This has been so great! Thanks for such an approachable tutorial! I’ve been buying gallons of organic milk on half price (when they’re close to the sell-by date) and making my own jars of “fruit on the bottom” yogurt with my homemade applesauce and it’s perfect for lunches. ❤❤❤
I got an Instant Pot Pro Plus last year, and I adore this thing! I really want to have a go at making my own yoghurt, because trying to get full fat here in the UK is a nightmare, and that's what I need. It annoys me immensely that we still promote the nonsense of low fat, and fat free when we need the fat to absorb and store vitamins. Yet the industry has no issue filling everything with trash I can't have, and makes me ill! And why is it that the 'cleaner' store bought food is, the more they charge for it!
Oh my gersh, espresso yogurt!🥰😋😍 How have I not thought of this?! I've been making yogurt in my instant pot for a few years now and hadn't thought of trying espresso. Sounds amazing.
It would be helpful if you created a playlist of you using your yogurt in the various ways you mentioned. I want to start making my own yogurt, but with only two family members liking yogurt I wasn't sure what to do with the excess. Thank you sharing this video! I found it helpful
WHAT?!?!?! Espresso yogurt? I"M ALL IN! I've never heard of such a thing, but I LOVE coffee and I very much enjoy homemade yogurt. Totally going to try this. I sure enjoy your spirit, Kelli. Watching you brings a smile to my day. Thank you so much for sharing your joy with us.
Terrific video! I was so hesitant to buy an instant pot when they came out. My friends were raving about how they loved it, but I assumed it was just another gaget to take over for my pressure cooker. I finally bought one and found out how wrong I was! SO many uses! This is awesome! THANK YOU!
I’m pretty gadget resistant (beau and I are an ironic pair). But my first IP was a gift and I use it so much in every season that I really am so glad I have it. Soup in winter and roasts in summer to keep from heating the house. It’s in regular use here.
I don't use an instant pot, just the stove and a cooler to incubate it. I've only had to buy yogurt when I let my starter get too old...forgot about it. 😬 But it's so much cheaper to make yogurt yourself. A gallon of milk costs less than a quart of yogurt. What happens to your other half gallon? My gallon of milk makes a gallon of yogurt. If I strain it, it will make less, but usually we just eat it as is.
I like making my own whole milk yogurt because you can’t find it at the store. Both my kiddos are super small kids and could use the calories, but the zero fat fad means there isn’t much options for whole milk.
I don’t usually enjoy freeze dried milk. There are so many fresh products to make with milk that I rarely have any left over to freeze dry. It also take a lot of effort. That said, we do have some stored up from a few years ago when I didn’t know what to do with it all. But adding it back to yogurt would probably end up with a sort of flakey texture in the yogurt vs a fully incorporated thickener.
Great video on making yogurt! Just a little note for others on using raw goat milk when making yogurt. Raw goats, milk will produce a much thinner and almost slimy, textured yogurt, you haven’t done anything wrong, this is just the nature of it. Therefore, when using raw goats milk and you desire a nice thick yogurt, it’s best practice to pasteurizer milk first.
It totally could! Lime, vanilla and a sweetener would come really close. Try adding your flavor before the whey so you know how much it will thin out with the add ins.
