful. I don't own an Instant Pot, but a Off-Shoot of the Instant Pot.
I have had to do most of my cooking at home due to the Covid-19 Virus Pandemic Shelter-in-Palce Order.
I just took out of my refrigerator an INCREDIBLE BATCH of chocolate, plain yogurt with sweetened condensed milk. It's BRILLIANT!
I have been a CONSUMER FAN of "fa!rlife ultra-filtered milk" for quite some time now. I decided to use the WHOLE regular milk & combine it with the chocolate whole DHA Omega-3 milk.
I would have never known, that even with using the YOGURT SETTING on my pressure cooker, it would take 8 hours & 30 minutes.
Since, it was my 1st time, I started the process early in the morning, & it finished around 10:30 pm. I then, as you instructed placed the inner pot in my refrigerator overnight.
My pressure cooker still counted DOWN the time left to finish. But, it did say "YOGURT," when it was finished. These are all pressure cooker skills, which I have learned from watching your RUclips Videos.
Keep up the GREAT PUBLIC SERVICE!
Can you confirm that you had your setting on "normal" for 8.5 hours using the non-Fairlife whole milk? I want to use Simple Truth organic whole milk or Snowville whole milk, but I don't think they are ultra-pasteurized...I think in the video, she said to put it on high so it can boil? Did you skip the high setting and just used normal to still turn out just fine?
To much sugar for your children….leave the condensed milk….rather add fruit later
As a dude, I'm very appreciative that you don't have background music. Makes the video more appealing. Oh and the content is great hahaha
Skip the specialty milk and condensed sugared milk, use regular whole milk and half and half, ratio 3 to 1, that will make thick creamy greek style yogurt with no straining required but as you know it will be high in calories but great in taste, it is so good you don't need topping but a little honey makes it a treat. Ive also tried using all half and half and boy is that good yogurt.
SCOTT DC if you use regular milk, do you then do the typical boiling of the milk before adding starter? Thanks, Bonnie
@@bonniesherwood3251 Hi Bonnie, Simply mix the whole milk and the half and half or just whole milk and you don't need to boil it, just bring to 180 degrees, I do mine in the microwave oven then set on counter covered until it comes down to 115 Fahrenheit and then stir in the starter, if you have any liquid whey you strained previously you can use that as the starter, at 115 to 120 I let it incubate for 16 hours but it could be ready in as little as 10 hours.
That milk is the only kind we have gotten to work. Instead of regular sweetened condensed milk we use sweetened condensed coconut milk. OMG it is soo good!
I got the wrong milk , so I brought the whole milk just up to a boil and then let it cool down. Then followed what she did. It came out great !!! I want to use coconut like you did next !!
That milk is way too expensive for me and unnecessary. I use regular milk and bring it to about 160°F, let it cool, then add starter and incubate.
Can the recipe be cut in half? If so, what would I do differently? Thank you. (It’s just me eating it so I don’t need so much.)
Shirley Davis absolutely! Just cut everything in half except the time.
I've seen like a hundred videos of how to make yogurt and you are the best at explaining what is really needed to know to star-making it., thanks a lot!!
Watching from Toronto, Canada. I just bought an Instant Pot to help get through the pandemic with taste. You will be my second recipe. Short Ribs just had to be my first. My question is: If I start off using a Greek Yogurt will I get a thicker result?
i use Greek yogurt as a starter and its fine this actually makes a Greek style yogurt except its flavored
I put my yogurt into little mason jars and put plastic Tops on them before I put them in the cooker really works. I mix a little bit of the milk with the starter in a pitcher and then pour it back into the bottle and pour that into the mason jars
Lots of sugar in that sweetened condensed milk. If you’re watching your carbs you just squashed that idea. There are 220 gms of sugar in a whole can of sweetened condensed milk. The can says 22 grams sugar per 2 TB serving. 10 servings in a can. 10x22=220. Yikes. I can see maybe 1/4 of a can. I can’t wait to try the IP for my yogurt but diabetes runs high in the Us and all over the world, so won’t be adding a full can thats for sure. Thank you for the tips on using the Instant Pot Lisa. But please consider the use of sugar, not only for your childrens health, but yourself. Blessings from Minnesota!
I love this recipe. I’ve watched so many yogurt recipes and yours is the one that is connecting with me most. I’m finally ready to give it a go. I just found your channel yesterday and I am such a fan! I was so excited when I saw you shopping for shabu shabu at Ocean Mart which is my favorite Asian market. I’m in West Valley City. Thanks for all your great videos and wonderful information. I look forward to learning more from you!
