Instant Pot - Homemade NonFat / Fat Free Greek Yogurt - Only 2 Ingredients - SUPER EASY

[@mikeellis4345]

If you want a milder yoghurt taste ferment the yoghurt for less time. I run mine at 8 hours in my Ipot. Also I strain my yoghurt well past the normal viscosity then add back in with a stick blender the liquid whey to achieve the type of yogurt I want.. more whey - drinking yoghurt, less whey spreadable yoghurt for sandwiches etc. add sweetener like agave syrup and a touch of vanilla essence.. it’s fabulous! Great fun video guys!

[@markbeckley125]

Glad to see you guys are back!! Your channel is one of the few that got me interested in modern homesteading. Again glad to see you all are doing good and wow you have lost some weight congratulations

[@PrattFamilyHomestead]

Thank you so much Mark!!! It's good to be back and good to hear from you as well!!

[@StringfieldRidgeFarm]

I love the more sour yogurt too, I use it a lot in recipes and I love to put fruit in it. Great video! So glad y'all are back.

[@PrattFamilyHomestead]

YES!! We will do some more videos on all our uses with the yogurt/greek yogurt. But yes I love mixing in fruits!!! Thanks for stopping by!!

[@wildedibles819]

Very nice I miss doing this beside the wood stove on very cold days we kept it going good and in the room was around 100 at least around the stove Now I just have the stove and crock pot both run too hot I'm making cheese at the moment I like the softer fresh cheese Yummy food and good food too

[@PrattFamilyHomestead]

Oh that sounds fantastic! Next to the stove!!! I (Mike) have also been making "farmers cheese". I like the press it though and have a harder "gratable cheese". But yeah ... love doing it all!!!!!!

[@user-hv5jv9gb6c]

Mix in a bit of dehydrated milk powder " I've always used fat free " and you'll get a much thicker and creamer yogurt. Unless your using raw or not so fresh milk there's seriously no need to take it to 180. Most milk is ultra pasteurized that's why we drink it straight from the carton. Yogurt recipe's are seriously outdated. Now here's the important part to make the best yogurt EVER. You want to heat it up pretty slowly to around 140ish maybe 150 and hold it there a bit. Doing this and doing it gradually does the exact same thing to the milk protein as needing dough does to Gluten. It relaxes the proteins and the strands stretch out and form a connective web and that's where the super creaminess comes from. You won't see it in the milk without a microscope but you'll see the difference in the finished product. If you Heat your milk up fast the protein strands will react to thermal shock and tighten up and shrink and you'll have already caused the Whey and Casein to start separating before even fermenting and that's what you want want to truly avoid. All proteins contract to high heat and thermal shock. You'll see it in your yogurt it will look a bit grainy instead of velvety and creamy and there will be way more whey then there should be. Good yogurt doesn't produce much whey at all Unless you doing a 12-20 hour ferment and at that point your making cheese do to Build up of lactic acid. Most recipe's and how to stuff on Yogurt falls pretty short It tells you what to do but doesn't tell you why you're doing it :) I've never tried it but I strongly suspect if you mixed about a cup of yogurt in a gallon of fresh bought milk and let it sit out for and hour or two and then stuck it in the fridge in 3 or 4 days you'd have yogurt :) It's always a good idea to sterilize your fermenting vessel. If you think about the common instructions you're sterilizing pasteurized milk just to dump it into an un-sterilized instant pot or yogurt maker and set at max bacterial growth temps and that makes no sense..... Instant pots should be ran with just water first to sterilize them..

[@PrattFamilyHomestead]

Thank you

[@HSeaberry]

Wealth of knowledge here

[@OsirusHandle]

ive tried the non fermentation method and it didnt work, it just stayed as milk

[@OsirusHandle]

i think pasteurising will still help since it means the yoghurt bact has no competition at peak conditions

[@jerryt9376]

When do you mix in the dehydrated milk powder?

[@katsgardenkitchenandmore9050]

Glad your back, I remember right the last video I remember seeing you guys put out was about you wanting to remodel your kitchen, so I am super excited that you're back.

