Thank you. I’ve should wait🥴 I chose low and my yogurt was runny and not much sour/tangy taste.
Thank you again

Hola Marissa,

thank you for your question! Your English is very good.

It should be the High setting.

Please take care & stay safe
Jacky

Hi Jenny,

One of our readers have wrote this instruction for the LUX. It should work for the DUO Crisp as well.

1.Heat the milk on the stove or using “saute” function on Lux Instant Pot. Using a thermometer, heat milk until it reaches 180-185°F, whisking occasionally to distribute heat.
2.Once it has 180-185°F remove from heat or remove Instant Pot insert. Cool the milk to 110-115°F. You can simply remove the Instant Pot insert and let it sit on the counter for about 45 minutes, stirring occasionally (make sure to keep checking temperature when you stir). Alternatively, place the insert into a bowl of ice water, stirring for about 5 minutes, or until temperature reaches 110-115ºF
3.Place insert with cooled 110-115°F milk back in instant pot, which should be turned off. Make sure the lid is secure and vent is closed. Wrap the WHOLE Instant Pot with a large towel to insulate and make sure milk stays at the correct temperature. Let sit for 8 hours or overnight.

Please take care & stay safe
Jacky

Will try it and let you know the results.
Gerry

Hi Gerry,

thank you for your question 🙂

We haven’t tried the Astro 6%, but if the ingredient list has an active bacterial culture, then it should work.

Please take care & stay safe
Jacky

Can I still do the same process (heat to 180 using…sauté?) and then just manually adjustthe temperature for incubation? Would I use something like the slow cook function to do that?

Thank you for any insights you might have!

you can use keffir (also in the dairy/yogurt section; i like Lifeway brand) to inoculate the milk. Keffir is actually better for us than yogurt in terms of getting beneficial probiotics because keffir has 12 active cultures vs 6 (or so ) cultures in yogurt. Keffir cultures prefer a lower incubation temperature of 90 – 100 degrees (keffir cultures are called “mesophilic” cultures = “mid-temperature-loving” cultures) whereas yogurt cultures, which prefer 105 – 115 degrees, are “thermophilic” (“Hot-temperature-loving” cultures). If you can’t maintain proper yogurt culturing temps in your instant pot, switch to keffir cultures. One thing about yogurt culturing is you want to make sure you’re not consuming too much streptococcus thermophillicus because that can aggravate auto-immune conditions. Use a fresh (purchased) starter cultures every three batches or so, unless you have a lab do bacterial counts and screening tests on the homemade product. Happy culturing

Your problem is inadequate:

– temperature control
– sanitation
– starter culture

I have no experience with yogurt made with UHT milk; I only use American “standard” pasteurized milk.