Instant pot yogurt makers...questions

Funny you should as this today - I just had a FB memory come up from making yogurt a few years ago!

Here's the recipe I use:


Greek Yogurt in the Instant Pot

A couple things:

I don't add the vanilla. I tend to leave it plain, and add something later as I'm using it. Usually sugar free almond davinci syrup to have it with berries. But I leave it plain in case I use it for a recipe that is savory

I don't use organic milk - just regular old milk. I tend to use whole milk over fat free.

I've found the first part (heating the milk) doesn't quite get it to temperature so I have to use the saute function and stir it for a bit to get the right temperature. I use a sink with ice to bring it down after - it doesn't take long at all.

I use the coffee filter draining method, a pain in the ass to line a colander with filters but it's cheap and it works great.

I can spend $10-12 on milk and have enough to last me at least 3 weeks.

I start the process about 9:00 in the evening so that by 10:30 or so it is heated, cooled and back in the pot on the setting. I do it for 9 hours, and if it turns off before I'm up that's ok - it has always been great.

Happy yogurt making!

I used to make my own soy yogurt. It was super easy. I loved it so much. Then I figured out that the yogurt was a migraine trigger for me. I was so sad. I had been having it every day!

I use the recipe elaine provided - I usually use it up in 1 week.

2peasrefugees.boards.net/post/1259666

I do the "cold start" method, rather than boiling my milk (the boil method is the one Elaine suggested that someone linked here). For me cold start is so much easier because it takes about ten seconds to set it up, then you walk away. 

All you need is ultra-pasteurized milk and starter yogurt.

I buy either Fairlife (which doesn't actually say "ultra pasteurized" but it is), Kirkland organic, or sometimes for a decadent treat I use a carton of half-and-half. 

Pour into your Instant Pot. Mix in 2 T of your starter. I just buy the single serving size of plain vanilla, my store brand, but you can use any yogurt that has active cultures. If you compare cultures you will see that different brands will have different cultures. One time I used Chobani as my starter and didn't like the yogurt as much. Turns out it has different cultures from what my regular one has. I mean, there was nothing wrong with the yogurt, it just had a different taste.

Whisk the starter in. Put a lid on (I just use the regular IP lid). Then push "yogurt", set for 8 hours. Come back to lovely yogurt. I just put mine on overnight.

I hate boiling the milk, then waiting for it to cool down... Too much waiting around. Cold start means just pour in, stir, push yogurt, go away.