[@PrattFamilyHomestead]

Awesome thank you!! Yeah .... we have not got to the kitchen yet. Everything was kinda put on hold for while. But we will get to it!! Thank you again!!!

[@nosakhareobakpoler9825]

Waste not want not . Excellent video

[@daniellesduckheadhomestead3127]

That’s some good stuff. Made yogurt in the instant pot years ago. Time to try it again. My husband worked for Chobani for about 8 years so know the name well ;) He’s used to bring tons of it home. One time we got a pallet of 1 gallon containers of plain 4% milk fat and we fed it to the pigs and chickens. They went nuts over it. Thanks for sharing. Take care, see ya :)

[@PrattFamilyHomestead]

Oh wow!!! That's awesome!!!! Thanks for stopping by!! Man that would be awesome to get that much goodness to feed to pigs. WOW!!

[@kristid9127]

Great job on the yogurt!! We make it all the time. Really close to the same way y’all are doing it. So glad to see videos from you guys again!!!

[@PrattFamilyHomestead]

Thank you so much!

[@sheribristol2826]

I've really been missing you guys. You both look GREAT! Thanks for the recipe 😊

[@PrattFamilyHomestead]

Thank you!!!!

[@DKFisher]

Yay! So glad to see you guys back! Been missing your videos! ❤

[@PrattFamilyHomestead]

Thank you!!!

[@pennep4554]

The whey makes wonderful fermented lemonade.

[@lilbitatatime3763]

Lots of live cultures going on in the Pratt house! You both look amazing. Glad to see you back. ~Kate

[@PrattFamilyHomestead]

Thank you so much!!!

[@ljlj6314]

BEST video I have seen to make greek yogurt. Thank you

[@albanymtnlife]

The longer the yogurt incubates the more sour it becomes. I've tried not heating to 180, and it did not work out for me. I have found that using a starter from the store bought yogurt with every batch gives better thicker results. And using yogurt after freezing has also given me bad results. Just thought I'd mention what has and hasn't worked for me in the past. I discovered through an experiment that I didn't have to strain the whey (that could be why using my yogurt as a starter for future doesn't work) but getting 5 qts of yogurt from 1 gal of milk is worth it to me. I also lost weight eating full fat yogurt 2 times a day with my main meal in the middle. I do wonder why you buy whey protein powder when your getting whey from your milk products. Maybe convenience or you aren't on an extreme budget like me, I always want the biggest bang for my buck...that's just me...

[@PrattFamilyHomestead]

Yes I agree about incubation time. And thank you for the info on your experiments! I love experimenting! I also tried not heating to 180 and .... failed. Mostly. It did set up but I got way way way less yogurt. I plan on doing some videos on all this but here here we go 🤣👊.. It's all really mostly about getting protein with as few calories as possible for me. I love the rule of thumb that anything you eat should be 10% protein. So looking at a label ... if it had 5g protein .... it should have no more than 50 calories. I don't follow this strictly... .. not at all ..... but I do love it as a guideline. Nonfat greek yogurt ... 1 serving(170g ..¾ cup) is 90 calories with like ... 16g of protein and only 6g carbs. Regular yogurt (we'll stick with non fat) has fewer calories at 80 but also half the protein at 8g and DOUBLE the carbs at 12. So to get the same protein I'd half to eat double the regular yogurt ... also doubling carbs to 24 and calories up 160. Whey protein powder (isolate) is way lower in carb. High in protein (24g I think) for 1 serv/scoop. For 120 calories I think. I don't always take whey protein powder. I did not after working out today. I had 2 eggs and and a bowl of my yogurt along with a small piece of sourdough bread .... ended up with way more carbs than I wanted .... but got almost 33g of protein (a good amount post workout). I've also just had a double sev of my yogurt post Workout. It's actually a little less calories to do that ... still plenty of protein .... 32g. But plenty of days after a workout I have my "Protein Yogurt". 1 serv yogurt with 1 serv/scoop protein powder. I think that's 40g protein for 210 calories! That's a very good ratio! That's like a 19% rule 🤣 lol. And the amount of protein that comes out of the yogurt whey is minimal. Think I read for 1 cup of whey .... it was like ..... less than 2g. So all the protein stays with the yogurt. So overall... currently .... I am trying to have a HIGH protein/LOW carb diet. And watch my calories closely. I am Type II as well. And while I was taking my blood sugar meds ... I was able to lose weight no problem (first 20 or so pounds no problem). Once they ran out and I decided to try and go a healthier route with NO MEDS .... I was not able to drop even 1 lb. No matter what kind of caloric deficit I had. Nothing came off. Hours of research and learning more about insulin resistance I needed to lose weight. Well that's part of it. But still noting was coming off. So after more research I decided to go high protein low carb. As soon as I did weight started melting off again. A other 20 lbs in the book. I plan on another 10 lbs as well but I haven't been taking it as seriously. So I've stayed put (but not gaining either). I will probably always stay high protein now. I have no desire to stay low carb once I'm at whatever weight I decide is best for me. Im a believer that carbs are NOT evil. Our body needs them. Just have to be smart about it. Fat? I don't pay much attention. I eat lots of fats .... almost exclusively animal fats. All my cooking is done on the stove in cast iron. Almost nothing gets made without a good healthy dallop of our homegrown pasture raised lard. Like my eggs this morning. Lots of good fats from meats and other animal products. But my nonfat greek yogurt is all about as few as calories as possible for the biggest bang in protein Thank you! - Mike

