tag:blogger.com,1999:blog-3272761941682835961.post2568830023308176585..comments2024-03-11T13:53:20.564-07:00Comments on Frieda Loves Bread: Instant Pot 10 Steps to Easy Yogurt {VIDEO}Frieda Loves Breadhttp://www.blogger.com/profile/00265482581165683185noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-3272761941682835961.post-39298366937350597072022-01-10T21:13:57.356-07:002022-01-10T21:13:57.356-07:00Cultures for Health website has great information ...Cultures for Health website has great information on thickening agents for yogurt. There's several and they have different amounts & heat temperatures needed for activation. <br />You can use boxed soy,Ripple or Silk Blend milks without a thickener AND use my easy Cold Start yogurt method. These milks have pea protein as a thickener. Use Silk almond yogurt or Kite Hill yogurt as your starter & at least a 12-15 hour incubation. 🙂Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-852832038979134262022-01-09T19:21:11.604-07:002022-01-09T19:21:11.604-07:00Wonderful explanation! I was always hesitant about...Wonderful explanation! I was always hesitant about making yogurt, but this has me thinking I'll finally try it. You said in the milk section that with plant based milks you need an extra thickener...what is that ingredient, how much, and when would I add it? When I'm heating the milk? TYIAShelly Mhttps://www.blogger.com/profile/15670643421350640755noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-36115173653766214182021-06-06T18:53:26.077-07:002021-06-06T18:53:26.077-07:00You can;however, since it's not a dairy produc...You can;however, since it's not a dairy product,you may have a thinner yogurt as a result. 🙂Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-38653156755423172022021-06-03T14:59:59.329-07:002021-06-03T14:59:59.329-07:00With the cold start method can I use canned coconu...With the cold start method can I use canned coconut cream to flavor/sweeten it instead of or in addition to sweeten condensed milk?Anonymoushttps://www.blogger.com/profile/04211668772202777826noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-67199250101572914612021-02-10T16:49:06.197-07:002021-02-10T16:49:06.197-07:00It is not a good idea to mix bacterial strains fro...It is not a good idea to mix bacterial strains from probiotics along with the yogurt bacterial strains in the yogurt. It will change the balance of bacterial strains in the yogurt colony and may make you sick or do nothing. Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-70142097778537709542021-02-10T16:45:47.148-07:002021-02-10T16:45:47.148-07:00I do not recommend using the ingredients you menti...I do not recommend using the ingredients you mention for making yogurt. They are different bacterial strains and incubate at a much lower temperature than the yogurt settings on the Instant Pot and other yogurt makers. :-)Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-17298282767418568902021-02-10T11:36:19.908-07:002021-02-10T11:36:19.908-07:00You have your Yogurt setting on Less. You will nee...You have your Yogurt setting on Less. You will need to push the Yogurt button repeatedly until Normal on the display lights up. Hope this information helps! :-)Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-12390725580574895472021-01-06T06:16:59.399-07:002021-01-06T06:16:59.399-07:00I am suddenly getting thin/runny yogurt. Notice th...I am suddenly getting thin/runny yogurt. Notice that all the instruction call for the “MODE” to be NORMAL. My Instant Pot Duo 6 does not have a manual button. When doing the test incubating for 45 minutes the water only gets to 95 degrees.. My instant pot duo 6 does not have a MANUAL button. How can I get the MODE selection to NORMALIL Central FOM Legacyhttps://www.blogger.com/profile/04450330869687075274noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-8557438045342438772020-11-22T05:20:59.149-07:002020-11-22T05:20:59.149-07:00Hello! Have you ever added probiotics (purchased s...Hello! Have you ever added probiotics (purchased separately) when making your homemade yogurt? Will it change the procedure? Thank you! Emily R.https://www.blogger.com/profile/00895100371564929648noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-15722645572328182722020-11-21T19:48:02.511-07:002020-11-21T19:48:02.511-07:00Wonderful explanations! Perfect! Looking forward d...Wonderful explanations! Perfect! Looking forward doing your boil version using fully the IP.