Instant Pot Yogurt (Two Ways)
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- čas přidán 7. 02. 2018
- Recipe Here!: pressureluckcooking.com/recipe...
Okay. ALRIGHT. I caved. You've all been asking for me to make a yogurt video so I FINALLY did it.
But I figured if I'm gonna make a yogurt video, it's gotta be done to show how you can do it TWO WAYS: Regular (unstrained & creamy) and Greek (strained & thick)! And no having to pre-boil any milk and buy a candy thermometer here - we're doing this the best and easiest way: the cold start method.
And honestly guys, I'm not sure why I waited so long. It's THE EASIEST THING EVER, absolutely amazing AND WAY CHEAPER than buying it in the store! This is literally one of the most amazing features your DUO or Ultra Instant Pots have!
*NOTE: Frieda Franchina claims to have coined the phrase "Cold Start". So I will credit her on the name of that method.
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I make yogurt once a week - although I personally do the 'boil method' - sterilizing the pot, bringing the milk up to boil, cooling, then adding the yogurt starter, incubate for 10 hours, chill undisturbed for 6, strain (same strainer) for about 3 hours. It's a longer process by a few hours, but so worth it. Fairlife milk is $$$. And out of each batch of non-sweetened yogurt, I freeze my own 1 TBSP starter cubes and keep those in a container in the freezer. I haven't bought yogurt in 2 years!
I have to admit to being a bit confused about making yogurt in an instant pot. If you use yogurt to make yogurt, are you really making yogurt? I once had a teacher who was always going on about the chocolate she made, then decided to teach the class how to do it. Step 1? Melt a bunch of Hershey's bars downand add a couple other ingredients like nuts or coconut and then chill to set. It was good, but did she really make chocolate? Really? What am I missing here? What's so special about the Instant Pot yogurt?
I just made my first yogurt rule of thumb never do a gallon of milk now I gave a gallon of yogurt 😂
I been making yogurt for 6 years and havent bought a starter since. a new gallon of milk after heating to 185 degrees then i cool it down to115 degree add a quarter cup of my yogurt stir in put in insta pot with loose lid on venting. Turn on yogurt setting and push 12 hours. Then I put it in colander with coffee filters and let it drain two hours in pan underneath. Perfect thick yogurt every time.
If you invert the strainer on the inside of the lid( minus the bottom container) it will pop out like a Jell-O mold. If you keep the whey and add berries or bananas or what ever, it makes a great health smoothie!
My mom had been battling a post operative infection. I made your Greek Yogurt (fantastic BTW) and since her doctor said my mom should really up her intake of protein for wound healing, I gave her the whey from my straining of my yogurt. She is doing really great now her infection is almost gone and her wound is healing nicely. She uses the whey in her smoothies every morning. And, she loves the yogurt too. She say's it's the best she has ever had. Thanks, Jeff!!
10 hours to make it, 10 hours to strain it, to hours to cool it....5 minutes to eat it. It makes sense.
anyone else feel obligated to ritualistically mumble and murmur "mmm....yogurt" at bedtime on yogurt making night?!" haha!
Freeze the whey in an ice cube tray and then empty into a plastic freezer bag. Do the same with stocks.
Please help! I have made at least 5 batches since I first saw your video, and they came out great, but now the last 4 have all been stringy. I am doing the exact same things I did on the first five.?
I use normal pasturised milk (no boil) and it works wonderfully!!! Lasts for up to 4 weeks in the fridge!
We love our instant pot because of you, therefore we have named our instant pot "Jeffrey" in your honor. Your videos are perfect. Our Jeffery recently made gumbo and it was the best ever. Thanks so much.
Jeff, I made the unstrained yogurt, It came out perfect and it is the best yogurt I haven ever eaten in my life! Thank you for the awesome videos.
I’ve been wanting to make yogurt in this thing for a while. Now you have given me the motivation to do so. Thank you and I’ll do an update to let you know how turns out.
I can't tell you how often I come back to your recipe!!! Hope you are well during this difficult time. Thank you for inspiring me to experiment in the kitchen!!
Got the strainer you mentioned, thank you. I prefer whole milk but would rather have milk direct from the source because it tastes better than homogenized pasteurized stuff from the stores. In the dark of the morning before breakfast in the sub zero weather I'd trudge cup the road to the barns and find the milk cow waiting to enter the milking parlour. I'd pout some feed in her manger, clean her udder band tie her tail down to keep from being swatted as stuff thawed, sitting on an one legged stool I'd begin milking. The feral barn cats would line up along the wall behind the cow waiting to be squirted with milk. I'd usually fill 2 pails. I'd bury forehead in her flank where it was nice and warm. I'd lug the full pails back to the houseman taking them to a cold room where there was a large tank with a conical bottom and a glass tube on the side of it with a spigot on the bottom. The cream would float to the top so that the milk could poured off. What was not drunk or used for cooking was fed to the chickens and slopped to the pig. Cream was used for tea and grandma's coffee and churned. It was also sold to the local creamery along with eggs that were candled before taken to town. All of our cattle were tested by a vet so there was little danger of disease. All of the milking was done before and after the schoolbus. In the winter I never saw my home in daylight but we could see the Aurora Borealis.
Your recipe is great, from a girl who does not care for yogurt I love it so does my family. Just made my 3rd batch. My strainer cane in this morning and now I am making the Greek. Thank you, I love my pot and looking forward to making your dip. And checking your other recipes. Thank you a pleasure to listen to.
I just made the regular yogurt and it is absolutely perfect and SO delicious! I think it is one of the most yummy things I've made in my IP! Thanks Jeff!
I am making my very first batch as we speak, boil method. When I put it in to incubate, I set it for 9 hrs. The timer started counting up, wasn’t expecting that and was confused. I ran to you tube and looked you up and was reassured that my pot is working properly. Thanks so much for the video and instructions!
I made regular yogurt over the weekend using your method and it was delicious! Thanks Jeff! Love your videos.