Thanks for watching! Please let me know if this helped you by giving me a 'Like' :-) You can also subscribe or click the channel name for more videos from me like this one!
Finally some clear instructions on how to use the Ultra to make yoghurt! Thank you! The two booklets that came with the Ultra were so unclear, not even giving the temperature or times, or even how to set the milk to boiling. I really appreciate the clarity in your video. One question: if you want to make 4L (basically a gallon) at one time, does that affect bribging it to boil or the incubation time?
Elke Haggerty, thank you for your comment and question! 1. You may need to saute the milk to help bring it to boil - in other words heat it first (stir so it doesn't burn) and then run the boil cycle. 2. The regular time should still be fine, but you will need to add more starter yogurt. I use 2 to 3 Tablespoons for 1/2 Gallon, so you would want to double that for a full gallon. :) Debra
I’ve watched a bunch of instant pot recipes for yogurt made with the instant pot, and this is by far the best one. I hope to see more instant pot recipes from you!
Hi Lindsay P! Just wanted to check in and make sure you know that I have posted more instant pot recipes for you to check out! I'm happy to take suggestions for conversions (regular stove top or slow cooker conversion to IP) so let me know if you have a recipe wish!
Thank you! You are the only one that taught me to take out the yogurt from fridge to prevent temperature competing too much. I think it might be the reason my yogurt failed previous time. Once I did what you said, my yogurt worked! Thanks!
Wayward Waggs, now this, I gotta hear! Tell me how you did it and I'll give it a try - don't you love the convenience of this little oven that spares the propane for travel??
I tried your method. I did strain mine for Greek yogurt. It was the creamiest and best ever. Today, I will make a whole gallon's worth. Thanks for filming at odd hours and all the prep needed to achieve that.
Hi Faery Fox! Thank you so much for your comment! I'm so glad the video helped and that you loved the yogurt! A gallon may be harder to work with (you'll need more starter yogurt and it may take longer to come to boil). Let me know if you had success!! I sure hope so!! Debra :-)
@@TheLastMinuteCook Guess what, I increased time by only 1 hour. I used yoghurt from my last batch about double (1/4 cup). It looks just as lovlely and is separating whey from curd beautifully. I'm so excited. You rock!
Wow, I never knew to push down the vent for a function like yogurt! Thank you for taking the time to make this video. Like you, I'd been making yogurt for years but with a stovetop/crockpot/oven method and now that I have an IP Ultra needed to learn how to do it with this appliance. Thank you for the tutorial! Can't wait to try it out with the lactose-free milk my family needs. The extra tips were a great bonus. New subscriber here now!
Did it work with lactose free milk??? The active bacteria you use to make yogurt feed ONLY with lactose and so it turn the yogurt sour. If you give them lactose free milk is should be similar to using water. Yogurt or Kefir contain very little to no lactose, as the bacteria eats it.
anu xoxo, I wanted to check in and let you know I'll be posting a "how to make Greek yogurt" video tonight! It's just one extra step after regular yogurt making. Hope all is well in Canada!
anu xoxo - would you believe I am JUST NOW seeing your comment?? I'm scrolling through making sure comments have all been answered and then I see yours. I'm so sorry! I have found some glitches in this comment system that cause me to miss some now and again. I sure hope you found the Greek yogurt video by now. Yikes!
This worked great - top notch video instruction, even a lunk like me can't mess it up. Also used my pour over setup to separate the whey and I made my own greek gurt. Now I'm that guy who makes his own yogurt, thanks to YOU!
Thank you so much for commenting Terry Cairns! Congrats on your very first yogurt batch!! I'd love to know how you like it!! And if you are interested, I have a Greek yogurt tutorial on my channel as well (showing straining at different intervals and thickness achieved at each). Enjoy your homemade yogurt! Debra :-)
Shankar Hariharan, Congratulations on getting started! Yogurt is a great way to get comfortable using the Instant Pot. I'm so glad you liked the tutorial - I hope to hear more from you!
