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Post by Lexica on Jul 12, 2016 20:42:01 GMT
elaine , since you have become the official source for all things Instant Pot, and since I saw on a thread where you had a container of yogurt in the making, I have some questions. I go through so much Greek yogurt each week. I crave it. I have it every morning with some frozen blueberries or strawberries (or whatever other fruit Costco had - I buy it fresh then wash and freeze myself. My dog loves the frozen blueberries!) I am wondering if maybe I should try making the Instant Pot yogurt too - if I can make it taste like my Fage Greek yogurt from Costco. I buy at least 5 of the huge unflavored Fage tubs every time I hit Costco. I may switch back to Coach's Oats for the winter, but for now, I am all about the Greek yogurt. Does your homemade taste similar to the Fage? ETA: I should add that I don't shop Costo every week. That amount usually lasts at least 2 + weeks. And the reason I am asking this is because I was in a regular grocery store earlier this week and they only had 3 of the large tubs of FAGE, and those are not as big as the Costco tubs. I had to buy another brand of Greek yogurt - I forget who made it - but it was horrible! Horrible! It tasted more like sour cream and was too creamy too. I like the thick FAGE stuff. I honestly couldn't eat the other and will either cook with it or give it to the dog. So what say you, oh queen of all things Instant Pot? Will I love the homemade Greek yogurt? And if you think I will, any tips that you've picked up in making your own? I will also start reading your post on these things, but since I just ordered the Instant Pot today, I am wondering about the yogurt and what else I would need to buy to make it in the Instant Pot? I did go ahead and throw those special tongs that you recommended. Is the springform cake pan you were recommending one you use in the Instant Pot too? Or what about these dessert pans? Stackable Dessert PansAnd this strainer that looks like it needs a little retrofitting but would be great for steaming things? Mesh Strainer/SteamerI want to be a good little pea sheep and make sure I get all the necessaries to go along with my Instant Pot. I am sure there are others wondering what else they would find really useful too. I don't want to just buy things for it if I won't be needing them, you know? Like the glass lid. I don't think I need it. I can peek in the regular lid. Unless you think it is a necessity. elaine , help me spend my money wisely!
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Post by elaine on Jul 12, 2016 21:53:51 GMT
elaine , since you have become the official source for all things Instant Pot, and since I saw on a thread where you had a container of yogurt in the making, I have some questions. I go through so much Greek yogurt each week. I crave it. I have it every morning with some frozen blueberries or strawberries (or whatever other fruit Costco had - I buy it fresh then wash and freeze myself. My dog loves the frozen blueberries!) I am wondering if maybe I should try making the Instant Pot yogurt too - if I can make it taste like my Fage Greek yogurt from Costco. I buy at least 5 of the huge unflavored Fage tubs every time I hit Costco. I may switch back to Coach's Oats for the winter, but for now, I am all about the Greek yogurt. Does your homemade taste similar to the Fage? ETA: I should add that I don't shop Costo every week. That amount usually lasts at least 2 + weeks. And the reason I am asking this is because I was in a regular grocery store earlier this week and they only had 3 of the large tubs of FAGE, and those are not as big as the Costco tubs. I had to buy another brand of Greek yogurt - I forget who made it - but it was horrible! Horrible! It tasted more like sour cream and was too creamy too. I like the thick FAGE stuff. I honestly couldn't eat the other and will either cook with it or give it to the dog. So what say you, oh queen of all things Instant Pot? Will I love the homemade Greek yogurt? And if you think I will, any tips that you've picked up in making your own? I will also start reading your post on these things, but since I just ordered the Instant Pot today, I am wondering about the yogurt and what else I would need to buy to make it in the Instant Pot? I did go ahead and throw those special tongs that you recommended. Is the springform cake pan you were recommending one you use in the Instant Pot too? Or what about these dessert pans? Stackable Dessert PansAnd this strainer that looks like it needs a little retrofitting but would be great for steaming things? Mesh Strainer/SteamerI want to be a good little pea sheep and make sure I get all the necessaries to go along with my Instant Pot. I am sure there are others wondering what else they would find really useful too. I don't want to just buy things for it if I won't be needing them, you know? Like the glass lid. I don't think I need it. I can peek in the regular lid. Unless you think it is a necessity. elaine , help me spend my money wisely! Where to begin... I've been making my own yogurt for years. My younger son has a genetic bone disorder (met the criteria for osteoporosis at 10) and has to eat as much calcium as possible. So, we eat a lot of yogurt. It is so. much. better. when you make it without all the additives. I have a ton of equipment, including a special pot for heating the milk, a large bread proofer where I ferment the milk after I pour it into mason jars, etc. So, I was leery about trusting that I could do it ALL in one pot with the Instant Pot. But, it works, it really does! In order to make Geek Yogurt, you need the Instant Pot, a quick read thermometer, a strainer of some sort, and either cheesecloth or coffee filters. The ingredients you need are a gallon of 2% (works best for yogurt) and 1/4 cup of plain yogurt with live cultures. your Fage will work for the first batch and then you can just use some of your previous batch of yogurt. I have two inexpensive rice strainers that I buy at our local Asian grocery store - they have a flat mesh circular bottom - and one mr. Coffee filter will flatten out and cover it perfectly. After the yogurt cycle is done I then pour my gallon's worth of yogurt into the two strainers ( lined with coffee filters) set over bowls and strain for another 2-4 hours on the counter. You end up with 2 quarts of whey that you can use or toss, and 2 quarts of the best yogurt ever. |
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Post by elaine on Jul 12, 2016 21:56:47 GMT
Yes, I use that springform pan - love cheesecake in this thing! But any 7" pan should work.
