½gallonalmond milkhomemade almond milk will come out thicker where store bought will come out thinner. All in the preference!
3TBSPplain almond yogurt with live active cultures
Clean and sterilize all of your equipment, especially the ring in your IP. You could risk getting mold if it is not completely sterilized.
Add milk to your Instant Pot. Close the lid on your Instant Pot.
Press Yogurt mode and continue to press until it displays “BOIL”. This will take about 45 minutes. It should be at 180 degrees Fahrenheit. If it does not, press “Sauté” on your Instant Pot while stirring until it reaches 180 degrees. Add in your gelatin and arrowroot. Mix well.
Remove the inner pot once you have reached the degree and let it cool. You can speed up the cooling process by placing the pot in cold water, or ice water (I place it in the sink with cold water). Allow it to cool until 115 degrees.
Skim the skin off your milk, and discard. In a small bowl, add a few spoonfuls to your already made 3 TBSP yogurt. Mix well, then add to your inner pot. Mix well.
Bring your inner pot back to the Instant Pot. Press “Yogurt” function, and up the time to 12 hours (when the Instant Pot has started yogurt function, it will not count down like pressure cooking. It will count up to 12 hours.). If you like your yogurt thicker, you can up the time to 16 hours.
After the time has completed, transfer the inner pot to your refrigerator to cool for at least 6-8 hours.