Instant Pot Yogurt

#1

Anybody ever make yogurt in their Instant Pot? I tried making a super probiotic one from Dr. William Davis’ site and failed miserably. I don’t think the thing ever got hot enough to start the process. I did a 16hr one and the next morning is was soup and only in the 90’s. I noticed after the fact that that is had it’s “less” light on which I think had it lower although I don’t know why that would even be an option. I switched it to “Normal” and threw some water in it this morning to see what temp is was at in yogurt mode it it makes it up to 106. Everything I read says 100-115 which I would think SHOULD be close enough but I don’t know. Lost a descent amout of expensive probiotic on that, I may just do a throwaway yogurt today with milk and some yogurt starter just to make sure it’ll do it before I reattempt the good one again.

If anybody wants to be AWESOME could you see what yours warms up to on the yogurt “normal” setting? I’m a little paranoid my IP is messed up (that’s my luck).
This is what I’m attempting if anybody’s interested http://www.wheatbellyblog.com/2018/04/make-l-reuteri-yogurt/ supposedly doing some awesome stuff for people. Figured it’s worth a shot.

#2

I have been making a high fat yoghurt in my IP since January. I make a batch almost weekly. This is the recipe/instructions I base it off of:

I use 4L (is that a gallon? I am a metric Canadian) of half and half (10%) instead of milk. Occasionally I will sub 1L of whipping cream for 1L of the half and half. Super creamy and delicious.
You definitely need to incubate on “normal”. I have never had a problem, not once in all the batches I have made. I found the instructions really easy to follow and she is very thorough in explaining the reasonings.
I strain it to make it thicker and either add some sugar free french vanilla syrup, or I top it with this grain free granola (without the cacao nibs, blech)

https://alldayidreamaboutfood.com/paleo-coconut-cacao-nib-granola-low-carb-and-gluten-free/

Hope this helps!

(karen) #3

I do my own yogurt and have run into two issues: 1. You really do have to heat it to about 175-180 first and let it cool back before adding the starter, even if you’re not worried about killing competing bacteria (for me, accidentally hitting the boiling point hasn’t done any harm). Without this pre heating the protein doesn’t react properly and the yogurt tends to curdle. 2. This is hearsay but I’ve always followed the advice: don’t use ultra pasturized milk, which can cause the yogurt to remain very soupy or not “yog” at all. I live in AZ so I can just set it on the back porch and it will reach a temp of 105-110 - in the shade. Lucky me!

ETA: I used raw milk this time, heated it, added in some organic skyr and set it out for two days (sealed up in ball jars). Just tested. So awesome and thick!!!

(Rita) #4

Did you have any luck using your instant pot to make the “wheat belly yoghurt?” I really don’t want to do the oven method suggested.

#5

Nope, InstantPot replaced my base when I told them it’d only get up to 107 and the new one does the same thing. I haven’t tried his yogurt in it again since the gastrus is expensive so I bought a little piece of crap Dash yogurt maker and used that for a while to make it and it was coming out great, I’ve actually gotta start making it again. Like he says the first 2 at least come out a little soupy but it tasted great and seems to be good for cleaning out the system. I think I’ll grab some starter culture from the supermarket and just make a generic unflavored one just to test it out before I do his yogurt in it. My little thing only makes a quart at time which is terrible.

(Rita) #6

Thanks for your reply! I am afraid of wasting my precious Gastrus tablets so I keep trying to get more information! Did you heat it to 180 degrees? Dr Davis doesn’t mention that step. I might try the oven method today and then put some starter in the instant pot. Yeah. That’s an idea. I don’t want to have to buy Yet another gadget, ie, the Dash but if my plan doesn’t work I will try that. Keep in touch. I will be interested to see if it cures my rosacea, seborrheic keratosis and diarrhea. If it helps anyone of those I will be ecstatic.

(Rita) #7

I decided to go for it today in the Instant Pot. I am put off by the idea of making yoghurt in an oven heated for 60-90 seconds every 2-4-6 hours (depending on the blog entry) for 36 hours as suggested on the Wheat Belly website. I am using Dr. Davis’s recipe using Gastrus probiotic tablets and inulin. I probably should be posting it on his website. Anyway here’s to clear skin, health GI tract and appetite suppression!
[/quote]

(Rita) #8

I have made my second batch of Dr. Davis’s yoghurt and it is quite tasty. I used the IP along with the instructions on a link above. My GI seems better already but that cannot be real.

#9

Nice! If you get bored and if you have a thermometer handy can see how hot yours gets after it’s been on a while?

(Rita) #10

On my 6th batch. It gets to about 105. Experimenting with longer incubation times. Gut working better.

#11

This is the “Ketogenic Forums”, but didn’t see it explicitly stated anywhere so I’ll ask just to be sure:

Is the goal to have keto-friendly yogurt?
If so, how do we know what the macro profile looks like? How do we know it’s better or worse than plain geek yogurt bought from the supermarket?

#12

There’s no real way minus a lab to get the macros from it, we start with half and half, and add a starch to feed the bacteria. Between the starch we add, and the lactose in the half and half with the long incubation time it’s a pretty safe bet most of the sugar is gone by the time it’s done. I’ve yet to read of anybody having a problem from it. Benefits far outweigh a couple grams of sugar that may still be in there.