Using the cold start method, learn how to create a creamy and delicious Homemade Low Carb Instant Pot Yogurt Recipe. This easy-to-follow recipe will guide you through making Greek yogurt in the Instant Pot using cold milk and offering a hassle-free way to enjoy your favorite homemade yogurt with just a few simple steps.
Homemade Yogurt Recipes
Yogurt is a big part of our lifestyle. In our household, we use it almost daily. I either use it for cooking our taco soup or sauerkraut chicken, use it for baking our famous yogurt buns, for breakfast, mix it with our granola, dried blueberries or sugar-free strawberry jam for my daughter, or just plain with some berries. Yogurt is always in the fridge.
And if you can not wait, make the easiest and the fastest yogurt cheesecake, where you only need two ingredients.
Or a perfectly structured no-bake chocolate ripple cheesecake and Valentine’s popsicles.
Benefits of Yogurt
Yogurt is one of the most beneficial milk products for our overall health.
We all use it for cooking and baking. There are also wide varieties of making face masks, hair masks and mixing them into natural remedies.
To name a few of the benefits of yogurt:
- It helps us with the nourishment of our hair
- Adds to a great complexion
- It helps with our digestion
- It helps us keep our Immune system intact
- Help fights various yeast infections
- It is filled with nutrients needed for our overall health
- It helps us promote health management
- It contains protein, which is much needed for our lifestyle
Yogurt is usually produced in the factories but from now on, also at home with your Instant Pot.
Why Make Yogurt in an Instant Pot at Home?
- Ingredients – you know exactly what you put in. You pick the best, healthiest milk and yogurt you know exists to start the process, and you do not add anything else. In that way, you are sure there is nothing extra to either keep it fresh longer, keep the taste better, make the yogurt cheaper, or, on some occasions, add unhealthy ingredients for no reason. All you have inside is your milk and your yogurt.
- Fresh – you have perfectly fresh yogurt all the time. You know exactly when you made it, and there is no shop where you can get the freshest yogurt than from your Instant Pot the minute it is done.
- Money-saving – getting the best quality organic and bio yogurt without any artificial ingredients is not easy to find; if you do, it costs a lot. This way, you know precisely what you pay for, which is never more than in the shop.
- Amount – For a big family, who loves yogurt, the turnaround is massive. Making your own at home saves you so much time.
- Wastage – to buy fresh yogurts all the time, we usually pick smaller packaging to be able to have the freshest yogurt for use. But this adds to all the plastic containers you must always throw into the garbage. Making it at home and using a glass container saves lots of trash.
- Hassle-free – using an Instant Pot saves you all the hassle and cleaning additional bowls and post you would need if you make yogurt without this terrific gadget.
- Best environment – the Instant Pot yogurt feature is set to keep the temperature between 106F – 113F, which helps the good bacteria to thrive ideally.
- Cold start – because of the way Instant Pot is programmed, you are not cooking anything; therefore, this is a no-boil or cold start yogurt making process.
How Is Actual Yogurt Made?
During the fermentation process, bacterial cultures interact with milk transforming it into a curd, which then, at the same time, gives the milk a different taste. One of the fermentation byproducts is lactic acid, which then determines if the process of yogurt is finished, which is normally done in 3-4 hours.
More about the process of fermentation and making an actual yogurt can be found in the article from MadeHow.
Yogurt on Low Carb and Keto Lifestyle?
As all of us trying to stay on a keto or low-carb lifestyle, know, labels are very important. And we need to read each one of the labels of the product we see the first time.
Marketing agencies know how to put together all the wordings of the products to make you feel how best, healthiest, and whatsoever that particular store bought yogurt or any other product is.
For us, I first look at the total amount of carbs and then the ingredients containing that particular product.
That makes me decide if I read further or leave the product in the shop and forget about it forever.
Can I Have Yogurt in a Low-Carb Lifestyle?
Definitely YES, but you have to ensure it is plain yogurt without any flavorings. It is the easiest to make the flavors yourselves at home.
All you have to do is add berries or strawberry jam, a bit of homemade sweetener, and sometimes a bit of cocoa if you need something chocolatey, and you have it — low-carb yogurt made at home.
The base is always plain yogurt; Instant Pot cold start Greek yogurt from now on.
Why Pick Greek Yogurt To Make Yogurt at Home?
Greek yogurt has an entirely different texture and taste than the normal one. It is much, much creamier, thicker, and less sour than usual. But be careful. It also contains much more calories, so consider that when you are into calculations.