Good job. :) I used this video to help me be more confident making yoghurt in our Instant Pot Ultra for the first time. It finished at 10am this morning and was a great success! (I got a little chuckle out of the part here when you tell your [husband?] to come and put the camera closer. "Hell hath no fury....") Anyhow, keep up the good work :)
OK here I go again as I have been testing the instant pot making yogurt since I had 2 failed batches. I wanted to make my yogurt in jars in the ultra. I used the starter from my successful batch I made in the pot not jars. So I found that in the jars (after I sanitized them) I selected steam for 1 minute with my milk in the jars and let the pot naturally decompress on its own (with a cup of water on bottom of pot) The milk was °180 after 1 min in steam. Put jars in water bath to cool to 115° then added starter. After All that I put jars back in on yogurt function for 8hrs.
Hello! Yes this worked beautifully, I have had success twice I used the instant pot to sanitize the jars for 4 min w/ 1 cup water on bottom, then added milk put on steam setting for 1 minute under pressure w/ same water, jars placed on top of trivet that comes with the pot which brings the milk to 180° quickly. I then allow the pot the decompress on its own then use your method. (I have confirmed everything w/ thermometer to make sure yogurt is at temp. Allow to cool to 105-115° then add starter and put back in pot on yogurt setting for 8 hrs. I personally wanted this method for an quick and easy way to store so I did not have to scoop in jars afterwards. This allows me to make a weeks worth as I am the only one who eats the yogurt. Your method is great for a family which I have done in the past, however now I am the only one eating the yogurt.
So glad I found your video! I watched a few IP videos for making yogurt but yours is the only Ultra I have seen. So grateful. The other videos did give me the principle of making yogurt in the Instant Pot, though. I will be making mine tomorrow. So excited. I've had a 3QT LUX for about. a year and just upgraded to the ULTRA 6QT. Thank you, you, thank you!!!! Do you just run your pot under really hot water to make sure it's sanitized, or do you actually use the sanitize button before you start?
Thank you! I have made yogurt in my croc pot before and incubated it in the oven. Making my first batch in my instant pot today from your instructions, will post update tomorrow when its done.
My batch did not work out, more than likely user error. I'm going to try it again this weekend (I need more starter). I did not check the temp after boil, I have no doubt that's why my yogurt did not set. I'm not giving up. Will post update after second try.
B W - okay, I'd love to help if I can. Since you are experienced in making yogurt, I'm guessing you are correct in that it's likely either the amount of starter (2-3 full tablespoons to 1/2 gallon of milk) or the temperature. I generally don't use a thermometer, I just make sure it is not too hot. If it gets too cool, that is not a problem because the Instant Pot will bring it to fermenting temperature. But too hot will kill the live cultures. I go for 'baby bottle' temperature; if it is cool enough to give to a baby, then it will be fine for the cultures. I hope this helps!! Thanks so much for letting me know. Debra :-)
My yogurt should be done around 5 EST today. I'm sure it will set this time. I will however give it additional time in fridge overnight after the yogurt cycle just to make sure.
helpful -- the instructions that come with are useless! One note: I have the Ultra Mini and there's no "medium" setting, so I changed it to custom - 108 degrees as it shows on the video. Hope this batch turns out.
Lee Bass, hello! Yes I agree about the instructions - they kind of missed the mark on that. I'm glad the video helped and yes, you did the right setting!! Thank so much for commenting, and I'd love to hear how you like the yogurt (by the way, if you like a thicker Greek yogurt, I have a video on straining here: th-cam.com/video/yWpWzdrFR4s/w-d-xo.html Debra :-)
Oh thank you so very much for showing how to vent when making yogurt in your Ultra. That really helps! Just subbed! By the way, I noticed you used 1% milk to make your yogurt. Any difference if using whole milk?
Hi DITL of us! Great question! You can put it in the fridge as soon as it's done - no need to wait for it to cool because it has already fermented, so it's set. Thanks for commenting and watching! Debra :-)
After struggling through our first IP meal (my hubby got one for me for Christmas!) - and I received the wrong manual - we figured it out and look forward to more meals after getting more comfortable with using it. So naturally, I had to try another recipe and I found your yogurt video! Can you tell me if the machine stops when it needs to when it boils? Mine beeped (I did exactly what your video showed...but not sure how long that took in the boiling process.) and it didn't seem hot enough so I am sauteing to boil a little longer. (I REALLY hope I am not messing it up!). Can't wait to see if it turns out!!
Thanks for the easy step by step! I have watched countless youtube videos on instant pot yogurt and they al require checking the milk temp before adding the yogurt and i gave up! But you made it the easiest way. What is a good indicator for when to add the yogurt??
