I make soy yogurt In my instant pot too. I have found that if I just put a tablespoon of yogurt from the previous batch in the soy milk it works just as well as adding the starter. I have even frozen the last tablespoon in the bottom of the jar when I wasn’t ready to make more. After thawing it still works!
I drain my yogurt to make it thicker and use the vegan whey to fill an ice cube tray. Then I just pop one out and add to my soy milk when ready to make yogurt.
This was a game changer for me. I use your exact directions. These comments have probably been made many times but I want to state my exact method which has given me such excellent results. I have been making this for months now and have never had a failure. The resulting yogurt is smooth as silk and light and delicate in flavor. I use Belle+Bella (which contains no dairy) yogurt starter for my first batch, that I get from Amazon. The package contains 4 envelopes but since I remove about a 1/4 cup immediately after removing my yogurt from the InstantPot to use as a starter on my next batch, it lasts a long time. I find my reserved starter works for at least 4-6 batches with no loss in quality. I only use the Belle+Bella again if I fail to make a new batch of yogurt within 4-5 days. Any longer than that and I doubt the starter yogurt I saved would still be as potent. I keep either Edensoy or Westsoy shelf stable unsweetened soy milk in my pantry at all times. I believe it is critical to use this pure soy milk as any of the refrigerated non dairy milks have additives. After shaking and mixing in a quart mason jar, I remove the top, place the jar in my Instant Pot (without water), place on the cover and set for 12 hours on the yogurt setting although I have on one occasion, accidentally left it for up to 14 hours and it was fine. I use it in place of sour cream as a topping on chili, baked potatoes, in Buddha bowls, burritos, on curries, and of course as a breakfast or snack mixed with berries, nuts, and seeds. Over the years I have struggled with yogurt makers, heating and cooling my milks, etc, and never had an outcome as good as this. So thanks so much for this recipe, it is truly life-changing.
I used to make my yogurt this way but switched to a vegan probiotic. After I make my yogurt I strain it over night in a reusable coffee filter. Use the way in my cheese sauce or smoothies. The yogurt becomes super thick and use it as a cream cheese on bagels or sour cream for tacos. So good!
@@rainiepiccione I watched another video that used probiotic capsules and shelf stable soy milk. They opened 4 probiotic capsules, stirred into the soy milk, then poured into a mason jar and let sit on the counter overnight. It turned out very thick.
Love this yogurt. It's so easy to make. I use a TBSP of yogurt from the previous batch, set it in my instant pot for 11 hours (usually overnight) and then it's done. You can even strain the yogurt to make a lovely cream cheese. 😋😋
I make this as well with the vegan starter, I use smaller jars because I like each to stay fresh. One I use for cream cheese, strain in cheesecloth or coffee filter works. I leave it a couple days and then add whatever flavors I feel like, savory, chives, vegetable, cinnamon...whatever, Never fails.
Sounds good. I have a question: I only have a 3 quart instant pot. Do you think I could try putting two smaller mason jars in at once? Have you ever tried that in a smaller pot?
@@nancydarcy3189 you can definitely put it in smaller jars. I even know some people that put it directly into the pot. I don't prefer that, but it's possible. Good luck!
Wow! I really have to give this a try! I have the Trader joe's milk and the starter already. So no water goes inside the instant pot with the Mason jar? Also how long does the yogurt and cream cheese keep in the fridge? Thank you so much!
@@fabic1567 no water in the instant pot - just the mason jars. No lids on the jars. I put mine on for 18 hours because we like it a bit on the tart side. Start with 12 - 14 hours and decide what you like. When done, put lids on and refrigerate. For the cream cheese I just strain the yogurt in cheese cloth in the refrigerator for a couple of days. Water will drain out of the yogurt and you will have perfect cheese.
Thank you for the recipe. We love homemade vegan soy yogurt. I haven't had any luck with almond or other milks. It is much cheaper to use vegan probiotic capsules, also Trader Joes has an organic soymilk that is much cheaper (I think it's $1.79) and only organic soybeans and water, as well. I make this every few days. My family loves it!
what probiotic do you use? I tried this recipe with trader joes soy milk and the same yogurt starter from the video and I've tried 3 times and it has failed every single time. the soy milk gets a little thicker, but nothing like yogurt at all.
I've been making soy yogurt in my Instant Pot for a long time now. I only use a starter for the first quart and after that I just stir in about a teaspoon of the yogurt to the new batch and it has always turned out for me, it may not be quite as thick but pretty close. I do mine for 14 hours which also helps with the thickness and taste, in my opinion. I have tried other plant milks and they do not turn out and I think the reason is that you need at least 9 grams of protein. I use Trader Joe's Unsweetened Soy Milk which has 9 grams and is much less expensive than the Edensoy. I do use Edensoy when I'm in Canada because we don't have a Trader Joe's :( I make a quart every week and love it!
Yvonne Harding I’m glad you posted this. It saved me from saying the same thing. I save 1/2 cup in the refrigerator as soon as a batch is done and cooled and label it STARTER. That works for my starter next time. We use Trader Joe’s too. It’s not quite as thick but these two changes saves a lot of $$! And by mistake I discovered I can make a double batch with the 1/2 C starter and twice as much milk. 😆 I don’t use jars. I just scoop it into jars after it’s done and cool. And I like ours at 17 hours. We use it over potatoes, on veggies, on burgers, and with taquitos or any spicy dish-it’s like a mayo and sour cream source for us. Since we’ve been eating this yogurt, my daughter, who’s always getting sick from the latest bug even though she’s WFPBSOS free, is NEVER sick! She has it every day in something. It’s been a miracle for us-going on a year now.
paul iozzio yes I do. Stir it. And I set it for 18 hours. Let it cool. Then I spoon off the water sitting on top then whip it up with a whisk. It is a beautiful creamy texture.
I watched this video more than a year ago and thought "someday." The problem was that I had earlier read the Instant Pot instruction manual with its multi-step directions for making yogurt, including sterilizing the stainless pot. After trying your "in the jar" method, I am a believer. It could not be easier-- my first batch was mixed and processing in under 1 minute. The result was perfection!
I make soy yogurt at home, either with a vegan yogurt starter or contents of a probiotic capsule. You can use other soymilk besides Edensoy, but the key is just soybeans and water. Trader Joe's shelf stable soy milk or West Soy's organic version (again, just soybeans and water), both work well too.
