Super fun and ez way to make your own yougurt!
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Hi Anna,
thanks for sharing
Alex0 -
So set the IP to sauté for five minutes or just leave the inner pot in the IP?annacole94 wrote: »My directions are heat to 180, cool to 110, add starter, incubate. My Instant Pot is stainless steel; the thing with milk is to heat it slowly and stir it fairly often. To get it thicker without adding extra ingredients, keep it at 180-185 for about 5 minutes before cooling. The recipe I use uses 2 tablespoons of starter yogurt/gallon of milk, and incubates 10 hours. Incubating for a shorter time will make a less tangy yogurt, but I find what I've got very mild (might be the starter, which was just some Oikos I had in the fridge).
Anyone considering buying a yogurt maker, definitely get an Instant Pot instead. Yogurt maker, plus rice cooker, plus generally awesome pressure cooker. I impulse bought on Black Friday and I love it. Makes dried beans to cooked in about an hour.
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I just hit the "boil" cycle two times, generally. The second cycle keeps it at temp for a few minutes.ActivatedAlm0nds wrote: »
So set the IP to sauté for five minutes or just leave the inner pot in the IP?annacole94 wrote: »My directions are heat to 180, cool to 110, add starter, incubate. My Instant Pot is stainless steel; the thing with milk is to heat it slowly and stir it fairly often. To get it thicker without adding extra ingredients, keep it at 180-185 for about 5 minutes before cooling. The recipe I use uses 2 tablespoons of starter yogurt/gallon of milk, and incubates 10 hours. Incubating for a shorter time will make a less tangy yogurt, but I find what I've got very mild (might be the starter, which was just some Oikos I had in the fridge).
Anyone considering buying a yogurt maker, definitely get an Instant Pot instead. Yogurt maker, plus rice cooker, plus generally awesome pressure cooker. I impulse bought on Black Friday and I love it. Makes dried beans to cooked in about an hour.0 -
Wait, to make yogurt, you add yogurt in this recipe? What's the point then?
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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Seriously
1 150 gram tub is Siggi's is 1.50- I get four initial starters
The rennet tablets I bought were 1.97 and gives me 32 batches
Half a gallon of milk is 1.47 here
I end up with 700+ grams of home made skyr for less than two bucks. You can save some of what you made for next time! I'll do this up to 5 times (someone on the IP forums recommended this to prevent a runny batch) per initial starter.1 -
Wait, to make yogurt, you add yogurt in this recipe? What's the point then?
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
2 Tbsp of yogurt per gallon of milk. Then I freeze two tablespoons for next time. Yogurt is cultured milk - you have to introduce the culture to get it to be yogurt rather than sour milk.0 -
Okay, you save a little more with the time you put in. If I get a 32 ounce Dannon light and fit it's $3.29 (896 grams). But then again, I don't have to make or store it, so I'd forego the savings personally for the convenience.ActivatedAlm0nds wrote: »
Seriously
1 150 gram tub is Siggi's is 1.50- I get four initial starters
The rennet tablets I bought were 1.97 and gives me 32 batches
Half a gallon of milk is 1.47 here
I end up with 700+ grams of home made skyr for less than two bucks. You can save some of what you made for next time! I'll do this up to 5 times (someone on the IP forums recommended this to prevent a runny batch) per initial starter.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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It's perfectly valid to buy it for convenience. I enjoy making things, so I make them. I also don't like weird things in my yogurt, so it's nice to control ingredients by doing it at home. I find homemade has a milder taste than many store brands. And I get whey to use in making bread.3
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Skyr would cost double. As for storing, I repurposed an old candy tub.
Okay, you save a little more with the time you put in. If I get a 32 ounce Dannon light and fit it's $3.29 (896 grams). But then again, I don't have to make or store it, so I'd forego the savings personally for the convenience.ActivatedAlm0nds wrote: »
Seriously
1 150 gram tub is Siggi's is 1.50- I get four initial starters
The rennet tablets I bought were 1.97 and gives me 32 batches
Half a gallon of milk is 1.47 here
I end up with 700+ grams of home made skyr for less than two bucks. You can save some of what you made for next time! I'll do this up to 5 times (someone on the IP forums recommended this to prevent a runny batch) per initial starter.
