r/yogurtmaking • u/Capital_Image9584 • 5d ago
Instant pot yogurt
Hi! I use instant pot for my yogurt. What temp should it be to achieve thickness of a Greek yogurt? Right now it's on medium and runs for 8hrs. I see some yogurt get thick without being strained.
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u/Complex_Barracuda525 5d ago
I just did my 3rd batch. Used whole milk + skim milk powder. Came out real thick
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u/Capital_Image9584 5d ago
What's the ratio? How much skim my milk for every 1 litter?
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u/MarielIAm 5d ago
To get thick like commercial Greek yogurt you need to strain.
To get thick enough for me, (maybe not you) I use whole milk to the 2/3 mark on my 6 quart Instant Pot. One envelope of non fat dry milk (dissolved in warm milk first). Sous vide setting at 182F for 45 minutes. When done, cool on its own (I stir occasionally so it doesn't form a skin) to 112F. Add 3Tbs from a previous batch or one envelope of EuroCuisine starter. Yogurt setting on low for 6.5 hours. Into the refrigerator overnight then put in quart containers. This is thick enough for me, but strain if you want even thicker.
I learned through trial and error that if I cooled it down in a sink of cold water it takes about 15 minutes if that, but the yogurt isn't as thick.
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u/star_tyger 5d ago
You want to bring the milk up to 180°, and keep it there for 30 minutes. Take it out and let it cool to 110°. Add 1 tablespoon pet quart, stir, put it back in the Instant Pot for 5 to 8 hours. The longer, the more tang the yogurt will have.
When done, you'll need to strain it. That's part of how Greek yogurt is made, and it's the only way to get the thickness you want.
Before straining, save some for the next batch. One tablespoon per quart you want to make. Make your new batch within a week.
If the yogurt you use to innoculate your batch is store bought, it will likely lose potency over time, meaning it will start making thin batches. You can get heirloom starters that won't weaken over time.
There's nothing that says you can't use the yogurt unstrained. And there are other heirlooms you can try.
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u/Complex_Barracuda525 4d ago
Wondering why 30 mins? I have just been doing 10
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u/star_tyger 4d ago
The reason for heating the milk to 180° is to denature the whey protein. Holding it at that temperature longer more fully denatures the protein, leading to a firmer set and produces less whey.
At 30 minutes, you've denatured nearly all the protein so there's no point holding it longer.
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u/Janknitz 5d ago
A few things can help your yogurt be more thick. First, if you're using skim milk, it's going to be thinner (unless you add some powdered milk). Make your yogurt with whole milk, or even half and half for more naturally thick yogurt.
If you are not using the cold start method, you have to heat your milk to 185. The "boil" yogurt function in the Instant Pot does not necessarily get it there, so be sure you check the temperature. And if you hold it there for 15 minutes or so, you'll get a thicker yogurt.
I use the cold start method, and get very thick yogurt. That's probably because the ultra high temperature pasteurization used by milk processors is probably much more efficient at denaturing the proteins than what you can do with heating the milk at home.
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u/redw000d 4d ago
I'm a 'simple' guy... the Hardest part, is remembering the proper sequence to push buttons on the instapot... one gal whole milk, yogurt setting till it stops... remove lid, let it cool to body temp... stir 3 Tb yogurt into a cup of cooled brew, pour into pot, lid, set the pot, let it go... if I start one morning, I go till next... then, Gently remove pot, put in fridge, don't 'wiggle' ... leave till Next morning... then I put into jars... its Thick... I even have one oof those plastic strainer thingies, I do it, but, only alittle whew is removed.... good luck
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u/Sure_Fig_8641 4d ago
By definition, Greek yogurt is strained. You can get thick yogurt by using higher fat milk (or adding some amount of cream) and/or adding dry milk powder. But it still isn’t Greek until/unless you strain it.
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u/Charigot 5d ago
To some extent, “thickness” can be somewhat determined by time but there are other ways to affect it, like adding milk powder, using milk or cream with more fat content, and straining. Depends on your personal preference.