Instant Pot Duo Crisp Yogurt Recipe using the Leftover Yogurt I had
Instant Pot Duo Crisp Yogurt Recipe. This easy guide teaches how to make creamy, homemade yogurt in the Instant Pot Duo Crisp. Tips on boiling milk, sous vide method, consistency fixes, and more!
Calories: 491kcal
Equipment
- 1 Instant Pot Duo Crisp or Instant Pot with Yogurt Function 8 quart
- 6 Small Containers
Ingredients
- 6 oz Vanilla flavor Yogurt Starter or you can use the leftover yogurt you made, so keep about 1/2 cup of the yogurt you made and use it to make yogurt.
- 4 cups Fairlife Milk
- 1/2 cup Sweetened Condensed Milk
Instructions
- In this Instant Pot Duo Crisp Yogurt recipe, we use 1 tub of vanilla flavor yogurt as starter. Add the milk in the container and add the yogurt and the condense milk. Mix vigorously to ensure that the ingredients are well combined. Transfer the mixture to the inner pot.
- Cover with the pressure cooker lid and push the sous vide setting. Set the timer to 113 F and set the timer to 8 hours for firmer yogurt. Set the time to six hours for more liquidy yogurt. Don’t go down incubation times below 6 hours.
- If the yogurt has not set after eight hours, add 5 to 6 hours more.
- Place the inner pot in the fridge to store for 4 hours and transfer the yogurt in your favorite container. This yogurt is good for one week.
IF YOU HAVE INSTANT POT WITH YOGURT FUNCTION EQUIPMENT
- Instant Pot WITH Yogurt function setting: Add the milk in the container, add the yogurt and the condense milk. Mix vigorously to ensure that the ingredients are well combined. Transfer the mixture to the inner pot or in a small container.
- Cover with the pressure cooker lid and push yogurt setting. Set to Normal. Set the timer to 8 hours for firmer yogurt. Set the time to six hours for more liquid yogurt. Don’t go down incubation times below 6 hours.
- If the yogurt has not set after eight hours, add 5 to 6 hours more.
- Sweeten your yogurt with honey before serving if you like.
Nutrition
Calories: 491kcal | Carbohydrates: 83g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 194mg | Potassium: 568mg | Sugar: 83g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 435mg | Iron: 0.3mg