Instant Pot Fruit Bottom Yogurt Recipe – FOOD is Four Letter Word

Step 1

1)Place 1-2 Tablespoons of Jam / Preserves per jar and use a spoon to even it out. In a large bowl, add 2 Tablespoons Plain Yogurt then add a splash of milk and whisk well to thin it out. Add 3 Cups Ultra Pasteurized Milk and 2 Cups Ultra Pasteurized Half & Half and stir well to combine. (Use Natural Bliss Sweet Cream Creamer instead of Half & Half if you prefer your yogurt sweeter)

Step 2

2)Pour the mixture into each jar and seal the jars with lids. Pour 1 Cup of Water into the Instant Pot and stack the jars in the pot (you don’t need to use a trivet). Seal the Instant Pot lid, choose Yogurt and set for 12 Hours (make sure it’s on the Normal / Medium setting). Refrigerate for at least 6 hours before serving. Enjoy!