Ingredients
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1 gallon 2% milk
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2 tablespoons plain yogurt
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1 teaspoon vanilla extract
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
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Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
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Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.
Nutrition Facts (per serving)
329 | Calories |
13g | Fat |
31g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 329 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 41% |
Cholesterol 52mg | 17% |
Sodium 268mg | 12% |
Total Carbohydrate 31g | 11% |
Total Sugars 31g | |
Protein 22g | 43% |
Vitamin C 1mg | 1% |
Calcium 763mg | 59% |
Iron 0mg | 1% |
Potassium 979mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.