recipe

How To Make Yogurt In An Instant Pot

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

One thing that sold me on my Instant Pot was the ability to easily make yogurt at home. It's super simple, and only take two products (milk and a starter yogurt). The process takes a whole day, but you really only need a couple hours to prep the milk before incubating it for 8-10 additional hours. Now, I can make a gallon of yogurt just how I like it for less than $2! So, in this post I'll walk you through picking the right Instant Pot to make yogurt, and how to make it.

Getting the Right Instant Pot

The pressure cooker I have is the 7-in-1 Instant Pot in the 6 quart size (yes, that's an affiliate link. Don't be scared. It just means I get commission if you buy something after clicking that link :) ). This is the lowest-priced Instant Pot version you can get that has the yogurt feature. They do have one that is less expensive, the 6-in-1 version, but it does not have the yogurt making feature.

Safety Note: There is definitely a learning curve to cooking in an electronic pressure cooker, and you need tofollow the instructions to ensure you use it correctly. I mean it is a pressure cooker... Improper use could lead to an explosion. Now don't get me wrong, these are very safe when used correctly, and it has a lot of mechanisms to make it safe. BUT! Please, please, please, if you buy one, follow the manufacturer's instructions!

Instructions on How to Make Yogurt in Your Instant Pot

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

What you'll need:

  • Instant Pot with yogurt setting (I have this one << and yes that is an affiliate link :) )

  • 1 gallon of whole milk

  • 4 tablespoons of yogurt with live and active cultures

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

To start, pour the entire gallon of milk into your Instant Pot, and put the lid on. You don't have to worry about the release valve, because the lid does not need to be sealed to make yogurt.

Next, press the "Yogurt" button followed by the "Adjust" button. It should say "boil" on the front of your Instant Pot. Leave it alone until it beeps, which takes around 30-60 minutes.

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

After the Instant Pot completes the boiling process and beeps, check the temperature of your milk. It should be between 180° and 185°F. If it hasn't reached that temperature with the boiling mode, don't worry. Just use the "Saute" mode on your Instant Pot and stir it regularly until it reaches a temperature between 180° and 185°F.

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

Once you're milk is between 180° and 185°F you need to take it out of your Instant Pot and let it cool down. You need it to be at or below 115°F. If you're not in a rush, you can just take it out, and place it on the counter. If you're like me, and don't want to wait, you can place it in an ice bath. I've seen people put them in deep baking pans full of ice, but I prefer to fill my sink up with cold water and a bunch of ice cubes.

When it's at or below 115°F take it out of the ice bath, dry off the outside of the pot, and place it back into your instant pot.

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

At this point you need to add your starter yogurt. If this is the first time you're making yogurt in your Instant Pot, you'll have to buy yogurt from the store that contains live and active cultures. I used the Chobani plain, non-fat Greek yogurt. However, once you've made yogurt in your Instant Pot, you can use some of your previous batch as your starter yogurt for the new one.

Measure out 4 tablespoons of your starter yogurt and whisk it into your milk for a minute or two. Then, place the top back onto your Instant Pot (you do not need to seal it), and press the "Yogurt" button so it shows 8:00 on the front. This number is how long it's set to incubate. I personally don't like very tart yogurt, so I leave it at an 8 hour incubation time. However, if you would like more tart yogurt adjust this setting to 10 hours using the "+" button. Then, leave it be until the incubation period is finished.

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

How to make yogurt in an Instant Pot || by Hayley Fiser || thehayleyfiser.com

Voila! You've got yogurt! Now once the incubation period is done, I typically place it in the fridge for a little while to cool. However, you can take it straight from the Instant Pot and use a cheesecloth to strain out the whey (this will make it greek yogurt which is tarter), leave it as is and place it into your storage containers, and/or eat it.

I love making my own yogurt, because I don't like it to be overly tart. Plus, my husband and I can add what we want into ours. I like mine with chunky strawberry compote, flaxseeds, chia seeds, and granola. My husband uses a nut/granola mixture, honey or agave to sweeten it, along with chia seeds. We also add it to smoothies! You can find my all-time favorite smoothie recipe on the blog hereHow do you like to eat your homemade yogurt? 

