I got a nice insta pot for Christmas and can’t wait to make yogurt with it. Any tips or advice or hints from folks who make their own. Big thank you to ripcord for enlightening me on it.
Anyone here make their own yogurt?
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My wife does make it, not all the time thou and since she's from India she makes it Indian yogurt (dahi) way, normally using a bit of left overs from store bought or home made one to start culture in new batch. This yogurt gets used for cooking only, thou it can be consumed as is.
I have 3 quarts of whole milk fermenting in the Instant Pot right now. I let it go about 24 hours to let it get good and sour, plus there's almost zero carbs left after that long if you strain the whey out. Our dog loves her boring kibble when I put a little whey in her bowl.
I do. The only tip I have is that I heat the milk in a pyrex container using the microwave (if you use the Instapot, the milk scorches at the bottom).
Haven’t made yogurt recently. Working on perfecting black soy bean natto in the instant pot’s yogurt mode. Highest source of vitamin K2 that works on your clearing arteries plaque, reducing blood pressure and osteoporosis.
I've never had that happen in mine. How much milk are you using? I've only ever tried it with a minimum of 1 quart.
I used to have a yogurt maker in the old days, it was OK. Quit using it
Have done it with the Instant pot 2-3 times. Too much yogurt for just us two.
I used to mix half-half or cream with full milk. It was OK - no additives is the bonus, but it always left me wondering SOME yogurts claiming to have live cultures, and they were WEAK starting.
I've made kefir before as well.
Now we just buy these things.
Have done it with the Instant pot 2-3 times. Too much yogurt for just us two.
I used to mix half-half or cream with full milk. It was OK - no additives is the bonus, but it always left me wondering SOME yogurts claiming to have live cultures, and they were WEAK starting.
I've made kefir before as well.
Now we just buy these things.
Yes I encourage you to do it.
I mean in some ways it's easier than kraut. Maybe better sanitation required, but the rest is easy.
Maybe some others like @ripcord can recommend what yogurt has the liveliest starting cultures these days.
I make a special probiotic yogurt that takes 36 hours to ferment. Let me know if that's of interest. Very easy to do.
Honestly, I haven't had any issues with any of them. I just make sure to use ones that have something like "live lacto-whatever cultures" on the label.
The next thing I want to look into is making coconut milk yogurt for my milk allergic daughter.
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Seems like these days there are tons of brands so luckily most of them are lively. I’ve had some that never went into log growth phase
Maybe the milk wasn't quite cool enough when the culture was added? Or your yogurt maker's temp was a little off?
Possibly but I’m pretty careful
The instant pot runs on the
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I'm interested! What steps?
Yeah, spill, JGmazda!
It has varied. I make 1 quart at a time now on an Instapot mini, but I used to do 2 quarts on the full-size Instapot. The bottom would get scorched and it was tough to clean.
Hmm... In my regular sized Instant Pot, there is a yogurt button. You push that button multiple times until it says "boil" on the display. In mine, it doesn't actually boil, but shuts off the heat when the milk gets to 185f. In mine it has never burned the milk. Maybe there is some individual variation in the thermostats in these things and you got one that runs hot?
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First - This isn't "my" recipe. Credit goes to Dr. Davis - https://drdavisinfinitehealth.com/2019/07/how-to-make-l-reuteri-yogurt-step-by-step/
There are many ways to make "Yogurt" and this is basically meant to provide a very healthy bacteria for your gut health. That's really the reason I have been making it.
The benefits are too numerous and my family has noticed many of them after consuming this for the past year. What I liked about it was there is NO SUGAR and a few simple ingredients.
- 1/2 gallon Half & Half (Because it has more cream than milk.)
- Lactobacillus reuteri Comes in pill or tablet form. (Got mine off of Amazon, but any health food store should have it.)
- Inulin powder (Comes in a bag. It's ground Artichoke powder which give the bacteria a food to consume.
- Yogurt maker or.... any water-bath that you can place a container(s) for 36-hours @100 degrees F.
Here's what I do:
I get a half-gallon of "half & half". Any brand works because it's already been pasteurized. (Avoid using any raw products as they already have tons of bacteria.)
1. Can't stress this enough - Everything used in the mixing of the ingredients must be sterile. washed and cleaned. (I used a large stainless steel mixing bowl).
2, Mix the Inulin powder (1-Tablespoon, not exact is okay) and the Half & Half in the bowl thoroughly.
3. Open a capsule of the Lactobacillus reuteri and whisk-in.
4. Pour the mixture into glass containers with a lid and place in the Yogurt maker for 36 hours @ 100 degrees F.
That's it! Once done, you place the yogurt in the fridge to cool and that's it!
There's a ton of videos on Youtube, but I defer to Dr. Davis's as he's the pioneer that came-up with this. Keep-in-mind - There are MANY DIFFERENT compositions available to make a "Yogurt". Most use fermentation and time/temp to produce the product. My reasons for consuming this particular version is for the health benefits.
Hope it works out for you!