[@eleonoramiller551]

Hi. I am definitely going to try this. I have a couple of alternative ideas that I would like to share if you are interested. First, rather than steering the milk while is heating in the pot, I am thinking to bring it to temperature in a microwave. I have a container that holds 2 quarts, and I may need to do it in 2 batches. While one batch cools down, the other warms up and it should not take extra time or work. It should not require any steering in this way. The other thought is about adding fat free dry milk. I found several sites that highly recommend adding 2 tablespoon of it per quart to increase the protein and the thickness of yogurt when using fat free milk. Do not get me wrong, I have plenty to do with the whey after straining yogurt, but it would be nice to have more yogurt too. Leaving part of the whey with the yogurt adds healthy benefits too. It would be nice to have, just as an example, 1/2 to 1 quart of whey instead of 2 to make bread. My third thought is to you guys. I would like to thank you for the video. Your straining method is brilliant. I also do "strange" things in my kitchen. If it works, why question it? Best wishes

[@PrattFamilyHomestead]

I like your ideas and I will give it try! THank you!

[@martaaberg3330]

You might try cutting the time down on the next batch. Typically, yogurt gets more tart the longer it is allowed to culture. Maybe try doing ten hours on the next batch and see if it is less tart.

[@PrattFamilyHomestead]

YEs thank you!!! We used to do much shorter times .. 8 hours maybe ... can't remember why we bumped itup .... I think it sets up (firms up) more??? I don't know. But yeah, we should try multiple batches only letting it go .... say 8 hours and see if it continues to get more more tart/sour.

[@grannaboo03]

I was going to say the same thing….just cut it down to 8-10 hours….you’re in the driver’s seat…you can decide how tart it gets.

[@jeanninebooth6415]

We enjoy 6hr yogurt...perfect flavor for our house. Longer it sits the stronger the flavor

[@jimmieburleigh9549]

Good to see yall back around.. But dang I almost didn't recognize you my brother

[@PrattFamilyHomestead]

Thanks man!!! I dropped 1 or 2 pounds :) Thank you for stopping by!!!!

[@sandraolsen6596]

The whole milk greek yogurt from Aldis taste great 👍 👌 and less expensive. And Off grid with Doug Stacy from there homestead also recommended it highly as well and taste great plain by itself to. I think its a great deal better by far then Walmart brand. Please 🙏 give it a try for 1 time and see what you think.🎉❤

[@PrattFamilyHomestead]

Overall I agree whole milk. But I do use the non-fat for this because with my eating I use it as a protein source and want as few calories as possible. (less fat = less calorie). That way I control it. Don't worry, I eat plenty of good animal fats like our home rendered lard. We cook EVERYTHING in that lard LOL. And more. And I eat "whole cheese" and other stuff too. I just make this non fat greek yogurt for HIGH protein (helps with my workouts) and LOW calorie.

