When to start yogurt
EASY Original Cold Start™ Yogurt - Instant Pot
[Music]
what is so special about cold-start
yogurt well let me tell you it is a
revolutionary way to make yogurt
especially using your instant pot I have
been making yogurt for a long time about
in 20 years using a traditional method
of heating your milk cooling it adding
your starter I've used a yogurt maker
I've used a crock pot method and used
the oven for making yogurt it wasn't
until I got my instant pot that I have
really truly loved making yogurt there
are two methods to making yogurt one is
a traditional method that I just
described earlier where you're heating
your milk and you're letting it cool and
then add in your store this instant pot
does all that for you and I have another
video that you can watch that shows a
traditional method of making yogurt
because of the instant pot Facebook
community group I have been helping many
members of the group with their yogurt
questions how to make yogurt how to make
it thicker how to make it better well
for the past two years one of the
questions that came up is why do we heat
the milk to make yogurt one of the
reasons is to denature the proteins in
the milk what this does is help make the
yogurt thicker and the instant I will do
that with your regular pasteurized milk
and one of the members of the group said
well why don't I just dump it in and not
even heat it at all well it worked well
yes and there are a lot of hits and
misses with this lazy method of making
yogurt and a lot of people call her the
no brail nothing well I also notice that
folks that use fair like milk have it
exceptionally fat yogurt and went to
investigate why this was the case and
why the snow boil method was hit and
miss for making yogurt after a couple of
months of research I found out that the
key there are two keys to making a very
thick cold start no Kirk and I came up
with the name cold start because simply
it uses two cold ingredients your cold
milk and your cold yogurt mix together
you push the button for the yogurt study
and you're done that is it that's where
the name cold start came from now the
key to making a cold start yogurt work
this method is to use ultra pasteurized
milk the difference between ultra
pasteurized and regular pasteurized is
the temperature regular pasteurized milk
is only heated to 160 degrees and then
that what that does it kills all the
pathogenic bacteria any of the harmful
bacteria that can make you sick there is
still natural bacteria in the milk and
that is why you need to refrigerate your
mouth it is a perishable item now what
ultra pasteurized a tion does is it
heats amount to a much higher
temperature which is 280 degrees this
not only kills all of the bacteria
making many 90% bacteria free but it has
it extends the shelf life of the milk
now um there are two kinds of ultra
pasteurized box one is a regular ultra
pasteurized milk which would be similar
to this mouth which is or at Horizon
organic this is ultra pasteurized you
know which is heated to 280 degrees but
the difference between this mouth and
the fair life milk is that fair like no
fair like mouth is ultra filtered Oh
ultra filtration process goes through
like a layer of screens that filters out
the fat and the water and some of the
nutrients there and then has put that
together to result in a milk that has
50% more protein more calcium less sugar
and no lactose the reason that fair life
milk makes a much thicker yogurt is
because of the additional protein it has
50% more protein than other milks you
can find some copycats of fair life this
is one of them this is from Kroger it's
Kroger carb master
it is ultra filtered and it is ultra
pasteurized it has right here it says 35
more proteins and milk this one has 50%
more protein mo it's the additional
protein and also the higher fat content
of your milk that makes the thicker
yogurt let's talk about shelf-stable
milks shelf-stable milks are also ultra
pasteurized which lead for a longer
shelf-life and you can use this with the
cold start method now you can combine
milks to make your cold start yogurt but
the key thing is it needs to be ultra
pasteurized this is heavy whipping cream
and this is half and half half and half
is a combination of milk and heavy cream
you can definitely add this to your
ultra pasteurized milk which will help
make it thicker and a creamier yogurt so
any combination of these milks feel free
to experiment but the key thing it must
be ultra pasteurized for this coaster
method to work and the reason why is
because I before regular pasteurization
only is up to 160 degrees there's still
some natural bacteria left in the milk
if you use regular pasteurized milk
using the cold start method it takes
about 30 to 35 minutes for the milk to
reach the incubation temperature which
is a hundred degrees 110 degrees and
during that time those natural bacteria
will continue to multiply and grow and
by the time their yogurt bacteria is
activated at the 110 degree temperature
the bacteria of the mouth and the
bacteria of the yoga getting competition
with each other and more often than not
the bacteria in your regular milk will
win resulting in a texture that is not
