Monday, September 14, 2015

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP)

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP)

Ah, the amazing Instant Pot  When my slow-cooker/crockpot broke, I switched to “Team Instant Pot" & have not looked back or second guessed my decision. Instead, I’ve wondered how I have survived so long on AIP without this indispensable appliance!

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP)

My latest obsession is Instant Pot oconut milk yogurt. My next two posts will utilize coconut yogurt in both a savory & sweet applications, so it only made sense to give coconut milk yogurt it’s own post :)

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP)

Homemade coconut milk yogurt is completely different than any other yogurt I’ve ever tasted. I use to occasionally splurge on commercially made coconut milk yogurt, but most brands have some not-so-great additives, and I didn’t really love the flavor or texture. My homemade version has just enough tang without being exceptionally sour & a slight coconut-y essence without being super sweet coconut. The yogurt separates very easily, making it is very easy just scoop off the thickened top portion, almost like sour cream. Or for more of a yogurt “sauce” consistency, vigorously shaking the jar works well.

I did not realize how much I was missing cultured dairy products, like sour cream, creme fraiche, and yogurt, until I began making this completely AIP coconut milk yogurt. I can see a whole world of applications, from sweet uses, to savory uses, to dressings & sauces and so much more!  The possibilities are endless.  

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP)

PS, if anyone else is looking for great Instant Pot recipes, check out this round up from Phoenix Helix.

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP) 

2 caps Xymogen Probiomax DF Probiotic (or other comparable multi-strain probiotic; this one has 100 billion CFUs)
1 33.8 fl oz carton AROY-D Coconut Cream
2 sterile quart-sized mason jars + sterile lids
  1.  Empty one probiotic cap into each jar. Divide the AROY-D Coconut Cream evenly between the two quart-sized mason jars  Cap the jar with a sterile lids & shake well to combine. Remove the lids.  
  2. Place both jars, without their lids, into the stainless steel insert of an Instant Pot 7-in-1 Pressure Cooker. Seal the top. Set the vent to “sealing” 
  3. Press the “yogurt” button & set the time to 12 hours. 
  4. After 12 hours, remove the jars from the Instant Pot  Refrigerate, uncovered for at least 12 additional hours before consuming. Top with a lids & continue storing in the refrigerator. 
Notes: 
  • The yogurt may separate unto more solid yogurt at the top & what looks like water at the bottom. I mix the two together, producing a more liquid-y yogurt. If you prefer, just take the top layer for a thicker product. 
  • I have not tried this yogurt with any other brand of probiotics, but I believe other mulit strain protiotics should work. 
  • I do not recommend using a soil-based probiotic like Prescript-Assist for this application. 
  • I have not tried any other brand of coconut cream other than AROY-D Coconut Cream  nor have I substituted coconut milk instead of cream.  
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61 comments:

  1. Laura, this is a great post. Well, all your posts are great. I do believe I need an Instant Pot. Also, I have been making goat's milk yoghurt, which turns out really good. Then I strain it to make it thicker (like sour cream). I have not tried this method with the coconut cream and excited to try this. You mentioned using coconut milk - I tried making yoghurt with coconut milk without much success (very runny). But, keep in mind I only tried it once. It would probably be worth it if I had experimented with it a little more. Love you friend.

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    1. You absolutely need an Instant pot ;) So much like a turbo crock-pot! The goat's milk yogurt sounds really great too! If you try the coconut version, I do highly recommend using coconut cream instead of milk. Even my version with cream is a little on the runny side (if everything is mixed together). Miss you!!

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  2. Hi Laura. Are the jars going into a dry instant pot steel insert to cook? Do you put any water in there?

    Thanks,
    Meredith

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  3. Does anyone out there know how to do this in an Instant Pot without a "yogurt" button? I have an Instant Pot version that has a ton of buttons and functions (slow cook, saute, manual, soup, meat, veggies, etc.) but not one for yogurt.

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    1. I'm so sorry, I don't have any experience with any other Instant Pot models…. Let me know if you find something that works?

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    2. Lacie, the temperature in your model of instant pot is too high for incubating yogurt even on the lowest setting. I have this same model. My research shows that you can incubate yogurt in the oven with just the oven light on. You may want to preheat it first to about 100 F. I plan or trying this.

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    3. Best bet if you don't have a 7 in 1 Instantpot - and this worked for me - get a Dash 1 quart yogurt maker on Amazon - about $15. Foolproof - holds the yogurt at 110 F which is crucial.

