Dive into the world of homemade goodness with Instant Pot Almond Milk Yogurt. It's easy, it's creamy, and it's dairy-free. Discover the joy of making your own almond milk yogurt right in your Instant Pot. Deliciously simple, wonderfully nutty – your daily dose of homemade goodness starts here
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Why This Recipe Works
- It’s Cheaper. Making homemade yogurt is much cheaper than buying enough for everyone in my household. You can buy ingredients and make a huge batch that costs way less than those individual containers.
- Homemade Yogurt Is Healthier. The nutrition of yogurt decreases with sugar and other additives. Making it homemade eliminates fillers and sugar to give you the most health benefits form your snack.
- It’s More Delicious. In my opinion, homemade yogurt is much more delicious than any yogurt I've bought at the store.
📋 Ingredients
You only need 4-ingredients for this almond milk yogurt recipe:
- Almond Milk: Serves as the base of the yogurt. We use store bought almond milk as Homemade almond milk tends to yield a thicker yogurt.
- Plain Almond Yogurt: Acts as a starter, introducing live active cultures that ferment the almond milk into yogurt.
- Gelatin and Arrowroot Flour: Act as thickeners, giving the almond milk yogurt its characteristic creamy consistency.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Thickening Alternatives: If you prefer a creamier texture, add a thickening agent like agar agar or tapioca starch, or blend in a small amount of coconut cream during the fermentation process.
- Starter Culture Options: Experiment with different yogurt cultures such as dairy-free probiotic capsules or a bit of store-bought almond milk yogurt as your starter to adjust the tanginess and consistency.
- Flavor Enhancements: Customize your yogurt by mixing in natural sweeteners like maple syrup or agave nectar post-fermentation, or stir in vanilla extract, fruit purees, or a sprinkle of cinnamon for added flavor.
🔀 Best Toppings For Almond Milk Yogurt
Not sure what to add to your plain almond milk yogurt? Here are some of our favorite topping suggestions:
- Peaches
- Strawberries
- Blueberries
- Granola
- Honey
- Vanilla Beans
- Maple Syrup
🔪How To Make Instant Pot Almond Milk Yogurt
This homemade Almond Milk Yogurt gives you the freedom to add even more nutritious ingredients like real fruit, honey and granola. And, it’s way easier to make than I even expected. Get ready to be impressed!
Step 1: Clean And Sterilize
STOP! Before you do anything else, clean and sterilize your Instant Pot especially the sealing ring. If you don’t, you will risk bad bacteria.
Step 2: Boil The Milk
Add the milk to your Instant Pot, close the lid, and hit the “yogurt” button until it displays boil. Allow it to boil for 45-minutes. When it’s done, it should be at 180℉. If it’s not, hit “Sauté” and stir it until it reaches that temperature.
We use the Instant Pot Duo as it has a Yogurt button function!
Step 3: Add Thickeners
Hit “cancel” and then add your gelatin and arrowroot into the almond milk. Stir and mix well.
Step 4: Cool The Milk Mixture
Remove the inner pot from the Instant Pot and let it cool. To speed up this process, place the pot in cold water or an ice water bath. I placed it in the sink with cold water. Let it cool until it reaches 115℉.
Step 5: Skim The Skin
Next, skim the skin off of the milk and discard it. Then, put 3 tablespoons of already made yogurt into a bowl. Stir the yogurt well and add it to your milk mixture. Mix well.
Step 6: Pressure Cook
Finally, place your inner pot back into the Instant Pot. Close the lid and put your pressure valve in the sealing position. Hit your “yogurt” button and set the time for 12-hours.
Pro Tip: When the Instant Pot does the yogurt function, it will NOT count down like pressure cooking. Instead, it will count up to 12-hours. If you like the yogurt thicker, up the time to 16-hours.
Step 7: Cool The Yogurt
After the time has completed, release the pressure and transfer your inner pot to the refrigerator to cool. It needs to cool for at least 6-8 hours.
Step 8: Add Toppings And Serve
Top your yogurt with honey, fruits, granola, or anything you like. Serve and Enjoy!
👩🍳 Expert Tips
- Use the glass lid. I recommend using your glass Instant Pot lid whenever you are not using the pressure cooker function because it’s easier to take it on and off when stirring.
- Save 3 tablespoons of yogurt. Once your yogurt is complete, pull out 3 tablespoons to save for your next batch of yogurt. Using this will make your next batch extra creamy and less tangy.
- Don’t disturb the yogurt. It’s tempting to check on your yogurt while its in your Instant Pot for 12-hours, but DON’T! You don’t want to add outside bacteria.
