After tasting this yogurt, you might have a hard time going back to the store-bought version. Our recipe uses just four simple ingredients—all you really need is time, but the Instant Pot does most of the work so you can set it and forget it. Be sure to let the yogurt chill so it sets up, then top it with granola, swirl a dollop into soups, or use it to thicken smoothies.
Instant Pot Yogurt
Yield: 4 to 6 servings
Active Time: 30 minutes
Total Time: 18 hours
Whisk ½ cup coconut milk with the tapioca flour in a small bowl. Pour remaining coconut milk and maple syrup into the inner pot of an Instant Pot. Hit the sauté button and bring milk to a boil for 30 minutes, or until the temperature reads 180°F with an instant read thermometer. Turn off the Instant Pot and whisk in tapioca mixture until smooth. Let cool to exactly 100°F.
Once cooled, add the probiotic powder and stir well. Lock the lid and press the yogurt button. Set timer for 6 hours (and up to 10 for a tarter taste). The texture will be thin initially, but it’ll thicken as it cools. Store yogurt in airtight jars and refrigerate for several hours, until chilled.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...