I just bought my first Instant Pot specially for the yogurt setting to make vegan yogurt. The other videos were good, but did not include that the pot needs to be on “normal”, so I was confused when I selected the yogurt setting and it said “ boil”. You explained it for me. Thank you.
How'd your yogurt go? I'm lactose intolerant but still love having yogurt from time to time but vegan yogurt might be a good alternative since I do normally have soy milk. Do you have any tips and tricks for making your own vegan yogurt?
I don't understand the purpose of using Fairlife milk, being less sugar and carb, when you then add sweetened condensed milk which would be high sugar and high carb. Seems like a lot of extra expense when it is still going to be high carb and high sugar.
Guessing it happens to be because of the Ultra Pasturized (though I think most are now) comment or maybe she just likes the taste. I see a lot of other people using it too.
She uses the fairlife because it is ultra pasteurized and she likes the flavor. She said if you don't want it sweet, leave out the sweetener.
Think it creates less whey
She specifically said she uses Fairlife because it is ultra pasteurized. Dean Foods "Dairy Pure" is also and less expensive where I live. If sugar is an issue you can use 10 capsules of Garden of Life probiotic for women which you can get at Walmart but it has less culture then what you would get from a nutrition center. I have sugar issues and this is how I did it. It was amazing and the longer it sat the better it tastes.
I’ve used other brands or non ultra pasteurized milk (doing the extra step to make it ultra pasteurized ) and the fairlife ultra pasteurized milk definitely had the best consistency and set up the best. Also it’s nice that it has more protein because it will keep you fuller longer and help offset the sweetener (of your choice that you add ) and balance out your blood sugar so you don’t crash and feel sluggish 30 min after you eat.
I am on my 8th batch of yogurt. The 1st batch was amazing and I am hoping this one is just as yummy as all the rest have been. The stores by us don't carry the Fairlife brand, so I used the A2 ultra pasteurized milk. It's a 59 ounce carton. Thank you for sharing this amazing recipe with us ❤
Just received the smaller version of the Instant Pot and am so happy to have found your station on RUclips! Your instructions are wonderful and I will be one happy user as you make it look easy! I'm 88 years young and have used pressure cookers my last 60 some years! These modern versions are wonderful and your instructions will be my go to from now on for using and new recipes! Thank you for sharing your wisdom!
I just saw this video and I am going to give it a try. You make it look easy! I bought an Instant Pot to use during the quarantine, so I am learning and trying lots of new recipes. Watching from beautiful Bloomingdale, New Jersey.
Hi from Rotterdam the Netherlands! I just bought my second instantpot, a duo mini this time because of the size. Since this is a new pot I decided to make yoghurt for the first time. I can't wait to try. Thanks for sharing!
what if you dont have ultra pasturized milk? just pasturized?
**update**
i found out if you dont have ultra pasturized milk, you can just use the Yogurt setting and boil it first. it turns pasturized milk into ULTRA. :) Then just do the recipe like she says. i used regular amazon 2 percent milk that is just pasturized. i didnt buy the fairlife milk. came out soooo delicious.
can I use almond milk instead of dairy milk, and I cannot find any ultra pasteurized milk other than the Fairlife brand that you mention. Costco and Sam's Club don't carry it here.
I've had two failed batches so I appreciate how detailed and specific this is. Thank you!
Wish I saw your video first before I made my yogurt. It would have saved me the trouble of trying to clean my IP ring. Mind blown that I could have used a regular pot lid for this. Subscribed!
I made my first batch of plain yogurt the other day and I agree that it tastes so fresh and clean!
Can you do the almond or coconut milk version yogurt?
Can you use coconut milk version yogurt to make yogurt.
Hi, I’m using my instant pot lid as I don’t have a glass lid do I need to have it on venting or sealing.
I only used 1 L of skimmed lactose, free milk and 4 tablespoons of skier Icelandic yoghurt. I’ll let you know how it turns out.
Is it okay to use artificial sweeteners in your batch of yogurt for people with diabetes or who just want to maintain a more sugar free lifestyle? I'm from Central Texas btw.
The best idea is to sprinkle it with Monk fruit sweetener, or coconut sugar or honey if that’s permissible, after the yogurt is completed and you are putting it in your bowl.
Update: I tried it again today. I found Ultra Pasteurized milk and used Fage plain yogurt as the starter and added sweetened condensed milk. I set the timer for 9 1/2 hours and it's PERFECT! This is the first time I've succeeded making yogurt. It pays to follow the recipe. Thanks so much!
