Homemade Yogurt in the Instant Pot

Have you tried making YOGURT in your Instant Pot?

Caramel flavored yogurt with granola, sliced
bananas and a drizzle of melted peanut butter

Sweet Cream Vanilla flavored yogurt with
fresh berries and a drizzle of honey

As a Christmas gift, my friend Renae provided breakfast for the staff at school which included a yogurt bar.  She served creamy vanilla yogurt, homemade granola, chopped fruit, nuts and honey for drizzling.



The yogurt was the most delicious, smooth and creamy yogurt I'd ever eaten.  When I asked Renae what brand she had used, she told me that she makes it homemade and was happy to share the recipe.

I've stopped buying yogurt since then and have whipped up more batches than I can count.  It takes time to cook and cool, but otherwise, it's the easiest recipe you'll ever make and it turns out perfectly every time.

The base includes two ingredients and then you can sweeten to your taste.  Renae often makes it plain with no sweetener or she uses honey.  When she's making it to share or give, she adds sweetened condensed milk. Last week I tried 1 can sweetened condensed milk and 1 cup salted caramel ice cream topping.  DELISH!


InstaPot Yogurt

2 (52 oz) containers Fairlife milk, either red (whole) or blue (2%)
1 cup Fage (Total 0%)
2 cans sweetened condensed milk (optional - for sweetness)

In a large bowl or pitcher, stir together all the ingredients until well mixed.  Let sit for 10 minutes. Pour in the metal container of your Instant Pot.  Secure the lid, push the "yogurt" setting and wait for the beep.  Yogurt will cook for 8 hours.  Your Instant Pot will count up the 8 hours and then automatically turn off.  Remove the container and place in the refrigerator for 8 more hours or overnight.

Add either one or two cans sweetened
condensed milk depending on desired sweetness. 
Can also add ice cream topping flavors such as
caramel, pineapple, strawberry or raspberry. 

After the mixture has been cooled in the
refrigerator, stir until creamy

Each batch makes 10 (2 cup) servings

Hawaiian Haystacks

Like everyone in the world, the COVID-19 pandemic has turned our world upside down.  Our son, who was serving a proselyting mission for our church in Melbourne, Australia was just sent home - 21 months early.  We now have to go on a strict 2 week quarantine, even stricter than the one we've already been on.  We will all work and do school exclusively from home and won't leave the house again until we know that it's safe to do so. 

Two of our three college aged girls came home to quarantine with us while our oldest daughter has opted to stay away as she still has to work every day and doesn't want to put any of her roommates at risk.  With three of our four grown children home, we are spending a lot of quality time together and I've been back in mom mode, finally cooking again and pulling out old recipes.  I'm gravitating to those old comfort food classics my kids loved when they were growing up. 

Hawaiian Haystacks were a special occasion favorite, something my kids asked for on birthdays or holiday weekends.  Everyone can individualize their haystack with favorite toppings and the leftovers taste even better the next day.  The savory chicken gravy recipe I use was shared by one of my best friends, Kristie, who always threw some onions, carrots and celery with the chicken in the crock pot as it cooked and then mashed some of the softened veggies to throw in with the gravy for an added flavor boost.  If you've never made your gravy this way, you have to try it!  Here is the recipe:

Hawaiian Haystacks

3-4 boneless, skinless chicken breasts
1 stalk of celery, chopped
4-5 baby carrots (or 1 carrot, peeled and chopped)
1/2 onion, sliced
2-3 pats of butter

2 small cans Campbells Cream of Chicken Soup
1 cup sour cream
1/2 tsp. salt
1 tsp. powdered chicken bullion
Drippings from the chicken

In a crockpot, place all the chopped celery, carrots and onion.  Place chicken on top.  Place small pats of butter on each breast.  Salt and pepper the meat generously.  Place lid on crockpot and cook on low for 3 hours until chicken is tender and falls apart.  Remove chicken and shred on a plate.  Strain the juices and reserve.  Place cooked, softened veggies in a bowl.  Remove some (not all) of the veggies and mash well.

To the now empty crockpot, add the cream of chicken soup, sour cream, salt, and chicken bullion.  Thin the sauce with the drippings from the chicken.  Add a little at a time to reach desired consistency.  If you don't have enough drippings, you can use chicken broth to thin the sauce.  Stir chicken and smashed veggies back in and stir.  Continue to cook in crock pot for an additional hour or until gravy is hot and bubbly.

Serve over rice with any of these desired toppings:

Shredded cheddar cheese
Crunchy chow mein noodles
Chopped tomato
Chopped red and green pepper
Chopped green onions
Chopped celery
Slivered almonds
Shredded coconut
Chopped pineapple chunks

Pani Popo

Pani Popo (Coconut Buns) are one of our favorite Polynesian foods.  This recipe was shared with us many years ago by some good friends who have Tongan roots.  While traditional versions of this dish use a homemade yeast dough, we've found that frozen roll dough works well and tastes incredibly delicious.  They are so easy to throw together.  

If you've never tried Pani Popo before, you MUST TRY this recipe.  

Pani Popo:

18 Rhodes frozen roll dough
1 can coconut milk
1/2 cup sugar
1/4 cup flour

In a small bowl, whisk the coconut milk, sugar and flour together until smooth.  Pour in the bottom of a 13x9 pan and shake to coat the bottom.  Place frozen dough on top of the coconut mixture, spacing evenly apart and allow to rise 4-5 hours.  Bake at 350 degrees for approximately 18-20 minutes.  Serve warm or cool.

** To speed up the process, you can partially thaw the dough before placing it in the pan.  Place 9 frozen rolls on a glass plate, space them an inch or so apart.  Spray a piece of plastic wrap with cooking spray and place loosely over the rolls.  Microwave on high for 30 seconds, then flip all the rolls over and microwave for 30 seconds more.  Repeat with the remaining 9 rolls. These will only need to rise 2-3 hours before baking.