Vanilla Instant Pot Yogurt Recipe (So Easy!) • Kroll's Korner

Homemade Instant Pot Vanilla Yogurt Stephanie Lee Nutrition

Hot soapy water and a hot rinse before drying with a clean kitchen towel should do the trick. Boil the milk in the Instant Pot. Pour the milk into the Instant Pot. Lock the lid in place but leave the pressure valve open (you can also cover with a glass lid if you have one). Press the yogurt button until it says boil.

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Add yogurt and sugar. Stir to mix. Divide the mixture into 4 heat proof cups. (If you used the Instant Pot for these steps, clean out the Instant Pot, it will be used in the following steps.) In the Instant Pot , add 5 cups water. Place the 4 heat proof cups into the inner pot. Close the lid and choose "Keep Warm" function for 15 minutes.

Homemade Instant Pot Vanilla Yogurt Stephanie Lee Nutrition

Place the yogurt in the strainer. Cover and strain (in the refrigerator) for as long as it takes for the yogurt to become as thick as you'd like it. For extra-creamy yogurt, you can add 1 cup of ultra-pasteurized heavy cream with the milk. This will give you 18 (½ cup) servings. Calories per serving: 209.

Vanilla Instant Pot Yogurt Recipe (So Easy!) • Kroll's Korner

Pour 1 cup of the milk and the sweetened condensed milk (14 oz) into the Instant Pot and whisk. Pour the rest of the milk in and 2 Tbsp. of the Greek yogurt and whisk again. Place the Instant Pot lid, or a plate, on top of the Instant Pot and press "Yogurt." You should see "8:00" pop up on the screen.

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Turn the knob to set the temperature to 110 degrees Fahrenheit. Touch Start. Once the Instant Pot has reached the fermentation temperature (110 degrees Fahrenheit), the display will change to 09:00 and begin counting down. After 9 hours the display will go to 00:00 and beep.

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How To Make Cold Start Yogurt In The Instant Pot. Step 1: Combine cold milk and starter. Add ultra-filtered milk and creamer (if using) to the Instant Pot and mix to combine. Add the Greek yogurt starter and whisk until smooth. Step 2: Incubate in Instant Pot. Lock the lid in place, leaving the steam valve open.

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To make yogurt in heatproof jars (of any size), put 1 cup of water in the insert and set the steam rack on top. Fill the jars with milk, stopping 1/2 inch from the rim. Set them in on the rack; lock on the lid. Press the "Steam" button and use the "-/+" keys to adjust the time to 1 minute.

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Remove the lid and let the milk cool to 105-110 degrees Fahrenheit. Skim the "skin" that forms on top of the milk and whisk in honey and vanilla. Add yogurt starter and stir in both circles and up and down to thoroughly distribute. Place insert back in the holder, put the lid on, and press the "Yogurt" button again.

Vanilla Instant Pot Yogurt Recipe (So Easy!) • Kroll's Korner

To make Instant Pot yogurt, you need only 2 ingredients. 1 gallon of milk: 1%, 2% or 3.25% dairy milk. The higher the fat, the creamier the yogurt. 1/4 cup plain yogurt with active bacterial cultures: It can be store-bought yogurt or leftover homemade yogurt. If store-bought, make sure it has no additives like thickeners etc.

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Remove the insert from the instant pot. Check the temperature and stir until the temperature reads 115 F. When the temperature reaches 115 F ladle one cup of the warm milk to a mixing bowl. Add the yogurt to the warm milk along with the vanilla bean paste and sweetened condensed milk. Stir to combine.

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Press the yogurt button on the instant pot. Using the arrow buttons, set the time to 9 hours. When the 9 hours are up and the instant pot beeps, remove the inner lining of the instant pot. Strain the Yogurt - Set a large colander/strainer over a large bowl. Line the colander with coffee filters or cheesecloth.

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In a small bowl, add your vanilla, 2 tablespoons of yogurt, and a little bit of the milk from your pot. Mix together until you have a thin consistency. Once completely mixed together add back to the pot. Mix well. Add your inner pot back to your instant pot. Close the lid and close the sealing valve.

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Add Greek yogurt and whisk until well incorporated. Spit vanilla bean with a sharp knife and scrape bean paste into the milk. Stir. Add vanilla bean or vanilla extract. Place lid on the Instant Pot and close valve. Push yogurt mode. Once complete (after 8 hours), open lid and remove vanilla bean.

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Cool to near room temperature. Add yogurt and sugar. Stir to mix. Divide the mixture into 4 heat proof cups. (If you used the Instant Pot for these steps, clean out the Instant Pot, it will be used in the following steps.) In the Instant Pot , add 5 cups water. Place the 4 heat proof cups into the inner pot. Close the lid and choose "Keep.

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Step Four: Add Vanilla And Mix. In a small bowl, add your vanilla, 2 tablespoons of yogurt, and a little bit of the milk from your pot. Mixed together until you have a thin consistency. Once completely mixed together add back to the pot. Mix well.

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Instructions. Pour a 1/4 of the amount of milk and whisk in yogurt. Once combined whisk in the remainder of milk and creamer. Press the yogurt button on your Instant Pot for 8 hours. Cover with Instant Pot lid (not sealed) or a glass lid or plate.