Homemade Instant Pot Yogurt with Strawberry Rhubarb Jam
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- Prep
- 30 min
-
- Total
- 50 minutes + cooking time
-
- Serving
- 6 - 8
Ingredients
For the yogurt
- 1 L (4 cups) Joyya 2% Partly Skimmed Ultrafiltered Milk*
- 30 mL (2 tbsp) plain yogurt, preferably whole milk
For the compote
- 250 mL (1 cup) sliced fresh rhubarb
- 250 mL (1 cup) diced strawberries
- 30 mL (2 tbsp) maple syrup
To serve
- Granola cereal
- Maple syrup
*Note: It is important to use an ultrafiltered or ultrapasteurized milk like Joyya for this Instant Pot yogurt recipe as it uses a "cold start" method that does not require to pre-boil milk before it is added to the recipe.
Directions
For the yogurt
- Add the Joyya 2% Partly Skimmed Ultrafiltered Milk to the container of the Instant Pot. Add the yogurt and thoroughly whisk to combine, making sure there are no lumps. Close and lock the lid. (The pressure valve setting does not matter because yogurt does not cook under pressure.) Set the Instant Pot to the Yogurt setting with a cook time of 8 hours for a looser texture, or 9 hours for a firmer yogurt.
- Once the yogurt is done, unlock the lid and lift the Instant Pot container out of the machine. Without stirring, cover the container with plastic wrap and let the yogurt cool to room temperature, then refrigerate until the yogurt is cool and set, about 4 hours or overnight. The yogurt will keep refrigerated for up to 1 week.
For the compote
- Combine the ingredients in a saucepan set over medium heat. Bring to a boil, lower the heat to the minimum, and simmer, uncovered, about 20 minutes, or until the fruit is very soft. Cover and let the compote cool to room temperature. Transfer to an airtight jar and refrigerate until ready to use.
To serve
- Layer the yogurt and compote in small glasses. Garnish with granola and a drizzle of maple syrup. Serve immediately.
- Prep
- 20 min
- Total
- 20 min + resting time
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- Prep
- 5 MIN
- Total
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- Prep
- 5 min
- Total
- 10 min