It's fun and hands off enough for me to continue doing. I completely understand just buying a tub though. Personally, I love salads but loath the idea of making one at home.
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All my attempts to strain my home made yogurt have been a huge fail. What sort of strainer do you use, how do you set it up, and how long does it take?
I want some liquid whey to try in a recipe.0 -
Cheesecloth folded so there's about four layers in my regular colander (like I use for pasta). I put the cheesecloth in, put all the yogurt in (my colander will *just barely* hold a gallon), put that back on top of a large bowl or the instant pot insert, and put it back in the fridge for 4-6 hours. When I use skim milk, it ends up about 8 cups greek yogurt/8 cups whey. Higher fat milk yields more yogurt and less whey.All my attempts to strain my home made yogurt have been a huge fail. What sort of strainer do you use, how do you set it up, and how long does it take?
I want some liquid whey to try in a recipe.1 -
I found something that looks like this at the dollar store. Some people use coffee filters.All my attempts to strain my home made yogurt have been a huge fail. What sort of strainer do you use, how do you set it up, and how long does it take?
I want some liquid whey to try in a recipe.
You can buy something like this too.0 -
3rdof7sisters wrote: »Question about boiling the milk, how do you keep it from scorching?
I am really interested in trying this, thanks for posting.
i stir mine. there may be more new-school solutions, but i've worked out a nice little routine where my saturday morning is a nice peaceful period of making yogurt and bread, so i'm in the neighbourhood anyway. every 10 minutes or so, though the more aggressive you are with bringing it up to that heat, the more often it probably needs to be stirred.
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All my attempts to strain my home made yogurt have been a huge fail. What sort of strainer do you use, how do you set it up, and how long does it take?
I want some liquid whey to try in a recipe.
i had this old laundry bag that tore through, some kind of air-breathing weave that's pretty tight. i used that the one time i did it, but it's not something i do a lot of.
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annacole94 wrote: »
Cheesecloth folded so there's about four layers in my regular colander (like I use for pasta). I put the cheesecloth in, put all the yogurt in (my colander will *just barely* hold a gallon), put that back on top of a large bowl or the instant pot insert, and put it back in the fridge for 4-6 hours. When I use skim milk, it ends up about 8 cups greek yogurt/8 cups whey. Higher fat milk yields more yogurt and less whey.All my attempts to strain my home made yogurt have been a huge fail. What sort of strainer do you use, how do you set it up, and how long does it take?
I want some liquid whey to try in a recipe.
I use flour sack towels, like these https://www.towelsandhome.com/flour-sacks/what-are-flour-sack-towels.html.0 -
Hi all, I have been making cashew milk yogurt. It is not thick but does turn out with a yogurt flavor so hopefully the probiotics are alive in there. I'll try boiling it longer and also use the tapioca flour thickener next time and see if that helps. It's unsweetened cashew milk so I add touch if sugar so the culture can grow. A half gallon fits in two large mason jars in a small yogurt making warm plate. I use it over cereal and have had great success improving my digestion with it:) ! Cool idea to open a probiotic capsule into it. I'll try that too!1
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leahkathleen13 wrote: »Hi all, I have been making cashew milk yogurt. It is not thick but does turn out with a yogurt flavor so hopefully the probiotics are alive in there. I'll try boiling it longer and also use the tapioca flour thickener next time and see if that helps. It's unsweetened cashew milk so I add touch if sugar so the culture can grow. A half gallon fits in two large mason jars in a small yogurt making warm plate. I use it over cereal and have had great success improving my digestion with it:) ! Cool idea to open a probiotic capsule into it. I'll try that too!
thanks for posting I was wondering if this would work with cashew milk!!! What brand of yogurt do you add to make it grow?0 -
Thank you all for explaining the filters. If I recall the thickened yogurt clogged up my cheesecloth and it was a bear trying to scrape it all out. Plus there was still liquid unstrained yogurt in the center. Thanks for the strainer ideas.
I think I will try a milk with more fat next time.0
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