How to Make Yogurt with Instant Pot IP-DUO electric pressure cooker

[@Zimba9810]

very important to make sure the setting is in "normal " not " less" as the temperature will be much lower and wont work for 8hrs. I learned my lesson my first time

[@karenbown7641]

This is the best IP Yogurt Demo I have found. I made my very first IP batch of yogurt using your video. It came out perfectly! Thanks so much!

[@georgiaspencer7710]

I put the lids on the jars right after I mix in the teaspoon of yogurt. Then I put them in the cooker, close the pot and put on the yogurt function. Makes it thicker because no condensation gets in the jars! Then they are ready to put in the fridge when done! 😍

[@authorsauditions]

Georgia Spencer be careful! the bacteria release gases that can burst the bottles if your lids are air tight. Don't ask me how I know. :-)

[@mrsseasea]

Thank you for that tip!

[@JR-zw2vb]

@@authorsauditions lol i think i know how you knew

[@tealover4664]

@@authorsauditions interesting, I always close the lids on my jars. I didn’t know you can just leave the jars open like that. Does the water not getting in the yogurt while in the process of making it ??

[@Ninjagirl-pi4bq]

The way I'm making my yogurt is I heat up 4 cups of whole milk in a microwave (each cup for 30 seconds) so it is luke warm temperature (store bought milk is already pasteurized so no need to scorch). I make it right in the stainless steel insert (no jars). I mix half of container of plain yogurt in the milk (I mix it with milk in the measuring cup and keep adding the milk to it so there are no lumps). I freeze the other half of yogurt for next time. Then set the instant pot into sealing, close the lid and press yogurt button. I adjust the time from 8:00 into 9:00 so it would be little firmer. Last time it was little watery but still tasted great. After the yogurt is done, I put it into Tupperware container in a fridge. You can eat it when it cools down, roughly in 2 hours. I store it in a refrigerator for up to a month but it's usually gone in couple of weeks. Hope this helps someone as I was searching for more details myself since these instructions are no where to be found in the instruction book.

[@carpii]

+Ninja girl2013 Does the frozen yoghurt work as a starter for next time? I thought it would kill all the starter bacteria

[@dacisky]

I heat up my milk for five minutes in my microwave,add the culture to the jars,add the milk,seal the tops and put in the IP for 10 hours. Yeah,it's real nice. I sweeten it with Stevia,or make it into a garlic/chives dip or eat it plane.

[@dianep4795]

Ninja girl2013 would like your dip recipe please, sounds so good

[@dacisky]

This is so easy. I use whole fat yogurt. Add salt and garlic to taste and a pinch of chives and a pinch of parsley. Mix well. You can also add a squirt of lemon juice and/or a tablespoon of liquid from a jar of olives if you so desire.

[@curlygrandma]

Thank you for that very detailed demonstration. I've had my IP for a couple of years, the yogurt feature was one of the reasons that I got it, but was too intimidated to try, maybe I will now.

[@lindabain1468]

I have watched 6 do it yourself videos on making yogurt in an Instant Pot. Yours if by far the best. Thank you

[@katydidiy]

I love my instant pot for yogurt. Since I strain the yogurt when done, I use a 4 cup Pyrex measuring cup by first heating and scalding the milk in the microwave. Then I cool it to 110 f deg in the sink with cold water for about 10 min. before putting in the pot on the rack with a cup of hot water in the bottom of the insert. Cover, and start. 6-8 hrs later it's done. Straining takes 20 min or more depending on how thick you want it to be or how tart. They whey can be used in bread making and can be frozen for later use.

[@LillybethLilyLeah]

I love how simple and easy this method was, thank you so much! I cannot wait to try:)

[@LASTHOUR2024]

Great! I was looking for an instant pot yogurt recipe that uses cups or jars! THANK YOU!

[@PanicAttackRecovery]

Thank you for the strait forward directions without having to strain the yogurt.