This is a regular weekly staple for us. This time I used Yogurt Starter Culture | Cultures for Health as the culture and Trader Joe's Unsweetened Soy Beverage for the soy milk. Came out perfect. Cooked on instant pot yogurt setting for 11 1/2 hours. Enjoy eating it plain or adding it to fruit. I've also strained this to use as sour cream and if you strain it even longer (say 3 days), it makes a nice cream cheese. 😋😋😋
@@diversekakes yes, if I am trying to make cream cheese. I just put a coffee filter in a pint size mason jar with a rubber band around it and then put some yogurt in it. I usually make 3 pint size jars of yogurt so if I want to make cream cheese, I'll just put 3 coffee filters in 3 clean jars then move the yogurt over. I usually allow 2 days to get the thickness I like.
Would love it if you would try to use, 3T to 1/4 cup of a current batch for the next and report back here if it holds up to firmness. It would be pretty expensive to use the starter for each batch. Thanks!
@@extremeAdvil Oh, I also used Trader Joe's Organic Soy Beverage, soybeans and water. Only $2.00. It's 9g protein but as I said, turned out very thick/custard like just like Brittany's video. It was cheaper than Eden and not 12g protein, but it worked great!!! I had tried another batch with a probiotic capsule and it had a chemical smell. Yuk. I used four little 8 oz jars in my 3 quart mini IP.
So appreciative of all you do! Can’t wait to make your yoghurt and put it on my lentil rice along w caramelized onions-very Arabian. Would love to see more Middle Eastern recipes.
This is one of my WFPBNSOS addictions. I just love this yogurt! It was made with Edensoy milk and I used Bella Bella as the vegan yogurt starter. This was cooked in my instant and I set the yogurt button for 11 1/2 hours this time. This does not last long in my house. 😋😋😋
Thank you so much! I have made two batches of yogurt following your directions and they turned out! It’s so nice to make yogurt myself and know the ingredients. I will be making my third batch this evening. Thank you again. I enjoy your channel.
So glad I happened on this video. Not sure how I missed it before. I had Cultures for Health Vegan Yogurt Culture and some organic Westsoy soy milk. The culture was dated best by October 2019, but it had been in the refrigerator so I decided to try. I pasteurized the soy milk in the instant pot and let it cool down to 110 before adding the culture. Then I poured the cultured milk into 6 ounce glass jars and put into instant pot for 10 hours. I let jars sit in the refrigerator overnight and just had for breakfast. It was just as thick as Brittany's and delicious.
I used Trader Joe's Soy Beverage (just beans, water) 9g protein, cost $2.00. I made one batch with a cheap probiotic capsule as a starter. Another batch with 1/4 c Kite Hill unsweetened almond yogurt as a starter. Both turned out perfect, very firm, like custard. I set for 9 hours. I have a 3 qt Instant Pot so I put in four 8 oz. jelly jars, the flat sided ones (the round ones were to fat to fit.) I preferred the batch made with Kite Hill yogurt. The probiotic one was okay, but more chemical tasting.
This is exactly the answer I was scouring the comments for. I have a 6 qt IP and was thinking two pint jars but I like the 8 oz jelly jar idea better as it is just me eating the yogurt.
Also. I have the Cuisipro Donvier yogurt strainer/cheese maker that I got on Amazon. I sometimes dump my soy yogurt into into it, put the lid on and refrigerate. This makes a luscious Greek yogurt, smooth as silk.
Love this yogurt. Saved a TBSP of a previous batch of yogurt and added it to a carton of Edensoy Organic Unsweetened Soymilk and placed it in 3 pint size mason jars in the instant pot for 11 hours.😋😋😋
I just love making this yogurt. Used Edensoy milk and Yogurt Starter Culture | Cultures for Health as the culture, set it on my yogurt setting for 9 1/2 hours. It came out nice and thick and tangy. 😋😋😋
Watched this video and decided to make yogurt for the first time in my instant pot. Yogurt is one thing I have missed since eating WFPBNSOS. Made this yogurt recipe for the second time using the ingredients Brittany uses and it came out more solid than my original try using Belle Belle yogurt starter with Westsoy milk. Either way, they were both very tasty (I loved the tartness) and EASY to make (in an Instant Pot). It's so nice to have yogurt again.
Hello to you…..i would like to ask you…..do you put water in the instant pot????…how this is work??…just put the bottle with the mixture of the culture ….soy milk and turn the pot in yogurt setting?????please clarify…..please reply my question….I have health issues and doctor recommend eat yogurt as healthy as I can find…..for sure is not easy to find…because the ingredients are so many and not healthy at all….your recipe seems very easy….healthy…..thank you so much for your time….stay safe and take care….Rebeca
I wanted to wait until I had made my 1st batch to comment... & since I literally JUST tasted the final product, I had to say THANKS for this video!! I used belle+bella non-dairy yogurt starter and the soy milk you recommended. I cultured for exactly 10 hours in 3 jars (so I used the entire box of milk) and it turned out so perfectly! Seriously. I've been paying $1.79/carton for the ONLY plain dairy-free Greek yogurt I could find and this rivals it in terms of texture and richness of flavor. THANKS again for sharing!!
Love this yogurt. Made using 1 TBSP of yogurt from my previous batch with Edensoy Unsweetened Organic Soymilk. I personally set my instant pot for 11 hours.😋😋
Made this yesterday Britannia just as you did except I used two smaller jars. Came out perfect. Can’t wait till morning and I will experiment with fruit and other additions to sweeten it up. THANK YOU!!!
Me again! I think I am addicted to soy yogurt. Made this time using Belle & Bella vegan yogurt starter with EdenSoy Organic Unsweetened soy milk. After making the yogurt, I strained most of it to thicken the yogurt to make cream cheese which I stuffed in celery with rinsed off low sodium green olives. Ohhhh so good! 😋😋😋
I’m with you, this is so easy, I couldn’t believe my fortune upon learning that my new instant pot had a yogurt setting. All of the ridiculous additives to even the best vegan yogurt brands are totally unnecessary. My experience has been that any plant milk works (avoiding stupid additives of course).
Making yogurt to use in a recipe from Brittany's Weight Loss ebook volume 3. This yogurt is so easy to make. For this particular batch I used Trader Joe's soy beverage milk and a Bella Bella yogurt starter. I set my instant pot on the yogurt setting for 11 hours, and presto, yogurts ready. 😋😋
I just bought the vegan starter and plan on making my own cashew milk., To make it in my new Instant Pot Duo Nova, with the yogurt setting. Has anyone tried it with homemade cashew milk, Just water and cashews? Thank you so much for sharing ❤️.
