Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Perform the instant pot water test first.
Step 2
Load your yogurt into the instant pot along with 1/8 of the milk.
Step 3
Whisk until well mixed and starting to froth. Then pour in the rest of the milk and whisk until frothy like milk from a coffee shop.
Step 4
Place the lid on the instant pot and no need to set to sealing. Press the yogurt setting and make sure the time is set to 8 hours, if not press the + or – until you have 8 hours and then press start.
Step 5
After 8 hours and it has beeped, remove from the instant pot, and make sure you don’t stir. Then cover with its silicone lid and place in the fridge for a further 8 hours to chill.
Step 6
Then grab a bowl and place a colander over it, then cover with kitchen towel. Then pour the yoghurt over the kitchen towel. Leave for an hour for the water to drip out of the yoghurt.
Step 7
Then transfer the yoghurt into a bowl for serving now or into plastic mason jars for storage.
Step 8
Then pour a little of your just made yoghurt into ice cube trays ready for the next time you want to make instant pot yoghurt.
Your folders
thisoldgal.com
5.0
(28)
360 minutes
Your folders
boxycharm.com
96.0
(145)
Your folders
recipecommunity.com.au
5.0
Your folders
taste.com.au
4.5
(2)
5 minutes
Your folders
laurasbakery.nl
4.6
(19)
Your folders
bbc.co.uk
4.7
(15)
Your folders
recipecommunity.com.au
Your folders
recipecommunity.com.au
4.4
(14)
Your folders
recipecommunity.com.au
3.0
Your folders
thermobliss.com
5.0
(6)
Your folders
sophiaskitchen.blog
22 minutes
Your folders
cookidoo.com.au
11 hours, 10 minutes
Your folders
recipecommunity.com.au
3.7
(6)
Your folders
greatcurryrecipes.net
4.3
(3)
Your folders
recipecommunity.com.au
4.6
(60)
Your folders
nogetiovnen.dk
5.0
(1)
2 minutes
Your folders
fromvalerieskitchen.com
Your folders
dearcrissy.com
4.5
(218)
Your folders
kristineskitchenblog.com
4.6
(12)
70 minutes