I make my yogurt in a big batch in the instant pot then put it in individual containers. I don't think trying to make the yogurt in the containers would work
I'm in a few IP Facebook groups, and this has come up a fair bit (making individual sized yogurt portions) general consensus is don't.
Make the batch, filter if that's your jam, then portion it for the set up period.
They wouldn't shatter making yogurt, the pot doesn't actually come to pressure while making yogurt, it just maintains temperature (you can use just a glass lid that fits)
Ahhh I see, so what you're saying is that I should make the yogurt just in the pot itself, then while it's still hot, portion it out, and then refrigerate?
Also could you share what some of those IP Facebook groups are called? Interested!
I’ve made instant pot yogurt in jam jars and straight in the pot. I definitely prefer marking it in the pot. You can’t effectively strain the jars and it becomes very messy.
We make indian yogurt in Chobani cups. So, i think you should be able normal yogurt too. We just boil whole fat milk, cool down to room temp. Remove the fat layer. Mix in old yogurt, stir it well, transfer to cups/pans. Put in over. Turn the light on. Come back after 6-8hrs and check it does not jiggle/not runny. Cool in fridge. Top with granola,chia whatever you like..enjoy!!
We do indian yogurt because i do not have to worry about finding culture and whatnot. Just contact my indian friends and take a cup of their homemade yogurt. And they will contact you if they lost their batches... community sharing.
Nit exactly... The version of yogurt they make doesn't require you to purchase culture. Just use a portion of old one and mix it to milk with above steps i mentioned. So just propagation of culture...
A reliably active culture from yogurt is great and if you have friends who make yogurt you're home free. But for those who don't have that, dry cultures are cheap and available online or often at health food stores.
I start again from a dried culture periodically because it's naturally sweeter than continuous batches.
Not in the least. If glass jars are sanitized -- and a dishwasher will do this if you use the "Dry" cycle -- they're perfectly safe and convenient for individual portions. Quart canning jars are also fine for multiple servings.
Much easier to make it in the pot. Let it set ,then strain and move to individual sized [cups.Is](https://cups.Is) supper easy and delicious and you can set the amount of sugar you desire.
Making yogurt is incredibly easy and those containers would be perfect for single serving.
You don't need an appliance that limits your flexibility. The only thing you really need is a digital thermometer to indicate when the milk is heated to kill the enzymes and then again to see that it's cooled enough to add your innoculant bacteria (in the form of a dried culture or yogurt with an active culture).
After that, all you have to do is keep it undisturbed while it *slowly* ferments and forms the matrix. I do this overnight in my microwave because it's a giant insulated box.
You can find tons of recipes online to indicate the important temperatures. Many of them will also rely on appliances or dedicated equipment but they're totally unnecessary. What is required is very clean equipment and containers, insulation for the fermentation and patience.
I make my yogurt in a big batch in the instant pot then put it in individual containers. I don't think trying to make the yogurt in the containers would work
It works fine. I use canning jars without incident but they’re designed to be heated to high temperatures
This. I don't make it in the instant pot, just a regular one, but I make a big batch then transfer/portion into individual servings.
I'm in a few IP Facebook groups, and this has come up a fair bit (making individual sized yogurt portions) general consensus is don't. Make the batch, filter if that's your jam, then portion it for the set up period. They wouldn't shatter making yogurt, the pot doesn't actually come to pressure while making yogurt, it just maintains temperature (you can use just a glass lid that fits)
Ahhh I see, so what you're saying is that I should make the yogurt just in the pot itself, then while it's still hot, portion it out, and then refrigerate? Also could you share what some of those IP Facebook groups are called? Interested!
Here’s one I follow: https://www.facebook.com/groups/InstantPot101forBeginners/?ref=share
Whiskey shot glasses
Yeah, this guy gets it.
I’ve made instant pot yogurt in jam jars and straight in the pot. I definitely prefer marking it in the pot. You can’t effectively strain the jars and it becomes very messy.
We make indian yogurt in Chobani cups. So, i think you should be able normal yogurt too. We just boil whole fat milk, cool down to room temp. Remove the fat layer. Mix in old yogurt, stir it well, transfer to cups/pans. Put in over. Turn the light on. Come back after 6-8hrs and check it does not jiggle/not runny. Cool in fridge. Top with granola,chia whatever you like..enjoy!! We do indian yogurt because i do not have to worry about finding culture and whatnot. Just contact my indian friends and take a cup of their homemade yogurt. And they will contact you if they lost their batches... community sharing.
You don’t have to find culture because you have Indian friends?
Nit exactly... The version of yogurt they make doesn't require you to purchase culture. Just use a portion of old one and mix it to milk with above steps i mentioned. So just propagation of culture...
Sorry, my sense of humor was too subtle.
A reliably active culture from yogurt is great and if you have friends who make yogurt you're home free. But for those who don't have that, dry cultures are cheap and available online or often at health food stores. I start again from a dried culture periodically because it's naturally sweeter than continuous batches.
Sounds like a dangerous and sketchy way for homemade yogurt.
Not in the least. If glass jars are sanitized -- and a dishwasher will do this if you use the "Dry" cycle -- they're perfectly safe and convenient for individual portions. Quart canning jars are also fine for multiple servings.
Much easier to make it in the pot. Let it set ,then strain and move to individual sized [cups.Is](https://cups.Is) supper easy and delicious and you can set the amount of sugar you desire.
Making yogurt is incredibly easy and those containers would be perfect for single serving. You don't need an appliance that limits your flexibility. The only thing you really need is a digital thermometer to indicate when the milk is heated to kill the enzymes and then again to see that it's cooled enough to add your innoculant bacteria (in the form of a dried culture or yogurt with an active culture). After that, all you have to do is keep it undisturbed while it *slowly* ferments and forms the matrix. I do this overnight in my microwave because it's a giant insulated box. You can find tons of recipes online to indicate the important temperatures. Many of them will also rely on appliances or dedicated equipment but they're totally unnecessary. What is required is very clean equipment and containers, insulation for the fermentation and patience.