Any steamer should work as long as the food isn't sitting in water when you pour 2 cups in.
I don't have a glass lid for either of mine and don't feel the need. If for some reason I wanted one, I'd just use one of my cooking pots' lids and not be concerned if it wasn't a perfect fit.
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mimima
Drama Llama
Stay Gold, Ponyboy
Posts: 5,020 
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Post by mimima on Jul 12, 2016 21:58:05 GMT
I'm saving this, thank you
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Post by gale w on Jul 12, 2016 22:05:00 GMT
I'm actually not a big yogurt fan but I don't like taking calcium supplements so maybe homemade yogurt is just what I need.
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Post by elaine on Jul 12, 2016 22:07:47 GMT
I'm actually not a big yogurt fan but I don't like taking calcium supplements so maybe homemade yogurt is just what I need. We also use it in place of sour cream in cooking. Less fat and more pro-biotic! I don't like sweet yogurt, so am happy to have a large supply plain on hand. |
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Post by gale w on Jul 12, 2016 22:16:33 GMT
I actually add sugar to my Noosa yogurt. lol. I like it sweet.
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Post by elaine on Jul 12, 2016 22:19:50 GMT
I actually add sugar to my Noosa yogurt. lol. I like it sweet. LOL! The leftover whey also has calcium and you can use it in all sorts of cooking for a calcium boost. |
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Post by Lexica on Jul 12, 2016 22:33:31 GMT
Thank you, thank you! I also use Greek plain yogurt in place of sour cream. Well, I did when my mom was living with me. I don't typically eat baked potatoes, but my mom would want one every - single - night. - no kidding! It was either a baked potato or those smash ones that I did in my toaster oven with olive oil and rosemary sprinkled on them. But now that she is gone (big sigh) I guess I won't be making potatoes very often anymore. But I still consume a lot of Greek yogurt. Now I'm looking forward to getting this Instant Pot even more so.
The homemade yogurt sounds like a great option for your son too.
I went ahead and ordered the Springform Pan that you recommended, already ordered the tong things earlier today - also based on your recommendation, but I took out that strainer thing from my cart. I may have something at home that will work for yogurt, and I will keep hunting for something that will work for steaming large amounts without having to retrofit the thing. I also got the cookbook you recommended, well, most of my Amazon order was based on your recommendations. I tease, but I really do appreciate you sharing your experience with these things. You really should get some sort of a kickback from Amazon for all these purchases!
I also bought something called a tub shroom to catch hair in the bathtub based on my girlfriend's recommendation. She just got a dog that sheds like crazy when she bathes him in the tub and she is singing the praises of this thing. Mainly because she doesn't have to actually touch the wet hair to get rid of it. (But she is touching the wet dog to wash it, right? Not the same thing according to her) I got mine for my sink instead of bath tub. One of my cats will only drink out of the bathroom sink when I turn on a teeny stream of water. She gets in the sink and sometimes lays down in there while she is drinking. She leaves so much hair in there! This tub shroom thing should eliminate that issue. I wish they made one for a shower drain in addition to the bathtub/sink drain. My dog doesn't shed at all when I bathe him in my shower, but I sure do! I am always pulling my hair out of my drain. I ended up with some other type of hair catcher for my shower.
Thanks again and I am going to go read one of your Instant Pot cooking threads.
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Post by malibou on Jul 12, 2016 23:53:05 GMT
Oh Yippee! Making yoghurt will be what pushed my husband towards getting me one. I'm pretty sure he was looking at one this morn.
J
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Post by SweetieBugs on Jul 13, 2016 1:37:24 GMT
Can someone post a link to the tongs again? I can't find that now and just bought the InstaPot today on Amazon and want to go ahead and get these and the springform pan. Thanks.
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Post by Lexica on Jul 13, 2016 1:55:53 GMT
Sure thing. Here are the tongs: tongs
And for your convenience, the Springform Pan: Springform Pan |
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Post by malibou on Jul 13, 2016 1:56:33 GMT
Guess I now have to go open the current InstaPot thread too. Tongs and springform pan and goodness knows what else I'll "need".