[@1happycountrymom677]

I just have to get one of these pots! also love the peaceful background music.....thanks

[@claudinemckay3743]

Thank you Laura for the yogurt recipe in the instant pot. Great instructions!

[@joyfulkim]

Just wanted to share this with everyone here. I was just reading a blog post about making yogurt in a jar. I read here that a few people has issues with the yogurt being watery. On this blog post , it says to put the lids on the jars and slightly turn the screw caps on when cooking your yogurt to prevent the water from getting in and making it watery. Also, it does sound like this lady says 150 degrees on this video but it's supposed to be 115 degrees. Going to go make this right now!

[@lizardas]

I was just going to say the same thing. Adding a caption would be helpful, because anyone incubating at 150 degrees will have disappointing results.

[@karlahaynes9877]

Also, if you place a paper towel over the surface the yogurt cup, then let a section of the paper towel hangover the edge, it will act like a wick and draw moisture out of each cup. I placed mine in a cake pan and then placed it into the fridge for a few hours. Thick and creamy yogurt. Yum

[@juliek7650]

I enjoy your videos, thank you for making them. My only request is please turn the background music down, I can barely hear you.

[@1954evelyn]

+Julie M I'm with you I don't understand why they play the annoying music. It is so distracting and makes it so hard to hear what the demonstrator is saying. I had much rather have dead air than loud background music :) I usually just click off and try to find a video without the music, I was really interested in this one and it was really hard to hear for the music

[@StephanieManley]

If they don't add the music you hear the hum of the refrigerators, normal house noises like when the heat or the AC turn on. It's really needed.

[@unknownsender8705]

Do you put more water into the instant pot the second time when you press yogurt?

[@chuckv8838]

Note - It sounds like she says 150F (think it is 115) - just not clear in audio..Yogurt likes 108 to 112F...or maybe as high as 115.

[@carmelaowens4250]

+MissKlass where is Liz"s site

[@nicolekatmi]

Correct. 46 Celsius is 115-ish

[@MickinMD]

I set the video on CC and it read "150" - thanks for the head's up. As a scientist, I didn't think 46°C was anywhere close to 150°F.

[@jacquelinemcgrady4480]

Nice and informative video. I think I will make yogurt this way.

[@janetmcdaniel3746]

I'm assuming the 1 cup of water is still in the instant pot from the pasteurizing process when the jars are put back in for the yogurt making process ???

[@pavlinakoba9313]

My question exactly

[@thiphan779]

I have the same question.

[@frederiqueguette172]

yes, water stays, see the explanations here: www.paintthekitchenred.com/homemade-instant-pot-yogurt-pot-in-pot/

[@mummoshable]

Very detailed thank you!

[@TheLiteraryLifeofBeans]

Thank you!

[@BachClarinet]

Making this now!

[@emadavazpour3358]

Excellllllent job

[@ettemay8523]

What temperature does the yogurt setting stay at?

[@teardropw1822]

Hi Laura, thank you for the video! One question: do you need to remove the water (left from steaming) from the cooking insert before starting the incubation process? Or you have to keep the water inside Instant Pot when starting the Yogurt program?

[@Phos4us2]

I have kept it in for dairy and non-dairy yogurt and it has worked just fine.

[@brunazanardo3444]

Hi! What kind of milk did you use for non dairy yogurt? I tried making it with coconut milk and unfortunately it didn't work.

[@techforedufinal6399]

Coconut milk contains enzymes that will attack and digest proteins. The proteins in yogurt help to thicken the base. By the way coconut milk is used in many cultures to soften and predigest meats.

[@vietthao3456]

when you put the yogurt back and set yogurt function, did you put any water on the bottom?

[@JR-zw2vb]

it says in the manual (p.16), "if you use a container or bottles, you can place them in the inner pot without adding any additional water."

[@SuperTechnicalman]

Thanks, i'm looking to try this.

[@seccat]

Place the liner on the counter if you want it to cool off faster. Also sterile your spoon and thermometer meter before use.

