Instant Pot Almond Milk Yogurt
Ligia Lugo
Published:
April 17, 2024
Last Modified:
April 17, 2024
Almond Milk Yogurt- Smooth, creamy, and versatile. Cooked in an Instant Pot with vegan-friendly gelatin and flour to make yogurt so creamy and delicious that no one will believe it is homemade! Who knew making yogurt in the instant pot at home is so easy?
I don’t know about you, but I could practically live on yogurt. It’s always been one of my favorite snacks – not just because it’s nutritious. Yogurt is tasty, customizable, and good for you! The creamy texture is irresistible, it’s cool and refreshing, plus it’s a great way to start your day.
If you’re looking for a healthy, satisfying snack, you can’t go wrong with yogurt. Almond milk yogurt is an excellent choice for lactose intolerant or vegans, and it has a mouthwatering flavor that everyone will love. It’s incredibly easy to do, and the results are amazing. Your friends and family will be shocked when they find out that you made this yogurt yourself in an Instant Pot- it’s that good!
Why You’ll Love This Instant Pot Almond Milk Yogurt Recipe
Dreamy-Almond milk yogurt is a creamy, delicious, and satisfying snack that will satisfy your cravings for something cold and refreshing during the warmer months.
Budget-Friendly- Prepackaged yogurt is a lot more expensive than making your own at home, plus homemade always tastes better too!
Versatile- The possibilities for this homemade yogurt are endless! Add a variety of flavors, mix-ins, or use in countless other recipes.
One-Dish- This vegan yogurt is perfect for a fast and easy clean-up since it’s all made in one dish.
Simple- Making your own yogurt may seem complicated, but it’s actually quite easy to do!
Equipment Needed
- Instant Pot
- Stirring Spoon
- Small Bowl
- Measuring Spoons
Ingredients
- Almond Milk
- Almond Yogurt
- Vegan-Friendly Gelatin
- Arrowroot Flour
How To Make Instant Pot Almond Milk Yogurt
SETUP: Before starting, it is very important to clean and sterilize all of your equipment, especially the ring in your Instant Pot. You could risk getting mold if it is not completely sterilized.
- Boil the milk. Add the almond milk to your Instant Pot and close the lid. Press the yogurt mode button and continue pressing until it displays boil. After about 45 minutes, the milk should be about 180℉ (use a food thermometer to check). If it has not yet reached the temperature, press the saute mode button and stir continuously until 180℉ is reached. Remove the inner pot and place it in a larger pot or sink of cold water to cool down, until it reaches 115℉.Remove the inner pot from the cool water and skim and discard any skin that has formed on top of the milk.
- Mix the thickeners. In a small bowl, combine the vegan gelatin and arrowroot flour.
- Add warm almond milk. To the gelatin and arrowroot mixture, add 1 cup of the 115℉ almond milk.
- Whisk. Stir well until the mixture is cohesive and free from any lumps. Return this mixture to the warm milk in the inner pot and stir well.
5. Add the starter yogurt. Place your starter vegan yogurt in a small bowl, then add 1 cup of the milk mixture from the instant pot.
6. Whisk. Stir well until the mixture is cohesive and free from any lumps.
7. Cook the yogurt. Return the yogurt mixture to the inner pot and whisk until fully combined, then return the inner pot back to the Instant Pot. Press the yogurt mode button and set the time to 12 hours. If you like a thicker yogurt, you can increase the time to 16 hours. Note: when the Instant Pot starts, it will not count down like pressure cooking, rather it will count up to your 12 or 16 hour setting.
8. Cool and serve. After the cooking time has completed, transfer the inner pot to your refrigerator to cool for at least 6-8 hours. Enjoy your homemade almond milk yogurt topped with fruits, granola, agave nectar, and more!
Watch Us Make Instant Pot Almond Milk Yogurt
Popular Substitutions & Additions
If you’re looking to add a little more flavor or sweetness to your delicious almond milk yogurt, try one of these popular additions:
- Vanilla extract
- Agave nectar
- Maple syrup
- Coconut sugar
- Honey
- Jam
- Chocolate chips
- Seeds
- Granola
- Fresh Fruit
- Nuts
- Cereal
- Oatmeal
How To Reheat & Store Almond Milk Yogurt
How to Refrigerate
Instant Pot almond milk yogurt is best stored in an airtight container in the refrigerator.
How Long Will Almond Milk Yogurt Last In the Fridge?
If stored correctly in an airtight container, this homemade almond milk yogurt will last for 5 days in the fridge.
Can I Freeze it?
Yes, almond milk yogurt may be frozen. When kept in an airtight container or resealable freezer bags, it will last for up to 2 months. Thaw in the refrigerator overnight and stir thoroughly before serving when ready to eat.
Instant Pot Almond Milk Yogurt FAQs
Can I use flavored almond yogurt in this recipe?
Yes, you can use any flavor of almond yogurt in this recipe. I prefer to use plain almond yogurt to make it more versatile.
Is there a way to make my yogurt thicker?
Yes. Cook your yogurt for a bit longer to thicken it. Depending on how thick you like your yogurt, it might take anywhere from 12 to 16 hours for it to thicken.
Can I use coconut milk instead of almond milk for this yogurt?
Yes, you can use coconut milk in this recipe. I find that almond milk yogurt is thicker and has a creamier texture, but you may enjoy the texture and flavor of coconut milk yogurt better.
Can I make this recipe without an Instant Pot?
Yes, you can make this recipe on the stovetop. Follow the same basic instructions, but cook your yogurt in a pot on the stove until it has reached the desired thickness. Stir frequently to prevent burning.
Other Light Snack Recipes You’ll Love
Instant Pot Almond Milk Yogurt
Ingredients
- 1/2 gallon almond milk (homemade almond milk will come out thicker where store bought will come out thinner. All in the preference!)
- 2 Tbsp vegan gelatin (agar agar is my preference)
- 4 Tbsp arrowroot flour
- 3 Tbsp plain almond yogurt, with live active cultures
Instructions
- Add the almond milk to your Instant Pot and close the lid. Press the yogurt mode button and continue pressing until it displays boil. After about 45 minutes, the milk should be about 180℉ (use a food thermometer to check). If it has not yet reached the temperature, press the saute mode button and stir continuously until 180℉ is reached. Remove the inner pot and place it in a larger pot or sink of cold water to cool down, until it reaches 115℉. Remove the inner pot from the cool water and skim and discard any skin that has formed on top of the milk.
- In a small bowl, combine the vegan gelatin and arrowroot flour.
- Add 1 cup of the 115℉ almond milk.
- Whisk until the mixture is cohesive and free from any lumps. Return this mixture to the warm milk in the inner pot and stir well.
- Place your starter vegan yogurt in a small bowl, then add 1 cup of the milk mixture from the instant pot.
- Stir well until the mixture is cohesive and free from any lumps.
- Return the yogurt mixture to the inner pot and whisk until fully combined, then return the inner pot back to the Instant Pot. Press the yogurt mode button and set the time to 12 hours. If you like a thicker yogurt, you can increase the time to 16 hours. Note: when the Instant Pot starts, it will not count down like pressure cooking, rather it will count up to your 12 or 16 hour setting.
- After the cooking time has completed, transfer the inner pot to your refrigerator to cool for at least 6-8 hours. Enjoy your homemade almond milk yogurt topped with fruits, granola, agave nectar, and more!