Enablers. The lot of you.
J
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Post by Lexica on Jul 13, 2016 2:12:40 GMT
Guess I now have to go open the current InstaPot thread too. Tongs and springform pan and goodness knows what else I'll "need". Enablers. The lot of you. J But it is all really good stuff that will make healthier food and save money in the long run. You might want to get the things to make yogurt too. Making yogurt requires an instant read temp gauge and they have one on special today also. Thanks to Elaine, I got one of those too. SaveSave |
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Post by malibou on Jul 13, 2016 2:15:08 GMT
Definitely need the temp gauge then. Thanks.
J
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Post by monklady123 on Jul 13, 2016 2:32:21 GMT
Guess I now have to go open the current InstaPot thread too. Tongs and springform pan and goodness knows what else I'll "need". Enablers. The lot of you. J But it is all really good stuff that will make healthier food and save money in the long run. You might want to get the things to make yogurt too. Making yogurt requires an instant read temp gauge and they have one on special today also. Thanks to Elaine, I got one of those too. SaveSaveWhat is an "instant read" thermometer? Is this different from the candy thermometer I have? Or the fork-looking thing that I use for meat? If it is different then I guess I'll need a link for that. lol |
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Post by elaine on Jul 13, 2016 2:42:43 GMT
But it is all really good stuff that will make healthier food and save money in the long run. You might want to get the things to make yogurt too. Making yogurt requires an instant read temp gauge and they have one on special today also. Thanks to Elaine, I got one of those too. SaveSaveWhat is an "instant read" thermometer? Is this different from the candy thermometer I have? Or the fork-looking thing that I use for meat? If it is different then I guess I'll need a link for that. lol You can use other types of thermometers, but this is the easiest and quickest for taking the temp of your milk as it is cooling and being sure it is at 115 degrees. link to the one that is highest recommended by America's Test Kitchen
I've had others, but they all die out fairly quickly after the washing that is needed when making dairy products. This one has been awesome. But, if you aren't sure you are going to like making yogurt, you may want to start with one you already have as long as it is accurate and you can easily read when it is at 110-115 degrees. |
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Post by Lexica on Jul 13, 2016 2:57:29 GMT
That is exactly the same brand of instant read thermometer that was on sale, but I see it has ended now. I bought this one for 1/2 price: thermometer
They also make a smaller one, same brand. Unfortunately, it is no longer on sale either. Smaller thermometer |
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Post by SweetieBugs on Jul 13, 2016 3:48:23 GMT
Sure thing. Here are the tongs: tongs
And for your convenience, the Springform Pan: Springform Pan |
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Post by elaine on Jul 13, 2016 16:42:18 GMT
Lexica, mimima, While I was at the Asian grocery store this morning, I picked up a couple more of the strainers I use for yogurt. One is going to my mom who bought an Instant Pot just to make yogurt with and the other for the relative in Michigan I'm bringing the IP I bought yesterday for. They are only $3.99 a piece and this is a picture of one if you want to check out Asian stores in your areas:  As you can see, a round coffee filter flattened out fits perfectly in the bottom and ends up giving me perfectly clear whey with no milk in it.
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Post by gale w on Jul 13, 2016 17:25:22 GMT
They don't have those at amazon, do they? I don't have any Asian stores near me. My mom shops at them on a regular basis but it's too hard to explain to her exactly what I need.
