Home-Style Blueberry Yogurt
A creamy homemade blueberry yogurt made in the Instant Pot using the Yogurt function.
Nutrition
per per serving92
Calories
14.7g
Protein
6.6g
Carbs
0.6g
Fat
Ingredients
| 1 cup | 240 ml | blueberries, fresh or frozen (and thawed) |
| 15 grams | probiotic yogurt starter | |
| 1 teaspoon | 5 ml | stevia powder |
| 3 quarts | 2.8 l | raw milk |
Instructions
(Ready in about 24 hours + chilling time | Servings 12)
Per serving: 92 Calories; 0.6g Fat; 6.6g Carbs; 14.7g Protein; 5.4g Sugars
- Add the milk to the Instant Pot.
- Secure the lid. Choose "Yogurt" mode; now, press the "Adjust" button until you see the word "Boil". Turn off the Instant Pot.
- Use a food thermometer to read temperature; 115 degrees is fine; stir in the starter.
- Press the "Yogurt" button again and then, press the "Adjust" button to reach 24 hours.
- Place in your refrigerator for a few hours to set up. Add the stevia and blueberries; serve well chilled. Bon appétit!