In the end, it is all up to you and your preferences, which type of yogurt you prefer.
How To Make Instant Pot Yogurt Recipe Cold Start Method?
By making yogurt in the Instant Pot, the process is the easiest you can imagine.
This perfectly easy-to-make homemade Instant Pot keto cold start Greek yogurt is done in no time using your one and only Instant Pot. Soft, rich, creamy, extremely tasty, and a big part of our low-carb living, this gluten-free, diabetic-friendly, and healthy Greek yogurt could be used for cooking, baking, breakfast, dinners, or whatever you desire.
What Do I Need To Make Yogurt?
Kitchen Gadgets Needed:
- Whisk
- Instant Pot
Ingredients Needed:
- Organic Whole Milk
- Greek Yogurt with active cultures
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO MAKING HOMEMADE YOGURT
First Step: Prepare Ingredients
Prepare your ingredients that is, whole milk and yogurt. If you are using store-bought yogurt, make sure it has live cultures.
Second Step: Start the Process
Pour the milk into the Instant Pot. Add two tablespoons of live cultured Greek yogurt into the inner pot of the Instant Pot.
Using a whisk, whisk the yogurt starter into the milk as much as possible. This will ensure your yogurt will become smooth.
Close the lid, switch on the yogurt function and off you go.
Third Step: Store
Once your Instant Pot beeps, that is the sign yogurt is done and ready. Remove the inner pot out of the Instant Pot and let the yogurt milk to cool a bit. Cover with cling film and place the inner pot into the fridge for the finished yogurt to cool down thoroughly and thicken even more.
TIPS AND TRICKS TO MAKE GREEK YOGURT WITHOUT A YOGURT STARTER:
- Starter – you need store-bought yogurt as your starter with live cultures or use a yogurt starter.
- Amount – I have used 1/4 of a gallon of milk to make this yogurt, but you can halve the recipe with only 1 tablespoon of yogurt, double or triple the amount using the same steps and time.
- Storing – pour the yogurt into a glass container with the lid and store it in your fridge. Your homemade yogurt will last for 7 to 10 days.
- Reuse – once you plan to make a new batch of yogurt, you can use 2 tablespoons of yogurt as a Greek yogurt starter.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Do I Need To Add Yogurt Starter for This Instant Pot Greek Yogurt Recipe?
You do not need any particular starter cultures for the yogurt. All you need is a good quality Greek yogurt with live cultures and good quality milk or heavy cream, as I have mentioned below.
Can You Make Yogurt in the Instant Pot From Heavy Cream?
Because most of my recipes are made especially to the taste of my daughter, who is a T1 diabetic, and that started our journey to the low-carb lifestyle, I always think of adding more calories for her.
And yes, I have experienced it by replacing milk with heavy cream and will do it repeatedly. Heavy cream gave the extra creaminess and even more texture, which we really loved. The procedure is precisely the same. All you have to do is add 1 liter of milk instead of 1 liter of heavy cream.
I suggest you try that version as well because the creaminess and taste are unbelievable.
Or you can also make yogurt from your homemade coconut milk.
How Do I Know Yogurt Is Ready?
As per direct instructions from Instant Pot and settings for yogurt making, it is 8 hours.
But frankly, on one occasion, I could not wait anymore and opened the Instant Pot after 5 hours.
I have not seen the difference in texture or taste compared to 8 hours. So if you do not have time, set it up to 5 or 6 hours, and you get the perfect results.
Suppose your Instant Pot does not have a yogurt button. In that case, you can still make yogurt using the “Keep Warm” function or by manually setting the pot to a low temperature (around 110°F to 115°F) and maintaining it for the required incubation period. Follow the recipe steps, and monitor the temperature closely using a food thermometer to ensure the yogurt sets appropriately.
How Can I Make the Yogurt Thicker?
If you are one of the people who love Greek yogurt to be as thick as possible, you can add one additional step to the process.
Strain the yogurt
Once the yogurt is cooled down, you can strain even more whey from the yogurt by letting it set through a muslin cloth or a unique yogurt filter if you have one.
Let it strain overnight, and press yogurt once done to release even more. You will be surprised how much extra whey or liquid you can still get from it and, as a result, get much thicker yogurt.
What Can You Make With Yogurt?
Savory or sweet, there are so many dishes and treats you can add yogurt into.