[@LindeyGlenn]

Is it safe to put the yogurt into the fridge while it's still warm? Yogurt newbie here!

[@lizardas]

You can let it cool down first for a couple of hours, although some people stick it right in the fridge.

[@authorsauditions]

Lindey Glenn I stick it straight into the fridge.

[@juliemclaren2981]

You shouldn't put anything warm in the fridge as it can warm up other foods in there to a dangerous level and also the fridge needs to work really hard to cool everything down again. Cool the yogurt on the counter first for at least an hour. Place container/s in a bowl of cool water )no ice) to quicken the cooling process.

[@eileenhoo2603]

If I prepared the yoghurt in a pot and pour them in the jar and let it incubate in Instant Pot, how much water do I have to put in the pot and at what temperature?

[@wendyg123ify]

I'd like to see a video start to finish using just the inner pot. I do not wish to use the containers and need to see what you do after the milk is heated to 180 degrees. Please explain.

[@kberken]

+wendyg123ify there are some videos on YT with that method. Just have to search for Instant Pot Yogurt making

[@wendyg123ify]

Thank you.

[@TopTributeBands-N-Stuff]

PROBLEM... At 4:11 you close it and click on Yogurt for 8 hrs of cooking BUT BUT BUT you never mention if you leave the valve OPEN or CLOSED (for pressure cooking) !!!!!!! *** Question: Which is it? Open or closed??? Thanks for the videos. Thy are great and very useful but we all have very limited time so can you script and edit them better to make them as short and yet as informative as possible? Like here, we do not have to see you stir all 4 jars etc...

[@joyfulkim]

TopTribute BandsNstuff It said to seal the valve.

[@cheryleann58]

Hello. I've got 2 instant pots Duo 60 and Duo 80. The smaller one says YOGT at end of boil and end of yogurt program. The Duo 80 says END after BOIL and End after yogurt program. I was sent a Duo Nova 8 quart as a replacement it says END after boil and yogurt program too. I talked toa instant pot person and was sent the replacement then told that that they should say end. Now I don't know if the pots are messed up or actually working correctly. I could not get the duo 80 as they were out of them. I bought the original one at Walmart in placerville ca and they wouldn't replace it. In your video you said it should say yogurt even the duo 80 and duo nova which they have never done

[@InstantPotOfficial]

Great question! The model being used in this video is an older model. The newer versions of the Duo and Duo Nova will read END.

[@allaelentukh7327]

Thank you for detail video.

[@popatop75]

can i save some leftover as a starter for the next batch

[@judyhirsch8524]

I always make sure that I have at least 2 heaping TBS from my previously made yogurt as a new starter. It works perfectly. I only use store bought good quality yogurt if I didn't save from my last batch.

[@ngochuynh6998]

do you need to have a bit of water in the inner pot

[@YotieKiller1]

Manual says 115°F/46°C on cool down temp.

[@supersysm]

Has anyone tried this out with a variety of vegan yoghurts? Which one gives the best flavour & outcome? Thank you! 🙏💗

[@rc6304]

If you do not have a yogurt setting , how do you make yogurt? I have slow cooker setting . Can i use that?

[@InstantPotOfficial]

You can't use slow cook. If you have one with a sous vide setting, you can use that. Otherwise, you have to do the boil method, you won't be able to do cold start.

[@borodenko100]

I've just purchased an Instant Pot Duo and would like to make yogurt using the inner stainless steel container rather than glass jars. Nowhere in the instructions or in this video do you mention what the valve should be set at. I'm assuming it should be 'venting', but would appreciate your comments. Thank you.

[@johnnybloggs2494]

Marie Borodenko She clearly mentioned setting it to 'sealing' in the video mate. It was at 2:05.

[@borodenko100]

Johnny Bloggs Thanks Johnny. I wasn't sure if this also applied to both methods - she mentions that you can make yogurt in the stainless steel container, rather than glass jars, you see. I'm now sure that you set to 'sealing' both ways.

