Hubs has been making yogurt in the instapot for a couple of months now. The biggest issues are having an accurate thermometer because you have to heat up the milk to kill off any other bacteria that are in it, and finding good milk, so much of it is ultra pasteurized these days. If I could get unpasteurized that would be great but not easily available locally. Also. finding a good yogurt with active cultures was not easy either. Hubs uses the high protein milk, gives a firmer set. I think he read somewhere to crush an acidophilus tablet into the mix might help too, but he isn't sure that it makes a difference. Doesn't hurt. Hubs eats a lot of plain yogurt so this had been saving us some money and a fairly high quality product.

I have been making IP yogurt using the cold start method for 10 or so months. I use the ultrafiltered milk, 2 tablespoons of Fage Plain Greek Yogurt, a 12 oz. can of evaporated milk, and a little bit of Stevia. There are several online recipes for this type of yogurt. I start with the stevia, yogurt and the evaporated milk. Make sure that's very well blended. then gradually add the ultrafiltered milk and make sure it well blended. then select the yogurt cycle that runs for 8 hours with a glass lid on the pot. When finished, put batch of yogurt in the fridge for overnight.

There is an amazing -->Instant Pot Community on Facebook at this link <-- which, AFAIK, is open to the general public and perhaps a Facebook account is not necessary. (One does have to join the group in order to post a question or comment)

At the top of their home page to the far right, at the link above, , is a 'tab' called Files. Click on that and there is a Search box at the upper right. Yogurt made in the IP is a popular topic there and you might find information in the Files, or just by browsing the posts.

I have been making the cold start yogurt for several years now. It is wonderful. Frieda is a masterful yogurt maker. Here is the recipe. Hope this helps. I, too, make just plain yogurt so I can use it in place of sour cream and I can flavor each serving I want to individually.

Yogurt Method

Unbelievably easy. And making your own yogurt is so much cheaper than buying already prepared yogurt. I get all the ingredients from Walmart. You don’t have to use the heavy whipping cream. I like it because, to me, it seems to make the yogurt thicker than if you don’t use it. Just my opinion. AS

1 bottle Fairlife brand milk in the red bottle*

1 – 2 Tablespoons fresh, unopened, plain Chobani, Fage (see alert from Frieda below about Fage), or Oikos Greek yogurt I always use 2 T. that are slightly heaping If go over two tablespoons that can cause the yogurt to be grainy! It’s still perfectly safe to eat it just happens sometimes! 2 T is the correct amount when using add ins, such as whipping cream, SCM, etc.

Instant Pot Yogurt 101 on Facebook

Frieda Franchina · Admin

ALERT

We are noticing a trend in yogurt failures when using FAGE as a starter. We do not know why this is the case and we have reached out to the company for some answers.

My guess is that the yogurt is being mishandled somewhere along the supply chain - at the plant, distribution or even at the store level.

Our recommendation is to use Oui, Activia, Walmart GV or any other mild yogurts as a starter until we receive some answers.

If you have a yogurt that is working well as a starter, we *highly* recommend freezing it as soon as you open/make it, in tablespoon portions to use as starters for future batches. You can find more information on reculturing here: --->https://www.friedalovesbread.com/.../instant-pot-dairy...

To figure out where this problem is occurring, please leave a comment on this thread, with the city/store where you purchased Fage. If you want your information to remain private, please message any of our moderators. We can then let Fage know more accurately where this is happening.

🙂 Your IP Yogurt 101 Team

1 cup heavy whipping cream (you can omit the cream)

Pour the whipping cream into the IP stainless steel insert and add the 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well.

For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 12 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT.

For the Ultra use YOGURT Medium or customized setting of 100 – 110 degrees F. The newer models do not have medium so set on YOGURT Custom 110.

For the Duo Evo Plus, select YOGURT, turn dial to Ferment, press dial to select, When the time display flashes 8:00, you can push the dial to select 8 hours or change the time by rotating the dial. Push the Dial to confirm the time. When Time is flashing, rotate Dial to select HIGH. Push the dial to select. Press START. You can also choose the CUSTOM option and set the temperature to 110F for incubation.

I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid.

In the morning do not stir the yogurt or do anything to it, it will not set up correctly if you do. Take the inner pot out and put in refrigerator with a paper towel on top of the pot to absorb condensation and the IP glass lid or a dinner plate put on top. Chill all day.

Again, Do not stir, this breaks down the yogurt. Only scoop.

Use an ice cream scoop or spoon to scoop out the yogurt and put into jars. You don’t have to put into jars; you can just leave the IP insert in the refrigerator and scoop out as you need or you can scoop into another container, but be gentle so the yogurt continues to be set.

