OH, Forks!™ Homemade Instapot DF-GF Yogurt

ohforks
Course
Serves 8-12
Equipment
Instapot
Whisk
Candy Thermometer or Digital Thermometr
Prep time
30m
Cook Time
12m

This incredibly simple dairy free, gluten free yogurt is best made in the Instapot. We use this recipe to make our cherished and quickly devoured “OH, Forks!™ Yogi Bites” recipe, which is also available within our Radical Recipes. This yogurt is also fantastic to flavor as you wish, or create simple parfaits for a fancier breakfast or afternoon snack.

Ingredients

  • 4 Cups
    Unsweetened, full-fat coconut milk (OR use almond or cashew milk. Coconut gives a thick yogurt base.)
  • 2 1/2 Teaspoons
    Agar Agar powder (OR use 1 tablespoon tapioca starch or cornstarch for a bit thinner set.)
  • Capsules Probiotic (gluten free, vegan, with at least 20-50 billion CFUs)
  • 1 Tablespoon
    Maple syrup or sugar (optional, but helps to feed the bacteria.)
  • Optional Add-Ins: Vanilla or other extract, Fresh fruits, jellies, or jams, sweetners of choice, chocolate chips or chocolate sauce

Instructions

  1. 1. Sterilize the Instant Pot
    • Pour 1-2 cups of water into the Instant Pot and run the Steam cycle for 1 minute with the lid sealed.
    • Carefully remove the inner pot, dump the water, and let it air dry or wipe with a clean towel.

  2. 2. Heat the Milk
    • Pour the coconut (or plant-based) milk into the Instant Pot liner.
    • Add agar agar (or thickener) and whisk until fully dissolved.
    • Select Sauté and heat the milk to about 180°F (82°C), stirring frequently.
    (This helps activate the thickener and gives better yogurt texture.)

  3. 3. Cool the Milk
    • Turn off the Instant Pot.
    • Let the milk cool down to about 105°F (40°C). Use a thermometer or test by touch, it should be warm, not hot.

  4. 4. Add Probiotics
    • Open the probiotic capsules and sprinkle the powder into the cooled milk.
    • Add maple syrup if using.
    • Gently whisk to mix, do not blend or over-stir.

  5. 5. Culture the Yogurt
    • Press the Yogurt button and set the time to 8 to 12 hours, depending on how tangy you like it.
    • Keep the lid on but vented, or use a glass lid if you have one.

  6. 6. Check and Chill
    • After culturing, the yogurt should have thickened and developed a tangy smell.
    • Transfer to jars or containers and refrigerate for at least 4 hours to set completely.

  7. Storage:
    • Keeps for up to 7 days in the fridge.
    • Stir before serving; separation is natural in homemade yogurt.

    Tips:
    • For thicker yogurt, strain through cheesecloth after culturing.
    • If it doesn’t thicken, it may be due to low probiotic strength or not enough thickener, adjust next time.
    • Always use clean tools to avoid contamination.