Yogurt Parfaits


  • 8 cups whole milk
  • 2 tbsp plain yogurt
  • Sunflower seeds, pepitas, toasted sliced almonds, chopped pecans, granola, puffed quinoa,
  • Fresh or dried stone fruit, fresh or dried berries
  • Pour the milk into the Instant Pot®. Lock the lid in place and turn the valve to Sealing. Press the Yogurt button until the screen says “Boil” and cook until the milk reaches 180°F (82°C), about 25 minutes.
  • Have ready an ice-water bath in the sink. Carefully remove the lid and check the milk temperature with an instant-read thermometer. If it is not 180°F (82°C), press the Cancel button to reset the program, then select Sauté and heat until the milk temperature reaches 180°F (82°C). Transfer the inner pot to the ice-water bath, then stir the milk until it cools to 110°F (43°C), about 10 minutes. Transfer 1 cup (240 ml) of the milk to a small bowl, whisk in the yogurt until smooth, then return the milk-yogurt mixture to the pot. Whisk until blended.
  • Return the inner pot to the Instant Pot® housing. Lock the lid in place; the valve can be turned to Sealing or Venting. Press the Cancel button to reset the program, then press the Yogurt button and set the cook time for 10 hours. When the yogurt is ready (the screen will read “Yogt”), carefully remove the lid, use pot holders to lift out the inner pot, cover it with plastic wrap, and refrigerate until the yogurt sets, about 4 hours. Do not stir at this point.
  • When the yogurt is set, line a large fine-mesh sieve with 4 layers of cheesecloth, place the sieve over a bowl, spoon the yogurt into the sieve, and refrigerate for 2 hours to drain.
  • To serve, spoon some of the yogurt into the bottom of 4 medium-size glasses or jars. Top with a layer of seeds, nuts, and/or grains, followed by a layer of fruit. Repeat to fill all glasses.
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