Instant Pot : The only DIY Yogurt Tutorial you will need!
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Watch as I walk you through how to make your own homemade yogurt using my 8QT DUO instant pot using 2% milk. I will also trouble shoot common issues and …
what do you do after the yogurt is done and what kind of yogurt dose this make
Quite informative…..please ignore the one sort of party pooper …maybe a bad day 😊😊
Not knocking this method, I think it's the way to go if you can't find ultra-filter milk like Fairlife or Mootopia. I've made about 4-5 batches of yogurt using the ultra-filtered method, I pour in 1/2 gallon of the milk, add a couple tbl. spoons of regular store bought yogurt or left over, whisk, close the lid, press the yogurt button and after 8 hours it's done. No boiling, no waiting for the right temp. I did not know about the boil feature so I'll give that a try on my next batch.
great video but that is one loud video camera.
The first tutorial I watched, the lady took the seal out of the lid, so it wasn’t pressurized during the cooking period. Who is correct?
Good yogurt video 2 thumbs up
thank you for the tutorial! I like how you showed what to do if you let it cool too long. I've watched a lot of yogurt tutorials and no one else even mentioned what you should do if you let it cool too long.
When do you add in the flavoring? I have heard lemon curd is a good flavoring.
how do I know your canadian …. the milk… lol.. please please change your exposure, way to hot.
THANK YOU SO SO MUCH FOR NOT PLAYI G THAT annoying background computer music!!!!!!!
quoteAlso ignore negative comments. Why boil: The first is to kill off any wild bacteria, yeast or mold spores that might have fallen into the milk. This is important because you want your preferred lactic-acid bacterial strains to do the culturing of the milk, not get outcompeted by various mystery microbes.
The second advantage to the heating stage is that the most abundant protein in the whey of in milk – lactoglobulin – fully denatures and unfolds at about 172-degrees. This allows those proteins to bind to some of the other proteins in milk, called caseins. Ostensible result: a firmer, thicker yogurt curd. Changes the structure of protein end quote
Hi eventually you have to buy new culture because as you use your previous, it gets too tangy. I make twelve quarts every two weeks. I also add: a few teaspoons of sour cream a teaspoon of sugar and one half cup powdered milk. I researched and found these additives thicken the yogurt. I am Greek lol and was using a cooler with heating pads and blankets so not to fail with temp control. I did fail every time I left it out on the counter covered by blankets just does not work for me. Now I bought similar instant pots two of them for myself to try making yogurt more times less amount less work.
What a doll. 🧐
Place the liner pot in cold water or ice water to cool it to 110°F to 115°F. It will take 5 minutes or so, then place in the starter.
Thanks! Very helpful. I liked seeing how you correct if temp goes too high or too low. And you’re so friendly. I will subscribe and see what else I learn from you.
So. My instant pot does not have the yogurt button. Do you have a walk around for it?
After watching this I went looking for an 8 or 10 qt Instant Pot but none had the Adjust button. Any ideas?
Good work. Thanks much. I'm going to make this with Yogourmet starter.
It will be the first time making yogurt in my IP.
I would like to see you make Yoplait Oui french style yogurt in a jar using instant pot.
The video needs polishing. Plan a "stage" for your video where everything's there – don't bring us to the kitchen corner with your back on the camera. No need to be strict about the temp going below 110 because it will not kill the yogurt starter and you can build up the temp again anyway once your start the Instant Pot. What's crucial is going above 115 which yes might kill the yogurt starter. You forgot to advice to buy from the grocery the plain yogurt with live yogurt culture, and not those flavored ones.
If the milk is labeled pasteurized or UHT then it means that it's been "decontaminated" in ultra high heat. If you're confident that everything else is clean in your kitchen, then there's really no need to scald the milk. Just dump the starter, mix thoroughly, then start the Instant Pot.