[@nurHomai]

Do we need to add water to the inner pot again at the last stage when leaving the jars in for 8 hours?

[@MichaelToub]

great video, thanks!!

[@wwk3154]

If I want to make fruit yogurt, when should I add fruit?

[@CaroleMorin]

Always after the yogurt is done and cooled.

[@orangedragonfly4]

just made a batch of goat yogurt , was not as it looked in video,I thought she said 150 degrees too. will try again at 115 degrees. I am discouraged at this point but will try again

[@rawmark]

orangedragonfly4 It's 115 degrees F. 150 will kill anything and this may be why your yogurt didn't work.

[@zamfully]

I tried this three times. Could not keep water out of the jars

[@masterDarts4188]

Does the cooker remove any excess air ? I read that putting them in an environment where they could properly ferment is very important. Also it was suppose to be done for 24 hours

[@InstantPotOfficial]

As the Yogurt setting is not a pressure cooking setting, it does not remove excess air from the pot. However, we can assure you that the Instant Pot is designed to create an environment conducive for probiotic growth.

[@FoodiePunk]

What's the procedure if your Instant Pot doesn't have a "yogurt" feature?

[@dawnm2184]

I don't think you can make it if you don't have that feature. Every other setting would be too hot.

[@rgreeneish]

what kind of milk do you use? Whole, 2%, 1%, or skim?

[@unklesuggar]

+Robert Greene I use whole, I have not had luck with reduced fat milk.

[@dawnm2184]

I just made this for the first time last night. I used 2% and it came out just fine. I may have put more than 1 tsp. of yogurt per cup though, probably closer to double that.

[@mariannebyrd9331]

I add powdered milk to thicken the yogurt - then pasteuriuze - then I can use 1 or 2 or skim !!!

[@TylerParrTP]

#1 this is easy and delicious. #2 has anyone experimented with different kinds of milk? my first batch I used Fair Life Whole milk and turned out great. The current 2nd batch I am using a general whole milk.. Has anyone found that the quality of milk changes the results?

[@humasyed7732]

Why was my yogurt a pinkish color instead of white even though it tasted great

[@missmonasuzette]

I made yogurt in my Instant pot and it was so watery. I strained it in cheesecloth overnight and it was great, but it seems to me that the jars should have lids on them to keep condensation out. Will this effect the yogurt if I cover the milk? Thanks.

[@subpoprec]

***** Based on my prior experiences making yogurt, it's normal for it to be fairly watery after the culture is complete. The whey (the liquid on the top and throughout the culture that makes it watery) has to be strained out to thicken the yogurt to a desired consistency. However, whey does have some beneficial nutritive properties that are worth looking into. You might not want to strain too much of it out. I'm still searching for a good use for it in a recipe so that I can glean all that it has to offer, but I have yet to find a good one.

[@kberken]

+missmonasuzette I have always added milk powder and a little plain gelatin powder to my milk before steaming it. It turns out very thick, and I never strain it, and get the added benefit of more protein/calcium.

[@authorsauditions]

I dont like the idea of adding thickening agents. I use raw milk and like the yogurt to be free from any additives. otherwise I might as well buy it from a store. have you tried straining it to get thicker yogurt? or boiling the milk for longer to reduce it a bit? I also like to leave the "skin" of the milk. love the yogurt "skin"!

[@kathyberken5755]

+authorsauditions. If you're starting with raw milk and heating it to 190 you end up with pasteurized milk. I buy a brand with no additives. To me, adding gelatin adds protein and keeps the whey in the yogurt. If I strained it I'd be losing the whey and looking for a way to use that. That seems counter productive. I do like Greek yogurt, however, so I might try straining it sometime and use the whey for soup.

[@christineeverett2309]

I found the whey quite pleasant to drink.. and it's apparently nourishing..

[@Carsonsaxplayer]

When I push the yogurt button the second time it says boil again. How can I get the 8hr timer?? Any help is greatly appreciated.