You mentioned economics in your video. Turns out when we went to our local grocery a couple of days ago I got both a gallon of milk and a quart sized tub of yogurt. So I have prices (for my area, at least... I'm sure there will be differences out there). Warning: mathematical equations ahead... AKA "Here there be dragons..." LOL ---------------------------- 1. You said that one gallon of milk yields about 40% finished product.(51.2 ounces of homemade yogurt). I'm going to make that 37.5% (48 ounces yogurt) 'cause the math is a LOT easier that way. 😁 2. Therefore, the homemade yogurt comes in 48 ounce batches, and the store-bought is in 32 ounce tubs. 3. The lowest common denominator is 96. That means 2 batches of homemade is the same amount as 3 tubs of store-bought yogurt. 4. Now to prices. A 32 ounce tub of vanilla is currently $3.85, and a gallon of whole processed milk is $4.49. I'm going to assume that any flavorings you'd want to add to the homemade are already available in the house. 5. Thus 2 batches of homemade (not counting flavors) would be $8.98, while three tubs of store-bought would be $11.55. 6. But wait - there's a little more: Looking on the Internet, the nearest farm to me that publishes raw milk prices on their site charges $8.00 for a half-gallon. That works out to $32 for the same amount. (!!!). ---------------------------- Hope all that made enough sense. ** TL/DR: The homemade with processed milk is the cheapest, followed by the store-bought. The homemade with raw milk was over three times as expensive as the one with processed.**
My mother made yogurt when I was growing up, and she made hers in the oven. We had a gas oven with a standing pilot, and the heat from the pilot was warm enough to make yogurt. I hated it! Now I know why! She left it in too long! I have an Instant Pot and a dehydrator, which can also be used to make yogurt. I’ve never used either of them, because of how sour my mother’s homemade yogurt was. You have inspired me to try it in my Instant Pot! (This time of year, my dehydrator is busy!)
I am so frustrated. Trying to make yogurt for the first time. My first batch I threw out. My pressure cooker wanted me to bring the milk up to 180 degrees and wouldn’t let me bypass this. Ended up throwing away because I added the yogurt starter at 100 degrees. On my second try I bought an instant pot. The exact one in Kellys video 😊. Using store bought regular pasteurized homogenized whole milk. I used Walmart brand Greek yogurt as the starter. I heated the milk to 100 degrees then added the yogurt. Put in the instant pot with the yogurt setting for 22 hours. It wasn’t thick. Not very sour. Currently it’s straining in the fridge. What did I do wrong?
Hey Sarah! The thickness comes from straining your yogurt. So when the timer is complete, strain your yogurt in the fridge so they whey strains and you’re left with a thicker yogurt. A special yogurt strainer or just a cheese cloth or tea towel in the colander will do. I hope that helps.
Keep it in a closed oven or airing cupboard to keep it warm over long time. Your microwave or oven might have the yoghurt / dough proofing button (both of mine have that option).
Temperature is the most common pitfall, I believe. If your beginning temperatures are too high, the yogurt starter will die. That could be a first place to trouble shoot. If the temperature is not steady, the yogurt will not properly set. The length of time also matters. I would not ferment for less than 20 hrs.
Did you happen to strain it? With a yogurt strainer or cheese cloth or even a clean “tea towel”? The straining is when you get that thick Greek yogurt. And you’ll learn that you only get about half what you put in, the rest is whey that strains out the bottom.
Watching you demonstrate this was delightful, Kelli. Thank you. 😊
You are so welcome!
This has been so great! Thanks for such an approachable tutorial! I’ve been buying gallons of organic milk on half price (when they’re close to the sell-by date) and making my own jars of “fruit on the bottom” yogurt with my homemade applesauce and it’s perfect for lunches. ❤❤❤
That sounds delish!
Great tutorial!!! Thank you for sharing. You have a lovely personality ... nice how you encourage others. All the best to you.
To make thick yogurt add powdered milk according to how thick you want it to be. If you use 4 liters of milk then add 4 cups of powdered milk
Great fun, learning from you; thanks for sharing! Blessings to everyone 🤗🇨🇦
Just started my 1st yougart. Doing half a batch in case I mess it up🙃
Made the yogurt it turned out wonderful. And bonus saved the whey any used most of it to make the boys pancakes. Thanks Kelly👏
No way! Nancy! That’s awesome!!! Yes! I need to use my way more often❤️
Well you inspired me.
