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Old 02-27-18, 08:38 AM  
buffmama
 
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Looking for more vegan instapot recipes. Can give a shout out to this one - amazing! https://www.veganricha.com/2018/02/i...oup-vegan.html I used regular noodles that cooked in the same amount of time as the lasagna noodles (to save $).
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Old 02-27-18, 06:27 PM  
sherry7899
 
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My first batch of yogurt is going now. I hope it comes out well. I will post after I strain it overnight.
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Old 02-27-18, 06:42 PM  
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Quote:
Originally Posted by katmom View Post
Like Sherry, I recently purchased the 3 quart because my 6 quart does not have the yogurt option and I was also concerned about odor transfer from all the soups I have made in the 6 quart.
Hasn't been an issue for me as I use my glass lid when I do yogurt.

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Originally Posted by buffmama View Post
I have an 8 quart and made the yogurt in glass jar placed directly on the bottom.
Great idea! Do you put a little water in the bottom of the liner?
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Old 02-27-18, 08:57 PM  
sherry7899
 
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My yogurt is straining now. It thickened up fairly nicely, but since I like Greek yogurt I am eager to see how thick it is by morning.

ETA: It did not thicken as much as I thought it would. I will leave it straining awhile longer. My starter was fat free Fage. Maybe I should have used 2% to get thicker yogurt. I will check it again later.
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Old 02-27-18, 09:30 PM  
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Quote:
Originally Posted by buffmama View Post
Looking for more vegan instapot recipes. Can give a shout out to this one - amazing! https://www.veganricha.com/2018/02/i...oup-vegan.html I used regular noodles that cooked in the same amount of time as the lasagna noodles (to save $).
That looks delicious!
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Old 02-27-18, 09:33 PM  
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[QUOTE=yogapam;2762135]Hasn't been an issue for me as I use my glass lid when I do yogurt.

I thought the pressure cooker lid had to be used for the yogurt setting on the Duo Instant Pot.
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Old 02-28-18, 02:36 PM  
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[QUOTE=katmom;2762154]
Quote:
Originally Posted by yogapam View Post
Hasn't been an issue for me as I use my glass lid when I do yogurt.

I thought the pressure cooker lid had to be used for the yogurt setting on the Duo Instant Pot.
I've never used the pressure lid as there's no pressure cooking involved with yogurt. It's such a low heat setting. I do think the seal can hang on to savoury & spicy smells, although putting mine through the dishwasher helps a lot. I love my glass lids, have two, use them for sautéing & slow cooking. I also have two liners.
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Old 02-28-18, 02:38 PM  
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Quote:
Originally Posted by sherry7899 View Post
My yogurt is straining now. It thickened up fairly nicely, but since I like Greek yogurt I am eager to see how thick it is by morning.

ETA: It did not thicken as much as I thought it would. I will leave it straining awhile longer. My starter was fat free Fage. Maybe I should have used 2% to get thicker yogurt. I will check it again later.
I'm glad it turned out! Rather than use higher fat yogurt, I'd just use a larger amount. When I cultured mine with yogurt I used about 1/3 cup per litre.
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Old 02-28-18, 03:06 PM  
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I'm glad it turned out! Rather than use higher fat yogurt, I'd just use a larger amount. When I cultured mine with yogurt I used about 1/3 cup per litre.
Thanks! I will try that next time.
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Old 03-01-18, 10:03 AM  
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Quote:
Originally Posted by Sherry7899
My yogurt is straining now. It thickened up fairly nicely, but since I like Greek yogurt I am eager to see how thick it is by morning.

ETA: It did not thicken as much as I thought it would. I will leave it straining awhile longer. My starter was fat free Fage. Maybe I should have used 2% to get thicker yogurt. I will check it again later.
For thicker yogurt you can also add 1/3 to 1/2 cup powdered milk per quart of milk before heating. Also, the longer the yogurt sets, the thicker it will be. However, the longer it sets, the more tart it is.
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