[@christineeverett2309]

Sorry I'm no help since I have the same problem... after scalding I cool it and press yogurt button and it goes to boil and I am unable to adjust to normal mode as suggested in manual. It just won't come off boil. Hope you get an answer.

[@edwardolson8996]

I have the same problem, and I don't see any "adjust" button.

[@juliemclaren2981]

Are you using the same model IP as Laura?

[@judyhirsch8524]

I had to hit cancel twice to clear the boil msg. Then when I pushed the yogurt button again, it displayed the 08:00 time. I hit the yogurt button two times in succession because I wanted to see how to make it boil, but I realized that with ultra pasteurized milk (like Fairlife), you can skip the boil and go directly to pushing the yogurt button once. Super Easy to make.

[@sashanealand8315]

you do not need to strain yogurt to make it thick, just use half and half to make the yogurt instead of milk

[@sunflwrgirl33]

Can you use this same recipe for making vegan yogurt. Like using almond milk?

[@rawmark]

sunflwrgirl33 I can answer that as a vegan. The answer is yes but we often need to add additional items to make our yogurt thicker. It could be corn starch or guar gum but we often need to add. Besides that, the recipe is the same. I often buy an unflavoured, vegan yogurt from the store a day before I'm making yogurt. This also gives me time to make my own almond, soy or coconut milk since I don't purchase premade.

[@chrisfran7866]

I want specific instruction for making yogurt in the Instant Pot DUO Mini using the stainless insert, not the jars. If I'm not using jars do I still steam the milk in the stainless steel insert for 1 minute?

[@judyhirsch8524]

I don't steam ultra pasteurized milk (like Fairlife) first. I mix 2 heaping TBS of previously made yogurt or in a pinch I will use Fage yogurt as a starter into a little of the milk and stir it so that there are no clumps of yogurt left. I pour the mixed starter and milk into the inner liner and pour the rest of the milk to combine. I add a tiny pinch of salt. Cover the pot with either the clear glass lid or the lid that comes with the IP. I then press the yogurt button which will say 08 :00 and do not touch again until the display says YOGT. I then put the inner pot into the refrigerator to completely cool. This cooling will create a thicker yogurt. At that point I will add in the flavorings I desire. SO EASY.

[@harf4ng]

When yoghourt are finished can we let them in instant pot a few more hours? As it takes 8 hours so I would plan on doing that in the night but of course I'll not wake up middle in the night to get my yoghourt. Thanks.

[@heatherstrom]

Yes, you can. The longer you leave it, the more tart it will become. Or you could start the yogurt right before bed so it's ready when you get up, assuming you don't sleep more than 8 hours.

[@juliabilecki9859]

I ferment for 24 hours at 38 celcius to knock out the lactose and gets very thick but flavour is stronger than shorter fermentation time. Pressure cookers run at around 43 celcius so not sure about 24 hours, maybe try 10 hours and increase each time until you get the consistency and taste you like.

[@rekhadsouza1530]

Thanks so much

[@Miss_AriStarry]

What? How did she do that? Milk and a tspn of yogurt? I feel like I missed something

[@InstantPotOfficial]

Hi Time, yes, that was a teaspoon of high quality plain yogurt being mixed in with the steam milk! In place of the premade yogurt, you can use a teaspoon of a yogurt starter.

[@unknownsender8705]

is this like the french oui yogurt? and what if i don't have a lid for the yogurt jars. Since i have only the only leftover yogurt jars from eating oui yogurt.

[@heatherstrom]

oui.2020brands.com

[@marlenychakola9658]

How do I do yougurt in instant pot duo plus’s ? Please

[@camillewb]

...does it work with non dairy milk though like soya, almond, oat, rice, coconut milks? o_o

[@oliviaclyde479]

Can you use the slow cooker setting for making yogurt? Mine doesn't have a yogurt setting.

