Instant Pot Yogurt Recipe - Cold Start Method
User Reviews
4.7
21 reviews
Excellent
Instant Pot Yogurt Recipe - Cold Start Method
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Creamy homemade vanilla yogurt made in an Instant Pot using a cold stat method. Delicious on its own, but can also be used in recipes including desserts!
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Ingredients
- 1.5 litre 52 ounces ultra-filtered milk
- 2 tablespoons Greek yogurt plain
- 1 vanilla bean or 3 teaspoons vanilla extract optional
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Instructions
- Pour milk into the stainless steel inner pot.
- 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. Cover and refrigerate.
Notes
- Use full fat milk for the thickest consistency.
Nutrition Information
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Serving
1g
Calories
24kcal
(1%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
1g
(2%)
Cholesterol
3mg
(1%)
Sodium
20mg
(1%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 24kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 20mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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