Wow... 23,000 views but only 200 comments. I tried this a couple of times with different soy milk and starter. Both times it turned out terrible. So I ordered the exact soy milk and starter mentioned and it turned out awesome.
In the UK you can use "Alpro Organic Soya" it's just soy beans and water. I've used it to make yogurt in my IPot with the yogurt setting at 12 hours and 14 hours. I do it in jars too, but just read that if you put it in the fridge to chill (overnight?) it will be thicker. I've been immediately straining mine through a coffee filter on the counter, then it gets thicker. Also I just started mine from a tablespoon of soy yogurt from the store, and then after that I just save aside some yogurt as a starter for the next batch. Mine doesn't turn out as thick as yours, it also has whey at the bottom of the jar, do you get whey in your jar? I'm going to try refrigerating it first next time and see if it makes a difference. The whey is great as a salad dressing base.
Thanks so much, my daughter will absolutely love this. She tried store bought vegan yogurt and hated it cause it was too thin and this one looks much thicker. I haven't had yogurt in over 5 years; since I went vegan. thx I will def give this a try :)
I don’t have an Instant Pot but I bought a VitaClay Yogurt maker and Personal Slow Cooker - $60 at Amazon in Canada. I have yet to use it as a slow cooker but it’s perfect for yogurt. (You could probably also make yogurt in an oven with the light on; you’d have to check the temp.). I added 3 (or 5?) probiotic capsules to Edensoy to make the first batch, and from then on have used 1/4 cup of the previous yogurt to make the next batch. It seems to be going on forever and is SO easy; I love that you don’t have to heat up the soymilk. The second time I use the yogurt there’s some whey, but I whisk it in and am left with really creamy, thick yogurt, although you could also toss the whey. Wish I’d figured it out eons ago. I’ve tried other milks but they were all too thin.
Thank you soooo much for this recipe! I can no longer find my favorite yogurt which was as plain as can be, low in sugar and sodium, and remembered seeing your video a while ago. I was so happy to locate it because now I have no need to bother finding that yogurt and love that since I’m making it myself, I know what’s in it! Thanks again!
I have read lots of good things about soy yogurt in the IP. I prefer almond milk or cashew milk yogurt but have not had any luck making those. Thankfully I found Kite Hill unflavored unsweetened almond milk yogurt as well as Forager Cashewgurt or I believe they changed the name to Cashew milk yogurt now. Both are very good if you are looking for a non soy alternative :)
I didn't notice you putting any water in the Instant Pot first, or the rack that comes with the Instant Pot. Is a cup of water necessary? Did you place the mason jar on the rack or at the bottom of the pot?
Thanks so much! I love that Edensoy milk - in my oatmeal, coffee, etc. it foams really well too. I don't yet have an instant pot, so I tried making yogurt using a waterbath in my crockpot. It worked but it was hard keeping the water at the right temperature! You can use some of your yogurt as a starter for the next batch so you don't have to keep buying the starter, though I haven't tried it.
#jaroudigiveaway .....this is my favorite recipe ever!!! a life saver! I was so sad to have to give up yogurt and fresh fruit...now I can have that again! YUMMM delish!
I have a $20 Dash yogurt maker. It rocks. I use Trader Joe's Soy Beverage. It is awesome. It is only soybeans and water and doesn't come out tasting like tofu!
Silk has an unsweetened almond yogurt! It is the best I've ever tasted! It is so rich, it reminds me of the brand Greek Gods, when I used to eat regular yogurt!
I don't have a 8 qt. Instant pot so I used 2 pint sized jars instead of 1 qt. Jar. I had it in for 9 hours and it is still runny. Any idea what I did wrong?
Once you have made your yogurt you can use a measure of your current yogurt for your starter. You don't have to buy that starter every time! I used to make 1 gal. Of yogurt every week while my children were growing up. Someone made me a beautifull yogurt maker. It was just a wood box with a place for the cord for the light bulb To go threw. The light bulb was 25W and for 1 gal I left it in there 8hrs. The next am we had yogurt. I saved 1cup of the last batch plus 1 gal milk. Cooked the 1cup plus gal milk heating slowly till just b4 boil. Stiring with wooden spoon. Let it cool enough to pour into 1 gal. glass Jar and put into box with light bulb for 8 hrs.
Your yoghurt looks absolutely delicious. The texture reminds me of a Bulgarian brand of dairy yoghurt we can get here, or the Onken Bio Pot set yoghurt. I prefer that 'set' texture - where you can see where the spoon has cut through the yoghurt - to a more fluid texture. It looks like the Eden soya milk is quite high in fat and protein compared to the two brands I use: Sojade and Provamel.
@@loves2spin2 I use these when needed and they work well. www.walmart.com/grocery/ip/Spring-Valley-Advanced-Strength-Probiotic-Vegetarian-Capsules-30-Count/790686361
Yes. Just heat the soy milk on the stove to 180F degrees then let it cool to just below 110 but no lower than 105. You definitely need a thermometer. I use an instant read. Then stir in your starter or a little yogurt from the previous batch, pour it into clean, sealable containers, and keep warm for about 8 hours. Do not jostle it during this time. I use a small cooler lined with hand towels for this part of the process.
Thank you Brittany made my fist batch yesterday ❣️ when you say save 1/2 cup for next batch is that all I add or do I use another package ???? Probiotic ❣️
Make sure that it is just made with almonds and water or oats and water. The additives can mess with the process. Especially 'gum' like Xanthun gum, guar gum and whatever other 'gums' that are used.
Here's a challenge for you, Brittany, if anyone can figure this out it will be you! 😉 I make this same yogurt as you with boxed soybeans and water. It totally works. A bit runny but tasty as heck. But what I have not figured out is why the homemade soy milk I make, which is soy beans and water and delicious, does NOT seem to set up well even up to a 24hr incubation. Makes no sense to me. Would love it if you figured this out. Xo
I don't think Brittany will see your post, this video was done in 2019. I'm guessing your homemade soy milk has a different soybean to water ratio....or it has something to do with how the store bought brands are processed. Someone posted that the shelf stable soy milks are pasteurized so they don't need boiling. Yours wasn't pasteurized so maybe that's it. Don't know, just guessing.
Found this video just now. Haven't checked to see if my IP has a yogurt button yet (only just now took it out of the box), but am excited to try it! With the yogurt starters, do they make different starters for vegan yogurt as opposed to dairy yogurt? Or are they all the same? I LOVE yogurt with fruit....but none of the stores around me have plant based yogurts without lots of additives and stuff. And it gets very expensive to buy as well. Plus I'll admit I'll probably have to get used to the "new" taste as commercial fruit yogurt has so many added ingredients that they're probably sweeter etc. How long does the yogurt keep in the fridge??? And since I have a smaller IP, could I make a couple of smaller jars at the same time??
