Instant Pot Almond Milk Yogurt

Instant Pot Almond Milk Yogurt

Recipe by MichelleDifficulty: Easy
Servings

6-8

servings

One of the great casualties of my family’s lactose intolerance was not getting to eat yogurt anymore. And then, of course, we discovered non-dairy yogurt and though we enjoy the many brands on the market, we did NOT enjoy how many additives we found in them and even less fun was the steep price tag. So I started experimenting with different non-dairy milks to make yogurt, and finally hit the jackpot with this almond milk recipe. The almond milk flavor is mild enough not to interfere with any other flavors you might add, and my kids delight in putting a little jam in the bottom of small mason jars when we make each batch so they can enjoy different kinds. This recipe makes about 6-8 servings which stay good for about two weeks. I always double this recipe, because that’s how quickly we eat it.

Also, it’s incredibly important to note that you MUST use homemake almond milk. It adds time and effort, but the store-bought kinds have additives that make the milk misbehave and it just doesn’t work. But trust me, it’s worth it – and luckily almond milk is incredibly easy to make, and I have a recipe right here. You will also need a candy or meat thermometer to test the mixture. Happy yogurt-making!

Ingredients

Directions

  • Sterilize ALL pots, bowls, & equipment before starting to make the milk. Best to pour boiling water from a teakettle all over everything.
  • Pour 3 cups almond milk into an Instant Pot. Reserve one cup in bowl. Set pot to ​saute.
  • While the milk in the IP starts to warm, whisk 2 tablespoons of arrowroot powder into the 1 cup of reserved milk. Whisk until blended.
  • As the IP milk starts to heat, whisk in 1 tablespoon of gelatin. Whisk frequently so it does not scorch or bubble over. Continue to heat the milk until it starts to bubble and thicken. This sterilizes the milk and prevents bad bacteria.
  • Pour arrowroot milk mixture into the Instant Pot. Whisk for about five minutes, watching it carefully.
  • Turn off the Instant Pot. Remove the liner and set on hot pad on counter to cool. Whisk it occasionally and test the temperature. Keep whisking and checking until the milk cools to between 90-105 degrees. I often lost patience and plunge the liner into a large pot of ice water to speed up the cooling.
  • When the milk is between 90-105 degrees, open the probiotic capsule, dump it in, and whisk thoroughly until well blended.
  • Put the liner with the milk back into the Instant Pot. Close the lid and set the “yogurt” function. Incubate for 8 hours. (This is how long I do it – it can be incubated anywhere between 6-24 hours. The longer you incubate, the more tart the yogurt will be.)
  • After the incubation period, the yogurt needs to set overnight in the refrigerator. I put a little jam (of different flavors) in the bottom of 8 small jars (I like these) and then spoon the yogurt into each jar, seal, and put the jars into the fridge.
  • The next morning, enjoy rich, creamy, delicious yogurt!

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