<br />Thank you Frieda.<br />J<br />Alexandra D. Parnos-AthanassiouAlexandrahttps://www.blogger.com/profile/07385002226627111513noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-86033948019234427532020-09-30T10:45:26.633-07:002020-09-30T10:45:26.633-07:00have you ever used kombucha, kombucha scoby or cit...have you ever used kombucha, kombucha scoby or citric acid for a yogurt starter?<br />if so, what were your results? recipe?NanaMvbhttps://www.blogger.com/profile/02950619018234418887noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-6604301967810011122020-08-03T03:29:43.518-07:002020-08-03T03:29:43.518-07:00Cool, I'll add my sweetened condensed milk aft...Cool, I'll add my sweetened condensed milk after boiling then.DawnStarhttps://www.blogger.com/profile/04151369240324472623noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-6342002699934329912019-11-27T08:19:54.602-07:002019-11-27T08:19:54.602-07:00You are correct, that doesn't sound right. Usu...You are correct, that doesn't sound right. Usually when that happens, it means that your starter was too weak or that your IP did not incubate at the correct temperature. <br />If you incubated using Yogurt Low/Less, that can be the culprit. This setting is too low to culture yogurt properly. If you are certain that you incubated using the correct yogurt setting (normal/Medium/custom), then you will want to test your IP yogurt setting with 4 cups of water, incubate 45 minutes and use a thermometer to take the temp. It should be in the 100°-110°F range. <br />The only other thing I can think of is if you used ultra pasteurized or organic milk. Ultra pasteurized milks can take at least 10 hours to culture or set,and organic milks can be hit/miss for making yogurt. <br />You can use your thin yogurt in smoothies or add a small box of instant pudding mix to help thicken it. 🙂Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-74377541933101730082019-11-27T00:20:38.845-07:002019-11-27T00:20:38.845-07:00Sooo....I tried it. When it beeped Yogt I opened i...Sooo....I tried it. When it beeped Yogt I opened it and it held up a spoon and seemed solid...until I started pouring it out for straining. It’s like it was already separated? I assume that’s not normal?Jen Bhttps://www.blogger.com/profile/12937984949174975438noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-29523201707302283162019-08-01T20:57:01.287-07:002019-08-01T20:57:01.287-07:00Thank you! I used a sealing ring just for the yogu...Thank you! I used a sealing ring just for the yogurt and it was happy and made me nice, creamy yogurt!! Junehttps://www.blogger.com/profile/00765953704815489937noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-30011907131111454672019-08-01T20:14:16.048-07:002019-08-01T20:14:16.048-07:00You are most welcome! Although yogurt doesn't ...You are most welcome! Although yogurt doesn't use pressure, I prefer to move the pressure valve to the sealing position in both the boil and incubation settings to get the milk to temp and to keep the cultures warm and happy. :-)<br />Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-45657879538548780802019-07-31T01:18:20.651-07:002019-07-31T01:18:20.651-07:00I use this method with one exception, I start with...I use this method with one exception, I start with whole milk powder. I can use warm water to mix with the powder in an 8-cup measuring cup.and then follow your instruction to make the yogurt. using the boiling method. <br /><br />Thank you for the clear instructions!<br /><br />I do have a question, why would it be sealed if boiling the yogurt? I read elsewhere, yogurt boiling, the pressure isn't used, so wouldn't matter either way.Junehttps://www.blogger.com/profile/00765953704815489937noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-29141369500541766202019-07-31T01:18:19.479-07:002019-07-31T01:18:19.479-07:00I use this method with one exception, I start with...I use this method with one exception, I start with whole milk powder. I can use warm water to mix with the powder in an 8-cup measuring cup.and then follow your instruction to make the yogurt. using the boiling method. <br /><br />Thank you for the clear instructions!