???? I have done this before and it worked great, I did 2 jars yesterday 1 with the yogurt starter that you recommended and also with a probiotic after 10 hours when I took them out of the ip they were still the consistency of milk. I don't know what happened everything was still in a good date to use. also can I rerun them? I put them in the fridge so I wasn't sure what to do. any help would be appreciated. thanks
Initially when my yogurt was finished the top looked like yours but below it was kind of watery. I used the same ingredients. What did I do wrong? It was very tasty though.
Two of the ingredients of the yogurt brand you suggested has wheat and barley in it, for gluten free eating, this might cause troble. Pacific brand is soy beans, that's all. Just a thought.
Hi, I am in Australia and just can’t get an instapot.. grrrrrrrrrrrrrrrrr🙉. I would really love the small one as my larger Breville (which is great) although doesn’t have a youghurt function...... could I stand a jar in my old slow cooker maybe???
Hey! A fellow Aussie here wondering "what the heck is an instapot" 😕 Never heard of it and curious about what you'd do with it besides making yogurt (coz if that's all it got used for, it would be the most expensive yogurt ever) haha
I purchase Le Grand unsweetened dairy free yogurt alternative. Ingredients are filtered water, rice, cashews, coconut cream, cacao butter, sea salt, live active cultures all organic ingredients. Also comes in different flavours.
I tried this yesterday with a different milk, didn't work at all. For some reason Vitacost is always out of stock on this milk. I found some yesterday at Swanson's and it's on the way. You REALLY do need the Eden soy.
Trader Joe's and Westsoy work just as well as Eden, even though they're 9g. protein, not 12g. I heard that nut milks don't work unless you use thickeners like agar agar. Only soy milk works without thickeners.
You don't have to heat it and then let it cool before putting in the starter? Have I been doing this wrong? My starter says to heat it first. I have always wondered about this and bacteria since it isn't cow milk.
@@chrispicakes6577 actually any milk can have bacteria, but when using shelf stable soy milk it is pasteurized as it goes into the box so basically it already has been boiled. I make soy and sunflower yogurts from scratch including the milks and if not careful you can get some things growing in there you were not expecting.
Hi, Great videos! Two things…do u need to use a trivet or water in the pot??? How long can it be kept in the fridge??? I know this is an old video. Still hoping someone will answer. 🙏😘
Amazing. Just wondering if we can use the yogurt made this way as the starter for next batch. Can we use multiple jars in the same batch or use flat Pyrex bowls?
Question: All other videos on homemade yogurts you had to heat up milk of choice to 185-194 degrees, cool down to 110-113 then add culture then process. You don't seem to do that. Any particular reason for that?
I make soy yogurt In my instant pot too. I have found that if I just put a tablespoon of yogurt from the previous batch in the soy milk it works just as well as adding the starter. I have even frozen the last tablespoon in the bottom of the jar when I wasn’t ready to make more. After thawing it still works!
You can also use store bout soy yogurt as starter
@@tammyinwv1 very true, although I find not all commercial brands are very strong compared to homemade starter.
I drain my yogurt to make it thicker and use the vegan whey to fill an ice cube tray. Then I just pop one out and add to my soy milk when ready to make yogurt.
@@aCountryVegan does this mean that you use the whey of the previous batch to start a new one?
@@TerrangirlSketo Yes, you can use the whey as starter.
This was a game changer for me. I use your exact directions. These comments have probably been made many times but I want to state my exact method which has given me such excellent results. I have been making this for months now and have never had a failure. The resulting yogurt is smooth as silk and light and delicate in flavor. I use Belle+Bella (which contains no dairy) yogurt starter for my first batch, that I get from Amazon. The package contains 4 envelopes but since I remove about a 1/4 cup immediately after removing my yogurt from the InstantPot to use as a starter on my next batch, it lasts a long time. I find my reserved starter works for at least 4-6 batches with no loss in quality. I only use the Belle+Bella again if I fail to make a new batch of yogurt within 4-5 days. Any longer than that and I doubt the starter yogurt I saved would still be as potent. I keep either Edensoy or Westsoy shelf stable unsweetened soy milk in my pantry at all times. I believe it is critical to use this pure soy milk as any of the refrigerated non dairy milks have additives. After shaking and mixing in a quart mason jar, I remove the top, place the jar in my Instant Pot (without water), place on the cover and set for 12 hours on the yogurt setting although I have on one occasion, accidentally left it for up to 14 hours and it was fine. I use it in place of sour cream as a topping on chili, baked potatoes, in Buddha bowls, burritos, on curries, and of course as a breakfast or snack mixed with berries, nuts, and seeds. Over the years I have struggled with yogurt makers, heating and cooling my milks, etc, and never had an outcome as good as this. So thanks so much for this recipe, it is truly life-changing.
Thank you so much for stating there is no water in the instant pot. I was wondering about that.
So do you put the jar on your ip rack or directly on the bottom of the pot?
@@sharontoney7741 Directly on the bottom of the pot. I’m not sure there would be sufficient heat if you put it on a rack.
@@amylarsen2580 Thank you! I was wondering about that too. I didn't know I could use the instant pot without water 🤔
@@fabic1567 Yes, only with the yogurt button, because the heat is VERY low.
I used to make my yogurt this way but switched to a vegan probiotic. After I make my yogurt I strain it over night in a reusable coffee filter. Use the way in my cheese sauce or smoothies. The yogurt becomes super thick and use it as a cream cheese on bagels or sour cream for tacos. So good!
Coffee filter? Fantastic idea.
Sounds similar to this recipe for cream cheese: www.thevegancorner.com/basic-cream-cheese/
Please explain I make mesothelioma yogurt over night on the counter but would love a vegan process similar
Thank you for the coffee filter strainer idea....that is a game changer! I tried it last night and it is thick like Greek yogurt.....so so good!
@@rainiepiccione I watched another video that used probiotic capsules and shelf stable soy milk. They opened 4 probiotic capsules, stirred into the soy milk, then poured into a mason jar and let sit on the counter overnight. It turned out very thick.
