I eat yogurt for breakfast most mornings. It’s not glamorous but it’s healthy and easy to assemble a bowl of muesli, fruit, yogurt, and honey. I add a heaping spoonful of flaxseed meal (my dad got me into flax years ago). My husband has his yogurt with just fruit. Together we eat about half a gallon of yogurt every ten days.
For years, that meant we were amassing a collection of yogurt tubs. My mom loved those tubs for freezing food and I took to gifting her frozen pho broth in recycled yogurt tubs. She got so many tubs that she re-gifted empty tubs to her friend, Mrs. Nha.
Earlier this year, I investigated buying a yogurt maker. Why keep going to Costco for half-gallon tubs of yogurt, especially when my mom had had enough of the recycled tubs?
The yogurt makers on the market are about $100 and my husband questioned how often I would use it before I got bored. I reminded him of the starter that I grew and maintained for years by baking us weekly loaves of walnut bread. He reminded me of how we had it babysat when we when on vacation.
I kept thinking about yogurt makers but then came the Instant Pot, which has a yogurt function. I was eager to try it out and looked to my friend and cookbook author Cheryl Sternman Rule for insights. She wrote an amazing cookbook about yogurt and at her website, TeamYogurt.com, she had instructions for using the Instant Pot to make yogurt.