Instant Pot Yogurt and Blueberry Compote

 I was always so afraid of making yogurt in the Instant Pot, but once I started doing it I never looked back! It is easy, tastier, and save you money!

I was always so afraid of making yogurt in the Instant Pot, but once I started doing it I never looked back! It is easy, tastier, and save you money!

My kid eats yogurt like it is going out of style, he eats at least one a day.

Which is good for his calcium!  But it is not good that all of the yogurt you buy in the store has a ton of sugar.  I wanted to create something for him that would make it easy for him to get his yogurt, but me not worry about sugaring him up!

Blueberry Compote Yogurt

I created the perfect recipe, it was a thinner yogurt, but that is perfect for all of the things that we want to use it for!

I also made a quick blueberry compote to top it off!

Hope your kiddos love it as much, or more, than mine!

Instant Pot Yogurt and Blueberry Compote

Instant Pot Yogurt

Krysten

Published

Ingredients

  • 1 Gallon Full Fat Milk
  • 1 cup plain live culture yogurt (starter)[I used Chobani full fat yogurt]
  • 1 lemon juiced
  • 2 tbs honey

Instructions

  1. Put milk and honey in Instant Pot, push yogurt twice (boil), bring to boil for 5 minutes. Take off heat and let cool to 100F. Take a spoon and take film off top
  2. Mix in the yogurt & lemon, put back into Pot and put on Yogurt for 8.5 hours
  3. Strain through a cheesecloth 3 time to make extremely smooth
  4. Put in fridge for at least 4 hours
  5. Serve with honey, plain, or compote


Instant Pot Blueberry Compote

Krysten

Published

Ingredients

  • 1 lb frozen blueberries
  • 1 tsp butter
  • 1 lemon juiced
  • 2 tbs sugar
  • ΒΌ cup water
  • 1 tbs cornstarch
  • 4 tbs water (flurry)

Instructions

  1. Put Instant Pot on Saute, add butter, and brown for about 4 minutes
  2. Take off saute and add blueberries, lemon, and water and scrape the bottom.
  3. Add sugar, seal, High Pressure 3 minutes. Let Natural Release for 3 minutes, put on Saute and sadd slurry
  4. Bring to boil for 5 minutes. Let cool to room temp and then put in fridge for 3 hours.

If you are in the Bay Area, I urge you to check out the SF Marin Food Bank Brunch that we are hosting!

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