Air Fryer Burrito

I’ve been making my own dairy yogurt for the past couple of months, following the kitchn’s Instant Pot method. It’s time-consuming and inconvenient, even with the Instant Pot, but the result is so much better and fresher than store-bought.

I usually start it in the morning by pouring a carton of whole milk into the pot and putting on the Yogurt > Boil setting. Once it finishes, I check the temperature with a meat thermometer. It’s always 10 degrees short of where it needs to be (180 degrees F), so I turn on saute normal and stay close. It usually takes less than 5 minutes to get to 180, and then I take the inner pot out and let it cool on the counter. In the meantime I get out a clean measuring cup, ladle, and whisk. I take my few tablespoons of yogurt starter out of the fridge.

I check every 20-30 minutes until the temperature is back down to 110 degrees F. A skin forms, which you can either eat or discard. I put the inner pot back into the Instant Pot and the starter into the measuring cup. Then I ladle about a cup of warm milk into the starter, whisk, pour it into the pot, and then whisk there. Then I start the Yogurt > 8 hour setting.

After 8 hours I cover the pot and put it in the fridge overnight. The next morning, I use a Greek yogurt maker to strain the yogurt for a few hours, until it’s thick and creamy.

I eat the yogurt with Cookie + Kate’s homemade granola, which I add toasted coconut flakes to, and fruit. Amy Chaplin‘s fruit compotes (apple and blackberry pictured above) go great with fresh yogurt.