Yogurt in the Instant Pot!

If you haven't tried making yogurt in the instant pot, it's definitely worth trying. I've found that when I have milk that we are probably not going to drink or use (my husband doesn't really drink milk or eat cereal), then I make yogurt out of it, and increase the shelf life. Plus:

• It has probiotics, so it's good for digestion (and the pups too)!

• It saves money! I can get about $7 worth of yogurt with a $2 half-gallon of milk.

• I can flavor and sweeten it however I want; I'm in control of the ingredients

I make more than breakfast or smoothies with it, as well: If you haven't checked out my two-ingredient pizza crust recipe, take a look. It's also a great marinade for meat- it has natural tenderizers, and the tanginess gives it a zing.

INSTRUCTIONS:

1. Clean the pot well with boiling water in order to make sure there is no bacteria in it. (The point to yogurt is to grow the good bacteria, and you don't want to grow the bad with it.)

2. Add your milk, and press the "Yogurt" button until it says "Boil."

3. Let the milk come up to temperature until it beeps. (There will be some film on the top of the milk you can skim off if you want.)

4. Take the pot out, and let it cool. You can place it on the counter and wait, or you can put it in a bowl of cool water to speed it along. Cool until it reaches 112 degrees Fahrenheit.

5. Add 2 Tbsp. of yogurt with active live cultures. (You can use a small container from the store, or save some from a previous batch. Mix well.

6. Put the pot back in, close the lid, and press the yogurt button until it says 8:00.

7. Leave it for eight hours, and voila!

I usually set mine before I go to bed and it's ready in the morning. Store in the refrigerator in a covered container.

Once you try it, you will see how easy it is. Let me know what other uses you find for your homemade yogurt!

- Annabelle