With two little girls, I'm always looking for new gluten-free recipes we can make together. One thing we can all agree on for breakfast is yogurt!
Ingredients
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2 qt.
organic whole milk
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2 Tbsp.
organic whole-milk Greek yogurt
Use "Yogurt" setting to boil milk.
My family strongly prefers the flavor of whole milk yogurt, however, this recipe will work with any dairy milk. This takes about 35 minutes and is essential for thickening the yogurt. If you want to make yours more creamy and decadent, you can sub in some heavy cream.
You're aiming for a temperature of 180°. If after the quick release, the milk isn't 180°, you'll want to repeat the cycle.
Cool the milk.
Once the temperature reaches 180°, place the inner pot containing the milk in an ice bath to reach 110° F. Normally this takes about 5 minutes. Cooling the milk prevents you from killing the live cultures that you add in the next step.
Add yogurt (culture/starter).
You could buy a yogurt starter, but it is easier to use the active cultures found in yogurt!
Set it to run over night
Yogurt is one Instant Pot recipe that cannot be rushed! It needs at least 8 hours on the Yogurt setting. If you prefer a ricer, thicker yogurt, you can increase the time to 12 hours.
Chill
Now it's time to set! Once its done cooking, transfer that creamy goodness to a clean dish to chill for 4 hours.
Enjoy!
Whether it's berries, honey, or granola, add your favorite gluten-free toppings and enjoy your very own breakfast creation!