<br /><br />I do have a question, why would it be sealed if boiling the yogurt? I read elsewhere, yogurt boiling, the pressure isn't used, so wouldn't matter either way.Junehttps://www.blogger.com/profile/00765953704815489937noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-82548347068277901652019-06-29T14:07:10.907-07:002019-06-29T14:07:10.907-07:00Hi - 2 Tablespoons of starter (fresh yogurt) is in...Hi - 2 Tablespoons of starter (fresh yogurt) is in the correct range for 8 cups (half gallon) of milk. The 180°F temp is to denature, or change the milk proteins for a thicker yogurt. Holding your milk at this temp does *not* continue the denaturing process, but does allow for evaporation, which in theory, creates a thicker yogurt. However, holding it at this temp can cause texture issues that you describe, a grainy or gritty texture, especially near the bottom of your pot, which is near the heat source. Heating your milk slowly and evenly is the key to a creamy texture. The white liquid could be a mix of whey/yogurt or liquid from low fat milk. <br /><br />You may want to try only heating your milk to 180°F, cooling to 110°F (and test your thermometer for accuracy), adding your starter, and try straining your entire batch of yogurt for an even consistency throughout. If your yogurt is too thick, you can whisk some whey back into your yogurt. It is common for strained yogurt to be lumpy, but it will smooth out with a quick whisk. Hope this information is helpful! :-)Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-24654989085862866992019-06-27T16:05:47.318-07:002019-06-27T16:05:47.318-07:00I follow your instructions with 2 exceptions: for ...I follow your instructions with 2 exceptions: for 1/2 gallon, I use 2 Tbsps of starter (dry powder or regular Greek yoghurt) and at 180°F, I keep it there for 30 minutes. After overnight in the fridge, the top 1/3 is creamy and firm. As I go lower down in the Pot, it thins out (not quite runny)and gets a bit grainy and lumpy. Taste is fine. Thereafter, every time I open the container to get a portion, I find 2-3 Tbsp of white liquid that looks like milk but is a bit thicker. This very consistent and I have many 30 or more batches with same results. What am I doing wrong?Pierre007https://www.blogger.com/profile/02516993602353840946noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-51033872184344926572019-06-27T13:32:18.013-07:002019-06-27T13:32:18.013-07:00Thank you- it is very easy to make. In my opinion,...Thank you- it is very easy to make. In my opinion, it tastes superior to store bought yogurt. Store bought yogurt tastes "cooked," while homemade tastes much cleaner. You can also control how mild/tangy your yogurt will be by choosing a starter that you like and adjusting the incubation time. Longer incubation times will make yogurt more tart. Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-9506062326756003452019-06-27T01:13:51.230-07:002019-06-27T01:13:51.230-07:00Does this yogurt tastes better than store packaged...Does this yogurt tastes better than store packaged yogurt? Or is it just the economics of it that would make you want to make it at home? I've never made yogurt and your instructions were so clear and it looks simple enough for a new cook like me.Susan Phttps://www.blogger.com/profile/16155795460469477955noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-71927939037835986182019-06-05T04:55:53.037-07:002019-06-05T04:55:53.037-07:00You can follow the directions in this recipe, only...You can follow the directions in this recipe, only if you are using regular pasteurized milk, you'll need to heat the milk to 180°F, cool to 110°F and add your starter. There's some incubation tips in the recipe - look for the words, "No Yogurt Button." :-)<br />https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.htmlFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-76329002693344806922019-06-03T08:27:34.172-07:002019-06-03T08:27:34.172-07:00I don't have a yogurt button. How do I make yo...I don't have a yogurt button. How do I make yogurt without it.SugarEhttps://www.blogger.com/profile/17005974201019289319noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-57451873543365866592019-04-11T10:18:45.170-07:002019-04-11T10:18:45.170-07:00You would heat your milk to 180°F, add your creame...You would heat your milk to 180°F, add your creamer to help cool the milk somewhat,cool to 110°F, and add your starter. Creamer is ultra pasteurized and does not need to be heated with the milk. 🙂Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.com