Anyone who really knows me knows how much I love my instant pots 🙂

(Yes! I have two, no shame here 😉 )

One of the things I make almost weekly in my 6 quart IP duo is homemade yogurt!!

Instant pots with a yogurt button have a built in incubating function that allows for a quick and easy set up and a timer that requires no babysitting.

Before discovering the awesomeness of making my own yogurt, Jacob and I rarely went out of our way to eat store bought yogurt.

Let me tell you….

once you have figured out how much richer, creamier, healthier and cheaper it is to make your own, you won’t bother going for the watered down stuff again.

This recipe is considered a cold start method. It does not require any boiling, which is an added step that honestly ain’t nobody got time for!

Even tough this recipe takes 8-9 hours to complete. The steps to prepare are super quick and easy.

You are going to need an instant pot (model with the yogurt function) and 3 simple ingredients.

Which include…

a bottle of ultra filtered milk (I used Fairlife which you can find at most grocery stores including, Publix, Walmart and Target),

a can of sweetened condensed milk (this is optional),

and 2 tbs. of a starter yogurt (with live active cultures).

This is the stuff that is going to allow your milk to grow into yogurt, so make sure its alive and kicking!

**note that once you have your first batch you won’t need to purchase another starter yogurt. This yogurt really knows how to pay it forward 😀 Just save at least 2 tablespoons from each batch to use for the next one.**

Next…

Add all three ingredients into the instant pot…

and whisk them together.

Then cover with the lid (The instant pot will not be on pressure cooking mode so you do not need to seal the vent).

Press the yogurt function and set the timer for 8 or 9 hours (The time will count up with the amount of time that has passed).

I usually set my yogurt on 8 hours which is just the right amount of tart for us. If you are looking for a sharper tangier taste set your timer for 9-10 hours.

When the timer goes off…

cover your warm pot with saran wrap, or a glass lid and store in the fridge to chill for at least six hours (do not stir the yogurt before chilling).

After chilled the yogurt should be thick, creamy and white.

(Thick enough to stick a spoon in it :D)

This yogurt is sweetened just enough to eat plain or topped with granola, fruits, honey etc.

(I personally like to mix in a dollop of strawberry preserves if I am on the go!!!!!)

Grab a spoon…

and enjoy.

*Sadly Melody is not able to have any of this yogurt (dairy allergy) 🙁 *

*However, I am on the hunt for a yummy dairy free yogurt recipe to try. If you have any suggestions please share your wealth of knowledge in the comment section*

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