Can you tell me what your first attempt was (on the milk)? Did you not use ultra-pasteurized milk and it didn't work?
I want to use Simple Truth organic whole milk or Snowville, but they aren't ultra-pasteurized. I think she said in the video to put it on high setting so it boils? I need someone who has used non-ultra-pasteurized milk to confirm the results. LOL
Thank you! Most informative video! Especially appreciate the info about ultra pasteurized vs ultra filtered.
Hi Lisa! I live in Colorado at 9,300 feet above sea level which makes it a challenge to adjust cooking times to account for the altitude. Thanks for sharing your recipe for IP yogurt. I can't wait to give it a try.
Instead of the pot, put the milk into three wide-mouth quart mason jars. They fit perfectly into the 6-quart pot. (Also, add some water in the pot to transfer the heat.) Then when the yogurt is done, you can add lids and transfer the jars directly to the refrigerator.
what setting is used ? still yogurt?
No difference, just the standard yogurt cycle. That quart or so of water in the pot spreads the heat to the culture in the jars well. I have opted for plain Lifeway Kefir since it has a dozen probiotic cultures-far more than most store-bought yogurt. Regular milk tastes better than low-fat. People are amazed when I tell them I make three quarters of yogurt for the cost of three quarts of milk. Where I live that works out to less than a dollar a quart.
Folks always heat milk 1st and than cool down to add yogurt. Do not use milk without heat one time. You may have the becteria in milk which you do not want to grow with yogurt bacteria.
Yes always heat regular milk, but ultra pasteurized milk has already been boiled so it’s safe to put right in. :)
For anyone reading this, you truly can use ultra pasteurized it doesn't necessarily have to be "filtered". I've done it a million times and it comes out right. Lastly, I pop everything (starter, milk, sweeter of choice) into my Vitamix on low and it's faster and easier than beating. Pour it into your inner liner and proceed.
Or maybe Whip it up with your immersion blender stick
My spoon didn’t stand up; is yogurt still good? Yogurt had more whey then usual.
I just purchased my new 10 quart instant pot. It arrived yesterday and today I have just put my first pot of yogurt in my pot while watching your video to make sure I did it right. The only thing is I used a whole gallon of milk instead of 58 once’s. I love your videos. I watch you all the time. Could you do a video on flavoring the yogurt. I will let you know how it comes out. Keep up the good work.
Hi Lisa! I made yogurt in my instant pot using regular milk and sweetened condensed milk which I boiled above 180 degrees then let it cool down to the incubation temperature. I left it on the yogurt setting in my instant pot for over 9 hours. I tasted this yogurt today and it was so fresh and so wonderful. I have never had yogurt with this kind of quality until today!
My starter from this batch is already in the freezer for my next delicious batch! God Bless.
My 1st Instant Pot yogurt is going to be done in about 2 hours. It looks perfect and I am so excited to try it out after it's chilled. Thank you so much for sharing this with us ❤️
I use this same recipe but use my sticker blender & whip it up in the pot. Quick & no scratches on the pot.
Lora Haddad great idea
I do the same because of arthritis, but see a lot of foaming. It goes away soon after I start up the yogurt cycle and it turns out great.
Lora, I use a whisker and get great results also
I do mine in small olive jars and use a mixture of whole A2 and goat milk. I heat my milk up in the microwave first and mix a teaspoon of yogurt culture in each jar with the milk.I sweeten mine with Stevia,add vanilla and it's just wonderful! I also save some for starter for the next batch a well.
Thanks for sharing, will try using goat milk also. Quick question: do you freeze your starter or just leave in the fridge?
OMG - best yogurt I’ve ever had! Love the tartness & sweetness levels! Thanks for this! On my third batch now❤️
I made it!!!! Thank you for such an easy recipe. Woke up this morning with homemade Instant pot yoghurt made with Hokkaido whole milk and yoghurt. So so happy.
Are you in the States? If so, where did you find Hokkaido milk? 😯😯😯
Hi, was living in Tokyo back then so could get yoghurt and milk from Hokkaido from Aeon or any supermarkets. We have moved back to Singapore already. Japanese supermarkets here do carry these imported yoghurt and milk here too. Thank you again for replying.
From OHIO USA here. This is great. I make yogurt in IP but have not used the sweetened condensed milk. Also I go cheap and buy regular milk because ultra pasteurized is pricey but I may just start using it. Still way less expensive than buying it already made
I use the ultra pasteurized milk and it makes a big difference. Much better texture.
