Instant Pot Vietnamese Yogurt Recipe | Hungry Wanderlust (2024)

FAQs

Is it better to make yogurt 24 hours or 8 hours in Instant Pot? ›

If you want a less tangy or thick yogurt, ferment for around 8 hours. For a thick, tangy, and probiotic-rich yogurt, go closer to 24 hours. After 24 hours, you start to hit the law of diminishing returns—you begin to get bacterial die-off because the more aggressive bacteria start to beat out the other probiotics.

The main difference between Vietnamese yogurt and traditional yogurt is that Vietnamese yogurt is made with sweetened condensed milk, a thicker form of milk from which water is removed. Yogurt was first introduced to Vietnam in the 1800s when it was colonized by the French.

For most Instant Pots, you'll just need to hit the yogurt button once or twice and then press start. The Instant Pot will use the heating element to bring the milk mixture close to a boil. After 25 to 35 minutes (depending on your model), the Instant Pot will beep indicating the boiling cycle has finished.

If you open the lid to your Instant Pot and you just find warm milk instead of yogurt, Weinstein says there are a couple of common reasons things went wrong. Your starter might be bad, meaning the active cultures are no longer alive so they cannot turn the milk into yogurt. Or you got your temperatures wrong.

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

Fermentation time: The longer you ferment the more tart, and thicker, your yogurt will be. Different cultures work at different rates, but as a general guideline: 6-8 hours produces a mild yogurt, 8-12 hours a tart yogurt, and more than 12 hours produces a sour yogurt.

While any type of yogurt can fit in a healthy diet, Greek yogurt and skyr (Icelandic yogurt) are the healthiest choices because they tend to be lower in sugar and higher in protein, says registered dietitian Jamie Nadeau.

Kefir is a fermented yoghurt made from milk and kefir grains, which increases its gut microbiota boosting effects, helping support immunity. These are high in protein, calcium, B12 and live cultures. Simple plain kefir is best for health – try Biotiful Kefir, which is low carb, low sugar and a good source of calcium.

A plain cup of yogurt, one that specifically reads as having live, active cultures, can be added to the failed yogurt as a way of reviving the cultures and making for a wonderfully thick and sour yogurt.

About 30 times the healthy bacteria going into your tummy in one, delicious serve of homemade yogurt. Can't argue with that! 24 hour yoghurt also has a higher probiotic count than commercial yogurt because it is fermented longer.

Can you cook yogurt for 24 hours? ›

Pour the milk into the yogurt making jars and put the lid firmly on. Place the glass yogurt jar into your yogurt maker and set the temperature to 100 degrees and time to 24 hours. When the yogurt maker has completed its time, transfer the jars to the refrigerator and chill 6- hours before using.

However, SCD yogurt is different because it is incubated at 100°-110°F for 24 hours. This allows the lactose (milk sugars) to be completely broken down, while still containing more beneficial bacteria than any commercial yogurt. This powerful combination helps to correct the gut biome allowing for healing.

Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle. I prefer to ferment it a bit more slowly at a slightly lower temperature, four to eight hours at a more forgiving 110°F/43°C.