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    4. Anything that will hold the yogurt at around 110-115 degrees should work. I assume the "keep warm" setting on the IP is too hot or they wouldn't have a yogurt option, but you can test/measure it and find out. Other options are a low oven (depends on your oven) or slow cooker (again, depends on the slow cooker), or box-style dehydrator. Some people have even had success with bringing the yogurt up to temperature then wrapping the jars with towels and putting them in a cooler.

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  4. Do you put the jars into the Instant Pot with their lids on? Why do you refrigerate with the lids off?

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    1. The jars go in to the Instant pot without their lids AND get refrigerated without lids. The refrigerating without lids allows some of the moisture to evaporate to produce a thicker yogurt. Hope that helps!

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    2. Wait, I was supposed to leave the lids off while in the Instapot? Your instructions don't say that, they read like you're supposed to leave them on?

      "...evenly between the two quart-sized mason jars Cap the jar with a sterile lids & shake well to combine. Place both jars into the stainless steel insert of an Instant Pot..."

      I left the lids on, then removed to put into the fridge. I just took them out and tasted, and it doesn't taste like yogurt, its more like a thick cream (delicious, but not much yogurt tang). Did leaving the lids on during the warm phase ruin it?

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    3. I did the same thing! My yogurt was very watery. I think I'm going to put it back in the pot for a while and see if it thickens.

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  6. Is there a way to do this with something other than an Instant Pot?

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    1. I haven't tried with anything other than an Instant Pot.

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    2. For coconut yogurt you have to heat it to 120F then let it cool to 105F then add the probiotic (don't add it until it under 110F for sure or you will kill the probiotics) and keep it at 105 for 12 hours. This can be done with a yogurt maker or an oven or certain models of dehydrator or towels and heat pads etc. Google "yogurt incubation" as this step is the same for dairy and coconut yogurt so there are lots of thrifty people out there with different techniques.

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    3. so, there are no active, live cultures left in yogurt made in the IP this way? Does the IP get to 120F on the yogurt setting?

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    4. I have successfully made this in my Easiyo yoghurt maker. Very easy!

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    5. So, I'm not sure I understand....if you put the probiotics in at the beginning (using my IP) will that not kill the probiotics (if they are killed at 120F)? It's expensive and do not want to kill it off when making my coconut yogurt.

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  7. You're letting it cool before adding the probiotic so it needs to be below 110 to keep them living.

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    Replies
    1. The directions she listed above state to add the probiotic at the beginning. There were no steps of warming, cooling, adding probiotic, and then incubating.

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  8. I cannot find the Xymogen probiotic. Can you recommend a substitute? And is the 100 billion per capsule or in the entire bottle?

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    Replies
    1. 100 billion per capsule. Check the strains on the label. I am sure there could be a comparable product with Xymogen. It will just take some comparison.

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    2. I've just tested a batch with Renew Life Colon Care Ultimate Flora Probiotic (80 Billion) and it also works well. I bought the probiotics at Whole Foods in the refrigerated section. Hope that helps!

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  9. Eager to try this. Early '80's there was a recipe on how to make soy yogurt using thermos just in case anyone wants to try that. It worked even for me.I believe the authors last name was Diamond. Early books about food combining.

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  10. Hi Laura,

    As Ivydionne mentioned the instructions did say screw the lids, shake well and then put them in the IP. Can you please confirm if the kids should be on or off when you leave the glass jars in the IP? Thanks a lot!

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    1. I just made my yogurt with lids on. It seems like it came out fine, I am in the cooling in the refrigerator section. Upon tasting it does have that yogurt bite to it. Also, when looking at other recipes on the internet using different methods all of those recipes have the lids on. Hope that helps.

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    2. I personally make it with the lids *off* and have just revised the instructions to be more clear. Hope that helps!

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  11. So, I'm not sure I understand....if you put the probiotics in at the beginning (using my IP) will that not kill the probiotics (if they are killed at 120F)? It's expensive and do not want to kill it off when making my coconut yogurt.

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    Replies
    1. I have not had an issue with the probiotics being killed, though I don't have a way to measure the probiotic levels in the final product. I can say that the yogurt tastes like yogurt & gives me the same benefits as taking probiotics.

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  12. Confused do you or do you not leave lids o ewewew when in instant pot, also where do you vet your ingredirnts, i am knew to this i havent even got my i stant pot get

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    1. No worries! I've adjusted the instructions to be more clear. I do remove the lids when adding the jars to the IP. I buy the coconut cream on Amazon (there's a link in the recipe) and I buy the probiotics from my functional medicine doctor, though I've recently tested a version using Renew Life's Colon Care Ultimate Flora Probiotic (80 billion) from Whole Foods & that one worked too.