- Cool down and refuel with guilt-free yogurt protein popsicles.
- Enjoy a low-carb twist on a classic with a keto “potato” salad.
- Indulge in a delicious and carb-conscious breakfast with keto bagels.
- Savor the rich and creamy goodness of ripple cheesecake.
- Delight your taste buds with the smooth and velvety texture of yogurt cheesecake.
- Spice up your salads with the zesty kick of creamy salsa dressing.
- Add a refreshing crunch to your meal with broccoli salad.
- Sink your teeth into fluffy and satisfying yogurt buns.
- Treat yourself to the perfect balance of flavors in peanut butter cheesecake.
- Satisfy your carb cravings with fiber bread rolls.
- Celebrate special moments with the sweetness of Valentine’s popsicles.
- Experience a burst of citrusy delight in lemon cheesecake.
- One of our favorite drinks is salt lassi; this yogurt is just a perfect base.
- You can also use it as a substitute for baking powder.
Whether you use the “Yogurt” setting or an alternative method, this easy recipe for Instant Pot yogurt will reward you with a delicious and creamy result, perfect for enjoying as is or used in various dishes.
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Instant Pot Keto Cold Start Greek Yogurt
Equipment
- 1 Whisk
Ingredients
- 4 Cups Organic Milk
- 2 Tablespoons Organic Greek Yogurt with live cultures
Instructions
- Prepare your ingredients that is, whole milk and yogurt. If you are using store-bought yogurt, make sure it has live cultures.
- Pour the milk into the Instant Pot. Add two tablespoons of live cultured Greek yogurt into the inner pot of the Instant Pot. Using a whisk, whisk the yogurt starter into the milk as much as possible. This will ensure your yogurt will become smooth. Close the lid, switch on the yogurt function and off you go.
- Once your Instant Pot beeps, that is the sign yogurt is done and ready. Remove the inner pot out of the Instant Pot and let the yogurt milk to cool a bit. Cover with cling film and place the inner pot into the fridge for the finished yogurt to cool down thoroughly and thicken even more.
Video
Notes
- Starter – you need store-bought yogurt as your starter with live cultures or use a yogurt starter.
- Amount – I have used 1/4 of a gallon of milk to make this yogurt, but you can halve the recipe with only 1 tablespoon of yogurt, double or triple the amount using the same steps and time.
- Storing – pour the yogurt into a glass container with the lid and store it in your fridge. Your homemade yogurt will last for 7 to 10 days.
- Reuse – once you plan to make a new batch of yogurt, you can use 2 tablespoons of yogurt as a Greek yogurt starter.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
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All our great recipes use our homemade Keto Greek Yogurt, made effortlessly in an Instant Pot.
Sugar-Free Swiss Meringue icing adds a perfect finish to the Keto Lemon Cheesecake and mixes the sweet and sour flavors together just as we would wish for.
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Awesome! I can’t wait to try this!
Dear Cheryl,
You will not regret making it.
Have a great week.
Does the heavy whipping cream have to be Organic if using the Quick Start method? I use Horizon Heavy whipping cream.
No it does not. Use whatever you have at home
Wow I cannot believe it’s that easy! The instant pot truly has been one of the best inventions ever!
Dear Joni,
So right you are. I am missing Air-fryer function in it, but have already seen some gadget that is included in it as well.
I really need to try making yogurt in my IP. Didn’t realize how easy it is!
Dear Jean,
The easiest ever. And you will have lots of yogurts to use for anything you wish
I haven’t tried yogurt in my IP yet. Looks manageable. Thanks!
Dear Kelly
Worth trying. The easiest thing you can have.
I love how easy this is! And making your own lets you choose all the ingredients!!!
Dear Tessa,
So true, you can make whatever flavor you desire
Hi there, how would I calculate the nutritional value with milk or cream?
Dear Amanda,
Every brand is different, so I normally take the values from the boy I am using it. A very good tool for calculation is My fitness Pal, which I use all the time.
Who doesn’t love creamy Greek yoghurt? It’s perfect for so many low-carb meals and the best protein-rich snack. I love how easy the Instant Pot makes it!
Dear Irena,
You are so right from all of the sides. We eat Greek Yogurt almost every day.
Love the idea of homemade yogurt and this is just another reason why I really need to get an instant pot 🙂
Dear Sarah,
This is exactly what I wrote about. Could not have made the decision if I should buy it or not.