The Best Banana Bread Recipe

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This is the easiest banana bread recipe I have found. Making banana bread is great way to stop wasting bananas that are super brown and extra ripe. Even if you don't want to eat it right that minute, you can easily bake it, freeze it, and then thaw it when you want to eat later. My favorite part is that if I do have a few very ripe banana, I can pull all the other ingredients out of my pantry and fridge to whip this up.

Ingredients

  • 3 very ripe bananas
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 teaspoon of salt
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour
  • Optional: 1/2 cup chopped nuts (I prefer walnuts)

Instructions

  1. Preheat oven to 350°F
  2. Butter a 4x8-inch loaf pan.
  3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  5. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F, or until a tester inserted into the center comes out clean.
  6. Remove from oven and let cool.
  7. Then, slice, serve and enjoy!

Original recipe by Simply Recipe

My Favorite Smoothie

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If you don't already know, I hate oranges. But! I love smoothies. After combing Pinterest for recipes, I found out it was really hard to find a smoothie recipe that didn't use orange juice. So after a little experimenting, it came up with this concoction. This is hands down my favorite smoothie, and it's loosely based off my go-to one from Topical Smoothie, the Kiwi Quencher.

What you'll need:

This recipe makes 2 servings

  • 1 fresh banana
  • 2 ripe kiwis
  • 1 cup frozen strawberries
  • 1/2 cup plain yogurt
  • 1/2 cup regular almond milk
  • a blender

First, I peel the banana, scoop out the kiwi insides, and put them in the blender. Next, I add my yogurt and almond milk. Then, I add the frozen strawberries. Finally, I blend them up, poor into a cup, and enjoy! :)

Whipped Coconut Oil Lotion

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Ever since moving to cold, northern Michigan, my skin has become much drier than before. Another downside to this cold weather is my coconut oil is as hard as a rock, which makes it really difficult to deal with issue #1. Recently, I started looking for a solution, but it was a little more difficult to find an answer on the internet than I imaged. So, I thought I would share what worked for me.

Let's rewind a couple years. I had just started using coconut oil if my skin got extremely dry thanks to Pinterest. When we live down state, this would only happen during the coldest weeks of winter. So, I would put some oil on my legs and maybe my arms. Then, within a few days of doing this, I was good as new.

Now that we live up north, every week seems like the coldest week of winter, and my skin has been struggling. I was also having issues with my coconut oil getting too cold. When this happened, it was practically impossible to get out of the jar. And yes, I know that I could run it under warm water, but I was constantly forgetting to do this while I was showering. Then, I'd be super cold, wrapped up in my towel after taking a shower, and trying to scrape shavings of this rock-hard coconut oil out of the jar with my fingernails... not my best moment.

I thought there had to be an easier way to use coconut oil in the winter, so I started scouring the internet for answers. Sadly, all I found were recipes to make body butters by whipping shea butter, coconut oil, and essential oils together. I didn't have any of these other ingredients, and I wasn't about to start running all over town looking for them. Ain't no body got time for 'dat!

That's when I had the idea... Maybe I could just whip the coconut oil. I was hoping that by adding air to it, it would be easier to scoop out of the jar with my hands. I got out a mixing bowl, plopped in my hard-as-a-rock coconut oil*, and used my handy dandy Kitchen-Aid hand mixer for a couple minutes. Presto, change-o! It worked!

I've been using the whipped coconut oil for a week now, and it's amazing! The oil melts after you rub a dollop of it between your hands for a few seconds, and spreads very easily. I've even gotten my husband to use it a few times when his face looks really dry, and even he likes it!

Once the oil absorbs into your skin and the "buttery" feeling (that's what Jason calls it) is gone, your skin feels oh so smooth. Plus, you smell like a Piña Colada, which helps me pretend I'm on a warm, tropical beach somewhere far, far away.

*Make sure you're using the coconut oil in it's solid state. Don't heat it up, and liquify it when you go to whip it.