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  14. Taking probiotics will have a vastly positive impact on your digestive health. They’re great for overcoming problems like diarrhea and constipation. Probiotics will also reduce gas and flatulence.

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  15. I used 2 cans of coconut milk and 2 probiotics (garden of life) and put it in my window sill for 2 days, and it made yogurt!

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  16. One post above said to heat to 120 then cool and add probiotic then process for 12 hours....should I heat the coconut milk in a separate pot and cool and mix in the probiotic then put into jars? I have only made cow milk yogurt (think of trying goat) directly in the liner with the 2 step process of heating to 118 cooling then adding probiotic and hitting the yogurt button for overnight. Please advise. Can you strain this yogurt in a yogurt strainer like I do with cow yogurt to get a thicker product?

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    1. The purpose of this recipe is to keep things as easy as possible, so I make this yogurt several times a month using the instructions outlined in the recipe. Occasionally, I'll end up with a carton of not-as-thick coconut cream, which makes a thinner yogurt, but other than that, it's turned out beautifully every time. Don't skimp on the step to store it in the fridge uncovered to help it thicken. I haven't personally tried straining it, but I believe it should work?

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  17. So, I bought an Instant Pot (6 quart size, the bestselling option) and 32 oz Ball mason jars...and the lid of the Instant Pot won't close. I'm putting them in the stainless bowl insert without the little wire rack at the bottom, and no lids on the jars. Was I supposed to get the 8 quart Instant Pot?

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    1. I have read on other sites that only wide mouth jars will fit. Perhaps give that a try

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    2. Wide mouth jars work for me. I sometimes have to arrange them towards the front of the IP so the tops of the jars don't hit the lid. additionally, you can divide the mixture into smaller jars, but that does create more dishes, which is something I avoid ;)

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  18. Most people recognize the immunity boosting benefits of probiotics. The beneficial bacteria, however, can be used to accomplish a wide range of additional health goals.

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  19. I hope someone can answer me because I have yogurt in my IP right now. I did not boil my coconut cream first. I put the probiotics in each jar and split the milk up and put in the IP on Yogurt setting. Is that correct or did I need to boil the cream first.

    Secondly, after I pressed the yogurt button and put 12 hours on the IP, it beeped, went to zero and is starting to count up. Is that correct? I never made yogurt before.

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    1. I don't think packaged coconut milk/cream should need to be boiled first. Dairy milk is usually boiled first to kill existing bacteria so they won't compete with the ones fermenting the yogurt, and I doubt packaged coconut milk has that issue.

      And yes, the yogurt setting on the IP counts up.

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  21. Once cultured and turned into "yogurt", how does the taste compare to dairy yogurt? Is there a coconutty flavor or does it have a true to form tangy of plain yogurt? I am trying to go vegan and drag my family with me. haha Sour cream and Greek yogurt are pitfalls. If I strain off the whey and keep the thick cream, does it compare to sour cream?

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  22. Have you used 4 tbsp of the previous batch to start the new with or is that not a good idea?

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  23. I made this yesterday and it came out separated the top layer was grainy and stiff and the bottom was liquid. I blended it and it's now very much like kefir. It has a nice tang but it's not yogurt.

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  24. I just made this but forgot to sanitize the jars before. I just got them out of the cupboard. Should I toss the batch?

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  25. Hi Laura. Why do you wait 12 hours after it's done to consume? Mine is just finished and I'm anxious to try it! Any danger in eating earlier or is it just to make it thicker? Thanks!

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    1. No danger in trying it earlier, it just develops better texture after sitting in the fridge uncovered :)

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  26. Hope this is nota stupid question, I have never made yogurt before. When you mention caps of probiotic, is that caplets (ie you break them open and empty the powder) or liquid probiotics? Can I use some live yogurt from supermarket instead?
    Thanks.

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  27. When you say "shake to combine" the coconut cream and the probiotic - the cream is too thick for it to combine well. Can you help me understand what you're doing here? The cream is thick enough that the probiotic doesn't combine well from just shaking. do you warm it first?

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    Replies
    1. It sounds like you may be using creamed coconut/coconut manna. The Aroy-D coconut cream I use in this recipe is similar to coconut milk only thicker (similar to the thickness of heavy cream), but it still remains pourable. Hope that helps!

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  31. Lacie, the temperature in your model of instant pot is too high for incubating yogurt even on the lowest setting. I have this same model. My research shows that you can incubate yogurt in the oven with just the oven light on. You may want to preheat it first to about 100 F. I plan or trying this.

    ReplyDelete