like yogurt it may be thinner it might
be stringy it might be gluey it'll have
definitely a different texture let's
talk about yogurt starters why do we
need yogurt to make yogurt well it's
because of a live bacteria that is
inside your yogurt it's very similar to
having
I see like a corn kernel that you would
plant and turn into corn well the live
bacteria in your yogurt is the seed that
will culture and grow and turn your milk
into yogurt the most common and the
easiest way to you have a yogurt starter
is to purchase already made yogurt you
will want to choose a yogurt that has a
flavor that you like if you like a mild
tasting yogurt use a mild yogurt as your
starter if you like something that's a
little bit more tangy try and mauritania
yogurt such as Chobani sickies or three
gods you don't want to make sure that
your yogurt contains live and active
cultures cultures needs to be written on
the label or included in the ingredients
you can have a non-dairy yogurt as your
starter if you are a lactose sensitive
this is an option for you the other kind
of yogurt starter is the powdered direct
set yogurt starter this is a freeze
dried form of the yogurt and is kept in
a refrigerator or the freezer section
and this you know gourmet is really
really tangy and tart you will want to
look for a couple of things in your
yogurt if you like a really really thick
yogurt look for the LK side bacterial
strain that is in page it helps set up
their yogurt more quickly and a little
bit thicker than those yogurt that has
the strains of best thermal chaos from
my cold start yogurt I'm going to be
using fair life whole milk and since I'm
going to be adding some sweetened
condensed milk I'm just going to pour a
little bit of the milk in here and then
pour my sweetened condensed milk make
sure I get it all scraped out this adds
a sweetness to the yogurt that makes it
very much like a dessert style yogurt
you will want to make sure you're sweet
and can snuff it's completely dissolved
it's heavier than the know and tends to
settle on
bottom so I'm making sure it's
completely dissolved nice buzz does a
great job okay I can feel that's
completely dissolved I add the rest of
my milk give it another stir and then
add my two tablespoons of yogurt I
normally use one tablespoon of yogurt
for this recipe but since I'm adding
sweetened condensed milk that slows down
the culturing process of the yogurt I'm
going to add the full two tablespoons it
you want to make sure that your yogurt
is very fresh and freshly opened
one two
stir that completely in then you want to
cover your yogurt you can use the
instant pot lid but if you have a ring
or a seal that is kind of smelly you
want to take it out and replace that so
or take it out completely close it and
closed the pressure valve you want this
completely closed so that it will keep
the culture is warm and happy you don't
have to use the slit right here
you can use some other options for
example you can use any lid from your
pots and pans or you can use a dinner
plate or this is my favorite the
silicone suction lid it's a flat piece
of silicone if it's really nice on there
and it doesn't come off and have a
section there next you will want to use
the correct yogurt setting for
incubating your yogurt in some pot has
three different yogurt settings less
normal and more you want to use the
normal setting here you can see the
words normal and it defaulting to eight
hours if I push the adjust button
there's a more setting there is a less
setting that defaults to 24 hours you do
not want to use this setting so pushing
the adjust button toggles between all
three settings this is a setting that
you want you will need to check your
owners manual or on my website for how
to get the yogurt normal setting for
your instant pot I'm gonna let it
default to 8 hours and what it does it
goes to 0 and begins counting up after
the yogurt cycle is complete the display
will say YG y ou GT and it will shut off
it will not go to the keep warm setting
so we'll see you
in about eight hours hey it's been eight
hours I'm gonna check my yogurt see how
it looks let's take a peek inside let's
give it the spoon test awesome that
looks great way to stick this in the
fridge and let it chill for about four
to six hours okay are you ready this
yogurt has been chilling in the
refrigerator for at least six hours you
want to chill a small batch of yogurt
for at least four hours before you do
any stirring or mixing or adding flavors
to it I added a paper towel to this to
kind of catch some of the condensation
as putting more yogurt and it closed
fridge will cause some conversation are
you ready let's take a peek that
condensation
okay let's take a spoon see what this
does look at that so nice and thick
almost looks like a soft-serve ice cream
very nice and thick one of the reasons
you want your yogurt to be completely
choked before you do any stirring is
because the protein strands in your
yogurt are interlocked like this and
they're holding all that way in there if
you stir your yogurt you break those
protein strands and allow the way to
come through and thin out your yogurt
this looks really thick let's watch what
happens when you put it in a bowl and