Love this yogurt. It's so easy to make. I use a TBSP of yogurt from the previous batch, set it in my instant pot for 11 hours (usually overnight) and then it's done. You can even strain the yogurt to make a lovely cream cheese. 😋😋
I make this as well with the vegan starter, I use smaller jars because I like each to stay fresh. One I use for cream cheese, strain in cheesecloth or coffee filter works. I leave it a couple days and then add whatever flavors I feel like, savory, chives, vegetable, cinnamon...whatever, Never fails.
Sounds good. I have a question: I only have a 3 quart instant pot. Do you think I could try putting two smaller mason jars in at once? Have you ever tried that in a smaller pot?
@@nancydarcy3189 you can definitely put it
in smaller jars. I even know some people that put it directly into the pot. I don't prefer that, but it's possible. Good luck!
Wow! I really have to give this a try! I have the Trader joe's milk and the starter already. So no water goes inside the instant pot with the Mason jar? Also how long does the yogurt and cream cheese keep in the fridge? Thank you so much!
@@fabic1567 no water in the instant pot - just the mason jars. No lids on the jars. I put mine on for 18 hours because we like it a bit on the tart side. Start with 12 - 14 hours and decide what you like. When done, put lids on and refrigerate. For the cream cheese I just strain the yogurt in cheese cloth in the refrigerator for a couple of days. Water will drain out of the yogurt and you will have perfect cheese.
@@fabic1567 Yogurt will keep at least a week and cream cheese 7-10 days. I've actually kept both longer but those are safe estimates.
Thank you for the recipe. We love homemade vegan soy yogurt. I haven't had any luck with almond or other milks. It is much cheaper to use vegan probiotic capsules, also Trader Joes has an organic soymilk that is much cheaper (I think it's $1.79) and only organic soybeans and water, as well. I make this every few days. My family loves it!
what probiotic do you use? I tried this recipe with trader joes soy milk and the same yogurt starter from the video and I've tried 3 times and it has failed every single time. the soy milk gets a little thicker, but nothing like yogurt at all.
I've been making soy yogurt in my Instant Pot for a long time now. I only use a starter for the first quart and after that I just stir in about a teaspoon of the yogurt to the new batch and it has always turned out for me, it may not be quite as thick but pretty close. I do mine for 14 hours which also helps with the thickness and taste, in my opinion. I have tried other plant milks and they do not turn out and I think the reason is that you need at least 9 grams of protein. I use Trader Joe's Unsweetened Soy Milk which has 9 grams and is much less expensive than the Edensoy. I do use Edensoy when I'm in Canada because we don't have a Trader Joe's :( I make a quart every week and love it!
Yvonne Harding I’m glad you posted this. It saved me from saying the same thing. I save 1/2 cup in the refrigerator as soon as a batch is done and cooled and label it STARTER. That works for my starter next time. We use Trader Joe’s too. It’s not quite as thick but these two changes saves a lot of $$! And by mistake I discovered I can make a double batch with the 1/2 C starter and twice as much milk. 😆 I don’t use jars. I just scoop it into jars after it’s done and cool. And I like ours at 17 hours. We use it over potatoes, on veggies, on burgers, and with taquitos or any spicy dish-it’s like a mayo and sour cream source for us. Since we’ve been eating this yogurt, my daughter, who’s always getting sick from the latest bug even though she’s WFPBSOS free, is NEVER sick! She has it every day in something. It’s been a miracle for us-going on a year now.
@@christym.814 do you just put your starter and soy milk into your instant pot liner? Thanks
paul iozzio yes I do. Stir it. And I set it for 18 hours. Let it cool. Then I spoon off the water sitting on top then whip it up with a whisk. It is a beautiful creamy texture.
I usually don’t like soy yogurt sold in stores although I haven’t tried too many. Is this creamy tasting?
Nancy Giorlando very creamy. The sourness varies. The longer you let it sit the more sour it gets. It’s very smooth-whisk it up.
I use this recipe. Use the yogurt as the milk in mash potatoes. Give a little tang like sour cream.
I watched this video more than a year ago and thought "someday." The problem was that I had earlier read the Instant Pot instruction manual with its multi-step directions for making yogurt, including sterilizing the stainless pot. After trying your "in the jar" method, I am a believer. It could not be easier-- my first batch was mixed and processing in under 1 minute. The result was perfection!
This is exactly how I make mine, but I use 4 eight oz jars.
I make soy yogurt at home, either with a vegan yogurt starter or contents of a probiotic capsule. You can use other soymilk besides Edensoy, but the key is just soybeans and water. Trader Joe's shelf stable soy milk or West Soy's organic version (again, just soybeans and water), both work well too.
Trader Joe’s has their own soy beverage that is only soy beans and water...but you usually need to shake it very well, as it can separate. It’s great!
This is a regular weekly staple for us. This time I used Yogurt Starter Culture | Cultures for Health as the culture and Trader Joe's Unsweetened Soy Beverage for the soy milk. Came out perfect. Cooked on instant pot yogurt setting for 11 1/2 hours. Enjoy eating it plain or adding it to fruit. I've also strained this to use as sour cream and if you strain it even longer (say 3 days), it makes a nice cream cheese. 😋😋😋
Do you strain it in the fridge for cream cheese?
@@diversekakes yes, if I am trying to make cream cheese. I just put a coffee filter in a pint size mason jar with a rubber band around it and then put some yogurt in it. I usually make 3 pint size jars of yogurt so if I want to make cream cheese, I'll just put 3 coffee filters in 3 clean jars then move the yogurt over. I usually allow 2 days to get the thickness I like.
Awesome! I’m going to try this!
Wow! Cream cheese? Please share the recipe if you can! Thank you 😊
Yes, I do. I just use a coffee filter, let it strain for a few days changing the coffee filter each day@@diversekakes
Would love it if you would try to use, 3T to 1/4 cup of a current batch for the next and report back here if it holds up to firmness. It would be pretty expensive to use the starter for each batch. Thanks!
Other youtubers have used the yogurt to start a new batch. One said it works 3 or 4 times, and then you revert back to the packaged starter.
I use Kite Hill unsweetened almond yogurt as starter, and it turns out thick, custard-like. About 1/3 C. to 1 qt. soy milk.
@@robinchristian5907 Thanks!!
@@extremeAdvil Oh, I also used Trader Joe's Organic Soy Beverage, soybeans and water. Only $2.00. It's 9g protein but as I said, turned out very thick/custard like just like Brittany's video. It was cheaper than Eden and not 12g protein, but it worked great!!! I had tried another batch with a probiotic capsule and it had a chemical smell. Yuk. I used four little 8 oz jars in my 3 quart mini IP.
