Instant Pot Honey Vanilla Greek Yogurt

 

Ingredients:

  • 1/2 gallon of milk
  • 2 tbsp plain yogurt
  • 1/2-3/4 cup (more or less) of raw honey
  • 1 1/2 tbsp of vanilla (I use Mexican vanilla)

Directions:

Pour a half gallon of milk into the instant pot.

Press the yogurt button and select boil.

Bring to boil.  When it beeps, check temp.  It must be 180-185.  Sometimes you have to boil it again.

Once it’s 180-185, place pot in a cool bath of water (not ice, just cool water).

Bring temperature down to about 110 degrees.  When it reaches temp (must be at least 110 degrees, maybe even a couple degrees cooler, but not higher), put 2 tbsp of starter yogurt into the pot and whisk.

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Place the pot back in Instant Pot and hit yogurt till it shows 8 hours.  Put the lid on and walk away.

8 hours later, place the pot (covered- I use foil) in the refrigerator.

Once it is thoroughly cooled (typically I keep it in the fridge overnight), it’s time to strain it (if you want Greek yogurt).

I use a yogurt strainer that I bought on Amazon, but you could also use a tightly stacked cheese cloth or a large coffee filter.

Place this back in the refrigerator.

Let it strain for at least 4 hours.

Scoop into a large bowl, mix in a cup of raw honey (more or less depending on your desire for sweetness) and 1 1/2 tsp of vanilla (I use Mexican vanilla).  Mix well with a whisk.

Scoop into small containers.  I use 8oz glass Ball containers.

Back in the fridge and enjoy!  These are good for quite a while.  I would say at least a month.  But Robert eats them up (with some homemade granola).  This is his favorite breakfast.

8 thoughts

    1. Well, I started using sweetened condensed milk and it’s amazing that way! I would just reduce the amount if you use brown or white sugar. Sucanat isn’t as sweet.

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