As long as it is not cold and not hot...room temp or barely warm is best. My "indicator" is basically baby bottle temp.... if you could give it to a baby, it will be fine to add the yogurt. If it helps, you can use a spoon to drop a bit onto your finger or wrist to gauge the temperature readiness. :) Thanks for checking in!!
Hi Maria, just checking on you! Have you made the yogurt - and if so, how did it turn out? (we changed the channel name from smorelife to The Last Minute Cook: sorry for the confusion!) Let me know how you did :) Debra
Have watched a LOT of IP instructional videos. This one is really good. Would like to see some of her other instructional videos-unfortunately there is no URL given on them or any way to find them. Anyone have any ideas?? The one I just watched is excellent.
Thank you, Rick Jakle! So glad you reached out! The channel is now called The Last Minute Cook, and if you go to the channel home page (to get there, just click the name of the channel located just below the video) you will find all the channel videos. Also, we have streamlined the channel to be all cooking, so please excuse the travel videos that are also there. This channel (previously SMore Life Cooking Simple) will continue as The Last Minute Cook. Hope this helps!! In case you need another link, this will take you to our page as well (but you'll need to click the name under the video) th-cam.com/video/CtToFaqmqO0/w-d-xo.html
Peggy H, Hi! You would add your vanilla after the yogurt is made. Add it to your taste, start small and mix well. I personally like to serve mine plain with a generous drizzle of honey. Even the kids gobble it up. :) I love your question, so I'll make a video specifically for adding flavors!!
my small instant pot ultra does not have a medium setting. insteas it has “custo” which allows you to seta temperature. what is the riht temp. for yogurt?
I just put my yogurt in the fridge. Can't wait to eat some in about 10 hours. I incubated it for 9 hours & wanted to incubate it for another hour. Do I just set up the yogurt timer a second time to add more hours? Thank you.
@@TheLastMinuteCook The texture was great! I used the BOIL setting a 2nd time because the temp was around high 170sF when it hit boil & turned off automatically. If I want to add 2 hours to incubating time, do I just reset it? I don't think I can do it any other way. I made a frozen raspberry compote to mix with it. Thank you.
I do recommend the Instant Pot Ultra 8 QT, but I have noticed that I need to check that it is in sealing position. This new model is supposed to go automatically into sealing when you lock the lid, but mine sometimes stays in venting, so I have to manually put it into sealing by popping up the little venting tab. Once I set it for sealing, though, I never have an issue with it staying in sealing, so I'm happy with it. I hope this helps! Thank for watching - stay in touch!
I have an IP Ultra mini which doesn’t have a medium temperature setting could I just set it to 110-115 F for 8 hours? Also can I just do the could method this way as well?
Hi Mary Yokhana, yes in this video I leave it in 'venting' for the 9 hours. Hope you like the yogurt! If you like a thicker yogurt, you can strain it to achieve a Greek style yogurt. I show an example here: th-cam.com/video/yWpWzdrFR4s/w-d-xo.html
Hi Sarah C! Thanks for asking this great question! Yes, you can use different types of milk like nut/plant etc. However, it won't thicken like animal milk does.. it will be a yogurt drink (very liquid) unless you add pectin or another thickening agent. You will still get the fermentation and cultures, just not the thickening. I hope this helps! Debra :-)
The lid usually goes into sealing automatically, so if I want it vented (the Ultra model) I make sure it is in position. Also after much use of my Ultra, I have learned to always check the lid's sealing/venting tab prior to starting my cook cycles. Thanks for the question! Debra :-)
On my Ultra IP when I choose "medium" it sets the temperature at 108 degrees - maybe you can set a temp? If you're using the Ultra you should see "med" there as an option in the Yogurt setting. Hope that helps!
Hi I ve done both methods: through in IP the milk and the cultures close the lid and press the yogurt button and by boiling the milk 170F cool it down to 110F then add the culture and on both on 8 hours..!!! and both times was still liquid... no yogurt... I dont understand why????
