>I do have a question, I like vanilla flavored yougert and I know Vanilla extact has alcahol in it, but would just putting in some vanilla bean itself still allow the yougurt to form? I have read on yogurt websites that it does work, but haven't personally tried it. And I like vanilla in my yogurt too. Even 41% alcohol vanilla extract does not seem to hinder the process much in my observations and I have tried adding as much as 1 tsp per 12 oz of milk and starter(s) in pint jars. (all my yogurt is made in pint jars) You might want to try adding maple syrup or raw honey to your yogurt in addition to or in place of vanilla. Adding flavors and/or sweeteners just before eating the yogurt seems to be the best way to go though.

Linda (doucanoe) - check out the link below for more information. It's easiest done with a yogurt maker, which keeps yogurt fermenting at a constant temperature, for more consistant results. There are other methods you can use. There are lots of little tips and tricks to making yogurt. -Don't jiggle the yogurt once it's fermenting (usually happens with someone moves the batch). It destroys the curd and you can end up with yogurt "soup". -You can use a wide variety of dairy products - from non-fat dried milk powder to cream - and combinations. I used to make a lot of goat yogurt when I could get fresh goat milk. - You can make different types and consistancies by additions like unflavored gelatin or cornstarch. -I'd suggest using Stonyfield Farm Yogurt as your starter to innoculate your yogurt. It has more strains of good bacteria in it than other brands. -You can save yogurt from one batch to innoculate your next batch, but eventually it will become weak and you will need a new starter. If you notice your yogurt is not setting up as well as it did in previous batches, you probably need to get some commercial yogurt to use as a new starter. There are powdered starters available from Yogourmet (check your health food store). - There is a temperature window for adding the starter to the cooled pasteurized milk. Within that window of temperatures, adding the starter when the temperature is at the warmest end of the temp. window will render a tart yogurt. Adding the starter at the cooler side of the temp. window will render a smoother, less tart yogurt. - You'll need a good instant read thermometer because yogurt is VERY temperature-sensitive for making it. If it doesn't thicken, the milk may have been too hot or too cool when the starter was added. Not enough starter may also cause a failed batch. The incubating temperature needs to be just right or the batch can fail. If it's incubated too long, it can get really tart. If there's a lot of whey separating from the curd, it's because it was either bumped or moved during incubation or was incubated too long. I've switched to making kefir (which is similar to yogurt) after making yogurt for about 30 years +, because all you need is milk and kefir grains. No messing with pasteurizing milk, concerns with temperatures, and kefir is much better for you than yogurt. I use kefir anywhere I need plain yogurt, buttermilk, sourcream, and even cream cheese. -Grainlady Here is a link that might be useful: How to Make Yogurt

Oh, my, what a challenge you have ahead! It sounds like you may be headed in a positive direction - let's hope so..... --You may find potential problems with real kefir grains as well, which is what I use, since it's a "natural" food. Check with your physician/s - although it's unlikely they know anything about real kefir grains and will assume the worst without any real information on the subject. You can read more (and more, and more.....;-) at Dom's Kefir Insite at the link below. There is a Nutritional and Chemical Composition chart at Dom's web site: http://users.sa.chariot.net.au/~dna/kefir-composition.htm --I consider commercial kefir products/drinks little more than "junk food" which has little in common with the real thing - other than the name). Real kefir grains also have more strains of bacteria and work in a synergy that can't be duplicated in commercial food production where only certain strains are added. There are probably things in real kefir grains not yet identified scientifically for how it works. For generations, kefir grains were shared from one person to the next, instead of being commercialized like yogurt was, because it's more than just a few strains of bacteria. --Be sure to start slowly because the whey in homemade kefir can have a cleansing effect. --Yogourmet Kefir Starter (powder) has a few strains of bacteria and that may be another option for you and will certainly help keep the cost down over the commercial product. You can use 1/4-1/3 cup from