tranum

I’ve watched 3 you tube videos also read the book that came with my Instant Pot but no where does it say “what kind” of milk to use. DH thinks I can use any milk, the results will be the same but the fat content will be same as milk used. I guess that stands to reason. Any experience here ?

Stitchnripper

I have made a lot of yogurt in the Instant Pot. For the tradtional boil method you can use any milk but full fat gives a better outcome. If you want to make the no boil method you need to use Fairlife milk - it comes out better with the full fat version although you can use the others. I run mine for 8 hours on normal. Look up This Old Gal. She has some recipes and videos. There is also someone named Frieda who does yogurt.
https://thisoldgal.com/instant-pot-greek-yogurt

PB from MN

I make yogurt in the Instant Pot frequently. The lower fat content of milk you use the more whey that you will have.
I have never used Ultra Pasteurized milk, Ultra Filtered, Organic or anything special. I make a variation of the French Style Potted Yogurt recipe.

Here is my variation:
1 quart half and half
1 quart 2% milk
4 tablespoon plain yogurt with live cultures (I freeze some from my previous batch)
I do not add any sweetened condensed milk or vanilla, as I do not like a sweet yogurt. I will sometimes add jam fresh fruit or granola when consuming. Without the sweeteners/flavors I can use it in cooking also.

I follow the directions in the recipe for incubation.
http://foodisafourletterword.com/rec...rmiere-yogurt/

The blog This Old Gal is a great resource on the Instant Pot and the different yogurt methods. https://thisoldgal.com/

PB from MN

I make yogurt in the Instant Pot frequently. The lower fat content of milk you use the more whey that you will have.
I have never used Ultra Pasteurized milk, Ultra Filtered, Organic or anything special. I make a variation of the French Style Potted Yogurt recipe.

Here is my variation:
1 quart half and half
1 quart 2% milk
4 tablespoon plain yogurt with live cultures (I freeze some from my previous batch)
I do not add any sweetened condensed milk or vanilla, as I do not like a sweet yogurt. I will sometimes add jam, fresh fruit or granola when consuming. Without the sweeteners/flavors I can use it in cooking also.

I follow the directions in the recipe for incubation.
http://foodisafourletterword.com/rec...rmiere-yogurt/

The blog This Old Gal is a great resource on the Instant Pot and the different yogurt methods. https://thisoldgal.com/

GingerK

I make yoghurt in my crockpot and I use half and half. Heat the liquid to 180 degrees, cool to 110 degrees, stir in the starter (abt. half a cup from the last batch) cover and wrap well (I use 3 large towels) and let stand for 8-9 hours. That seems to be the right amount of tartness for us. Then strain using coffee filters in a colander.

The whey can be added to soup stock for more protein. It can also be frozen.

Murphy224

I make yogurt regularly in the instant pot. This is what I do: Use Fairlife non fat or 2% and about 1/2 cup yogurt from the previous batch. ( I freeze the amount in a small container and just thaw in fridge when ready to make yogurt.) pour the milk in the instant pot (I do use the non-stick liner pot) and add the thawed yogurt. whisk to combine well. Cover the pot with a flour sack towel and a glass lid. Push the yogurt button, set for 9 hours. I do this in the evening, wake up to yogurt. Then put the inside pot, towel and lid in the fridge for the day to chill. That evening, I put in strainer and strain the whey away to get Fat Free Greek Yogurt. The towel keeps the condensation from dripping into the yogurt. Just fold to cover the pot, so you have multiple layers.
I save the whey and use in soup, cooking dried beans, cornbread, and to thin the yogurt for dressings,etc.
I had some failures and had "yogurt milkshakes" to drink when doing the heat and cool method, also tried with the Horizon milk but it didn't work for me either.

moonrise

I've made yogurt twice in my Instant Pot. The first time it came out perfectly. The second time, it was a runny mess, even though I hadn't done anything differently. Here's the recipe/procedure that I used, with skim milk. https://www.youtube.com/watch?v=KhRc4IgjhnE

Wish somebody made a thermometer that beeps when it cools down to a certain temperature. (Maybe they do make something like that, but I was unable to find anything.) It seemed like too much "babysitting" for me, to have to continually check the temperature. Maybe I'll try again, though. I go through tons and tons of yogurt.

Jan in FL

I make it with 2% milk, set the cycle for 8 hours and strain it for 24 hours in the refrigerator in a colander lined with 4 layers of cheesecloth (one cloth folded twice) with a bowl underneath to catch the whey. It makes the best greek yogurt. My DH won't eat anything else now. I usually make it the way he likes: add 1/4 C vanilla flavoring, about a cup of Splenda (the big bag you buy for baking). Then, when he eats it, he mixes in pumpkin pie spice and a little pumpkin pie sugar free syrup - or no spice but any other sugar free syrup he's in the mood for like Kahlua, Vanilla, Almond Roca, etc.

Mary Christine

I make yogurt in my Instant Pot often. I use Fair life whole milk, a can of sweetened condensed milk, and 2 tablespoons of plain yogurt with live cultures. Comes out great every time. We top it with unsweetened berries.

Oistin

I thought this post was talking about marijuana. Lol. I’m thinking to myself, the quilters are getting into pot while cutting down on their stash and trying to come up with creative ways . Show you where my mind was . Lol