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Old 02-10-2020, 02:27 PM   #1
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Homemade Yogurt

I want to make yogurt. Would like to make it using:
An Instant Pot with a Yogurt function
gallon 2% low-fat milk
Starter Culture - Chobani Greek Yogurt Non-Fat Plain

The leftover Chobani came in a 32-ounce container opened about 1 week ago. It is stamped with a sell-by(?) date of Feb 27, 2020.
Ingredients: Nonfat yogurt (cultured pasteurized nonfat milk).
6 live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus.
There are 5.5 ounces remaining.

I've read a lot of blog posts from stay-at-home mom types whose good intentions I don't doubt but not so sure about the depth of their experience or command of the science involved.

Any advice from experienced DC yogurt makers?

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Old 02-10-2020, 02:39 PM   #2
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msmofet makes yogurt in the Instant Pot. She posted her recipe here: https://www.discusscooking.com/forum...ker-98572.html
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Old 02-10-2020, 04:29 PM   #3
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I now do Cold start yogurt in the Instant Pot now. SO much easier. I will update the thread you posted GG.


https://www.discusscooking.com/forum...ker-98572.html
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Old 02-10-2020, 09:25 PM   #4
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Skillet I make yogurt all the time in the IP, too, and it works great. You do have to heat the milk up to 180 (to do the cold start you need ultra-pasteurized, which you probably won't find in 2%), and I usually add some dry milk powder, to add some body to the yogurt (1/4 c to a half gallon of milk). I always use 4 pint mason jars, and while the milk is cooling, I sterilize them in the microwave - I put them in there empty, while bringing 2 c of water to a boil, and put the 4 lids in the boiling water, when I take it out. Not something I would do for canning, but good enough for this! When the milk is down to 110, I whisk a little of it into the culture, then I whisk that into the milk. Then pour it into the jars, seal, and process 8 hours in the IP.
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Old 02-10-2020, 10:46 PM   #5
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Thanks, Dave.
I am puzzled because all the recipes I've seen specify using whole fat yogurt as a staring culture. Can you see any reason why the non-fat Chobani with the cultures listed in my first post wouldn't work?

Also, I wonder why you can't use previously homemade yogurt as a starter.
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Old 02-10-2020, 11:26 PM   #6
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I really don't see why a whole milk culture would be necessary. It's not like they have different strains of yogurt in them, and you are using a very small amount, compared to the milk. And I almost always use some of my old yogurt, as the culture - when down to my last jar, I set some aside for the culture, then do something that uses a lot of yogurt to use the rest, like a raita, or pachadi.

Something I forgot to add to the process before: when the milk is up to 180, I then strain it into another pot - I start in a 3 qt (I don't use the IP for this step), and strain into the 4 qt. one. Dried bits of milk get on the surface when heating up, and this will remove them. And I cool it with the lid on - slower, but the surface doesn't dry out this way. These are things I do without thinking about it, so I didn't even write them down.
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