give it a nice stir you'll notice for
breaking those protein strands and we're
thinning out the yogurt so what looks
really really thick right after
incubation or after chilling this is the
reality of what it looks like this still
looks very nice and thick now I'm gonna
give this a taste this is the yogurt
that I made with their life whole milk
and can of sweetened condensed milk
we're gonna see how this tastes
mmm it's so creamy it's so smooth and
that's just the right amount of
sweetness you may think that sweetened
condensed milk is really sweet but when
you add it to a mouth that already has
50% less sugar it's actually just about
right you can play around with the
sweetness but adding maybe only a little
bit of sweetened condensed melons this
is the Nestle
lash era and it is sweetened condensed
milk but it comes in a bottle which is
so great because that way you just
squeeze just a few tablespoons into your
yogurt while it's incubating or you can
make a yogurt plane and squeeze a little
bit of this in for flavoring you don't
have to add sweetened condensed milk
make this cold start yogurt you can add
this natural bliss this is great it
comes on a lot of different flavors this
is the vanilla flavor it comes in sweet
cream and caramel and chocolate and
what's really great about this it is
simply milk cream and sugar and some
flavoring that's it
it doesn't have all those other chemical
track ingredients that you would find in
a creamer don't use those other creamers
this is really good this makes your
yogurt ultra smooth and creamy and
tastes mildly sweet but not as sweet
that's what this weekend can smell so if
you make your yogurt plain which is a
starter and with your milk there are a
lot of things you can do with it you can
save some of your yogurt as starters by
putting it in an ice cube tray or
dolloping your yogurt onto a sheet of
plastic wrap or a wax paper or parchment
paper and freezing it and how you use
that yogurt is you bring that tablespoon
of tube yogurt out of your freezer let
it sit at room temperature for 30
minutes and it'll be thought out and up
to mash and stirring with some in your
mouth there are lots of ways to flavor
your yogurt
the sweet condensed milk and this and
the cream the naturalist cream are only
two options you can add some strawberry
jam to your yogurt you can add chocolate
syrup jell-o gelatin to sprinkle some in
or some chocolate pudding that's one of
my favorites I'm fresh fruit for Noland
toppings any kind of the drink mixes you
like me oh or Crystal Light or anything
like that lemon curd orange crack all
orange Prost all good with the yogurt it
makes it taste like a creamsicle you
will find lots of flavouring options
simply by going to my website and
checking out my IP insta Pot yogurt
guide for newbies that has all the
instructions than therefore both the
cold start traditional lighting options
how to use way how to use your yogurt as
starters using a filtered and an ultra
pasteurized milk such as fair life will
give you your thickest yogurt that
doesn't mean straining if you use
another type of ultra pasteurized milk
and like a really thick yogurt you don't
want to consider straining it there's a
couple of different ways of straining
your yogurt and reasons why straining
first of all removes the way which makes
your yogurt then anything that straining
does is increases the protein of your
yogurt metal colander or strainer set
over into my salad spinner and then I
line it with coffee filters and since
these coffee filters are not large
enough you can find large your coffee
filters but since these are not large
enough I use a couple of them around
here and then pour my yogurt into the
strainer if you have discovered that
your strainer doesn't set up high enough
into the bowl for example if I remove
this this is get a kind of fog but what
you can do is take a smaller bowl
invert it set it on top like that this
part will catch the way and not have
your yogurt sit in the way that is one
method there are several straining
materials that you can use to strain
your yogurt cheese cloth is one if you
use cheesecloth you'll need use several
layers to keep the yogurt from going
through your cheesecloth completely you
can use coffee filters which I really
like because it doesn't allow any yogurt
to go through you can use a flower sack
towel or a linen towel not the fuzzy
terry cloth type towel and put it over
your strainer and pour your yogurt in
and use that you can use a men's
handkerchief that works really well
what's a 100% cotton is the material
that you want you don't want to
experiment with several different kinds
of materials to see what you like to use
and just join your yogurt I don't think
you can consider as getting a yogurt
strainer especially if you're making
yogurt weekly and often enough this is
the Euro Cuisine yogurt strainer it
holds a half a gallon of yogurt and does
a great job of straining you simply has
a bulb and your mesh strainer pour your
yogurt in here and then cover it and let
it chill and strain at the same time in
your fridge so I hope you give this cold
start yogurt a try it really is that
easy and it really is that good thank
you for watching and come see me in my
website