I made this last night, I did everything you said, It turned out perfect! Thank you, so much!😇❤
Hoy hice mi primer yogurt en instant pot y tienes toda la razón... Es el mejor yogurt que haya probado. Un millón de gracias por toda la información. Fue super fácil hacerlo
I make yogurt in my 3qt Duo and I haven't tried it with sweetened condensed milk. I'm going to try that on my next batch. ~Greg. St. Paul, MN
Me too!!!
I was thinking of using my 3qt Duo too. I can’t wait to try this recipe! Thanks Lisa for sharing!
Hello, from New Orleans! This yoghurt does not disappoint!! I made it yesterday for first time and thought it was thinner than I like, but it thickened up more after refrigeration. Next time, I’ll try 9 hrs. Super delicious- you are absolutely right about the sweetened condensed milk! Total game-changer. Thank you!
I leave mine on yogurt mode for 15h and it comes up thick and yummy !
Hi Lisa I love your you tube videos. You give so many wonderful tips. Have you tried making coconut yoghurt in the instant pot? If so can you please do a video.
Hi Lisa, have you ever done vegan yogurt from like Almond milk, coconut milk etc?
I think you need milk to make yogurt. Almond and coconut are not milk.
@@stephanieyork6897 actually, the definition of milk includes the secretion of white fluid from certain plants. You can most definitely make homemade yogurt from oat/coconut milk as long as you have some pre-made or store bought yogurt with live cultures! :-)
My first two attempts produced Fairlife yogurt milkshake! I had set the IP on Yogurt "LOW", instead of Yogurt "NORMAL". My eyes are old....Batch 3 was perfect! We now use the Costco milk, which yields a more tangy flavor, much preferred my my 67 yr old kid (husband). I process for 12 hours, cool down, then strain through cheesecloth to make Greek-type yogurt. Thanks for recommending this milk, and for great instructions.
I use the whole carton of store-bought yogurt starter. If you only use half of the sweetened condensed milk, you can freeze the other half. You can also use flavored yogurt starter and it adds just a hint of whatever flavor you use. I also mix the starter and a little milk in a separate container because my whisk has scratched the Instant Pot liner. Honestly though this is the best and easiest yogurt recipe!
Wouldn't freezing the starter cultures kill them little dudes?
Nope. It just puts them to "sleep". You can even buy dry cultures as well. 🙂
Hi, does it work with non dairy milks?
eww
Yes it does. There are some good videos on YT using soy milk.
I never keep milk in the container it comes in. As soon as I get home, I dump it all in a boiler pot, give it a good boil, cool it and then put it in the fridge. So.... does that mean I can go straight to the whisking part and press the yogurt button ?
Hi, I do the same,boil my milk..have you tried making yoghurt..and if so plz give me your method of it was a success
I made this yesterday. I’m a convert. So good
Just tried it. Very good and very fresh tasting. My kid and I love the sweetness, wife not so much. So next batch we’ll do without the sweetened condensed milk.
Your wife is one smart cookie. That can of sweetened condensed milk has 72 sugar cubes in it.
I just received my Instant Pot as a birthday present. Your easy and informative videos have helped take the intimidation factor away for me. First thing I made was your yogurt recipe! My family loved it!! 😁
Question. I have never used the current batch as a starter. How many times will that work? Indefinitely? Always from the most recent fresh batch?
I make yogurt once a week and use the starter from the most recent batch. I can do this for about 3-4 months before the yogurt starts to produce a weird smell.
@@avanisongs does the starter from current sweetened batch work?
As long as you freeze it, you can do it indefinitely. I'm using starter I froze over a year ago (I always use the oldest first), and it's still working just fine.
No wonder your kids devour it, it's got a TON of sugar in it from the condensed milk. Approximately 150g per can, plus the milk itself has a lot of sugar in it too.
Do you have the nutrition information for the yogurt like calories, carbs, etc.?
If I want to make vanilla yogurt (my favorite) at what point would you add it? I’d like the thick consistency, so I would prefer to add it early in the process so I wouldn’t have to stir it in later and thin it down.
I make mine with Cabot lowfat vanilla greek yogurt and it came out tasting exactly like it! I know this post is old, but this is for future people who see this :)
What if I use organic pasteurized (not ultra) in this no heat version. Looks like some say it’s ok. The batch is my first (anything) with an IP so just trying it out but I didn’t see the “ultra” part prior. Anyone???
