# Homemade yoghurt - help needed!

**URL:** <https://boards.straightdope.com/t/homemade-yoghurt-help-needed/836759>\
**Category:** Cafe Society\
**Created:** [July 9, 2019, 8:02am UTC](https://boards.straightdope.com/t/homemade-yoghurt-help-needed/836759 "2019-07-09T08:02:14Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\
**Post date:** [July 10, 2019, 3:27pm UTC](https://boards.straightdope.com/t/homemade-yoghurt-help-needed/836759/21 "2019-07-10T15:27:57Z")

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> [@Left\_Hand\_of\_Dorkness](#):
>
> I strongly recommend the Instant Pot. We bought one last year when it was on crazy-sale, and I was skeptical–but we use it all the time. Yogurt, beans, and rice are what we use it for most. Given how much of these things we eat, it’s wonderful.

If you are thinking of buying a yogurt maker, I would recommend the instant pot instead. It will take comparable counter space, but it will also work as a pressure cooker, a slow cooker, a rice cooker, or just an additional pot when you have a lot of stuff cooking.

If you plan to strain the yogurt, you can make it directly in the steel bowl. If you want to make it in a container, I found a set of small glass jars on line sized to work well with the instant pot for individual servings. I haven’t found a single-vessel solution to making a quart at a time, v and would be happy for recommendations.

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**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\
**Post date:** [July 11, 2019, 2:29am UTC](https://boards.straightdope.com/t/homemade-yoghurt-help-needed/836759/22 "2019-07-11T02:29:48Z")

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> [@Left\_Hand\_of\_Dorkness](#):
>
> I did some research on the runniness issue. One problem is not getting the milk high enough. In an [Instant Pot](https://instantpot.com/), if you use too much milk with the yogurt setting, you can risk not getting a good enough temperature.

I make yogurt in my Instant Pot about once every week and a half, with nearly 6 quarts of milk at a time The key is making sure that the milk reaches 183 degrees or so and then cools back down to 115 or a bit less, which I can really only do accurately with a thermometer. For more than 4 quarts of milk, this requires a few extra minutes on the Sautee setting on low after a full cycle on the Yogurt Boil setting, or the milk doesn’t get hot enough. Then I cool the milk back down in a sink full of cold water (which takes about 10 minutes).

We strain to make Greek yogurt; most of the time the whey goes onto the garden, though I have also used it to make bread. We make ours with whole milk and a couple of heaping tablespoons of yogurt from the last batch, nothing else.

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