Have you made yogurt in your Instant Pot?

[Llee]

You can make it in the IP and then put it into the quart jars to store in the refrigerator.

[graciousmomma]

I usually put mine in storage containers. We have some pyrex type storage containers with lids, so that is what we use.

[mommychem]

Originally Posted by bananacake

You would actually be horrified at my fermenting habits then

Originally Posted by squiddles

For those that use the instant pot, how do you store the yoghurt? The one time i did it I just put the pot in the fridge and of course that meant no cooking until the yogurt was eaten lol
I always just made my yogurt on the stove and had it set up in quart jars. It seems less simple (messy?) to transfer the yogurt into another container after its set


Sent from my iPhone using Tapatalk

I got some new anchor glass storage bowls with lids. I filled two 4 cup and one 6 cup bowls. We ate one of the four cup containers in a day. I've used the instapot everyday since I got it (sometimes twice). It can't be out of commission.

[Sundance]

I have 3 inner pots, so it's not a big deal to leave it in the pot, but I usually strain it & transfer it into a plastic container (potato salad from Costco if we're being specific)

[mamaKristin]

Yep, I strain it and put it in a tupperware container in the fridge.

[Lady Grey]

So the yogurt was just okay. I followed the instructions on the This Old Gal link and did not pass the spoon test after refrigeration. Only two of my kids would try it lol.

I strained some of it, but honestly I know I won’t keep up with it if it’s a multi step process. I’m stealthily mixing this batch into some store bought yogurt to use it up. (And hopefully get them used to the flavor)

I did some reading on how to get it thicker and found two potential ideas. One was to use the sauté button to hold the milk at 185 for several minutes instead of cooling right away. The other was to add some gelatin. I have some Great Lakes gelatin and could try this but there wasn’t a suggestion for how much. Thoughts?

[graciousmomma]

I always have good luck with heating mine around 185 or so. I thought she talked about that in that link I read that somewhere, anyhow, if she didn't.

[mommychem]

Originally Posted by Lady Grey

So the yogurt was just okay. I followed the instructions on the This Old Gal link and did not pass the spoon test after refrigeration. Only two of my kids would try it lol.

I strained some of it, but honestly I know I won’t keep up with it if it’s a multi step process. I’m stealthily mixing this batch into some store bought yogurt to use it up. (And hopefully get them used to the flavor)

I did some reading on how to get it thicker and found two potential ideas. One was to use the sauté button to hold the milk at 185 for several minutes instead of cooling right away. The other was to add some gelatin. I have some Great Lakes gelatin and could try this but there wasn’t a suggestion for how much. Thoughts?

I'm awake at 2:00 am stirring my yogurt to bring the temperature back down. My first batch last week came out perfectly. I hope this one is as good. However, I did some things differently this time and made some mistakes. I forgot to sterilize my pot which I don't think will be a big deal, but from my above post, you can see I was already wary about making the yogurt in "non-lab conditions." Lol! My own paranoia. Secondly, I used a full gallon instead of three quarters like I did last time, which meant it took longer for the yogurt to come to 185. Then I forgot to sauté it once it was warm to bring it all the way up until an hour into the process. I don't have the yogurt button so it's more hands on for me. All that to say, the first batch was so good that in spite of the mishaps of this time, I'm gonna make it again. Before you determine that you won't do it again, I'd recommend you try once or twice more. I hope it gets easier each time and even more worth the effort.