As much as I loved dairy in my pre-AIP days yogurt was never super high on my list of dairy favorites. I would definitely pick cheese, ice cream, and butter over yogurt. However, yogurt can come in very handy for making sauces and adding that little extract tartness to certain dishes, it was also a good healthy “dessert” when mixed with some yummy berries or some cocoa powder (if reintroduced). However, without a yogurt maker I have never been able to experiment with making any non-dairy yogurt alternatives… until now! I received an instant pot over Christmas and I have not stopped using it since. I am fully in love with this kitchen tool! It makes bone broth in a matter of hours, steams salmon perfectly from frozen, makes pulled pork in an hour I mean it is amazing! So obviously I was excited to try out its yogurt feature also! It is a standard yogurt maker, in that it takes a while its not the instant part of the instant pot, but it works like a charm. My first take I was following some other recipes out there and the result was a frustrating, clumpy mess. So, I decided to use my food processor to achieve the smooth but thick quality I was looking for… worked like a charm! I also increased the cooking time over many standard recipes to give it a more tart flavor similar to Greek yogurt. The result was delicious. I was honestly surprised by how much I enjoyed it, since yogurt really hasn’t been high on my list of foods I miss, but having not experienced yogurt in two years I guess my taste buds were pretty happy!
Do you miss traditional yogurt? What was your favorite use for it? Tell me in the comments.
Instant Pot Coconut Milk Yogurt (AIP/Paleo)
2 Cans of full fat Coconut Milk
4 Capsules of High Quality Probiotic
2 TBS of Grass-Fed Gelatin
1 TBS Raw Honey
1 tsp vanilla extract (optional, omit for AIP)
Empty both cans of full fat coconut milk into the metal bowl of the instant pot. Plug in your instant pot, close and lock the lip and press the yogurt button, then press the adjust button until the display says boil. When the instant pot beeps, signaling that it is done with this step, turn it off, remove the lid and take out the metal reservoir. Using a Candy thermometer or a meat thermometer wait until the coconut milk has cooled to below 115 degrees, then empty the contents of your probiotic capsules into the milk and whisk to combine. Return the metal bowl back into the instant pot, close the lid and seal it and press the yogurt button again. Use the (+) button to adjust the time to 14 hours. (This is probably best done overnight) When the machine beeps, taste the yogurt to make sure it is tart. Then, empty it from the metal reservoir into a blender or food processor. With the food processor running slowly sprinkle in your gelatin. (I have found that this method leads to less clumping and a smoother yogurt). You can also add in your honey or vanilla extract at this time. Make sure that everything is well combined and smooth, then pour it into a glass container and place it into the fridge. Let it set for a few hours (2-4) to thicken. The water from the coconut milk may settle to the bottom, if you like thicker yogurt just leave it at the bottom. Save 4 TBS of the final product as your starter for your next batch (instead of using 4 more capsules of probiotic)! Enjoy.