Pour milk into Instant Pot, and turn on the “Sauté” setting. Scald milk by bringing it to boiling. Turn off Instant pot and remove inner stainless steel bowl. Let stand, stirring occasionally until milk reaches 115 degrees, about 45 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Just prep all the ingredients before you go to bed and let your Instant Pot do its magic overnight. In the morning, your homemade vanilla yogurt will be ready to chill.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ gal. Hy-Vee 2% reduced-fat milk | ||
| ¼ c. Hy-Vee vanilla Greek yogurt | ||
| 2 tbsp. Hy-Vee vanilla extract |
Things To Grab
- Instant Pot
- Candy thermometer
- Whisk
- Fine-mesh sieve
- Clean glass containers for storing
Directions
Place Hy-Vee yogurt in a medium bowl and stir in 1 cup warm milk and 2 tablespoons vanilla. Return mixture to stainless steel bowl; stirring to combine. Place mixture back into the Instant Pot and seal shut. Press the “Yogurt” setting and adjust time to 10 hours.
When the yogurt stage is complete, turn the Instant Pot off, and remove the lid. The yogurt will be semi-solid, but will become smooth when whisked. Pour yogurt through a fine-mesh strainer and transfer to a clean glass container. Chill at least 6 hours before serving.
Before serving, sweeten with honey, agave, or maple syrup and top with your favorite yogurt toppings such as granola, nuts, oats, and/or fruit.
Nutrition facts
Servings
140 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 20mg
- Sodium: 120mg
- Total Carbohydrates: 13g
- Protein: 9g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 30%
Recipe Source:
Hy-Vee Test Kitchen