the first batch (and consecutive batches) to use as a starter for another batch. You can usually get 3-4 quarts from one packet of the kefir starter using this method. These laboratory-developed bacteria die out and you need to renew it periodically, while real kefir grains continue to grow and make more grains. Yogurmet Kefir Starter was how I got started with kefir until I found a source for real grains. --Kefir is much easier to make than yogurt, and even more important, it's much better for you and easier to digest than yogurt. The curd is smaller and more delicate than yogurt curds, but there are many other reasons kefir is superior to yogurt. To make kefir: Place the gelatinous "grains" (which look a little like small cauliflowers and are the source for bacteria) into milk (or coconut milk for a nice treat occasionally) - you can also get water kefir grains (see: Cultures For Health - http://www.culturesforhealth.com/). I use 2-3 cups milk in a quart jar (you need to leave some head-space for the fermenting gases), 1/4-1/3 c. grains, put the plastic lid on tightly (which increases the effervescence) and ferment 12-24-hours. Less time when the ambient temperature is warm, and more time when the ambient temperature is cooler - or until it's the consistency you like/want. I personally prefer the long, cool fermentation in the cooler months, but I make it all year. I've used my grains for over 10-years and they continue to grow and make more because it's a living food. When they reach about the size of a quarter, I pull them apart into 2-3 pieces. I make 1-2 quarts per week: -consume some daily in our morning smoothie -use the liquid kefir as a substitute for buttermilk -use the whey from drained kefir curd in lemonade or limeade + water or coconut water, and maybe some chia seeds (better for you than sports drinks, quenching thirst and replacing electrolites) -use the drained curd as a substitute for plain yogurt, sour cream or cream cheese --You may want to switch to PLAIN Stonyfield Farm Yogurt because they use six live, active cultures in their yogurt, while others only use two strains. When I make yogurt, which isn't very often these days since using kefir grains, I use plain whole milk Stonyfield Farm Yogurt as the starter because of the additional strains of bacteria in it. I'll place 1-T. in each space of an ice cube tray and freeze it, pop the yogurt "cubes" out of the tray and store them in the freezer to use when I make yogurt (thaw overnight in the refrigerator before using as a starter for homemade yogurt). I usually use 3 T. yogurt for 1-quart liquid. So you can make your own yogurt using Stonyfield Farm Yogurt as the starter to save money. --Another source for good bacteria is in other live-cultured and lacto-fermented foods like sauerkraut (and other fermented fruits/vegetables). Make your own. Don't kill the bacteria in fermented by heat processing it by canning it. It's best eaten fresh and raw. Freeze it if you can't get it used in 2-3 weeks. --Don't forget to add PREbiotics to your diet. "While probiotic-foods contain live bacteria, prebiotic foods feed the good bacteria already living in your digestive system. You can find prebiotics in foods such as asparagus, Jerusalem artichokes, bananas, oatmeal, red wine, honey, maple syrup, and legumes. Consider eating prebiotic foods on their own or with probiotic foods to perhaps give the probiotics a boost." I add 100% pure Inulin Powder (NOW brand) to beverages, foods and baked goods as a prebiotic that helps stimulate the growth of friendly intestinal bacteria. --I'd also suggest sprouting legumes to help make them easier to digest. Pre-digested foods make a lot of sense after a coarse of destructive antibiotics. Some sources for more information: Wild Fermentation - by Sandor Ellix Katz http://www.wildfermentation.com/ Jordan Rubin - Garden of Life (supplements & information) http://www.healthfoodemporium.com/garden-of-life/jordan-rubin.php -Grainlady Here is a link that might be useful: Dom's Kefir Insite