Hello Kimberley Jones, you can thicken the yogurt by straining it overnight, and make it as thick or "dry" as you'd like, all the way to a greek yogurt. However, you don't need to. If you just let it cool in the refrigerator for a few hours, the yogurt will thicken and may release a bit of whey, which you can drain away if you prefer.:)
What should the milk temperature be after it boils and cools down. You said room temperature, but I've seen other recipes cool to something like 115 degrees. Thanks. *I got an Instapot for Christmas and I'm so excited. 😁
Hi MsKala88! Anything between room temp and 115 is okay. The real issue is making sure your milk is not too hot. So, 115 is the hottest you would go and be able to grow the cultures. I generally don't worry about exact temperature, other than testing that it is not hot to the touch. The IP will bring it to the correct fermentation temperature for you, so as long as it's not 'hot' then you can start well under a 115 temp and will still do great!
MsKala88, I'm so happy you got the IP for Christmas!! So fun!! And, I applaud you for trying it out right away! Thanks for letting me know my video helped you - you just made me smile! I'm happy to help you with any questions as you learn to use it, so reach out with any questions!
@@TheLastMinuteCook I am learning. I'm on my 2nd batch because I must have ADD or something. I used Yoplait Very Vanilla on my first batch and it was runny. So I used a Chobani to do my 2nd batch. It was runny too. What I'm forgetting to do is make sure that the yogurt actually gets to 180 degrees after the first phase before adding the yogurt. I was so concerned about it cooling down to 115 degrees before adding yogurt that I totally disregarded the instruction to make sure it boiled to 180 degrees. I have a 6-quart pot, so I don't know if that matters. I boiled it in the IP on Yogurt High for 30 minutes. I'm going to buy a better thermometer today and try my 3rd batch. I hate throwing this running batch out though. Is it still ok to use? Thank you. I subscribed to your channel.
Jessica- Thanks for watching, and for the tip! I will take a listen and see what I can do for the sound on the next one. Hope you join us as we are adding new videos weekly!
Hi Jessica Crabtree! I wanted to check back in with you to let you know your tip was a great one and we have worked out the sound issues. I hope you enjoy the new cooking videos now with better sound. Thanks for your input!
Thanks for watching! Please let me know if this helped you by giving me a 'Like' :-) You can also subscribe or click the channel name for more videos from me like this one!
The Last Minute Cook hii thank you so much for vedio but i have one question.. how can i know that milk is boiled?
Finally some clear instructions on how to use the Ultra to make yoghurt! Thank you! The two booklets that came with the Ultra were so unclear, not even giving the temperature or times, or even how to set the milk to boiling. I really appreciate the clarity in your video.
One question: if you want to make 4L (basically a gallon) at one time, does that affect bribging it to boil or the incubation time?
Elke Haggerty, thank you for your comment and question!
1. You may need to saute the milk to help bring it to boil - in other words heat it first (stir so it doesn't burn) and then run the boil cycle.
2. The regular time should still be fine, but you will need to add more starter yogurt. I use 2 to 3 Tablespoons for 1/2 Gallon, so you would want to double that for a full gallon.
:) Debra
I’ve watched a bunch of instant pot recipes for yogurt made with the instant pot, and this is by far the best one. I hope to see more instant pot recipes from you!
Thank you for the encouraging comment, Lindsay P! Stay tuned for more on the way! :)
Hi Lindsay P! Just wanted to check in and make sure you know that I have posted more instant pot recipes for you to check out! I'm happy to take suggestions for conversions (regular stove top or slow cooker conversion to IP) so let me know if you have a recipe wish!
Thank you! You are the only one that taught me to take out the yogurt from fridge to prevent temperature competing too much. I think it might be the reason my yogurt failed previous time. Once I did what you said, my yogurt worked! Thanks!
I'm so glad!! Thank you!!
How long is the boil step? Does it turn off automatically?
How long does it boil for?
We just used our instant pot for the first time on Thanksgiving to cook our turkey. It turned out great.
Wayward Waggs, now this, I gotta hear! Tell me how you did it and I'll give it a try - don't you love the convenience of this little oven that spares the propane for travel??
I tried your method. I did strain mine for Greek yogurt. It was the creamiest and best ever. Today, I will make a whole gallon's worth. Thanks for filming at odd hours and all the prep needed to achieve that.
Hi Faery Fox! Thank you so much for your comment! I'm so glad the video helped and that you loved the yogurt! A gallon may be harder to work with (you'll need more starter yogurt and it may take longer to come to boil). Let me know if you had success!! I sure hope so!! Debra :-)
@@TheLastMinuteCook Guess what, I increased time by only 1 hour. I used yoghurt from my last batch about double (1/4 cup). It looks just as lovlely and is separating whey from curd beautifully. I'm so excited. You rock!