[@MyLily_M]

Thanks for yr recipe for Instant Pot - Homemade NonFat / Fat - Free Greek Yogurt - Only 2 Ingredients - Super Easy, I just make it and hope the yogurt that I made will be done well😀👌👍🙏

[@gladysma308]

Great video. May i know what the cloth is for draining the yoghurt, please? 13:06 tips

[@maha.1655]

It’s a muslin cloth most likely

[@NotNik097]

It's called a cheese cloth

[@muddyacrefarms]

If you cut your time down to like 8 hours it won’t be as sour. It’s the length of time you incubate it for that determines the sourness.

[@PrattFamilyHomestead]

Thank you!! Yes I don't disagree!! And we will play with that a bit. Maybe start a with a new starters, only incubate 8 hours ... and see if reusing that over and over turns it more sour or not. I've also seen in the past (we use to only do 8-10 hours) that it may not set up as much either. But .. we will see. I love playing/experimenting :) Thank you for stopping by!!!! - Mike

[@muddyacrefarms]

@@PrattFamilyHomestead I just made some the other day. I used the Nancy's organic grass fed probiotic plain yogurt. And when I tell you that stuff was as sour as can be. It was truly terrible tasting so I was really worried, but it made the absolute best yogurt I've ever made! 8 hours to incubate and then it sat there for like 4-5 hours... I bought it since it had 7 strains of bactria.

[@hamakuahomestead7741]

That look delicious! I am going to try this!! 🎉

[@PrattFamilyHomestead]

Awesome! Let us know how it goes! Thank you! - Mike

[@mollysmith6055]

Thank you for showing using something other than cheesecloth! I have long thought that cheesecloth is probably ecologically a bad product, especially considering most people use it once and discard. Whereas a good quality cotton muslin towel can be used again and again. It saves all those manufacturing chemicals and then at the end can be composted. You've made one of the very best Instant Pot yogurt tutorials on YT, thank you! So funny other videos are so afraid of using fat free milk, thank you for your originality and helpfulness.

[@PrattFamilyHomestead]

Thank you so much!! We really appreciate it!!!

[@gelwood99]

It is obvious that you have dropped a bunch of weight and a radical haircut. It looks good on you! So happy to see you back.

[@PrattFamilyHomestead]

Thank you so much!! Yes .... overall down about 40lbs. Haircut ... I went back to the haircut that I usually had while I was in the Army .... 20+ years ago LOL!!! Thank you again!!

[@pattigsbh4392]

This is a goal, to make my own yogurt. Thanks for sharing ❤

[@PrattFamilyHomestead]

You can do it! Super easy!!

[@samanthac8862]

It’s so easy!!

[@michaeld2350]

I think we might have the same or similar diet. High protein, and calorie tracking. I too opt for low fat for the fewer calories. I’ve been at it for just over a year and I am down from 380 lbs to 198 lbs. Great video, thanks for sharing. I am going to try making yogurt this week. Was that skim milk or 1%? I thought the caps on skim were usually pink. Does it matter either way? Thanks!

[@PrattFamilyHomestead]

Hi! Thank you! Yes, I hope to do a video on this soon maybe. But after many battles, Type II, and other things ... I landed on HIGH Protein/LOW Carb (not quite keto, but I am keto somedays just by circumstances). I try not to worry about fats to much, so this NONFAT Greek Yogurt is a protein source for me. And yes, I pretty diligently count calories and make sure I am in a deficit everyday (or at least most days). I also lift weights 6 days a week. I have come to really REALLY enjoy that!!! The milk is NON FAT. Not skim or 1%. Label actually says NON FAT. Here is a link to our IG post about my weight loss. I am an open book so feel free to ask whatever. Here or on IG!! instagram.com/p/CnjgIJnO6ah/

[@claudiaclaverie991]

How do you present the whey to the chickens? Do you soak the grain in the whey? Give it to them in a waterer?

[@PrattFamilyHomestead]

Yes, we take the whey and soak the chicken's grain with it.

[@cynthiawilliamson5905]

I’ll try this guys thanks !😊

[@PrattFamilyHomestead]

HOpefully it turned out good for you!