Here is the info, @agmss15, hope you try it and love it like we do. Adeline's Yogurt Unbelievably easy. And making your own yogurt is so much cheaper than buying already prepared yogurt. I get all the ingredients from Walmart. You don’t have to use the heavy whipping cream. I like it because, to me, it seems to make the yogurt thicker than if you don’t use it. Just my opinion. AS 1 bottle Fairlife brand milk in the red bottle* 1 – 2 Tablespoons fresh, unopened, plain Chobani, Fage, or Oikos Greek yogurt I always use 2 T. that are slightly heaping. 1 cup heavy whipping cream (you can omit the cream) Pour the whipping cream into the IP stainless steel insert and add the 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well. For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 12 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT. I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid. In the morning do not stir the yogurt or do anything to it, it will not set up correctly if you do. Take the inner pot out and put in refrigerator with a paper towel on top of the pot to absorb condensation and the IP glass lid or a dinner plate put on top. Chill all day. Again, Do not stir, this breaks down the yogurt. Only scoop. Use an ice cream scoop or spoon to scoop out the yogurt and put into jars. You don’t have to put into jars; you can just leave the IP insert in the refrigerator and scoop out as you need or you can scoop into another container, but be gentle so the yogurt continues to be set. This was so very nice and thick. And tastes great. The addition of the heavy cream really helped to thicken it up. I use the yogurt in the place of sour cream, so don’t make a sweetened yogurt. If I want sweetened, I scoop out about a 6-oz serving and add some honey or preserves or granola or Nutella, fresh fruit, or brown sugar, jam, fruit spreads by Smucker’s, apple butter; anything you want and/or a combination of items. To their individual servings, some people like to add cinnamon, white sugar, some 1 T dry instant pudding mix, Jell-O powder, nutmeg, almonds or any kind of nut, coconut, etc. I have even added peanut butter and jelly to a serving - it was really quite tasty. If you want to make a sweet yogurt from the beginning, you can add one of the following to the above mixture before incubating: If adding one of these, use full two heaping tablespoons of yogurt as your starter. 1 14-oz can sweetened condensed milk (you can use the whole can or half of it) 1 16-oz Natural Bliss creamer (vanilla or sweet cream are my favorites) ONLY USE THIS BRAND OF CREAMER, OTHER BRANDS DON’T HAVE WHAT IS NECESSARY TO MAKE YOGURT ACCORDING TO A YOUTUBE VIDEO THAT FRIEDA FRANCHINA TAPED. OR 1/2 14-oz can sweetened condensed milk and 8-oz Natural Bliss creamer and 1 tblsp of vanilla. I purchased these yogurt cups to make yogurt in in the IP: https://www.amazon.com/gp/product/B017Z060Z6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 They are also available from the Walmart website: https://www.walmart.com/ip/Instant-Pot-Yogurt-Cups-and-Rack/48568088 So, the way I incubate the yogurt now is a bit different from the instructions above. This is what I do. Pour the whipping cream into an old Tupperware Mix-N-Store Bowl/Pitcher (I like to use this because it is not as heavy as the large glass measuring bowls/pitchers). Add 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well. I put the cups into the racks before filling the cups. Then carefully pour into each individual yogurt cup. I do this in the sink, so if there are any spills, they are easy to clean up. Put the lids on the cups. Add 1 – 1 1/2 cups water to the inner pot of the IP. Then lower one of the racks into the inner pot and then lower the other and place on top of the other rack. Put the lid on the IP. For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 8 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT. I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid. In the morning, take the racks and cups out of the IP and put in refrigerator to chill all day. Frieda Franchina: You can use as little as 4 cups of milk directly in the liner, which is a half batch of my yogurt recipe. Yogurt keeps for at least 2-3 weeks and if you make plain yogurt, you can use it as subs for mayo or sour cream in many recipes. I make a half batch which comes out to about five servings. In my Cold Start yogurt recipe & FAQ, I indicate that ultra pasteurized or shelf stable milks can be used. This includes powdered, canned ...and boxed milks. This is great news for those who live in remote areas that have a hard time accessing fresh milk. Frieda has a great blog with instructions for her Cold Start Yogurt. Her instructions are what started me on the way to making yogurt using her method: https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html *This is a comment from another yogurt maker: I’ve used other brands of the ultra pasteurized, ultra filtered whole milk. I had to strain mine any time I used a different brand milk. I tried horizon and Aldi ultra pasturized organic milks and both were much thinner. Then I played with added powdered milk to thicken it but didn’t like the texture. I finally went back to Fairlife since I wasn’t saving much having to strain it and also the additional time it took to strain which was several hours. Just use Fairlife red bottle milk, trust me on this.