Oh YAY!! I'm so happy!!!
Very clear instructions. Thank you. The booklets are pretty useless for yogurt. I'm trying this right now. Have my milk coming to room temp.
Wow, I never knew to push down the vent for a function like yogurt! Thank you for taking the time to make this video. Like you, I'd been making yogurt for years but with a stovetop/crockpot/oven method and now that I have an IP Ultra needed to learn how to do it with this appliance. Thank you for the tutorial! Can't wait to try it out with the lactose-free milk my family needs. The extra tips were a great bonus. New subscriber here now!
Thanks so much for the comment and for subscribing! Yay! I'm so glad the tutorial is a help! Debra :-)
Did it work with lactose free milk??? The active bacteria you use to make yogurt feed ONLY with lactose and so it turn the yogurt sour. If you give them lactose free milk is should be similar to using water. Yogurt or Kefir contain very little to no lactose, as the bacteria eats it.
Thank you so much for this tutorial. I made it successfully following your method. Lots of love & best wishes to you from Canada ❤️
Oh, I'm so glad to hear!! Thank you for letting me know it worked for you!! Debra :-)
anu xoxo, I wanted to check in and let you know I'll be posting a "how to make Greek yogurt" video tonight! It's just one extra step after regular yogurt making. Hope all is well in Canada!
@@TheLastMinuteCook Looking forward to it. Thanks for letting me know. All's well here. Hope the same for you. 😊
Hi Debra, have you uploaded the Greek Yogurt video? Haven’t received any notification yet.
anu xoxo - would you believe I am JUST NOW seeing your comment?? I'm scrolling through making sure comments have all been answered and then I see yours. I'm so sorry! I have found some glitches in this comment system that cause me to miss some now and again. I sure hope you found the Greek yogurt video by now. Yikes!
This worked great - top notch video instruction, even a lunk like me can't mess it up. Also used my pour over setup to separate the whey and I made my own greek gurt. Now I'm that guy who makes his own yogurt, thanks to YOU!
That’s so great!! Thanks for commenting, Mike Paris! Happy yogurt-making!
Hi Mike. I just bought mine and im not familiar with it. Is this pou over a default function or do you need to buy something else to make it work?
Thank you for this video lesson. Just made my first batch and it came out perfect!
Thanks for letting me know! I'm so glad it worked for you!! I have Greek yogurt video as well on my channel that you may like :-)
Loved the video. Thanks a ton for posting it. My first batch of Yogurt is in the Instapot this very minute. Wish me luck!
Thank you so much for commenting Terry Cairns! Congrats on your very first yogurt batch!! I'd love to know how you like it!! And if you are interested, I have a Greek yogurt tutorial on my channel as well (showing straining at different intervals and thickness achieved at each). Enjoy your homemade yogurt! Debra :-)
Thank you. We got our IP nowand going to make yogurt as the start. Thank you for providing help.
Shankar Hariharan, Congratulations on getting started! Yogurt is a great way to get comfortable using the Instant Pot. I'm so glad you liked the tutorial - I hope to hear more from you!
Thank you for the great recipe and easy to follow instructions 👍👏
Yay! I'm happy you found it helpful! Debra :-)
Quick & easy, I would fallow this method. Thanks
Good job. :) I used this video to help me be more confident making yoghurt in our Instant Pot Ultra for the first time. It finished at 10am this morning and was a great success!
(I got a little chuckle out of the part here when you tell your [husband?] to come and put the camera closer. "Hell hath no fury....")
Anyhow, keep up the good work :)
Thank you for the encouraging words! You made me laugh that you caught 'the look' hahahaha! I'm so glad to know it worked for you. Yay!!
OK here I go again as I have been testing the instant pot making yogurt since I had 2 failed batches. I wanted to make my yogurt in jars in the ultra. I used the starter from my successful batch I made in the pot not jars. So I found that in the jars (after I sanitized them) I selected steam for 1 minute with my milk in the jars and let the pot naturally decompress on its own (with a cup of water on bottom of pot) The milk was °180 after 1 min in steam. Put jars in water bath to cool to 115° then added starter. After All that I put jars back in on yogurt function for 8hrs.
