Description
Smooth, creamy, and easy to make, this yogurt is the perfect healthy breakfast or snack topped with your favorite fruits and nuts.
Ingredients
Scale
- 1 gallon whole milk (or 2% for a lighter version)
- 1/2 cup plain yogurt starter (with live cultures)
Instructions
- Prepare the Milk: Pour 1 gallon of milk into the inner pot of your Instant Pot.
- Heat the Milk: Press the “Yogurt” button and select “Boil.” Heat until the milk reaches at least 180°F (82°C).
- Cool Down: Remove the inner pot and let it cool to about 110°F (43°C).
- Add the Yogurt Starter: In a small bowl, mix 1/2 cup of plain yogurt with 1 cup of cooled milk until smooth. Whisk this mixture back into the remaining milk in the Instant Pot.
- Incubate: Close the lid securely and press “Yogurt” again. Set for at least 8 hours (up to 12 hours for tangier yogurt).
- Chill Out: After incubation, transfer your yogurt into containers and refrigerate for at least two hours before enjoying.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 150
- Sugar: 11g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Experiment with flavorings like vanilla extract or honey during cooling. Use almond or coconut milk for dairy-free options. Store in airtight containers in the fridge for up to two weeks.