Comments on: Instant Pot Yogurt #12

By: Sherlyn @ FB

Sherlyn @ FB — Tue, 09 Apr 2024 19:33:05 +0000

My completed bottle of goodness – homemade organic yoghurt, organic blueberry compote, soaked organic chia seeds, organic granola and organic pumpkin/sunflower seeds.

Now I totally understand the craze on why everybody is making their own yoghurt! I used Pressure Cook Recipes post to do the yoghurt. I’m a first timer in making yoghurt and their post that explains the process was very clear and easy to understand!

However, I used a different brand of milk and starter as I didn’t have access to what they used (or couldn’t find). I used Trader Joe’s Organic Whole Milk and Chobani Organic Plain Greek Yoghurt.

By: Nancy

Nancy — Wed, 03 Jan 2024 01:40:23 +0000

Great recipe! You really helped me understand how to use my Instant Pot to make yogurt.

By: Susan @ FB

Susan @ FB — Fri, 20 Oct 2023 23:20:11 +0000

I make yogurt every other week using A&J boil method because I use half whole milk and HWC. We strain over night to get it thick and eat over frozen berries. Yum! It fits in nicely with our low to no sugar/carb lifestyle.

By: Lynda

Lynda — Sun, 23 Jul 2023 01:05:40 +0000

I have a 6ltr Duo Nova, love greek yoghurt and was using so much I had to research whether I was brave enough to make my own. This recipe is the most comprehensive and the most straight forward so thank you. During my search I discovered the whey can also be used as a starter. It can be frozen or lasts several months in the fridge. I date it and save it in the fridge in glass jars and the ratio is 1 and 1/2 TBSP to 1 litre. It makes perfect yoghurt. For my first effort I found yoghurt with prebiotics and synbio probiotics and haven’t bought yoghurt since. When I’ve run out of whey I’ll use the freshest yoghurt as a starter a couple of times before I have to buy another small yoghurt to start again although in theory I will always have whey on hand so shouldn’t have to buy more yoghurt.

By: Judy

Judy — Sat, 13 May 2023 19:34:40 +0000

I just made this yogurt using lactose free whole milk and yogurt. Came out great. It took 12 hours. You don’t need the lactose.

By: Angelo Maddalena

Angelo Maddalena — Wed, 01 Mar 2023 00:46:45 +0000

In reply to Amy + Jacky. Thank you, Jacky! You responded so quickly! Thank you very much. I look forward to browsing through your entire website for lots of great ideas/recipes!! :)

By: Amy + Jacky

Amy + Jacky — Wed, 01 Mar 2023 00:44:26 +0000

In reply to Angelo Maddalena.

Hi Angelo,

thank you for your kind words and questions 🙂

1) You can use the new homemade yogurt as yogurt starter. It will usually work for a few times before you have to buy new yogurt from the store.

2) Freezing will work fine 🙂

Take care & have fun cooking
Jacky

By: Angelo Maddalena

Angelo Maddalena — Tue, 28 Feb 2023 23:30:52 +0000

We are so thankful for your recipe!! I have tried searching for answers here, but I could not find them directly.

I have two main questions:

1. Can you use the new homemade yoghurt for the next batch of yoghurt as a starter? If so, how many times until you should buy a new yoghurt (which has “new” active cultures) from the store to use as a starter?

2. If we can use the homemade yoghurt for our starter, does freezing it affect the outcome of how good it is as a starter? Or is it better not to freeze it and simply just keep it in the fridge?

Thank you very much for your time!!

By: Rick Grossman

Rick Grossman — Mon, 20 Feb 2023 02:54:37 +0000

In reply to Arthur.

Bacteria double every 20 minutes. If one starts with a single bacteria, in 8 hours, you would end u p with 4.7 sextillion bacteria. (47 with 20 zeros). I would imagine that the bodies of the bacteria would include a certain amount of protein made from the lactose (milk sugar) they eat. The growth slows as the lactic acid increases….perhaps it’s only in the pentillions or quadrillions. 😉

The process reduces sugar (turned into lactic acid), even though it is treated the same way by your body.

The proteins are more easily digested.

By: Rick Grossman

Rick Grossman — Mon, 20 Feb 2023 02:28:46 +0000

In reply to Karen.

I would not. The bacteria specialize in turning lactose (milk sugar) into lactic acid. Different strains of bacteria would be needed, and the temp//times may vary.]\