I love making yogurt in my Instant Pot. Never going back to doing it any other way!
Dear Raia,
Me too. I just love it
This looks so creamy and delicious, I love how easy it is!
Dear Hope,
Really the easiest thing
I’ve never tried yogurt in my Instant Pot but that definitely needs to change!
Dear Kari,
Well, time to try it. The easiest thing, really. You will be surprised you have not done it before.
Have a great day
Zuzana
Dear Chihyu,
Quick and easy
Lots of great detail in this one. It makes me want an IP!
Dear Laura,
One gadget worth investing into
I have a new instant pot, and have been wanting to make my own yogurt – you have inspired me to make it real soon
Dear Anne,
You will be shocked how easy this is. Promise.
I love my instant pot – definitely worth the cost! Did you end up getting an air fryer?
Leslie;
Not yet, IP is still new and needs to be used a lot. But I have just seen on the net some kind of gadget, that is IP plus Airflyer in one. That’s something to look at.
I follothe instructions but when i press the yogurt button it didnt default to 8 hrs. It just started to count the time. Did i do it wrong
Dear Connie,
Could you maybe manually set the 8 hours? Normally this should be preset already in an Instant Pot when you buy it, but for me sometimes it shows the timing from anything I have made before. Or it did show 8hrs but for a very short time, which you might have not realized?
Use the adjust button to increase or decrease time
Did you use regular organic milk and not fairlife?
Dear Gingin,
Yes, I have used regular organic milk
I have a pressure cooker of a different brand. Do you know the temperature it should be set to?
Dear Konnie,
The Instant Pot Yogurt feature keeps the temperature between 106-113 F. That should be the perfect temperature for healthy bacteria to thrive.
Hello. I’ve made this yogurt a few times & ways and my family LOVES it! My question is-how did you calculate the macros after straining? Wouldn’t they be a bit different? I thought maybe less carbs and more of other macros? Also same question if you add say, 1 cup whipping cream to 1 liter milk? Love your recipes. Bought your book a while back as EBook but have lost it due to failed computer…sad. I would love it if could answer those nagging questions.
Thanks, Sheron
Dear Sheron,
Great questions. With adding a whipping cream or anything else, I would just look at the nutrition of that particular product and add that in. With straining it goes really up to how much you would be able to strain from the Yogurt. I would again just weigh that amount and reduce that as per the nutrition of Whey.
How long can this be stored in the fridge?
Dear Sarah,
I have kept it up to a week and still, all was good.
Can you double this recipe? If so do you double the yogurt too?
Dear Cathy,
You could double it, and yes, I would probably add one additional tablespoon of yogurt into it
My yogurt setting didn’t automatically say 8 hours. I changed it manually but it also gives me a choice between “Low”, “Medium” and “High” temperature. Any idea which one to choose?
Dear Sally,
For me when I press the Yogurt option, I have 8hrs and Normal, which is in the middle, so would suggest “Medium” for you.
I think you’re missing the boat on getting the lowest carbs possible by not cooking it longer. The cultures feed on the sugars/carbs during fermentation. The longer the yogurt ferments the more carbs/sugars the cultures consume for energy ultimately substantially lowering the carbs left in the finished, ready to eat yogurt. Cooking on the “normal” setting (not low or high) for 15-24 hours gives you a creamier and thicker yogurt with a very low net carb content.
@Lori King, I’m with you on this I ferment mine for 18 hours then strain the whey off for 24 hours in the fridge and freeze in ice cube tray for next time!😁
Made this yogurt in my InstaPot and it is better than any yogurt you can purchase in the store. I added a little vanilla flavor to mine and it is so smooth and creamy. I also made your granola recipe and it is awesome in the yogurt!! Thank you so much for sharing the recipes!!
Thanks a lot, Gail for your lovely comment. I am happy you liked the recipe and hope you will be enjoying your homemade yogurt from now on.
My yogurt turned out very “soupy” – easier to drink than scoop with spoon. I tried giving it 3 more hours in yogurt setting, but it didn’t thicken up. What did I do wrong?
Dear Carolyn,
There could be either the brand of milk or yogurt used. More so yogurt. Try to get the thickest and bio Greek Yogurt. More Bacterias the yogurt has, the better outcome it will have. Maybe try to add 1-2 more spoons of yogurt as well.
what does “Yield: 8” mean? Eight cups of greek yoghurt?