Please, please, don't use as yogurt starters the "leftovers" of your previous batch. Right at the start when you made a fresh batch, separate a little for your yogurt starter in a separate container and freeze them right away. Do not use the leftover from the container you and your family are consuming. That way you can avoid any possible bacterial contamination.
The human eye has a bit of trouble calculating depth. Our eyes can estimate better if it measures from side to side. So it is best to pour liquid from the side and not away from you.
I'm going to try this over the weekend. I'm curious how you flavor your yogurt of if you eat it plain.
Loved your video. I have never seen milk in a bag though.
Thank you for video. I was skeptical because i watched so many videos that didn't explain everything and my yogurt would end up epic fail lol. But after watching your tutorial I'm happy to say my yogurt turned out perfect creamy and delicious. Also leaned something new that you can heat milk to perfect temperature in your instant pot. Thumbs up!
I made the yoghurt! My first try. I did use 1% although I know it is not recommended but turned out well. My only confusion was I thought the first part of the process should take 8 hours, so I did it 3 times with same milk so I thought my IP wasn’t working. Then I figured it out, so easy following your vid. Thanks! Will try 2% and homo next time.
I don’t understand the negativity, every new channel starts somewhere and your vid was very real, probably exactly how my first attempt will go tomorrow. As Canadians we all know how much is “in a bag” and I was looking for a Canadian channel on this (I assume you are Canadian I think?). Everyone seems to love fairlife and I am sure it is great but I feel I have to support our dairy farmers, who have always produced delicious, reliable milk. Personally I loved the vid, bring on some more IP recipes! 😄
Thank you for the video!:)
~Add milk to instant pot, push yogurt then adjust to boil. (Sealed)
~3:00 Done with boil function
~Once you hurt is between 110-115F add
7:14 yogurt starter
~pot has to be on normal, cook for 8 or 24hrs
~8:43 yogurt is done
~strain and refrigerate
i don't know why yougart takes such a long time in electric yougarts…. i live in Pakistan… we have 4 weathers here and without any fancy yougart culture or starter and gadgets…yougart takes just 2 to 3 hrs…. we can get cultured yougart from the market place so easily but if we want more hygenic and economical price we can make yougart at home as well… in winter we can keep the bowl with the milk and the starter in a thermolined flask or a pot… switching on an electric gadget will cost us heavy utility bill
I like my yogurt on the tangy side and some videos have said to cook it longer (10 hrs) for my tang. Have you let it cook that long, and if so, have you noticed a difference? Thanks for the vid.
Too noisy… terrible camera lens work and noice while zooming!! You didn’t even tell HOW MUCH milk was in the milk bag. Why is your pot tucked in such an ODD non-workable corner.
While you intend well… the camera work was poor! Practice and watch your videos. Good luck!
Wow, throw away that camera. Auto focus from hell.
Wow, that vid was horrible
Good video but I had to thumbs down for your camera man
can you sweeten with sugar or add vanilla
I'm not really sure why but I am picturing the cameraman of this video as Locutus of Borg because of that camera sound focusing over and over and over again
What do I do if my Instant pot does not have a youghert setting, do you have a temp to go by??
that is the most annoying camera, both the sound and the movements
Here's a trick I use.. I use a blow dryer on low and push the cool button stiring with a spoon and within 5-10 minutes, I get to 115. She was right on target for making yogurt with the IP, that is how it's done.
Thanks for making a real demonstration very informative
Can you take back views? Wish you could.
you can use the whey as a starter for your next batch instead of using yogurt
Great video. But are you aware yogurt from the store will not make yogurt forever. You need a heirloom starter like the ones cultures for health sell.
Too cute and too funny, you have a talent for this. Please keep making these because these are the same mistakes I make and you show how to recover.
Here's some help for quickly getting the temperature right after boiling… Put some water in your sink and add a bunch of ice…..Place the container in the sink and keep stirring until you reach the right temp for your yogurt… about 5 minutes or less….
Does the strainer have to be plasric mesh or can it be metal?
Can you use probiotic capsules spread in instead of yoghurt to start off?