So appreciative of all you do! Can’t wait to make your yoghurt and put it on my lentil rice along w caramelized onions-very Arabian. Would love to see more Middle Eastern recipes.
This is one of my WFPBNSOS addictions. I just love this yogurt! It was made with Edensoy milk and I used Bella Bella as the vegan yogurt starter. This was cooked in my instant and I set the yogurt button for 11 1/2 hours this time. This does not last long in my house. 😋😋😋
Yours is the best most straight-forward non-dairy approach I’ve seen, and with the best results. Thank you so much for posting!
Forager unsweetened. So good.
Thank you so much! I have made two batches of yogurt following your directions and they turned out! It’s so nice to make yogurt myself and know the ingredients. I will be making my third batch this evening. Thank you again. I enjoy your channel.
So glad I happened on this video. Not sure how I missed it before. I had Cultures for Health Vegan Yogurt Culture and some organic Westsoy soy milk. The culture was dated best by October 2019, but it had been in the refrigerator so I decided to try. I pasteurized the soy milk in the instant pot and let it cool down to 110 before adding the culture. Then I poured the cultured milk into 6 ounce glass jars and put into instant pot for 10 hours. I let jars sit in the refrigerator overnight and just had for breakfast. It was just as thick as Brittany's and delicious.
I used Trader Joe's Soy Beverage (just beans, water) 9g protein, cost $2.00. I made one batch with a cheap probiotic capsule as a starter. Another batch with 1/4 c Kite Hill unsweetened almond yogurt as a starter. Both turned out perfect, very firm, like custard. I set for 9 hours. I have a 3 qt Instant Pot so I put in four 8 oz. jelly jars, the flat sided ones (the round ones were to fat to fit.) I preferred the batch made with Kite Hill yogurt. The probiotic one was okay, but more chemical tasting.
This is exactly the answer I was scouring the comments for. I have a 6 qt IP and was thinking two pint jars but I like the 8 oz jelly jar idea better as it is just me eating the yogurt.
@@kellyg9468 Great!!! Perfect portion size and so cute. I drizzle date paste on the top after they're cold.
Also. I have the Cuisipro Donvier yogurt strainer/cheese maker that I got on Amazon. I sometimes dump my soy yogurt into into it, put the lid on and refrigerate. This makes a luscious Greek yogurt, smooth as silk.
Question...Do you set the jar right in the bottom of the IP pot or do you use a trivit to set the jar on?
Love this yogurt. Saved a TBSP of a previous batch of yogurt and added it to a carton of Edensoy Organic Unsweetened Soymilk and placed it in 3 pint size mason jars in the instant pot for 11 hours.😋😋😋
Love this yogurt. Made using Belle & Bella yogurt culture with Edensoy Unsweetened Organic Soymilk, set for 11 hours. It's that easy!!!
I just love making this yogurt. Used Edensoy milk and Yogurt Starter Culture | Cultures for Health as the culture, set it on my yogurt setting for 9 1/2 hours. It came out nice and thick and tangy. 😋😋😋
Your recipe and process has been the most simple ; thank you. My first batch today!
Watched this video and decided to make yogurt for the first time in my instant pot. Yogurt is one thing I have missed since eating WFPBNSOS. Made this yogurt recipe for the second time using the ingredients Brittany uses and it came out more solid than my original try using Belle Belle yogurt starter with Westsoy milk. Either way, they were both very tasty (I loved the tartness) and EASY to make (in an Instant Pot). It's so nice to have yogurt again.
Hello to you…..i would like to ask you…..do you put water in the instant pot????…how this is work??…just put the bottle with the mixture of the culture ….soy milk and turn the pot in yogurt setting?????please clarify…..please reply my question….I have health issues and doctor recommend eat yogurt as healthy as I can find…..for sure is not easy to find…because the ingredients are so many and not healthy at all….your recipe seems very easy….healthy…..thank you so much for your time….stay safe and take care….Rebeca
I wanted to wait until I had made my 1st batch to comment... & since I literally JUST tasted the final product, I had to say THANKS for this video!! I used belle+bella non-dairy yogurt starter and the soy milk you recommended. I cultured for exactly 10 hours in 3 jars (so I used the entire box of milk) and it turned out so perfectly! Seriously. I've been paying $1.79/carton for the ONLY plain dairy-free Greek yogurt I could find and this rivals it in terms of texture and richness of flavor. THANKS again for sharing!!
Love this yogurt. Made using 1 TBSP of yogurt from my previous batch with Edensoy Unsweetened Organic Soymilk. I personally set my instant pot for 11 hours.😋😋
I just made the yogurt in the IP. It was so easy and delicious! I have used other recipes and failed but this was very good. Thanks!
Made this yesterday Britannia just as you did except I used two smaller jars. Came out perfect. Can’t wait till morning and I will experiment with fruit and other additions to sweeten it up. THANK YOU!!!
So awesome Char!! Glad it worked for you!!
Me again! I think I am addicted to soy yogurt. Made this time using Belle & Bella vegan yogurt starter with EdenSoy Organic Unsweetened soy milk. After making the yogurt, I strained most of it to thicken the yogurt to make cream cheese which I stuffed in celery with rinsed off low sodium green olives. Ohhhh so good! 😋😋😋
I’m with you, this is so easy, I couldn’t believe my fortune upon learning that my new instant pot had a yogurt setting. All of the ridiculous additives to even the best vegan yogurt brands are totally unnecessary. My experience has been that any plant milk works (avoiding stupid additives of course).
Forager plain Yogurt..
So delicious no added sugar vanilla..both are good
Making yogurt to use in a recipe from Brittany's Weight Loss ebook volume 3. This yogurt is so easy to make. For this particular batch I used Trader Joe's soy beverage milk and a Bella Bella yogurt starter. I set my instant pot on the yogurt setting for 11 hours, and presto, yogurts ready. 😋😋
I just bought the vegan starter and plan on making my own cashew milk., To make it in my new Instant Pot Duo Nova, with the yogurt setting. Has anyone tried it with homemade cashew milk, Just water and cashews? Thank you so much for sharing ❤️.
how did the cashew milk work out as I am unable to find plain soy milk without additives? thanks
First batch = excellent texture, smell, TASTE. I will try adding vanilla for the next batch. THANK YOU!!!
Did you try the vanilla? I’m wondering to add it in before or after cooking?
Is there another way to do yogurt in the instant pot if you don’t have a yogurt setting?
I made this yoghurt exactly , sugar free and amazing just like you say. Thanks for the inspiration !
