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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Instant Pot Vanilla Yogurt Recipe

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This recipe for Instant Pot Vanilla Yogurt is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 gallon whole milk (52 oz) ultra-pasteurized and ultra-filtered
14 oz. Sweetened Condensed Milk (canned)
2 Tbsp. yogurt with active cultures, plain or vanilla I used 5% FAGE
1 vanilla bean (split and cut in half with the beans scraped out)
Directions:
Directions:
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. If not, adjust it to 8 hours. The time will count UP, so don't worry when you see "0:00" after the Instant Pot beeps. Once the 8 hours is up, the Instant Pot will read "YOGT".
Now, you need to chill the yogurt. DO NOT STIR IT OR TASTE IT YET! Chill for 4-6 hours or overnight. Once chilled, add in the vanilla bean. Stir until it's evenly distributed. Give it a taste, yum! Store the yogurt in your fridge for up to 2-3 weeks (If it lasts that long!)

 

 

 

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