Hi B W! Hoping this worked for you! I have not used the jars, so I'd love to know. :-)
Hello! Yes this worked beautifully, I have had success twice I used the instant pot to sanitize the jars for 4 min w/ 1 cup water on bottom, then added milk put on steam setting for 1 minute under pressure w/ same water, jars placed on top of trivet that comes with the pot which brings the milk to 180° quickly. I then allow the pot the decompress on its own then use your method. (I have confirmed everything w/ thermometer to make sure yogurt is at temp. Allow to cool to 105-115° then add starter and put back in pot on yogurt setting for 8 hrs.
I personally wanted this method for an quick and easy way to store so I did not have to scoop in jars afterwards. This allows me to make a weeks worth as I am the only one who eats the yogurt.
Your method is great for a family which I have done in the past, however now I am the only one eating the yogurt.
The instant pot ultra mini has only low and high heating features so do I use low temperature to make yogurt?
Select custom. And 110-115F input .
Very easy to follow! Thanks!
Thanks so much for your kind words! Let me know how it turns out for you.😀👏
So glad I found your video! I watched a few IP videos for making yogurt but yours is the only Ultra I have seen. So grateful. The other videos did give me the principle of making yogurt in the Instant Pot, though. I will be making mine tomorrow. So excited. I've had a 3QT LUX for about. a year and just upgraded to the ULTRA 6QT. Thank you, you, thank you!!!!
Do you just run your pot under really hot water to make sure it's sanitized, or do you actually use the sanitize button before you start?
Thank you! You made it so easy to do.
I'm happy it worked for you! Thanks so much for the note :)
Thank you! I have made yogurt in my croc pot before and incubated it in the oven. Making my first batch in my instant pot today from your instructions, will post update tomorrow when its done.
Hi B W and thanks for the comment!! Glad you are giving it a go in your Instant Pot! Looking forward to your update. Debra :-)
My batch did not work out, more than likely user error. I'm going to try it again this weekend (I need more starter). I did not check the temp after boil, I have no doubt that's why my yogurt did not set.
I'm not giving up. Will post update after second try.
B W - okay, I'd love to help if I can. Since you are experienced in making yogurt, I'm guessing you are correct in that it's likely either the amount of starter (2-3 full tablespoons to 1/2 gallon of milk) or the temperature. I generally don't use a thermometer, I just make sure it is not too hot. If it gets too cool, that is not a problem because the Instant Pot will bring it to fermenting temperature. But too hot will kill the live cultures. I go for 'baby bottle' temperature; if it is cool enough to give to a baby, then it will be fine for the cultures. I hope this helps!! Thanks so much for letting me know. Debra :-)
My yogurt should be done around 5 EST today. I'm sure it will set this time. I will however give it additional time in fridge overnight after the yogurt cycle just to make sure.
Hi B W! How did it go? Debra
helpful -- the instructions that come with are useless! One note: I have the Ultra Mini and there's no "medium" setting, so I changed it to custom - 108 degrees as it shows on the video. Hope this batch turns out.
Lee Bass, hello! Yes I agree about the instructions - they kind of missed the mark on that. I'm glad the video helped and yes, you did the right setting!! Thank so much for commenting, and I'd love to hear how you like the yogurt (by the way, if you like a thicker Greek yogurt, I have a video on straining here: th-cam.com/video/yWpWzdrFR4s/w-d-xo.html Debra :-)
Oh thank you so very much for showing how to vent when making yogurt in your Ultra. That really helps! Just subbed!
By the way, I noticed you used 1% milk to make your yogurt. Any difference if using whole milk?
Glad it was helpful! The higher the fat, the thicker the yogurt. Whole milk will yield a thicker result. Thanks for watching and subbing! Debra :-)
Are you sure for the Ultra when we put the milk to boil to press the knob down for venting? When I did that with the steam the milk also sprayed out.
When the 9hrs are over do I let the yogurt cool completely before putting in the fridge or not? Thank you for your video
Hi DITL of us! Great question! You can put it in the fridge as soon as it's done - no need to wait for it to cool because it has already fermented, so it's set. Thanks for commenting and watching! Debra :-)
After struggling through our first IP meal (my hubby got one for me for Christmas!) - and I received the wrong manual - we figured it out and look forward to more meals after getting more comfortable with using it. So naturally, I had to try another recipe and I found your yogurt video! Can you tell me if the machine stops when it needs to when it boils? Mine beeped (I did exactly what your video showed...but not sure how long that took in the boiling process.) and it didn't seem hot enough so I am sauteing to boil a little longer. (I REALLY hope I am not messing it up!).