Wow... 23,000 views but only 200 comments. I tried this a couple of times with different soy milk and starter. Both times it turned out terrible. So I ordered the exact soy milk and starter mentioned and it turned out awesome.
In the UK you can use "Alpro Organic Soya" it's just soy beans and water. I've used it to make yogurt in my IPot with the yogurt setting at 12 hours and 14 hours. I do it in jars too, but just read that if you put it in the fridge to chill (overnight?) it will be thicker. I've been immediately straining mine through a coffee filter on the counter, then it gets thicker. Also I just started mine from a tablespoon of soy yogurt from the store, and then after that I just save aside some yogurt as a starter for the next batch. Mine doesn't turn out as thick as yours, it also has whey at the bottom of the jar, do you get whey in your jar? I'm going to try refrigerating it first next time and see if it makes a difference. The whey is great as a salad dressing base.
Thanks so much, my daughter will absolutely love this. She tried store bought vegan yogurt and hated it cause it was too thin and this one looks much thicker. I haven't had yogurt in over 5 years; since I went vegan. thx I will def give this a try :)
I tried doing soy yogurt before and failed few times. I could give this recipe a try. Thank you for sharing this recipe Brittany!
Forager plain and kite hill plain :) this recipe is a lot more affordable though!
I don’t have an Instant Pot but I bought a VitaClay Yogurt maker and Personal Slow Cooker - $60 at Amazon in Canada. I have yet to use it as a slow cooker but it’s perfect for yogurt. (You could probably also make yogurt in an oven with the light on; you’d have to check the temp.). I added 3 (or 5?) probiotic capsules to Edensoy to make the first batch, and from then on have used 1/4 cup of the previous yogurt to make the next batch. It seems to be going on forever and is SO easy; I love that you don’t have to heat up the soymilk. The second time I use the yogurt there’s some whey, but I whisk it in and am left with really creamy, thick yogurt, although you could also toss the whey. Wish I’d figured it out eons ago. I’ve tried other milks but they were all too thin.
Thank you soooo much for this recipe! I can no longer find my favorite yogurt which was as plain as can be, low in sugar and sodium, and remembered seeing your video a while ago. I was so happy to locate it because now I have no need to bother finding that yogurt and love that since I’m making it myself, I know what’s in it! Thanks again!
SHOUT OUT !!! I smell a Jill Mckeever recipe tutorial ALLLL over this video 😆 🤣 😂
This looks like a good one I wanna get the stuff to make it
I made this and so excited about it! Enjoying it on my oatmeal!
Awesome to hear!! 💕💕
I have read lots of good things about soy yogurt in the IP. I prefer almond milk or cashew milk yogurt but have not had any luck making those. Thankfully I found Kite Hill unflavored unsweetened almond milk yogurt as well as Forager Cashewgurt or I believe they changed the name to Cashew milk yogurt now. Both are very good if you are looking for a non soy alternative :)
I use Belle Bella vegan yogurt starter from Amazon. It’s a bit cheaper than the one Brittney uses. My yogurt always comes out 100% perfect.
I didn't notice you putting any water in the Instant Pot first, or the rack that comes with the Instant Pot. Is a cup of water necessary? Did you place the mason jar on the rack or at the bottom of the pot?
Me too
The yogurt setting is not a pressure cooker setting so it doesn’t need water because it doesn’t seal.
Me too
Thanks so much! I love that Edensoy milk - in my oatmeal, coffee, etc. it foams really well too. I don't yet have an instant pot, so I tried making yogurt using a waterbath in my crockpot. It worked but it was hard keeping the water at the right temperature! You can use some of your yogurt as a starter for the next batch so you don't have to keep buying the starter, though I haven't tried it.
I use my crockpot liner set on a heating pad and it works perfectly.
#jaroudigiveaway .....this is my favorite recipe ever!!! a life saver! I was so sad to have to give up yogurt and fresh fruit...now I can have that again! YUMMM delish!
I have a $20 Dash yogurt maker. It rocks. I use Trader Joe's Soy Beverage. It is awesome. It is only soybeans and water and doesn't come out tasting like tofu!
Silk has an unsweetened almond yogurt! It is the best I've ever tasted! It is so rich, it reminds me of the brand Greek Gods, when I used to eat regular yogurt!
It is so expensive though. For the cost of 2 of those containers, I can make 7.
thank you for this! i have missed yogurt and I'm def trying this! I already ordered the mason jars and starter frm Amazon!
I can’t wait to try this! I have tried to make yogurt with using the probiotics and it never turns out. This looks perfect!
I don't have a 8 qt. Instant pot so I used 2 pint sized jars instead of 1 qt. Jar. I had it in for 9 hours and it is still runny. Any idea what I did wrong?
Nice job, thanks!
Once you have made your yogurt you can use a measure of your current yogurt for your starter. You don't have to buy that starter every time!
I used to make 1 gal. Of yogurt every week while my children were growing up.
Someone made me a beautifull yogurt maker.
It was just a wood box with a place for the cord for the light bulb
To go threw. The light bulb was 25W and for 1 gal I left it in there 8hrs. The next am we had yogurt.
I saved 1cup of the last batch plus 1 gal milk. Cooked the 1cup plus gal milk heating slowly till just b4 boil. Stiring with wooden spoon. Let it cool enough to pour into 1 gal. glass
Jar and put into box with light bulb for 8 hrs.
Your yoghurt looks absolutely delicious. The texture reminds me of a Bulgarian brand of dairy yoghurt we can get here, or the Onken Bio Pot set yoghurt. I prefer that 'set' texture - where you can see where the spoon has cut through the yoghurt - to a more fluid texture. It looks like the Eden soya milk is quite high in fat and protein compared to the two brands I use: Sojade and Provamel.
You can just use 2 probiotics for your first batch and reuse the latest yogurt batch thereafter
I wondered if you could use some of the first batch to make future batches. Good to know you can!
Do you mean two probiotic capsules? If so, what kind do you use?
@@loves2spin2 I use these when needed and they work well. www.walmart.com/grocery/ip/Spring-Valley-Advanced-Strength-Probiotic-Vegetarian-Capsules-30-Count/790686361
@@aCountryVegan Thank you!
@@loves2spin2 i do believe 50million CFU per quart or two is recommended. I have been emptying one capsule per quart with no off tastes or smells.
🤭😳🤩 I cannot wait to try this! I cannot stand the vegan yogurt in the stores! It looks so good!🙌
Thanks for the recipe
Has anyone been able to make this without an ipot?
