Comments on: How to Make Yogurt (With or Without an Instant Pot!)

By: Paul B

Paul B — Tue, 04 Jun 2024 22:38:21 +0000

Thanks, great article. I’ve been making yogurt in my instant pot for a couple years now, never a failure, and easy. Organic milk is so expensive that doing so is barely cheaper than buying organic yogurt at the moment, but I expect the yogurt will go up in price soon.

I haven’t been pasteurizing the milk because I don’t want to kill enzymes, but the milk has already been pasteurized so I’m probably deluding myself.

I have been cooking it for 10 hours, but you’ve convinced me to up my game. Gonna make some tart yogurt! That gives me an excuse to load it with honey!

I have been thinking of adding probiotic capsules to the mix and am glad you touched on that. I’m very happy with my starter culture, but it’s only got 3 strains, and polyculture is a major benefit to the gut.

By: Denise

Denise — Wed, 04 Oct 2023 00:34:02 +0000

In reply to Mistie.

Love this recipe! I used the oven method to keep it warm overnight. (I think it was 10 hours)Making some more now.😁 I am going to leave it a few more hours this time to get a little more of that “tang”. Used coffee filters in my strainer to get out the whey. Some years ago I used the cooler method to keep warm. This is definitely easier! YAY!! Oh, used great value Greek yogurt for my starter the first time. Tonight I’m using what’s left of the original batch. Lasted me almost 2 weeks!💃💃
Happy Cooking!

By: Danielle @Wholefully

Danielle @Wholefully — Mon, 12 Jun 2023 14:24:32 +0000

In reply to Susan. Hi Susan! We've never had that happen. We recommend checking your user manual for more info! As for the yogurt, you'll have to go with your comfort level. The fact that it looks and smells like yogurt is a good sign, but if you're uncomfortable not knowing exactly how long it fermented for, you could always start over. Let us know if you figure out what happened!

By: Susan

Susan — Sun, 11 Jun 2023 12:47:36 +0000

I started yogurt in my instant pot last night at 6:45 (the 2nd part] and set it for 13 hours. I woke up at 7:15 and it already said yogurt on the readout. I have no way of knowing how many hours it actually completed. It looks set and smells like yogurt, but it’s not very tangy. Would you eat it, or start over? Have you ever had your instant pot end the cycle early?

By: Danielle @Wholefully

Danielle @Wholefully — Mon, 24 Oct 2022 14:57:19 +0000

In reply to Mistie. Yay! You're very welcome, Mistie—we're so glad you liked it!

By: Mistie

Mistie — Sat, 22 Oct 2022 01:21:41 +0000

I’ve just made my first batch of yogurt in a new instapot. It turned out great!! I thank you so much for the guidance and recipe. I’ve strained 3 cups to see how the greek style will turn out and saved the whey for use in other things. Thanks again!!

By: Danielle @Wholefully

Danielle @Wholefully — Thu, 01 Sep 2022 19:43:02 +0000

In reply to Sheri.

Hi Sheri! We haven’t tried that exact process before, so we can’t say for sure if it would work—though it sounds like it should!

We have used capsules of probiotics before with mixed results. We mentioned this in our coconut yogurt post: “Some people recommend using opened probiotic capsules as yogurt starter, and it can work—depending on your probiotic. Proceed with caution though, as some can make yogurt taste really not good.” But knowing you have one you like already, we think it’s worth trying it with dairy milk!

As for the temperature of the milk, we mention that in step two of the recipe instructions: “If you don’t have a thermometer, a good rule of thumb is that when it’s the right temperature, you should be able to hold your (clean!) finger in the milk to a count of 10. If it’s too hot to handle for 10 seconds, it’s still too hot.” We usually just check it with a thermometer every so often until it gets within the temp range we need.

If you give it a try, we’d love to hear how it turns out for you! =)

By: Sheri

Sheri — Wed, 31 Aug 2022 18:51:02 +0000

Hi, I’ve been making soy yogurt in my instapot for a year now. I first sterilize the 4 jars by steaming in instapot for 10 minutes on a rack with a little water in the bottom, then dry jars, pour in pure soy milk (Edensoy, Westsoy, or Trader Joe’s: no additives) that I’ve put one capsule of probiotic powder into and shaken (in the same carton). Then I set them back on the rack with that same warm water in the bottom, put on “yogurt” setting for 10-12hours for perfect yogurt. I tried more than one kind of capsule, but found that Solar Advanced 40+ Acidophilus is the one that works without fail. Sooo, my question is, can you do this with goat’s or cow’s milk instead of using some previously made/bought yogurt or dried culture? The capsules are so easy to use but will they work with animal product? What I like about soy yogurt is I don’t have to mess with heating it and cooling it, but my other question for you is how do you know animal-made milk is cooled to the right temp in the instapot? Do you just keep taking the temp by sticking a thermometer in it as it cools from the 180 degrees, with the top off? Thanks for your help on this. There’s a goat dairy farm nearby and I was thinking of buying some goat milk.

By: Belle

Belle — Tue, 22 Dec 2020 22:09:09 +0000

In reply to Sarah B. WEll, I am currently incubating some milk from capsules of probiotic powder, and it has worked well for me. I use UHT milk cos that’s what I can find and 2 capsules of 25 billion probiotics incubated in my rice cooker for 12 hours , and voila ;... nice thick yoghurt.

By: Cassie Johnston

Cassie Johnston — Tue, 25 Aug 2020 18:39:23 +0000

In reply to Ashley. I have tried this in the past, and I have found that probiotic capsules can vary the flavor of your yogurt pretty dramatically depending on what strains are in it—and not always in a good way. You can try it, but we can't guarantee it'll taste good!