It also says it at the top of the recipe by the Pinterest log “Yield 1L,” and one liter is just over four cups.
Thanks!
Yeah Issac,
It is a total of 1L.
1/2 Cup one portion – 8x. Lots of people are not eating a whole cup for Breakfast, but add only a bit on top of Keto Granola or berries.
Would love to try this but my Instant Pot doesn’t have the yogurt button.
Dear Raquel.
You could try and warm up the milk on the saute option to about 110F and then add the yogurt, mix it and close the lid fully. The temperature inside should keep the yogurt working and in about 8 hours it should be done as well. I have not tried it personally, but have heard dome people did it this way.
Hi thank you for the recipe however I’m not sure that this actually works as expected. I’ve tried sooo many times to make thick Greek yogurt and I always end up with tons of whey leftover. I also discovered a couple of things about the milk in the refrigerator section of Canadian grocery stores. I thought Homo milk was just that homogenized milk however and I’m not sure when this change happened there is this new kind of homo milk called ultra which I would think ultra that means better? Well not really, sure it will last for two weeks or longer in your fridge without going bad because it’s actually “dead” milk it has been heated at such an incredibly high temperature that it’s undergoing this new method which kills everything in the milk good and bad bacteria which means you cannot use it for making yogurt, even introducing a bacteria into it you would expect that good bacteria to thrive in that environment because there is no bad bacteria that it’s competing with, not the case whatever they have done to the milk it is no longer a “live” product and cannot sustain even the smallest living things bacteria. My question is why do they even sell it what good does it do to our digestive system? Does it kill all the good and bad bacteria inside us? And who drinks the most milk like this? Our children, wonder why we have a growing epidemic of obesity and why for the first time in history our children won’t outlive their parents life span? Look at the milk!!! Soooo to make quality yogurt do not use Ultra Homo milk, be sure to purchase Homo milk that has the words “fresh” on the outside of the bag and turn it over and read the ingredients list, if it says ultra pasteurized do not buy it!! This milk does not need to be refrigerated but the reason they put it in the fridge section of the grocery store right beside the fresh milk so it’s easy to pickup the wrong stuff and it’s more expensive…more expensive means better right….wrong! Seriously check this out you won’t believe what you will discover, my hubby picked up the red and white bag that said Homo on it and brought it home the only indication that I had that something was different was the inside bags that the milk was in was not see thru they were solid white in color probably because if it was see thru it would look blue or watery because there is nothing alive in the milk anymore. I tried on three occasions to make yogurt with this stuff because I had seen all the warnings dont use ultra pasteurized milk which I thought meant boxed milk that you find in the grocery aisle it’s in liquid form but it’s in the tetra boxes and has an incredibly long shelf life at room temp. So imagine my surprise when I looked at the outside bag of the milk after the third time failing to make yogurt and ended up with yogurt soup….it was because I was using this ultra pasturized Milk!!! I couldn’t believe my eyes! We had been duped by our grocery store why would they go to all the expense of keeping it in the fridge when it doesn’t have to be? Surely that must be more expensive for them? It’s the only way they could sell it, so be on the look out for this new milk it’s not the good antibiotic free, zero micro-organisms, it’s just dead milk, if nothing can thrive inside the milk then how good is it for human consumption? Isn’t the whole point of things that we eat suppose to be live living breathing things? For example you can give a person flour and water and it will sustain them for about a week but if the person puts life into the flour and water by mixing it together and kneading it and working it and by applying heat to it and turning it into bread then they can survive indefinitely, why do you think it’s called the staff of life? Because without bread no human would exist today and it’s because there is life in the bread micro-organisms that live in the bread, so should our milk also have micro-organisms in it? That was the whole thing about pasteurization it was heated at a temperature just high enough for the shortest amount of time possible to ensure that it didn’t kill all the life in the milk. Ultra pasteurization is a high temperature that nothing can survive and it’s heated for a very long period of time. So please make sure when you are making yogurt that you use milk that says “fresh” on the outside of the Homo bag and doesn’t have “ultra” anywhere on the bag.