[@rockyhillshome1513]

I use the whey in my bread making and it tastes great. My instant pot does not have a yogurt setting. I wonder if I could set the temperature low and long on the slow cooker setting?

[@PrattFamilyHomestead]

I am pretty sure the low setting is like 190-200. Way to hot. I do know people without the yogurt function will.just use the IP as a "cooler" to keep the yogurt warm.

[@lynnlegault9297]

You guys make a great team.

[@PrattFamilyHomestead]

Thank you!

[@renitameares3838]

I make my yogurt in my Instant Pot with Ultrafiltered milk and Chobani starter but it’s just mix in, Yogurt button for 9-10 hours and done. Aside from no whey (No Way!) I wonder what the benefits are. Might give yours a try.

[@PrattFamilyHomestead]

You know while making this video I thought about this a lot. I am going to try NOT heating it up to 180 and see. I know typically pasteurized milk is heated to 160 F and I think ULTRA pasteurized is up to 280 F (CRAZY) I think for just a few seconds. So it makes sense that works for you without heating it up, and makes sense to NOT heat it up to 180 first. It does makes sense to heat up regular pasteurized milk to180 though.. When I've made this with our fresh goats milk, that also makes sense to take it up to 180. But .... Do I really need to with already pasturized milk (even though 180 will kill off more than the 160). Oh well, I love playing and experimenting ... so I will have to give it a try. Would be nice to skip that step!!

[@renitameares3838]

@@PrattFamilyHomestead it’s just that simple. Cold Start method.

[@ernestoberger7589]

I didn't understand wjy whould you boil the milk before hand. Isn't boling mainly for pasteurization? The vast majority of brands come already pasteurized, right?

[@SomeoneVEVO]

From what I've read, only "ultra-pasturized" milk is recommended for cold start yogurt

[@OsirusHandle]

non uhp milk is still live

[@2ponshomeplace132]

I've just started making my own yogurt. Goodness, I had no idea what to do with the whey, I've been throwing it out!!! 😳

[@PrattFamilyHomestead]

There are a lot of things to do with it ..... if we choose to. Baking is one thing. Some people just drink it. But yeah, we like to give all those awesome probiotics to our chickens as well!!!! Thank you for stopping by!!!

[@nikkiwolfe300]

Can you freeze the 1/4 cup starter?

[@PrattFamilyHomestead]

From what I have read ... the longer it is in the freezer .... the less potent it will be. Sounds like I need to do an experiment! 🤣

[@RKusmie64]

I need to track sodium and calcium. Any idea what the amoints would be per serving for theae nutrients of the homemade yogurt? Store bought greek has less of each than store bought regular yogurt. Appreciate the video!

[@andrestocaruncho8113]

How long does it stays good? Thanks!

[@PrattFamilyHomestead]

Weeks and weeks in my opinion. I've never had it go bad, but it does disappear pretty quick. Our homemade yogurt I have just have never worried about it going bad.

[@mysticmoonfarm3806]

What if you put the yogurt in the milk before the boil?

[@maxflow151]

That will kill the bacteria in the yogurt that you need to make the yogurt. It's the live bacteria that makes the yogurt for you. Boiling the milk kills any of the bacteria already in there so your good bacteria aren't competing with bad bacteria. So you boil, kill the old bacteria, cool, add the good bacteria, profit!

[@OsirusHandle]

kills the culture

[@IAmYourTuber]

Thanks for your question. It brought an answer that made this process easier to understand.

[@IAmYourTuber]

@@maxflow151after I read the question my mind went into thinking mode. Your answer made this process so easy to understand. 👍🏻

[@mobstarhipstar3403]

yall should try L. Reuteri yogurt its even better than regular greek yogurt

[@PrattFamilyHomestead]

Sweet! Thanks I'll look for that!

[@mobstarhipstar3403]

@@PrattFamilyHomestead no problem. There is a lot of scientific research supporting it and Dr William Davis is the main promoter of it. Its a very popular probiotic that a lot of us are missing from our gut's microbiome. It resides in the small intestine. It is most notable for promoting the production of oxytocin hormone aka love/bonding hormone in the body.