Yes. Just heat the soy milk on the stove to 180F degrees then let it cool to just below 110 but no lower than 105. You definitely need a thermometer. I use an instant read.
Then stir in your starter or a little yogurt from the previous batch, pour it into clean, sealable containers, and keep warm for about 8 hours. Do not jostle it during this time. I use a small cooler lined with hand towels for this part of the process.
Thank you Brittany made my fist batch yesterday ❣️ when you say save 1/2 cup for next batch is that all I add or do I use another package ???? Probiotic ❣️
Walmart have the organic unsweetened westsoy milk works beautifully, I either add a Silk soy yogurt or yogurt from the previous batch.
Do you just set the jar in the instant pot without a rack? Do you use any water in the instant pot? Thanks.
That’s easier than making dairy yogurt just saying...
I attempted a while back and it didn’t turn out how I wanted but I’m ready to try again.
Thank you so much for sharing! Will try the recipe soon!
Can I make this with any other plant based milk like almond or oat milk?
I have had no luck with other milks. I believe you have to use a thickener with them
Make sure that it is just made with almonds and water or oats and water. The additives can mess with the process. Especially 'gum' like Xanthun gum, guar gum and whatever other 'gums' that are used.
Thanks for the recipe ! Man, I miss yogurt! Do u add water to the instant pot?
Nope just the mason jars!
Here's a challenge for you, Brittany, if anyone can figure this out it will be you! 😉
I make this same yogurt as you with boxed soybeans and water. It totally works. A bit runny but tasty as heck.
But what I have not figured out is why the homemade soy milk I make, which is soy beans and water and delicious, does NOT seem to set up well even up to a 24hr incubation. Makes no sense to me. Would love it if you figured this out. Xo
I don't think Brittany will see your post, this video was done in 2019. I'm guessing your homemade soy milk has a different soybean to water ratio....or it has something to do with how the store bought brands are processed. Someone posted that the shelf stable soy milks are pasteurized so they don't need boiling. Yours wasn't pasteurized so maybe that's it. Don't know, just guessing.
Found this video just now. Haven't checked to see if my IP has a yogurt button yet (only just now took it out of the box), but am excited to try it! With the yogurt starters, do they make different starters for vegan yogurt as opposed to dairy yogurt? Or are they all the same? I LOVE yogurt with fruit....but none of the stores around me have plant based yogurts without lots of additives and stuff. And it gets very expensive to buy as well. Plus I'll admit I'll probably have to get used to the "new" taste as commercial fruit yogurt has so many added ingredients that they're probably sweeter etc. How long does the yogurt keep in the fridge??? And since I have a smaller IP, could I make a couple of smaller jars at the same time??
Do you sit the jar on a rack in the pressure cooker?
Hello. Just a quick question, so with soy milk no need to bring to a boil first to get rid of bad bacteria. Thanks
I hit yogurt and it was at 18 min. I changed it to 9. I'll see how it is tomorrow morning. I was just surprised at the time difference in the setting.
How long is this good for in the refrigerator? It looks like you could just about fit in that Instant Pot!
???? I have done this before and it worked great, I did 2 jars yesterday 1 with the yogurt starter that you recommended and also with a probiotic after 10 hours when I took them out of the ip they were still the consistency of milk. I don't know what happened everything was still in a good date to use. also can I rerun them? I put them in the fridge so I wasn't sure what to do. any help would be appreciated. thanks
Initially when my yogurt was finished the top looked like yours but below it was kind of watery. I used the same ingredients. What did I do wrong? It was very tasty though.
Kite Hill unsweetened yogurt is available in tubs at the markets.
Susun Slatky Yes but it is super expensive I love the Kite Hill but I don’t like the price. 😞
Two of the ingredients of the yogurt brand you suggested has wheat and barley in it, for gluten free eating, this might cause troble. Pacific brand is soy beans, that's all. Just a thought.
I don’t mind the sugar but I don’t like runny yogurt so I’m going to try this
Hi, I am in Australia and just can’t get an instapot.. grrrrrrrrrrrrrrrrr🙉. I would really love the small one as my larger Breville (which is great) although doesn’t have a youghurt function...... could I stand a jar in my old slow cooker maybe???
Hey! A fellow Aussie here wondering "what the heck is an instapot" 😕 Never heard of it and curious about what you'd do with it besides making yogurt (coz if that's all it got used for, it would be the most expensive yogurt ever) haha
I purchase Le Grand unsweetened dairy free yogurt alternative. Ingredients are filtered water, rice, cashews, coconut cream, cacao butter, sea salt, live active cultures all organic ingredients. Also comes in different flavours.
I tried this yesterday with a different milk, didn't work at all. For some reason Vitacost is always out of stock on this milk. I found some yesterday at Swanson's and it's on the way. You REALLY do need the Eden soy.
Oh no!! Yeah I always use eden because it always works for me. I’d be afraid to experiment.
Westsoy works great
Trader Joe's and Westsoy work just as well as Eden, even though they're 9g. protein, not 12g. I heard that nut milks don't work unless you use thickeners like agar agar. Only soy milk works without thickeners.
You don't have to heat it and then let it cool before putting in the starter? Have I been doing this wrong? My starter says to heat it first. I have always wondered about this and bacteria since it isn't cow milk.
No you only need to heat it if it’s animal milk. No need for plant milk. :)
@@chrispicakes6577 actually any milk can have bacteria, but when using shelf stable soy milk it is pasteurized as it goes into the box so basically it already has been boiled. I make soy and sunflower yogurts from scratch including the milks and if not careful you can get some things growing in there you were not expecting.
Thanks for your help!
Hi,
Great videos!
Two things…do u need to use a trivet or water in the pot???
How long can it be kept in the fridge???
I know this is an old video. Still hoping someone will answer. 🙏😘
No trivet or water - just the glass jar. It can keep for about a week and also can be frozen.
Ty sooooo much!😘
Amazing. Just wondering if we can use the yogurt made this way as the starter for next batch. Can we use multiple jars in the same batch or use flat Pyrex bowls?
Question: All other videos on homemade yogurts you had to heat up milk of choice to 185-194 degrees, cool down to 110-113 then add culture then process. You don't seem to do that. Any particular reason for that?
What would the directions be with a crock pot? I don’t have an instapot.
What makes yoghurt thicker in instapot less or more time?
do you put water in the pot or just add mason jar to the pot
Is it ok to add vanilla and date syrup before putting in the instant pot or after it is done?
Can this be made in 3qt with same time? 😊
Do you ever use yogurt in place of good bacteria to save on cost?