Instant Pot Almond Milk Yogurt
Ingredients:
1/2 gallon almond milk (unsweetened and unflavored)
3 tablespoons plain almond yogurt with live active cultures
4 tablespoons arrowroot flour
2 tablespoons gelatin
Directions:
Clean and sanitize your Instant Pot.
Add the almond milk to the Instant Pot and close the lid. You can use your normal lid or a glass lid.
Press the yogurt button and wait until it shows “BOIL.” This will take about 45 minutes. Check the temperature of the almond milk with a candy thermometer. It should read 180 degrees. If it does not, change the Instant Pot to “Saute” and stir the milk constantly until the temperature reaches 180 degrees.
Add in the gelatin and arrowroot and mix well.
Remove the inner pot from the Instant Pot and let it cool to just 115 degrees in cold water or an ice bath. This will take about 15-20 minutes. You can also cool on the counter, but it will take about an hour.
Skim the skin off the milk and discard. Take a few tablespoons of your milk from your Instant Pot and add it to the already-made yogurt. Whisk together then add to the Instant Pot and mix it well.
Dry off the outside of the inner pot and place it back into the Instant Pot. Press the “Yogurt” function. Change the time to 12 hours.**
Once the yogurt is done, remove the inner pot, cover it, and place it in the refrigerator for 6-8 hours. It will thicken as it cools.
Remove the yogurt from the fridge and store for up to 5 days — saving about 1/4 cup to make your next yogurt.
**12 hours will make a thinner yogurt, but you can choose up to 16 hours for a thicker yogurt.