Interesting…. I made my own sour cream and the recipe for that is very similar! Just no sweeteners. Maybe I can just eat my sour cream as yogurt! Spokane, WA
Hi can u plz give the method for sour cream
What about plant based milk? Is there a no-strain version for that?
I discovered your channel 2 days ago. I wanted to try making yogourt at home, and your video seemed the most straightforward-no fail method.
So yesterday at noon, I went grocery shopping and came back with a 2-liter milk bottle (same brand you used), a small pot of yogourt with live cultures, and a can of Eagle Brand.
I sterilized everything first, followed your steps precisely, and ended up with 2 liters of the most DELICIOUS YOGOURT EVER! 😋😋😋
Thank you some much. 🥰 I won't go back to store bought. 🌷🌻🌼🥀
Hi, you mention Lecanto sweatner ....how much do you use and when do you put it in
Just made it, I followed the directions exactly as stated except as a starter I used Cabot lowfat vanilla flavored greek yogurt and it came out tasting EXACTLY like the starter! I will never buy yogurt again!!! Thank you for the fantastic recipe!
but you will... and have
I have made three batches this week. I would have bought the instant pot just for this recipe. Your channel is great. I have been watching lots of your videos. I started mine with vanilla yogurt instead of plain. Your channel has me using my Instant Pot . Keep the videos coming!
Lisa, first of all, it pays to have TWO pots! I made this yogurt last night. Put into the fridge this morning. Off to work. Then home. The first thing I had to do after washing my hands...Test the Lisa Yogurt. OH. DEAR. GOODNESS!! The best!! Lisa, I won’t have to buy yogurt AGAIN!, I have breakfast smoothies with yogurt every morning. THIS is perfect for me. Glad I found this quick, simple recipe. THANK YOU SO MUCH from Vancouver, Washington!!
I use A2 milk. I don’t like Fairlife’s non recyclable plastic containers or the controversy surrounding their treatment of cows. I’ve also used Horizon milk, but it didn’t get as thick as the a2 yogurt.
Would lactose free milk give lactose free yoghurt??
Hi, how long does the diy yogurt stay fresh and safe in the fridge? 7 days? 14 days? 21 days? Thank u in advance if u can reply!😀
thx so much, CAN YOU PLEASE EXPLAIN HOW TO MAKE THE REGULAR MILK VERSION WITH THE HIGH SETTING? Thanks again :)
I tried this recipe with the ultra pasteurized regular milk and 5% fat plain yogurt and it turned out to be amazing. What a great finding! Thank you Lisa
I tried using 1/4 c. pure maple syrup instead of sweetened condensed milk and my yogurt came out much thinner than when I use sweetened condensed milk. Do you have any suggestions?
I was gifted an Instant Pot and I tried your recipe for yogurt without the condensed milk and it was perfect! The best luck I've ever had with making yogurt! I also learned from you how to properly clean an Instant Pot! Thanks for both!
Hey! I'm not sure anybody asked this question before, but what kind of milk should I buy if I can't find ultra filtered? I, for example, live in Ireland and I can't find this type of milk. Would your recipe work the same with whole milk?
You just need to use UHT milk/long life milk/ultra pasteurized milk, I’m not from Ireland but often this type of milk is on the shelves in grocery stores instead of kept cold in the fridges. :) it’s often by things like sweetened condensed milk/evaporated milk/powdered milk in the aisles. And it’s usually super cheap. It tastes (in my opinion) gross on its own but when you put it in yogurt you can’t tell! But yes, it has to be UHT/long life/ultra pasteurized milk, but it doesn’t have to be ultra filtered.
If you’re really in a pinch, you can use regular milk if you boil it enough, but I’m not sure how long. You would have to research that.
@@sweetsamgirl Thanks so much! I bought UHT milk and the recipe turned out very creamy and delicious! Of course also by adding condensed milk. So yeah, UHT milk turned out to be just fine :)
@@RalucaIris yayyy so glad it worked!!!! 💕
I’m from Los Angeles and I’ve been curious about the process of making IP yogurt. Thank you for sharing your method and erasing my anxieties.
kiltlvr curious questions! Why did you need to preface that you’re from LA?
kiltlvr curious questions! Why did you need to preface that you’re from LA?
Lisa had asked where are you from in the video and she please put in the comments.
Hi Amy, if you can show metric conversion on the screen when talking quantities it would be fantastic.
I have an instant pot pro. It does have a button for yogurt, but it only has low and high settings. I usually use the low setting for the 8 1/2 hours, with a metal lid from one of my pans, since I don't have a glass lid. It seems to be just fine. What do you think?
