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INSTANT POT YOGURT Using the cold start method Follow the trend and go #homemade – it’s healthier and saves money! For yogurt in the Duo Crisp model - Follow same steps as per recipe - Set to Sous Vide at 44c for 8 hours - When time is up, strain and decant, then refrigerate. Thanks to The Tocka Blog for the step by step instructions! Step 1 Add 2 Litre UHT milk Step 2 Add 3 TBSP of your favourite yogurt (with active probiotics, preservative free) Step 3 Whisk well Step 4 Set to YOGURT and 8 hou
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Homemade yogurt….This is the best high protein, gut healthy snack for the whole family! We use our raw milk, but you can also use store bought. Here is the steps…. Using an instant pot, crock pot, or Dutch oven, heat your milk to 180 degrees. Immediately cool it down to 120 degrees. Using an ice bath helps speed this process, but you can also just set it on the counter and wait. Add your yogurt starter. My ratio is 3tbs of previous batch of yogurt per half gallon of milk (so here I did 9 tbs for
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