Can't wait to see if it turns out!!
hello JP Vosb, it will work out fine. Some people don't even boil the milk, so don't worry too much. Can't wait to hear how it went for you!
Thanks for the easy step by step! I have watched countless youtube videos on instant pot yogurt and they al require checking the milk temp before adding the yogurt and i gave up! But you made it the easiest way. What is a good indicator for when to add the yogurt??
As long as it is not cold and not hot...room temp or barely warm is best. My "indicator" is basically baby bottle temp.... if you could give it to a baby, it will be fine to add the yogurt. If it helps, you can use a spoon to drop a bit onto your finger or wrist to gauge the temperature readiness. :) Thanks for checking in!!
Thanku sm!
Hi Maria, just checking on you! Have you made the yogurt - and if so, how did it turn out? (we changed the channel name from smorelife to The Last Minute Cook: sorry for the confusion!) Let me know how you did :) Debra
Have watched a LOT of IP instructional videos. This one is really good. Would like to see some of her other instructional videos-unfortunately there is no URL given on them or any way to find them. Anyone have any ideas?? The one I just watched is excellent.
Thank you, Rick Jakle! So glad you reached out! The channel is now called The Last Minute Cook, and if you go to the channel home page (to get there, just click the name of the channel located just below the video) you will find all the channel videos. Also, we have streamlined the channel to be all cooking, so please excuse the travel videos that are also there. This channel (previously SMore Life Cooking Simple) will continue as The Last Minute Cook. Hope this helps!! In case you need another link, this will take you to our page as well (but you'll need to click the name under the video) th-cam.com/video/CtToFaqmqO0/w-d-xo.html
Can I use regular pasteurized milk or does it have to be ultra-pasteurized milk?
If I want to add vanilla when should I do it?
Peggy H, Hi! You would add your vanilla after the yogurt is made. Add it to your taste, start small and mix well. I personally like to serve mine plain with a generous drizzle of honey. Even the kids gobble it up. :) I love your question, so I'll make a video specifically for adding flavors!!
my small instant pot ultra does not have a medium setting. insteas it has “custo” which allows you to seta temperature. what is the riht temp. for yogurt?
I just put my yogurt in the fridge. Can't wait to eat some in about 10 hours. I incubated it for 9 hours & wanted to incubate it for another hour. Do I just set up the yogurt timer a second time to add more hours? Thank you.
I'm just now seeing your comment, and I hope it turned out! 😀
@@TheLastMinuteCook The texture was great! I used the BOIL setting a 2nd time because the temp was around high 170sF when it hit boil & turned off automatically. If I want to add 2 hours to incubating time, do I just reset it? I don't think I can do it any other way. I made a frozen raspberry compote to mix with it. Thank you.
I was planning to buy IP ultra, but see many reviews about not sealing.
Do you recommend this model?
I do recommend the Instant Pot Ultra 8 QT, but I have noticed that I need to check that it is in sealing position. This new model is supposed to go automatically into sealing when you lock the lid, but mine sometimes stays in venting, so I have to manually put it into sealing by popping up the little venting tab. Once I set it for sealing, though, I never have an issue with it staying in sealing, so I'm happy with it. I hope this helps! Thank for watching - stay in touch!
Jyoti soni, Hi there! which model did you choose? I'd love to know!
The Last Minute Cook
I got the ultra 6 qtz and 3 qtz duo mini
Wow you got 2! Congrats! How are you liking that 3 quart? Debra :-)
I have an IP Ultra mini which doesn’t have a medium temperature setting could I just set it to 110-115 F for 8 hours? Also can I just do the could method this way as well?
As long as the temp is correct you should be successful :)
Do you vent it during the nine hours?
