Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Boil til it’s foaming on the sides - about 180. Then cool down to 80 (need to cool down bc if you put yogurt in milk that’s too hot, it will kill bacteria). We always make maple - just add 4-5 tbsp of pure maple syrup. SO GOOD. Commercial yogurt will seem much too sweet after making homemade.
Hope you love it!

Milk is now 171 on yogurt setting after 1 hour. It seemed like a long time so I checked it and it has a skin on top and is sticking a little at the bottom. Is that okay to leave in it?

I'm using this recipe and sanitized in three instant pot first. I won't if that's why the milk is sticking to the bottom, because it was hot when I poured in milk from the fridge? I'm not sure if I should stir it up.

Anonymous wrote:

Anonymous wrote:Boil til it’s foaming on the sides - about 180. Then cool down to 80 (need to cool down bc if you put yogurt in milk that’s too hot, it will kill bacteria). We always make maple - just add 4-5 tbsp of pure maple syrup. SO GOOD. Commercial yogurt will seem much too sweet after making homemade.
Hope you love it!

Milk is now 171 on yogurt setting after 1 hour. It seemed like a long time so I checked it and it has a skin on top and is sticking a little at the bottom. Is that okay to leave in it?

Anonymous wrote:Boil til it’s foaming on the sides - about 180. Then cool down to 80 (need to cool down bc if you put yogurt in milk that’s too hot, it will kill bacteria). We always make maple - just add 4-5 tbsp of pure maple syrup. SO GOOD. Commercial yogurt will seem much too sweet after making homemade.
Hope you love it!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For the first time, I would use Fairlife brand if you don't mind that it's not organic. It's pretty foolproof. Dump the whole container of milk into the liner. Whisk in 2 heaping tbsp of plain yogurt. Cover (doesn't need to be sealing). Hit the yogurt button. I prefer doing it overnight.

You can strain it in a fine mesh strainer if you want it thicker.

Op here, part of the reason I'm going for yogurt this week is that we had a shopping mishap and ended up with an extra gallon of trickling springs milk. Neither parent thought they'd have time to shop after work but we both did so we have double everything!

What is the fairlife advantage?

The advantage is that it's ultra pasteurized, so you don't have to bring it to a boil and cool it. I've done it both ways and the non boiling one is obviously easier, but it's not too hard the other way as long as you have a good food thermometer. You have to look up the temp to boil it to and cool it down to, there's specific temperatures. But it can be done right in the IP with the saute function.

My IP has a yogurt/boil button so you don’t need a food thermometer.

Oh, does it stop when it's at the right temp? That's cool! My IP is pretty old, so does have the yogurt button but not a yogurt/boil button.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For the first time, I would use Fairlife brand if you don't mind that it's not organic. It's pretty foolproof. Dump the whole container of milk into the liner. Whisk in 2 heaping tbsp of plain yogurt. Cover (doesn't need to be sealing). Hit the yogurt button. I prefer doing it overnight.

You can strain it in a fine mesh strainer if you want it thicker.

Op here, part of the reason I'm going for yogurt this week is that we had a shopping mishap and ended up with an extra gallon of trickling springs milk. Neither parent thought they'd have time to shop after work but we both did so we have double everything!

What is the fairlife advantage?

The advantage is that it's ultra pasteurized, so you don't have to bring it to a boil and cool it. I've done it both ways and the non boiling one is obviously easier, but it's not too hard the other way as long as you have a good food thermometer. You have to look up the temp to boil it to and cool it down to, there's specific temperatures. But it can be done right in the IP with the saute function.

My IP has a yogurt/boil button so you don’t need a food thermometer.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For the first time, I would use Fairlife brand if you don't mind that it's not organic. It's pretty foolproof. Dump the whole container of milk into the liner. Whisk in 2 heaping tbsp of plain yogurt. Cover (doesn't need to be sealing). Hit the yogurt button. I prefer doing it overnight.

You can strain it in a fine mesh strainer if you want it thicker.

Op here, part of the reason I'm going for yogurt this week is that we had a shopping mishap and ended up with an extra gallon of trickling springs milk. Neither parent thought they'd have time to shop after work but we both did so we have double everything!

What is the fairlife advantage?

The advantage is that it's ultra pasteurized, so you don't have to bring it to a boil and cool it. I've done it both ways and the non boiling one is obviously easier, but it's not too hard the other way as long as you have a good food thermometer. You have to look up the temp to boil it to and cool it down to, there's specific temperatures. But it can be done right in the IP with the saute function.

Anonymous wrote:

Anonymous wrote:For the first time, I would use Fairlife brand if you don't mind that it's not organic. It's pretty foolproof. Dump the whole container of milk into the liner. Whisk in 2 heaping tbsp of plain yogurt. Cover (doesn't need to be sealing). Hit the yogurt button. I prefer doing it overnight.

You can strain it in a fine mesh strainer if you want it thicker.

Op here, part of the reason I'm going for yogurt this week is that we had a shopping mishap and ended up with an extra gallon of trickling springs milk. Neither parent thought they'd have time to shop after work but we both did so we have double everything!

What is the fairlife advantage?

Anonymous wrote:Get the starter from your Indian neighbors. Most Indian households set yogurt at home.

Anonymous wrote:For the first time, I would use Fairlife brand if you don't mind that it's not organic. It's pretty foolproof. Dump the whole container of milk into the liner. Whisk in 2 heaping tbsp of plain yogurt. Cover (doesn't need to be sealing). Hit the yogurt button. I prefer doing it overnight.

You can strain it in a fine mesh strainer if you want it thicker.