Great tutorial ❤. Thank you ❤❤
I got an Instant Pot Pro Plus last year, and I adore this thing! I really want to have a go at making my own yoghurt, because trying to get full fat here in the UK is a nightmare, and that's what I need. It annoys me immensely that we still promote the nonsense of low fat, and fat free when we need the fat to absorb and store vitamins. Yet the industry has no issue filling everything with trash I can't have, and makes me ill! And why is it that the 'cleaner' store bought food is, the more they charge for it!
Oh my gersh, espresso yogurt!🥰😋😍
How have I not thought of this?!
I've been making yogurt in my instant pot for a few years now and hadn't thought of trying espresso. Sounds amazing.
Ermahgersh indeed.😏
Kelly, so would you use raw milk you just milked from the cow or cool that down to 40 degrees (because of bacteria) before you use it to make yogurt?
It would be helpful if you created a playlist of you using your yogurt in the various ways you mentioned.
I want to start making my own yogurt, but with only two family members liking yogurt I wasn't sure what to do with the excess.
Thank you sharing this video! I found it helpful
Great idea! I’ll work on that. 👍
WHAT?!?!?! Espresso yogurt? I"M ALL IN! I've never heard of such a thing, but I LOVE coffee and I very much enjoy homemade yogurt. Totally going to try this.
I sure enjoy your spirit, Kelli. Watching you brings a smile to my day. Thank you so much for sharing your joy with us.
Leave it to me to bring your loves together ❤️. So glad you’re here!
Terrific video! I was so hesitant to buy an instant pot when they came out. My friends were raving about how they loved it, but I assumed it was just another gaget to take over for my pressure cooker. I finally bought one and found out how wrong I was! SO many uses! This is awesome! THANK YOU!
Me, too. I held off for years. I now have 2 IP, one canner that's essentially the same thing, and they are in pretty constant rotation.
I’m pretty gadget resistant (beau and I are an ironic pair). But my first IP was a gift and I use it so much in every season that I really am so glad I have it. Soup in winter and roasts in summer to keep from heating the house. It’s in regular use here.
Thank you❤
Thanks for being here!
I don't use an instant pot, just the stove and a cooler to incubate it. I've only had to buy yogurt when I let my starter get too old...forgot about it. 😬 But it's so much cheaper to make yogurt yourself. A gallon of milk costs less than a quart of yogurt. What happens to your other half gallon? My gallon of milk makes a gallon of yogurt. If I strain it, it will make less, but usually we just eat it as is.
Love yogurt Adding coffee is brilliant.❤
It really is! Enjoy!
I like making my own whole milk yogurt because you can’t find it at the store. Both my kiddos are super small kids and could use the calories, but the zero fat fad means there isn’t much options for whole milk.
14:11 I believe the word your looking for is emulsified
Since you freeze dry some of your milk - have you tried adding the powder to the yogurt to thicken it was of straining??
I don’t usually enjoy freeze dried milk. There are so many fresh products to make with milk that I rarely have any left over to freeze dry. It also take a lot of effort. That said, we do have some stored up from a few years ago when I didn’t know what to do with it all. But adding it back to yogurt would probably end up with a sort of flakey texture in the yogurt vs a fully incorporated thickener.
Love this video. Can you please gave me the recipe please tried to write it down but got distracted. Can’t wait to make it . Thank You
Great video on making yogurt! Just a little note for others on using raw goat milk when making yogurt. Raw goats, milk will produce a much thinner and almost slimy, textured yogurt, you haven’t done anything wrong, this is just the nature of it. Therefore, when using raw goats milk and you desire a nice thick yogurt, it’s best practice to pasteurizer milk first.
That’s a great share! Thank you!
could this be made into Key Lime flavor? That's my favorite!
It totally could! Lime, vanilla and a sweetener would come really close. Try adding your flavor before the whey so you know how much it will thin out with the add ins.
Now I know why yogurt costs as much as it does. Nice to know I could do it: not in my budget to do it.
You mentioned economics in your video. Turns out when we went to our local grocery a couple of days ago I got both a gallon of milk and a quart sized tub of yogurt. So I have prices (for my area, at least... I'm sure there will be differences out there).