[@kberken]

+Olivia Clyde I am going to guess not. Slow cooked foods are at least 180 degrees. and to make yogurt, you need about 115 degrees. I used to incubate mine in the oven with the oven light on.

[@cristinasujoy]

kberken I do the same, works perfectly.

[@unknownsender8705]

can i use the oui yogurt vanilla flavor to be my starter? and will it then taste like it?

[@InstantPotOfficial]

You may use whatever starter you like, as long as it has active cultures.

[@heatherstrom]

It won't taste like vanilla. Join the Instant Pot Facebook group to have all your questions answered.

[@varadamunshi2547]

Hi, if I dont have the yogurt function in my instant pot, how to make yogurt in it ?

[@InstantPotOfficial]

Hi, You need the yogurt function. Here is a comparison chart that shows what units have the yogurt function: instantpot.com/wp-content/uploads/2018/04/Instant-Pot-Product-Comparison-April-30-2018-1.pdf

[@wendyamckeown]

I added 1 cup of water, put the jar insert in and put in my jars of milk. I set it to steam for 1 minute. While it was preheating, I got the dreaded "Burn" message, so I unplugged it. What did I do wrong?

[@InstantPotOfficial]

Hi Wendy, did you place the jars on a trivet? If you have, and you are still having this issue please contact support: support.instantpot.com/

[@takjensen]

Did you close the valve? If you didn't close the valve, you let all of your water out.

[@barbara7376]

Do you set the lid to "sealing" while the yogurt is culturing?

[@subpoprec]

Barbara Marbury Based on prior yogurt-making experience of my own, I'd wager that you do not have to seal the lid when you are culturing. When I made past cultures, I wrapped a large jar in a small heating blanket and covered the top with cheese cloth. So, exposure to open air wasn't ever a problem. In full disclosure, though, I do not own one of these Instant Pots. I hope that helps.

[@barbara7376]

subpoprec Thank you!

[@judyhirsch8524]

No you don't set the lid to sealing because it isn't going to be under pressure. I also put on the glass lid that fits the pot instead of the sealing lid.

[@tittiger]

No one has explained why you use the steam function rather than the yogurt function when using jars?

[@InstantPotOfficial]

Hi Joe, in the manual, it mentions if you are making yogurt in smaller containers to place it on a steam rack and use the steam program. If you are not using small containers, it has different instructions. See page 20 - instantpot.com/wp-content/uploads/2017/07/DUO-Series-Manual-English-January-24-2018-web.pdf

[@ladyowl6743]

I will definitely use jars next time. It will save time on putting the yogurt in them latter on and making a mess... 🤣

[@rossr6616]

ours doesn't have an "adjust" button; anyone know alternate method for IP-DUO60 v3 model?

[@InstantPotOfficial]

Great question! On the newer models you simply keep pressing the Yogurt button to toggle through the different settings. Enjoy!

[@testreadyonline6785]

when steamed the milk for 1 min in a glass jar, when I opened it , all milk was spilled out from the jar to the steel insert. What do I do ?

[@InstantPotOfficial]

Hi, I recommend using less milk or a larger container so it doesn't overflow out of the jar.

[@aikikaratefan]

I have made yogurt with this twice, following the instructions. Both times it was really thin. When I tried to strain it, it just went right through, so I couldn't thicken it up at all. I checked the temperature of the yogurt right before I took it out of the pot and it was only 90 degrees. It needs to be more like 110-115 degrees. Is there another setting I can use to get it up to 110-155 degrees? Is this a defective unit?

[@aikikaratefan]

Wini HamiltonDisregard. I read the manual and saw that I could use the "adjust" button to change from "low" to "normal".

[@kberken]

+Wini Hamilton I always add instant milk powder to my milk first, and also a little plain gelatin powder to thicken the yogurt. I never have to strain it, and so I keep the whey in there that way, and get added protein from the milk powder and gelatin. Win-win!

