Thank you for the video. I am curious why you use different temps when the majority of recipes I see have the milk boiled to 180F and then incubated at 110F. Does it produce a consisity you prefer?
Hey Joe, thanks for watching the video. I am used to making the yogurt using instant Duo and I have tried to imitate the temperature setting defined in the manual (161°F). Have shared the link below. I do see that in some of the newer instant pots they have upgraded the temperature to 180. The 105°F produces yogurt with consistency I prefer. I got the culture from a friend who got it from another friend from India. The yogurt is close to traditional Indian yogurt and this method gets me yogurt similar to what I had growing up. manual for reference: instantpot.com/wp-content/uploads/2020/05/Duo_Full-Manual_English_2020-05-14-INTERACTIVE.pdf
Thanks a lot for this helpful Video. But why does the Display of your IP flutter so much. Is this normal? Mine does not flutter. It would make me nervous.
Apologies I am not very knowledgeable about the process for plant based yogurt. The process I am trying to highlight here is regarding how to use IP Duo for setting specific temperatures for making yogurt. In other IP's this option is available.
Loved your idea when I watched this video; however, I followed all your steps and I can't get it to t80 degrees in 30 minutes; let alone 163 --- in all my tests it only gets to 150 degrees -------???? ---- brand new duo crisp + air fryer. Am I doing something wrong? please advise. Thanks
Hey G K not sure why that is happening. If you are in Sous Vide mode, the IP should try to bring the pot to the set temperature before the timer starts. With Sous Vide mode it is supposed to hold that set temperature for the duration the timer is set. So the first thing IP does is to bring it to the set temperature and then the timer starts. Sorry, I can't help. If you post a video of what you are doing, I can definitely try to help.
Was given an instant pot for Christmas so will definitely try this but plant-based as I have a family history of cancer and need to avoid all the estrogen in dairy--thanks for posting
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Thank you! I missed the "yogurt" button on my old original InsantPot. I'll give this a try.
Thank you for the video. I am curious why you use different temps when the majority of recipes I see have the milk boiled to 180F and then incubated at 110F. Does it produce a consisity you prefer?
Hey Joe, thanks for watching the video. I am used to making the yogurt using instant Duo and I have tried to imitate the temperature setting defined in the manual (161°F). Have shared the link below. I do see that in some of the newer instant pots they have upgraded the temperature to 180. The 105°F produces yogurt with consistency I prefer.
I got the culture from a friend who got it from another friend from India. The yogurt is close to traditional Indian yogurt and this method gets me yogurt similar to what I had growing up.
manual for reference: instantpot.com/wp-content/uploads/2020/05/Duo_Full-Manual_English_2020-05-14-INTERACTIVE.pdf
Thanks a lot for this helpful Video. But why does the Display of your IP flutter so much. Is this normal? Mine does not flutter. It would make me nervous.
The display looks like it flutters because it's on video -- refresh rate (I think) -- but anyway, in real life it's not fluttering 😳
Thanks!
Can this be done plant based?
Apologies I am not very knowledgeable about the process for plant based yogurt. The process I am trying to highlight here is regarding how to use IP Duo for setting specific temperatures for making yogurt. In other IP's this option is available.
Loved your idea when I watched this video; however, I followed all your steps and I can't get it to t80 degrees in 30 minutes; let alone 163 --- in all my tests it only gets to 150 degrees -------???? ---- brand new duo crisp + air fryer. Am I doing something wrong? please advise. Thanks
Hey G K not sure why that is happening. If you are in Sous Vide mode, the IP should try to bring the pot to the set temperature before the timer starts. With Sous Vide mode it is supposed to hold that set temperature for the duration the timer is set. So the first thing IP does is to bring it to the set temperature and then the timer starts. Sorry, I can't help. If you post a video of what you are doing, I can definitely try to help.
Why not use the option of ultrapasteurized milk rather than this extra step....Horizon and A2 milks are used to bypass this step and there are others.
Absolutely! You could do that and bypass the pasteurization steps and directly go into a setup for the fermentation.
what's the lowest sous vide temperature it can go to?
Was given an instant pot for Christmas so will definitely try this but plant-based as I have a family history of cancer and need to avoid all the estrogen in dairy--thanks for posting
What does estrogen have to do with cancer
Hi.. will this work for pot in pot method?
It should as long as there is water in the outer pot.
Followed these instructions and mine tastes like sour cream not yogurt
Yeah - think I got a defective unit - thanks