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Post by keesha on Jul 13, 2016 17:57:22 GMT
I use a cheaper version of this Dial Thermometer that I purchased at a local home and garden store. I clip it on the side (like Elaine I make a gallon at a time directly in the insert-I have a dedicated yogurt one) and let cool. It was called a cheesemaking therm. When temp is below 115 I remove. Having one with a clip is nice because you don't need to keep removing to check and clean to monitor. Bonus use- the skin that forms on top is easy to remove as it sticks to the probe-I swirl it a bit an pull out. I immediately wipe down and disinfect/wash the stem. I refrigerate overnight before straining. |
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Post by keesha on Jul 13, 2016 17:59:21 GMT
Lexica , mimima , While I was at the Asian grocery store this morning, I picked up a couple more of the strainers I use for yogurt. One is going to my mom who bought an Instant Pot just to make yogurt with and the other for the relative in Michigan I'm bringing the IP I bought yesterday for. They are only $3.99 a piece and this is a picture of one if you want to check out Asian stores in your areas: As you can see, a round coffee filter flattened out fits perfectly in the bottom and ends up giving me perfectly clear whey with no milk in it. Elaine, what are you using to put your strainer over? |
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oh yvonne
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Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jul 13, 2016 18:12:38 GMT
Thanks for that tip, Elaine. I like using the coffee filter to strain my yogurt too. Right now I'm using a large colander and this strainer looks better. We have Diaso stores around here, I'm going to check them out next time I'm in the Valley.  |
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Post by elaine on Jul 13, 2016 18:34:49 GMT
They don't have those at amazon, do they? I don't have any Asian stores near me. My mom shops at them on a regular basis but it's too hard to explain to her exactly what I need. They don't have those exact strainers anywhere that I can find online, but Amazon has this food-grade oil strainer that would work the same way and isn't too much more expensive. link to oil strainer I'd probably go with the 400 micron size - since you are lining with a coffee filter you don't want the holes to be too tiny or it will take forever to strain. Elaine, what are you using to put your strainer over? I do two at a time with half a gallon in each to speed up straining and just put the strainers over two different large mixing bowls. It is okay if they nest in the bowl as long as there is a few inches space at the bottom for the whey to collect. I pour off whey periodically into glass mason jars, but if you weren't going to use it you could just dump it down the sink. |
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Post by Lexica on Jul 13, 2016 18:39:38 GMT
Thank you for the picture of it, elaine. That helps me to know what I'm aiming for. I think I may have a strainer that will work. I was also wondering how a nut bag would do? Ever tried that? They are a small enough mesh to keep out all bits of almond pulp. Of course, I wouldn't use the same one for almond milk and yogurt, I'd have to get a couple more and then mark them so I don't mix them up. I think I am going to wait until the things I have ordered get here and see what I need to add or exchange. |
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Post by elaine on Jul 13, 2016 18:45:16 GMT
Thank you for the picture of it, elaine . That helps me to know what I'm aiming for. I think I may have a strainer that will work. I was also wondering how a nut bag would do? Ever tried that? They are a small enough mesh to keep out all bits of almond pulp. Of course, I wouldn't use the same one for almond milk and yogurt, I'd have to get a couple more and then mark them so I don't mix them up. I think I am going to wait until the things I have ordered get here and see what I need to add or exchange. I have nut milk bags that I use for straining my goat cheese. The problem with using them for yogurt straining is that the curd is so soft that you lose some yogurt that way and your whey isn't clear/has milk mixed in. If you don't plan on using the whey, that isn't a problem, but since I like to use it my cooking, I don't want milk/yogurt in there. |
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Post by Lexica on Jul 13, 2016 21:27:53 GMT
Thank you for the picture of it, elaine . That helps me to know what I'm aiming for. I think I may have a strainer that will work. I was also wondering how a nut bag would do? Ever tried that? They are a small enough mesh to keep out all bits of almond pulp. Of course, I wouldn't use the same one for almond milk and yogurt, I'd have to get a couple more and then mark them so I don't mix them up. I think I am going to wait until the things I have ordered get here and see what I need to add or exchange. I have nut milk bags that I use for straining my goat cheese. The problem with using them for yogurt straining is that the curd is so soft that you lose some yogurt that way and your whey isn't clear/has milk mixed in. If you don't plan on using the whey, that isn't a problem, but since I like to use it my cooking, I don't want milk/yogurt in there. Ok, that makes sense. I'm not sure what I will do with the whey, but I do not want to waste any of the yogurt. I am so looking forward to making this. I may cook with it or I think I will ask my vet if it is good for my dog. I give him goat's milk now, so I would think it would be okay, but I will ask just to be cautious. SaveSave |
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Post by Skellinton on Jul 13, 2016 22:15:25 GMT
Elaine,
Do you make the yogurt in jars or just in the pan?
What exactly do you use the whey for? What do you substitute it for?
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Post by elaine on Jul 13, 2016 23:27:07 GMT
Elaine, Do you make the yogurt in jars or just in the pan? What exactly do you use the whey for? What do you substitute it for? I make it just in the pot. I used to make it in the tiny jars when I started and used a traditional yogurt maker. Then I just bought a bread proofer for fermenting and switched to quart-sized mason jars. Now that I have the Instant Pot, I just do it all in the one pot/pan. Since I always dump it all in a strainer anyway, because we prefer Greek style yogurt, there is no reason to do it in jars that I just end up washing. As far as what to do with whey - I use it whenever I pressure cook dried beans - I replace half the water with whey. It doesn't change the taste but adds a ton of protein. I just pressure cooked bok choy for dinner and used 1/2 cup chicken broth and 1/2 cup whey for the liquid. Again, added protein. If you are a baker, whey supposedly does something magic with flour and is a wonderful liquid substitute if you bake bread (which I'd love to do someday). I always substitute at least one cup of liquid with whey when I'm making soups. I do give my dog a cup here and there and she loves it. if you have acid loving plants like azaleas, you can also pour it on the ground at the base as a fertilizer. So, there are tons of things to do with whey if you want to deal with it and it is a free boost of protein. Oh yeah, if you make smoothies, much better to use real fresh whey than expensive powdered stuff! |
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