[@debcobern312]

I do the same thing. Also, when you strain out the whey you are removing tons of the good bacteria that you eat yogurt for in the first place! If you want something thick like Greek yogurt then eat a cream cheesecake!

[@authorsauditions]

Wini Hamilton, if your starter is store bought yogurt, then the first 2 or 3 batches may be stringy. it's best to use home made yogurt as a starter. the "active and live cultures" in store bought yogurt for some reason don't produce firm good yogurt on the first try. I make small quantities until I get the consistency of good yogurt before preparing larger bowls of yogurt. I can't stand the stringy stuff that gets made the first two to three times.

[@aikikaratefan]

I've had good luck over the past year just using a gallon of whole milk, and 4 TBSP of yogurt, and incubating it for 4 1/2 hours. This is AFTER I've boiled the milk to 175 degrees, and let cool to 110 degrees before adding the yogurt. No problem with using InstantPot on the yogurt setting. Sorry for those of you who like the whey. I like the texture and taste of Greek Yogurt better than regular yogurt.

[@suestclair-stevenson1077]

how much yogurt starter for the pot of yogurt not jars

[@LASTHOUR2024]

She said 1 tsp per cup of milk.

[@RosaButton]

she forgot to put yogurt in one of the jars

[@kberken]

+Rosa M-B I think that part got edited out of the video. She started with the second jar, but I am guessing she had already put some in the first jar. On the other hand, we'll never know!

[@MyChilepepper]

It’s called editing. Lol

[@arturiousrye]

There is no “yogurt” function on the duo! Only the first instant pot. Instant Pot 2 duo Air Fryer has no yogurt setting!

[@InstantPotOfficial]

The Duo models currently all have the yogurt function. The Duo Crisp with Air Fryer, does not have a Yogurt function.

[@KhaldoonMasud]

How much electricity does it take to make yogurt considering 8 hours cooking time and 1000W machine? Can I get the answer in $?

[@anacristinaduarte7846]

I won't use the 1000W for this function. The machine only uses this amount of energy for high temperature or pressure features. Yogurt will use very low energy. Maybe 50W? Just guessing, but if you can find a regular yogurt maker in the market, this is your lead.

[@LatitudeSky]

It's barely even on at all to make yogurt. Maybe a few pennies worth of electricity. My whole house uses $2 a day of power and that number doesn't go up even when I actually do pressure cook for long periods. It is actually very energy efficient.

[@ravenblackhawke]

I see Laura has no interest to address any questions at all. What a darn shame to post and vanish. I wanted to ask what size individual jars did she use in the Instant Pot... and can you also make the yogurt in the Instant Pot ss inner pot, and then place in your own Lock & Lock tupperware containers which seal out air and are waterproof, and keep them in the refrigerator until you finish the yogurt. Perhaps some nice person knows and can honestly answer these questions, if so...thanks and greatly appreciated. One would think full Yogurt making instructions and q&a would have come with the Instant Pot which we paid good money to receive. I really am not comfortable leaving food prep and unanswered questions to chance, especially when dealing with food prep and storage options to feed my family safely.

[@Susriramm]

+ravenblackhawke There are 2 ways you can make Home made Yoghurt. 1) Using Instant pot : Microwave 1 litre of milk for 10 mins. I bring it to the boiling point. Cool it to luke warm temperature (about 90F). Add 1/2 cup of Store bought yogurt, stir well. Pour it in the Instant pot container, and set it to Yogurt for 8 to 9 hrs(usually overnite) 2) Alternately, If you dont have instant pot. Follow all of the above procedures until transferring it to instant pot. Let the milk be in the same container you boiled, and curdled. Turn on yr oven lights, and leave the curdled milk overnite. If yr oven has no lights - preheat yr oven for 350F, turn off the oven, and leave the curdled milk in the oven (preheated) overnite. Yummy Yogurt will be ready. Recommended Yogurt for the culture - StonyField's plain yogurt, or Nancy's low fat Yogurt, or desi yogurt in Indian grocery stores. You can use any milk (low fat, fat free or whole milk) for making Yogurt. Whole milk turns out creamier than the rest. Good Luck!