This was so very nice and thick. And tastes great. The addition of the heavy cream really helped to thicken it up.

I use the yogurt in the place of sour cream, so don’t make a sweetened yogurt.

If I want sweetened, I scoop out about a 6-oz serving and add some honey or preserves or granola or Nutella, fresh fruit, or brown sugar, jam, fruit spreads by Smucker’s, apple butter, blueberry syrup, strawberry syrup, chocolate syrup; anything you want and/or a combination of items. To their individual servings, some people like to add cinnamon, white sugar, some 1 T dry instant pudding mix, Jell-O powder, nutmeg, almonds or any kind of nut, coconut, etc. I have even added peanut butter and jelly to a serving - it was really quite tasty.

If you want to make a sweet yogurt from the beginning, you can add one of the following to the above mixture before incubating:

If adding one of these, use full two heaping tablespoons of yogurt as your starter.

1 14-oz can sweetened condensed milk (you can use the whole can or half of it)

1 16-oz Natural Bliss creamer (vanilla or sweet cream are my favorites) ONLY USE THIS BRAND OF CREAMER, OTHER BRANDS DON’T HAVE WHAT IS NECESSARY TO MAKE YOGURT ACCORDING TO A YOUTUBE VIDEO THAT FRIEDA FRANCHINA TAPED..

OR 1/2 14-oz can sweetened condensed milk and 8-oz Natural Bliss creamer and 1 tblsp of vanilla

https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html

I purchased these yogurt cups to make yogurt in in the IP: https://www.amazon.com/gp/product/B017Z060Z6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

They are also available from the Walmart website: https://www.walmart.com/ip/Instant-Pot-Yogurt-Cups-and-Rack/48568088

So, the way I incubate the yogurt now is a bit different from the instructions above. This is what I do. AS

Pour the whipping cream into an old Tupperware Mix-N-Store Bowl/Pitcher (I like to use this because it is not as heavy as the large glass measuring bowls/pitchers). Add 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well.

I put the cups into the racks before filling the cups. Then carefully pour into each individual yogurt cup. I do this in the sink, so if there are any spills, they are easy to clean up. Put the lids on the cups.

Add 1 – 1 1/2 cups water to the inner pot of the IP. Then lower one of the racks into the inner pot and then lower the other and place on top of the other rack. Put the lid on the IP.

For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 8 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT.

I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid.

In the morning, take the racks and cups out of the IP and put in refrigerator to chill all day.

Frieda Franchina: You can use as little as 4 cups of milk directly in the liner, which is a half batch of my yogurt recipe. Yogurt keeps for at least 2-3 weeks and if you make plain yogurt, you can use it as subs for mayo or sour cream in many recipes. I make a half batch which comes out to about five servings.

In my Cold Start yogurt recipe & FAQ, I indicate that ultra pasteurized or shelf stable milks can be used. This includes powdered, canned ...and boxed milks. This is great news for those who live in remote areas that have a hard time accessing fresh milk.

Frieda has a great blog with instructions for her Cold Start Yogurt. Her instructions are what started me on the way to making yogurt using her method: https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html

Boil method only here. Gave cold start two chances and the taste of not what I call yogurt.

Thanks everyone. I knew someone here would have the info I need and be glad to share.

LPink: I do have a Thermopen and a candy thermometer so should be set there.

boba1: Is it important to use the glass lid for making yogurt?

Cavimum: Thank you for the FB link-looks very helpful!

WalnutCreek: Good to know about Frieda-sounds like she is full of knowledge!

Anne Duke: Good to know. I will have to experiment.

If you have a pot lid that fits on the IP liner pot, then use that. Non of my Cuisinart pan lids fit so I ended up getting the IP glass lid.

Thanks! I haven't purchased an IP yet, so need to determine accessories I need and which model to purchase.

I know someone who has an interesting method:

1. Heat milk to sanitize and mix in yogurt culture.

2. Leave home and drive to work. Park car under the sun with milk mix in car.

3. After work and drive home. Yogurt is ready.

dcarch

While I was in college I made my own yogurt by putting a couple of tablespoons into skim milk (made with skim powder) and mixed it up and put the container overnight in our heated bathroom. The next morning I put the container into the fridge to cool it. You make a new batch weekly and it is cheap and easy❣️❣️

agmiss15: How long does the yogurt keep? Curious, as It would take me a bit to go through 5 pints.

About a week or so. The longest I've had a batch is close to 10 days.

I have had my cold start last about 1 month.

There is no way I could use up 5 pints (10 cups) in such a short period of time.