Video Fitness Forum  

Go Back   Video Fitness Forum > Video Fitness Reader Forum > Recipe Box

Reply
 
Thread Tools Search this Thread Display Modes
Old 02-27-18, 08:38 AM  
buffmama
 
Join Date: Jan 2010
Location: New York
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 $).
__________________
Happiness is a sunny spot on the yoga mat that my fur baby shares.
buffmama is offline   Reply With Quote
Old 02-27-18, 06:27 PM  
sherry7899
VF Supporter
 
sherry7899's Avatar
 
Join Date: Jun 2003
My first batch of yogurt is going now. I hope it comes out well. I will post after I strain it overnight.
__________________
"Say you are tired and you will be. Believe you are strong and you are." (Sean O'Malley)

The cat in my avatar is my sweetheart named Bonkers
sherry7899 is online now   Reply With Quote
Old 02-27-18, 06:42 PM  
yogapam
VF Supporter
 
yogapam's Avatar
 
Join Date: Oct 2006
Location: West coast of Canada, eh. ;)
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.

Quote:
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?
__________________
*~*Pam*~*

Certified Essentrics Instructor, Level 2 - September 2018

Hatha YTT - 2011

Your body keeps an accurate journal regardless of what you write down.....

"Take care of your body. It's the only place you have to live."
Jim Rohn

"It’s not what we do once in a while that shapes our lives, but what we do consistently.” - Tony Robbins

Check out my Instagram account, @fitness.ficti0n.inspirati0n
yogapam is offline   Reply With Quote
Old 02-27-18, 08:57 PM  
sherry7899
VF Supporter
 
sherry7899's Avatar
 
Join Date: Jun 2003
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.
__________________
"Say you are tired and you will be. Believe you are strong and you are." (Sean O'Malley)

The cat in my avatar is my sweetheart named Bonkers
sherry7899 is online now   Reply With Quote
Old 02-27-18, 09:30 PM  
katmom
 
Join Date: May 2006
Location: Tennessee
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!
__________________
"Saving just one pet won't change the world, but it surely will change the world for that one pet" Author Unknown
katmom is offline   Reply With Quote
Old 02-27-18, 09:33 PM  
katmom
 
Join Date: May 2006
Location: Tennessee
[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.
__________________
"Saving just one pet won't change the world, but it surely will change the world for that one pet" Author Unknown
katmom is offline   Reply With Quote
Old 02-28-18, 02:36 PM  
yogapam
VF Supporter
 
yogapam's Avatar
 
Join Date: Oct 2006
Location: West coast of Canada, eh. ;)
[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.
__________________
*~*Pam*~*

Certified Essentrics Instructor, Level 2 - September 2018

Hatha YTT - 2011

Your body keeps an accurate journal regardless of what you write down.....

"Take care of your body. It's the only place you have to live."
Jim Rohn

"It’s not what we do once in a while that shapes our lives, but what we do consistently.” - Tony Robbins

Check out my Instagram account, @fitness.ficti0n.inspirati0n
yogapam is offline   Reply With Quote
Old 02-28-18, 02:38 PM  
yogapam
VF Supporter
 
yogapam's Avatar
 
Join Date: Oct 2006
Location: West coast of Canada, eh. ;)
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.
__________________
*~*Pam*~*

Certified Essentrics Instructor, Level 2 - September 2018

Hatha YTT - 2011

Your body keeps an accurate journal regardless of what you write down.....

"Take care of your body. It's the only place you have to live."
Jim Rohn

"It’s not what we do once in a while that shapes our lives, but what we do consistently.” - Tony Robbins

Check out my Instagram account, @fitness.ficti0n.inspirati0n
yogapam is offline   Reply With Quote
Old 02-28-18, 03:06 PM  
sherry7899
VF Supporter
 
sherry7899's Avatar
 
Join Date: Jun 2003
Quote:
Originally Posted by yogapam View Post
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.
__________________
"Say you are tired and you will be. Believe you are strong and you are." (Sean O'Malley)

The cat in my avatar is my sweetheart named Bonkers
sherry7899 is online now   Reply With Quote
Old 03-01-18, 10:03 AM  
Hattie
VF Supporter
 
Hattie's Avatar
 
Join Date: Feb 2002
Location: USA
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.
Hattie is offline   Reply With Quote
Reply

Tags
instant pot, steel cut oats

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:00 AM.


Powered by vBulletin® Version 3.8.3
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
© 2009 Video Fitness