[@ravenblackhawke]

+iek Blessings and many thanks as I greatly appreciated your advisement, and yes I do own the Instant pot with the yogurt maker option:). I will try your method very soon, and again thank you so much:).

[@carpii]

+ravenblackhawke Search youtube for "Instant Pot Plain Cooking. Yogurt!" Its a much better video, and she just makes a big bowlful sat on the instant pots steamer tray, no need for jars

[@ravenblackhawke]

+carpii Thanks so very much carpii. I really appreciate the information you also stated:).

[@kberken]

+ravenblackhawke It looks as if she was using half-pint jars, but i know you can use pint-size Mason jars, too. If you steamed your milk in the liner and then transferred the cooled milk to plastic containers, that should work because the temp of the yogurt setting is not high enough to melt your plastic. Good luck!

[@michswags]

Is the electricity being used over the 8 hour curing period....annnd can you layer and make 8 jars?? thanks

[@InstantPotOfficial]

Hi Michele, Yes electricity is being used during the period it's set to make yogurt. For adding 8 jars, it depends on the size of the jars. If there is lots of space then there should be no issue as long as the smaller jars are on the bottom.

[@michswags]

Hi!! Thankyou so much Great column (thread??) :)

[@kayden7677]

What is the max time for the yogurt making setting?

[@InstantPotOfficial]

The max time for the fermentation period is 24 hours!

[@WV591]

why go through all this trouble and mess. just use the yogurt function to boil and make it.

[@martiadams1534]

[@oneworld24]

My milk keeps over flowing even at the 1 min steam

[@InstantPotOfficial]

Hi, Are you pasteurizing your milk with the yogurt setting, or by pressing the "steam" program? If so you will need to follow the instructions on page 20 (in the link). Additionally, you may be filling the jars too high. instantpot.com/wp-content/uploads/2017/07/DUO-Series-Manual-English-January-24-2018-web.pdf

[@eepp]

That music...

[@Linusrox123]

NUMBER ONE REASON to make IP yogurt? NO PLASTIC to think about saving or rinsing and recycling! Plus less than half the price. BTW my IP has no Adjust button! You need to push the yogurt button twice and it wil say boil.

[@hobgoblin9146]

8 hours! Ehh...I'll just buy some from the super market. This Instant Pot is freaking amazing though. Also...The woman in this video is really attractive. va va va voom! ;-)

[@Thisworldisdoomed]

when you heat yogurt to that high of a temperature your killing all the benefits of the yogurt.

[@InstantPotOfficial]

Hi Dave, you only heat the milk first before you put in the starter culture. You do not heat the yogurt.

[@Taking_Back_Thyme]

She lost me when she put jars in there because I’m doing my yogurt directly in the instant pot insert

[@InstantPotOfficial]

Hi there. It can be done in jars as well as directly in the inner cooking pot. Enjoy!

[@koleyw932]

Seems like a lot of work, why not just buy yogurt?

[@AndrewScarella]

+Koley W I think this method could save money. I'm using the yogurt to make overnight oats, so I don't need any packaging, just a big pot of yogurt and that's exactly what the recipe is for.

[@chinagoose79]

+Koley W With that reasoning, why make anything? Cookies are more work than this, why not just buy them?

[@yugandharbeesetty905]

I can get a gallon of milk for $2.5 and a gallon of yogurt costs more than $10.

[@prerajvarker]

I used to think the same thing too..till I tried homemade yogurt. It is delicious and sweet :)

[@Swanky95472]

A QUART of high quality yogurt where I live is $6

[@hunterharris7581]

slow down

[@RaniJ24]

FYI - under "settings" KZbin has a "Playback Speed" option where you can slow down or speed up. I normally use speed up as I review videos and determine if I "like" this video.

[@hunterharris7581]

misleading

[@kjvisual7]

Thank you 😁