I have never made yogurt before, but there's a lot wrong here based on my understanding. You cannot make yogurt with lactose-free (fairlife) milk; it only works because she serendipitously adds condensed milk, which contains lactose. Also, ultra-pasteurized milk is not the same as aseptic (i.e. shelf-stable at room temperature) milk that contains no bacteria. In fact, I've often opened ultra-pasteurized milk that has already begun to spoil. Also, there is bacteria in the inner pot that is not sterilized before incubation if you skip the sterilization step.
I've been making yoghurt off and on for 40 years or so, using the oven or a cooler for incubation. I have never sterilized any equipment. I've had two fails so far, which I was able to use as soft cheeses. Cleanliness, yes, but sterilization is overkill in the case of yoghurt; the good bacteria you add overcome the bad ones that might still be present after a normal dishwashing.
Lisa, your videos are total game-changers. 😁 I thought it would be difficult or overly expensive to start yogurt in the Instant Pot, but the only major expenses I foresee are the glass lid (at least at first), and the milk, because the only ultra-pasteurized milk I can get is organic, and that tends to be pricey. But compared to buying those individual tubs of yogurt that aren't always on sale, it's more economical, as I foresee it. Plus I can control sugar content this way and get super creative with the toppings, as well as use my own yogurt for recipes. 😁😁
Oh, to answer your location question, I'm in Iowa. 😁
Can you make this with plant-based milk and yogurt?
Thanks very much for letting us know the purpose of buying extra glas lid. Knew u can buy one but didnot knew for what. Now I know it. Thank u so much. Love watching the instant pot cooking styles. Yogurt making is so simple. I make it with Soya milk.
That was terrific. I have some yogurt cultures in the fridge and some UHT milk which I am certain is the same as the one you used and is the one suggested with the culture instructions but this/your video removed a lot of my hesitation.
Questions: You mentioned individual portions siting in a little water. Is that a single layer? OR can you distribute the bulk finished article to individual portions afterwards?
It doesn’t have to be a single layer! You can stack as many as you can fit. After the yogurt is done, you can distribute it however you want!
@@Lisa.Childs Thank you for the prompt response. I wondered if it was simply the liquid in the bottom or the entire environment which made the difference. Thank you.
I am new to Instant Pot. I just got a Duo Plus. I knew nothing about pressure cooking and your videos made things feel far less daunting. I'm slowly getting rid of all my appliances (egg cooker, rice maker, steamer, crockpot, etc.) because I can do everything with the Instant Pot. Thanks for your videos. By the way, I'm living in Paros, Greece.
Greetings from East Texas! So glad I found your channel! Just inboxed my new Instapot!
Lisa, I need help please. My instant pot has no yogurt setting. It has… slow cook, steam,porridge, multigrain, rice,sauté, egg, cake, meat/stew, and soup/broth. What setting should I use to make yogurt please?
Can you make non dairy yogurt? And no sugar added? Is it possible
Hello Lisa. İ have Duo Plus İnstant pot model. İ have tried last night to make yogurt in it and i have followed everything you said and i used “Yogurt” function.But my model doesn’t show 00:00 but counted down from 08.30 to zero. İt become very good yoğurt, but not smooth. What can be the problem?
Is the sweetened condensed milk a definite ingredient? I like to make it plain and then when eating, add apple butter or sugar-free jelly or marmalade.
Hi Lisa, I am in Portugal 🇵🇹 and I made my first ever IP yogurt last week. I couldn’t find ultra pasteurized milk, but it worked great with lactose free pasteurized one! It worked out perfectly, will never buy yogurt again!
Quick question: do I need to freeze my “starter” ? I kept it in the fridge by mistake.
Thank you Lisa for the lovely and fail proof recipe ❤
i love this recipe, HOWEVER, 90% of the time there is a tough film on top which is pretty frustrating; i've tried wiping off the condensation, of which there is always a LOT....any solution to this?
Lisa I have probably a unique question for you. I would like to use milk straight from a cow. Would that be a problem? Would we change the settings? I understand if you can’t answer this, but I appreciate your attempt. I just found your videos today and look forward to learning how to use my IP for more than boiled eggs and rice, LOL! Thank you for such great instructions!
Hello from Western Maryland. I made this recipe yesterday. I had to use low setting, because my IP has no normal setting. It came out the consistency of a milkshake. I don't know what went wrong. It's still tasty, though.