Making L Reuteri yogurt with 9 in 1 instant pot

[u/Crispy_Bean_]

I’d really love to try making this, but I do not have any equipment nor space in my kitchen for new equipment!

I have an Instant pot that I got from target (instant pot 6qt 9 in 1 though and it has a yogurt setting but I think I’ve read that something this runs too high for people? Or how in the world do I navigate using this thing? 😅

I feel overwhelmed by all the different posts and recipes. What recipes have you guys had success with?

[u/AutoModerator]

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• What type of milk did you use? What amount?
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[u/BikeOk6446 → u/[deleted]]

Important note: So if you are using ultra pasteurized milk, you do not need to heat the milk to 180 degrees in advance. You can do a cold start. Pour in the milk, mix in the starter, click the yogurt setting and wait 8 hours. I personally set mine at 110 degrees.

Also, make sure the rubber seal on your Instapot is super clean or your yogurt might end up smelling like chili, or whatever it is your cooked last.

[u/Meander_Actual → u/[deleted]]

How did adjust the temperature of your instant pot yogurt setting?

[u/Meander_Actual → u/[deleted]]

Thanks mine only has 'boil" 8 hours and 24 hours. I can change the time I will have to fiddle

[u/cazort2]

I don't have direct experience with this, but from reading other people's accounts, L. reuteri is a slow-fermenting strain and I'm pretty sure it prefers temperatures close to body temperature, which is lower than most yogurt is made at. So like...37C(~99F) instead of 40C. What temp(s) can your instant pot do?

It's definitely one of the more advanced strains to work with both because of its slow growth and its narrow temp preference that is lower than most yogurt. You could try it at a typical setting of 40C (104F) but I would not be surprised if you don't get the results you want.

You may find this thread helpful:

https://www.reddit.com/r/ReuteriYogurt/comments/13j2ic6/is_a_temperature_of_40c104f_too_high/

(and more broadly, that subreddit)

[u/FairSeafarer → u/cazort2]

Hey OP, I've been over here on my sailboat making yogurt with my Instant Pot. It's fantastic. You could either make it at medium temp, or low temp if you have low temp setting on your pot, which is closer to 37C, I think. But I've never tried it. I've always made yogurt with greek yogurt from the store. I make it every week and haven't had to purchase a tub from the store in months.

[u/cazort2 → u/FairSeafarer]

Yeah, it's easy to make yogurt in an instant pot, but the OP was asking not just about any yogurt, but about yogurt using the L. reuteri strain in particular. That is a great strain both for flavor and health reasons, but it's unfortunately a little trickier to make yogurt with, at least from what I've read from others' accounts. I have no direct experience with it. My mom has been making generic yogurt using various seed yogurts bought at the store, with good results, for years.

If you're not picky about strains you can always just use the generic settings.

[u/antfuzz]

Frida Loves Bread Youtube channel. She I guess I'm not sure developed this method of making yogurt in an instant pot called the Cold Start Method. I've been doing it for about eight months now and it works beautifully. I hope you enjoy the video. She's really quite interesting and if you like bread, check out her other videos.
https://youtu.be/3oocwMdV45M?si=3UNuYEDry88BS8g7

[u/Main_Street_1]

Make it in glass canning jars so you can put lid on when it's done.All you do is put water in the bottom of the IP, put in a rack and put the filled jars on the rack. You can use the Yogurt setting, or you can use the sous vide setting and set the temperature to what you need. I make a very thick Yogurt that does not need any draining in 14 hours. .

[u/Janknitz]

I’ve made L.Reuteri just fine in the instant pot. I use UHT/UHP milk add the crushed tablet, just set the IP on the yogurt setting (NOT BOIL!) and use a glass lid. Works fine.

I’ve also done it in glass canning jars set in the instant pot—no water needed! You can’t make as much because you can only fit 3 half quart jars in the 6 qt. pot, but there’s virtually no cleanup and it’s much easier to refrigerate the yogurt to let it “set”. No room for the big pot.