Instant Pot Vietnamese Yogurt Recipe – Pandan, Ube & Original Flavors

Method

• 1)

  In a large bowl, add ⅓ Cup Plain Yogurt and ¼ Cup Ultra-Pasteurized Milk and stir with a whisk very well until it’s smooth.  Add 14 oz can of Sweetened Condensed Milk and another ¼ Cup Ultra-Pasteurized Milk and stir with a whisk until it’s well combined and extremely smooth.  Add the rest of the 6 Cups of Ultra-Pasteurized Milk, stir until it’s smooth and homogenous. I mix it this way to ensure the yogurt turns out smooth, if the yogurt and sweetened condensed milk are not mixed in well you will have grainy yogurt. 

• 2)

  Measure out 2⅔ Cups of the mixture, add ¼ Teaspoon Pandan Flavoring and stir well – pour into yogurt jars.  Measure out 2⅔ Cups of the mixture, add ¼ Teaspoon Ube Flavoring,  ¼  Teaspoon Coconut Extract and stir well – pour into yogurt jars.  Pour the plain mixture into yogurt jars – put lids on all the yogurt jars.  Add 1 Cup of Water to the Instant Pot and stack the jars into the pot (you don’t need a trivet).  

• 3)

  Choose the Yogurt button, set for:

  9 Hours for sweet
  13 Hours for tart
  18 Hours for more tart

  When it’s done, refrigerate for at least 4 hours before serving.  Enjoy!