[@claudiaclaverie991]

Why do you have saran wrap over your kitchen window?

[@PrattFamilyHomestead]

It was window plastic. The wind blows hard from that direction during the winter at times, and putting up the plastic helps block the wind and cold in this old farmhouse.

[@heavenscenthomestead4242]

I have heard that the longer you let it drain, the more sour it will be. Also keeping it cold while straining is supposed to help. Just a thought to consider. Not sure if it works or not.

[@PrattFamilyHomestead]

Thanks. Good things to think about. I guess we could cool it before straining and see if it helps. I love experimenting!

[@lynnlegault9297]

Oh geez the yogurt I bought in town only says it had active bacterial culture, hoping that is okay cause I already started the process.

[@PrattFamilyHomestead]

Should have been fine! Did it turn out? I assume it did.

[@lynnlegault9297]

@@PrattFamilyHomestead it turned out wonderfully

[@thehumblehomestead734]

I scrape bowls the same way…..lol can’t waste anything 😂

[@PrattFamilyHomestead]

Yes!

[@crikeymos22]

Was reading the comments and saw your aim is to lose body fat. You said you got down 20lbs then stalled then went higher protein then started to lose again. You also say you counted calories diligently. Could I ask was your calories exactly the same when you lost the extra 20. Was it definitely all to do with the extra protein. Or did you start weight lifting at the time. I’m similar as I can’t seem to lose the last bit of body fat. I count calories and reasonably higher protein and weight train. Just was interested as most people don’t known how to separate the calories vs higher protein Anyway was interesting comments to read after watching a yoghurt making video and comments you made about that last bit of fat loss. I might increase my protein more and cut the carbs a bit more while keeping the same calories. ❤❤❤❤❤❤❤❤

[@PrattFamilyHomestead]

I keep meaning to do a video on exactly what I have done. You got the right idea though. And generally I do eat the same amount of calories. But what I look at more is my calorie deficit ... all the food I eat (calorie counting) compared to all the calories I burn during the day. Really I don't care how many calories I take in or burn .... as long as I at least have a deficit each day and I tried for 200-300 deficit a day. Ideally 500+ is what I really wanted. Weightlifting started about 6 months to a year I think before I really started looking at calories. After I lost my 20lbs ... I also quit my blood sugar meds I was on for Type II. So, with insulin resistance ... Type II ... I wasn't able to keep losing weight. MUCH MUCH research I did said in order to help Type II you need to lose weight. AND I WAS TRYING!! LOL. Calorie deficits EVERY DAY. No weight coming off. So my insulin was screwing me over is what I determined. So I decided to go LOW CARB and HIGH PROTIEN. Also good fats ONLY (animal fats). LOW CARB to help with keeping blood sugars at bay. But I did NOT go Keto. Keto I think is generally 50g of carbs or less a day. I shot for 100G or less and I sometimes I'm under 50 but mostly I'm in the 50-75 range. Also, I have been told by multiple people that high protein messed with their blood sugars the same as carbs. While I don't actually stick myself anymore and measure my blood sugar (I should though) I feel the high protein does not affect me the same as carb ... or at least not to the same extent. I am currently on new journey as well ... basically keeping my same diet as I described ... but also getting into intermittent fasting. Haven't played long enough to really say one or the other how it is going. Hope that helped.

[@donhuff2581]

If you use ultra pasteurized milk, it’s so much easier. Just add the milk and starter and you are set.

[@Crokto]

uht milk tends to be more expensive tho, and part of the reason people make their own yogurt is to save money

[@donhuff2581]

@@Crokto I get it. I buy 100% Grass Fed organic milk. It’s about $6-7 per 1/2 gallon. I make my own to have the highest quality possibly.

[@fv1291]

Cabinets, not counters. 😊

[@andielliott7721]

We use the whey to make oatmeal and I use it in my cats' and dogs' foods. I won't buy Chobani because of their politics.

[@PrattFamilyHomestead]

Those are excellent "ways" :) LOL to use the whey!!

[@grandpachas1267]

Do not buy into the diet-industry lie about 'fat'. Fat is good. Carbs are tricky. I suggest you listen to Dr Gundry MD.