Warning: mathematical equations ahead... AKA "Here there be dragons..." LOL
----------------------------
1. You said that one gallon of milk yields about 40% finished product.(51.2 ounces of homemade yogurt). I'm going to make that 37.5% (48 ounces yogurt) 'cause the math is a LOT easier that way. 😁
2. Therefore, the homemade yogurt comes in 48 ounce batches, and the store-bought is in 32 ounce tubs.
3. The lowest common denominator is 96. That means 2 batches of homemade is the same amount as 3 tubs of
store-bought yogurt.
4. Now to prices. A 32 ounce tub of vanilla is currently $3.85, and a gallon of whole processed milk is $4.49. I'm going
to assume that any flavorings you'd want to add to the homemade are already available in the house.
5. Thus 2 batches of homemade (not counting flavors) would be $8.98, while three tubs of store-bought would be $11.55.
6. But wait - there's a little more: Looking on the Internet, the nearest farm to me that publishes raw milk prices on their site charges $8.00 for a half-gallon. That works out to $32 for the same amount. (!!!).
----------------------------
Hope all that made enough sense.
** TL/DR: The homemade with processed milk is the cheapest, followed by the store-bought.
The homemade with raw milk was over three times as expensive as the one with processed.**
David Glendinning, you are the REAL MVP! This is awesome. I love how your brain works 🥰.
My mother made yogurt when I was growing up, and she made hers in the oven. We had a gas oven with a standing pilot, and the heat from the pilot was warm enough to make yogurt. I hated it! Now I know why! She left it in too long! I have an Instant Pot and a dehydrator, which can also be used to make yogurt. I’ve never used either of them, because of how sour my mother’s homemade yogurt was. You have inspired me to try it in my Instant Pot! (This time of year, my dehydrator is busy!)
Oh I hope you love it!
So is it a gallon of milk to a cup of starter? And then heat store bought milk to 115? Is that correct?
Yep! Add the milk to your pot, heat it up. THEN add your starter and whisk it in throughout the milk. Then set and check back later.
I am so frustrated. Trying to make yogurt for the first time. My first batch I threw out. My pressure cooker wanted me to bring the milk up to 180 degrees and wouldn’t let me bypass this. Ended up throwing away because I added the yogurt starter at 100 degrees. On my second try I bought an instant pot. The exact one in Kellys video 😊. Using store bought regular pasteurized homogenized whole milk. I used Walmart brand Greek yogurt as the starter. I heated the milk to 100 degrees then added the yogurt. Put in the instant pot with the yogurt setting for 22 hours. It wasn’t thick. Not very sour. Currently it’s straining in the fridge. What did I do wrong?
Hey Sarah! The thickness comes from straining your yogurt. So when the timer is complete, strain your yogurt in the fridge so they whey strains and you’re left with a thicker yogurt. A special yogurt strainer or just a cheese cloth or tea towel in the colander will do. I hope that helps.
Everyone doesnt have a yogurt button. Then what?
Oh…. Um. I’m not sure!
Keep it in a closed oven or airing cupboard to keep it warm over long time. Your microwave or oven might have the yoghurt / dough proofing button (both of mine have that option).
Tried this 2 times now and its really runny and only runs white no liquid gold. Using store milk please help
Temperature is the most common pitfall, I believe. If your beginning temperatures are too high, the yogurt starter will die. That could be a first place to trouble shoot. If the temperature is not steady, the yogurt will not properly set. The length of time also matters. I would not ferment for less than 20 hrs.
@@BetterTogetherLife we did it for 22 hours and got temp up to 110 both times still watering and not thick at all. Use vitamin d milk from krogers.
Did you happen to strain it? With a yogurt strainer or cheese cloth or even a clean “tea towel”?
The straining is when you get that thick Greek yogurt. And you’ll learn that you only get about half what you put in, the rest is whey that strains out the bottom.
@@BetterTogetherLife a cheese cloth