One other thing I have an Instant Pot 6.0 and it has a yogurt button but my Instant Pot doesn’t look like yours it doesn’t have the same Center section it’s slightly different, having said that most of the functionality is the same however it does say in the Instant Pot instructions that came with it that there are a few more steps to ensure successful Greek yogurt then just putting all the ingredients in and walking away….. instead what happens and why it begins counting up is because that is the time period when it’s bringing the milk up to temperature when it gets to that point the instructions tell you to remove the liner pot and to either wait approx. 30-60mins or to speed the process u can put the liner inside an ice bath and cool it down to a set temperature and then at that point you add your culture and then you put the liner back into the instant pot and then you set the instant pot for the amount of time that you want it to ferment and then the timer begins, and u can keep the pressure cooker lid on or the glass lid because it is never under pressure. Then when the time has been reached take a spoon and stick it in the middle of the pot if it stands up on its own you have thick enough yogurt, if it doesn’t continue to let it go for longer time, the longer it ferments the more tangy it will become. When the spoon does stand up you should then without disturbing the mixture any further just take the inner liner out of the instant pot and cover with plastic wrap and keep in the fridge for approx. 4-6hrs…..then if your yogurt isn’t thick enough you can put it in a strainer and strain out the whey overnight. Making yogurt is a long slow process but if you are sure you are using the correct ingredients then the outcome will be worth all your time and effort and will be a far superior product to anything you can get in the stores plus you will have the added bonus of all the whey that comes from the straining process. There are a lot of things you can make with the whey whatever you do don’t throw it out !! I hope this information helps at least one person and saves them from wasting a ton of time and money trying to make yogurt from ultra pasteurized milk. I think we should all raise Cain against all the milk companies in the world for selling dead milk that they had to do something with because the only way they could make it a product to sell was to kill all the bad stuff in it, which also killed all the good stuff. Shameful!!!
So just to make sure I understand…the Greek yogurt you put in is just normal commercial greek yogurt like I can buy at the grocery store? Full fat I assume?
Yes Charla, you are right. It is best to get as organic as you can, but mine was just a normal one. Nothing special.
Is this yogurt compatible with a Keto diet?
It is, as long it is plain and you are not eating a whole gallon of it in once.:)
Thank you for the recipe! I made it with almond milk and it was wonderful (and much lower in carbs and sugar)! Can make this with dairy or non-dairy milk. Added a little vanilla flavoring and it was perfect.
Thanks for letting us know Liesl. I have not tried it with Nut milk yet. Should do.
I’m not sure what I did wrong, I tried using the heavy cream and it has a yogurt flavor but it’s very thin and runny. Any ideas what would cause this?
You need a live culture for it to work. Most of the yogurts have it, but there might be some without. Could that be the case? Try to get the best organic Greek yogurt you can around your area for a starter.
I think you mean thrive instead of strive.
Strive means to struggle or exert effort.
Thrive means to grow vigorously or flourish.
I read on another post that English isn’t your first language. There is one thing you do better than many who have English as their first language. On your granola post you spelled “separate” correctly. Many people spell it “seperate”. A pet peeve of my 10th grade English teacher was the spelling of “separate.” I guess she made it a pet peeve for me too. She always said, “Separate has “a rat” in it.”
Thanks a lot, Shalom. All repaired. And so true. With 3 languages constantly talking at home I do get from time to time some wrong.
This isn’t as easy as the IP, but it is an alternative if you don’t have one.
It has been a while, but I made yogurt in my oven. I turn the heat on until the oven gets to about 100 F then I turn it off and turn the oven light on. Then I put mason jars of the mixture in the oven and let them sit about 12 hours. I try to keep the temperature around 105 F. Sometimes I wrap mason jars of hot water and put them on the bottom rack at the lowest setting to add extra warmth (especially in the winter).
I have also made it in a slow cooker: Warm water in the crockpot 30 minutes, then unplug it and place the jars in the pot. Wrp the pot with towels to keep it warm and let it sit 6-24 hours. The oven allow a larger quantity to be made.
I haven’t tried this, but I’ve read that you can set a heating pad to around 110 F, When it is heated, place the jars wrapped in towels on the pad and place a pot upside down over the jars and pad. This method may only need 3-4 hours.
I have made this, and I adore it! My kids can not get enough. I have sweetened it using powdered sweetener, sugar free pudding mix, as well as sugar free jello mix. We have added berries. I have just seen the low carb granola mix, and am so excited to make both of them to make some fruit and yogurt parfaits for breakfast/snack.
Yummy, have to try the jello mix.
Hi there, I bought my Instant pot years ago to make yogurt and still have not made it.I need to get this done.
He He, I know exactly what you are talking about. I have planned to boil eggs in it as That was the first thing I have seen as perfect idea. 3 years later and I still have not done it.