Hi Mary Yokhana, yes in this video I leave it in 'venting' for the 9 hours. Hope you like the yogurt! If you like a thicker yogurt, you can strain it to achieve a Greek style yogurt. I show an example here: th-cam.com/video/yWpWzdrFR4s/w-d-xo.html
Can you use different types of milk? Either nut or plant based milks? Or goat milk? Thanks
Hi Sarah C! Thanks for asking this great question! Yes, you can use different types of milk like nut/plant etc. However, it won't thicken like animal milk does.. it will be a yogurt drink (very liquid) unless you add pectin or another thickening agent. You will still get the fermentation and cultures, just not the thickening. I hope this helps! Debra :-)
Do you need to sterilize your instant pot before making yogurt?
Hi, why do you have to vent the Ultra since the lid automatically does what it's supposed to?
The lid usually goes into sealing automatically, so if I want it vented (the Ultra model) I make sure it is in position. Also after much use of my Ultra, I have learned to always check the lid's sealing/venting tab prior to starting my cook cycles. Thanks for the question! Debra :-)
So for my Ultra IP temperature mode is low , high,custom for yogurt what temperature mode should I select since there is no medium?
On my Ultra IP when I choose "medium" it sets the temperature at 108 degrees - maybe you can set a temp? If you're using the Ultra you should see "med" there as an option in the Yogurt setting. Hope that helps!
When putting milk to chill in sink with ice how long does that take?
Hi Pam! It only takes about 5 minutes - super quick! Let me know if you make it and how it turns out!! Debra :)
Question
Once you close the lid how long we have to wait boil or how do we know it is boiled.
Once the boiling stops IP will beep a few times and let you know actually.
Hi I ve done both methods: through in IP the milk and the cultures close the lid and press the yogurt button and by boiling the milk 170F cool it down to 110F then add the culture and on both on 8 hours..!!! and both times was still liquid... no yogurt... I dont understand why????
It may be the cultures you are using... what are you using as a starter?
@@TheLastMinuteCook Hi I managed to make yogurt... finally.. thanks
Mine came out runny like buttermilk.
Tangy like yogurt though.
after you remove from IP, do you strain overnight?
Hello Kimberley Jones, you can thicken the yogurt by straining it overnight, and make it as thick or "dry" as you'd like, all the way to a greek yogurt. However, you don't need to. If you just let it cool in the refrigerator for a few hours, the yogurt will thicken and may release a bit of whey, which you can drain away if you prefer.:)
bringing, I mean!
What should the milk temperature be after it boils and cools down. You said room temperature, but I've seen other recipes cool to something like 115 degrees. Thanks.
*I got an Instapot for Christmas and I'm so excited. 😁
Hi MsKala88! Anything between room temp and 115 is okay. The real issue is making sure your milk is not too hot. So, 115 is the hottest you would go and be able to grow the cultures. I generally don't worry about exact temperature, other than testing that it is not hot to the touch. The IP will bring it to the correct fermentation temperature for you, so as long as it's not 'hot' then you can start well under a 115 temp and will still do great!
Thank you. I like your video the best. I was searching all day for a good video I could follow.
MsKala88, I'm so happy you got the IP for Christmas!! So fun!! And, I applaud you for trying it out right away! Thanks for letting me know my video helped you - you just made me smile! I'm happy to help you with any questions as you learn to use it, so reach out with any questions!
@@TheLastMinuteCook I am learning. I'm on my 2nd batch because I must have ADD or something. I used Yoplait Very Vanilla on my first batch and it was runny. So I used a Chobani to do my 2nd batch. It was runny too. What I'm forgetting to do is make sure that the yogurt actually gets to 180 degrees after the first phase before adding the yogurt. I was so concerned about it cooling down to 115 degrees before adding yogurt that I totally disregarded the instruction to make sure it boiled to 180 degrees. I have a 6-quart pot, so I don't know if that matters. I boiled it in the IP on Yogurt High for 30 minutes. I'm going to buy a better thermometer today and try my 3rd batch. I hate throwing this running batch out though. Is it still ok to use? Thank you. I subscribed to your channel.
***I meant when the milk reaches 180 degrees not the yogurt.
😎 ☺ 💘
Good tutorial, just need to work on the sound quality. Hard to hear! Thank you
Jessica- Thanks for watching, and for the tip! I will take a listen and see what I can do for the sound on the next one. Hope you join us as we are adding new videos weekly!
Hi Jessica Crabtree! I wanted to check back in with you to let you know your tip was a great one and we have worked out the sound issues. I hope you enjoy the new cooking videos now with better sound. Thanks for your input!