- Don’t add flavors until the end. Do not add vanilla, fruits, honey, maple syrup, or anything until the yogurt is done cooking.
💭 FAQs
Whilst the almond milk is plant-based and vegan, this recipe uses gelatin so it’s not a vegan yogurt. Homemade almond yogurt is a great substitute for dairy yogurt for those who are lactose intolerant.
No, you can not eat pink yogurt! When yogurt turns pink, looks red and splotchy, or turns any sort of pinkish color, it means bad bacteria got inside the Instant Pot while it was cooking. Any sort of pink means the yogurt should be thrown away immediately!
Yes, you can! Many plant-based milks such as almond, soy milk, coconut, and even cashew milk work well for Instant Pot yogurt. Be sure to use a high-quality, unsweetened variety of plant milk when making your yogurt.
Also, make sure that the cultures you are using are appropriate for the type of milk you’re using. We love soy yogurt.
I like to store almond milk yogurt in Yogurt Parfait Cups with Lids because it makes for a quick and easy breakfast solution. You can store your plain yogurt in the refrigerator in a sealed container for up to 5-days. Add additional toppings when you are ready to eat your stored almond milk yogurt.
Serving Suggestions
These are my favorite dishes to serve with Almond Milk Yogurt:
- Top with granola, fresh berries, and a drizzle of honey for a nutritious parfait.
- Blend into smoothies or smoothie bowls for a creamy, dairy-free twist.
- Enjoy as a base for a light snack by mixing in a sprinkle of cinnamon and chopped nuts.
🍜 Related Recipes
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Instant Pot Almond Milk Yogurt
Ingredients
- ½ gallon Almond Milk
- 3 tablespoon Plain Almond Yogurt With Live Active Cultures
- 2 tablespoon Gelatin
- 4 tablespoon Arrowroot Flour
Instructions
- Clean and sterilize all of your equipment, especially the ring in your IP. You could risk getting mold if it is not completely sterilized.
- Add milk to your Instant Pot. Close the lid on your Instant Pot.
- Press Yogurt mode and continue to press until it displays “BOIL”. This will take about 45 minutes. It should be at 180 degrees Fahrenheit. If it does not, press “Sauté” on your Instant Pot while stirring until it reaches 180 degrees. Add in your gelatin and arrowroot. Mix well.
- Remove the inner pot once you have reached the degree and let it cool. You can speed up the cooling process by placing the pot in cold water, or ice water (I place it in the sink with cold water). Allow it to cool until 115 degrees.
- Skim the skin off of your milk, and discard. In a small bowl, add a few spoonfuls to your already made 3 tablespoon yogurt. Mix well, then add to your inner pot. Mix well.
- Bring your inner pot back to the Instant Pot. Press “Yogurt” function, and up the time to 12 hours (when the Instant Pot has started yogurt function, it will not count down like pressure cooking. It will count up to 12 hours.). If you like your yogurt thicker, you can up the time to 16 hours.
- After the time has completed, transfer the inner pot to your refrigerator to cool for at least 6-8 hours.
- Top with honey, fruits, granola, and more!
- Enjoy!
Notes
- Use the glass lid. I recommend using your glass Instant Pot lid whenever you are not using the pressure cooker function because it’s easier to take it on and off when stirring.
- Save 3 tablespoons of yogurt. Once your yogurt is complete, pull out 3 tablespoons to save for your next batch of yogurt. Using this will make your next batch extra creamy and less tangy.
- Don’t disturb the yogurt. It’s tempting to check on your yogurt while its in your Instant Pot for 12-hours, but DON’T! You don’t want to add outside bacteria.
- Don’t add flavors until the end. Do not add vanilla, fruits, honey, Maple Syrup, or anything until the yogurt is done cooking.
Nutrition
Check Out These Easy Pressure Cooker Dishes
If you love this delicious almond milk yogurt you might want to check out the following Instant Pot Recipes:
How do you make the homemade almond milk to begin with? How do you sterilize the IP ring? Why does your recipe call for 12/13 hours of boiling when other IP recipes require 16 minutes (8 min once culture is added)?
Hi Rachel, We buy almond milk to start out with. The Instant Pot ring can be sterlized in a number of ways. We out our in the dishwasher. This recipe uses the Instant Pot Yogurt Button... not the pressure cooker button and works for the time period given using the yogurt button.
do you add the gelatin and arrowroot at the beginning of the boiling cycle or after it has reached 180 degrees?
yes, the thickeners are added after the yogurt has boiled as per the instructions. Pop it in afterwards.