![]() This gives me the option to use the yogurt in both savory and sweet recipes. I like to make plain unflavored yogurt and then add in flavoring ingredients later, if needed. This option is great if you're making multiple flavors of yogurt or just want to portion out the yogurt beforehand for an easy, grab and go breakfast/snack. Make it in multiple individual serving containers.This is my preferred method and I like using a designated glass container to make yogurt. The container can be made of any non reactive material like stainless steel or glass. Make it in a separate container placed inside the instant pot insert.I also don't like that the yogurt tends to stick to the sides of the container, making it hard to clean. I don't prefer this option because I then have to wait for the yogurt to be completely chilled before transferring it to another container (which means I can't use my instant pot in the interim). Make it directly in the instant pot insert. ![]() You have a coupe of options when it comes to making yogurt in the instant pot. What containers can I use to make yogurt? I live in Seattle where it is chilly most of the year and I personally enjoy the flavor after 12 hours of fermentation. The longer the yogurt ferments the more tangy the taste becomes. The time it takes depends on the weather, room temperature and strength of your yogurt starter. It can take anywhere from 6-16 hours to ferment your yogurt. How long do I need to ferment the yogurt? I like using a half gallon container of milk at a time to make yogurt and this ratio works out perfectly. My recipe calls for ¼ cup (4 tablespoons) of yogurt starter per ½ gallon (~2 litres) of milk. I really like the taste and texture of European style yogurt, it reminds of creamy and tangy Indian dahi, so that's what I use as my starter in this recipe. If using store bought yogurt, read the ingredient list and make sure it says live and active cultures and/or the names of the cultures on it. ![]() You can either buy yogurt starter culture or just use store bought yogurt that has live bacterial cultures in it. Yogurt starters are a live blend of bacteria that are used to convert milk into yogurt. ![]() What is yogurt starter and what can I use in this recipe? A popular brand of ultra filtered milk in the US is Fairlife. NOTE: If you would like your yogurt to be extra thick and creamy, then I recommend using ultra-filtered milk. I can't usually find organic grass fed yogurt in stores and I am really happy that I can make my own yogurt effortlessly, using this quick and easy instant pot method. I personally prefer buying organic grass fed dairy products and I like to use organic grass fed milk to make my yogurt as well. Reduced fat milk has more water content and will result in a thinner and looser yogurt, but will still work in this recipe. I prefer using full fat milk in this recipe as it results in a rich and creamy yogurt. The second most important consideration when choosing milk for this recipe is the fat content in it. If you would like to use regular milk in this recipe, you will have to first boil it (use the pasteurize setting on the instant pot) and then cool it until about 110F before following this recipe. Regular pasteurized/raw milk still has natural bacteria in it and this can compete with the yogurt starter bacteria during the fermentation process. This is very important and you can't use regular pasteurized milk or raw milk in this recipe. Most shelf stable milks will also work in this recipe. The package will often say ultra-pasteurized or UHT (Ultra high temp) on it. Since we are skipping the boiling (pasteurization) step entirely, we must use milk that is already pasteurized. Milk is the most important ingredient when it comes to cold start yogurt.
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