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Instant Pot Yogurt from Facebook Share by Anh Kim
A Noosa version of yogurt from Instant Pot. Very creamy, tart and delicious. No need to boil milk, no draining afterward, and of course no fail!
This recipe uses sweetened condensed milk so you don't have to use any sweetener after it's done.
Vietnamese yogurt
  • - 1 can of sweetened condensed milk 14 oz
  • subheading: - Use the same can to measure:
  • - 1 boiled water
  • - 1 half and half
  • - 1 heavy cream
  • - 1 whole milk
  • - 6 oz yogurt from store (if possible, use the organic grass feed plain yogurt, buy the 32oz so you can have more for next batch).
  1. Substitute half and half or heavy cream with non fat or 2% milk if you don't like it too creamy and fatty :)
  2. Mix the boiled water with the condensed milk
  3. Pour in the rest of ingredients, whisk everything well. I usually add the starter yogurt last.
  4. Use a strainer to make it a smooth mixture.
  5. Pour the mixture to 7 (8oz) mason jars (regular lids)
  6. Cover each of them with foil to prevent moisture getting in
  7. Put 2 cups of water to the pot
  8. Submerge 7 jars in the water
  9. Press yogurt, let it do its job. I like it tart so 12 hours work for me.
  • Note: Give it a try after 8 hours, if you want more tart, incubate for 4 more hours, the longer you incubate, the more tartness it'll be.

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