1 gallon of milk. I use lowfat, but can use any kind.
1-2 Tbsp yogurt starter
This can be yogurt saved and frozen from a previous batch or I’ve used Yoplait Oui Vanilla yogurt as well, which tasted great
1/2 Cup Sugar
You will need a thermometer for this recipe
Instructions
Pour milk into inner pot of the Instant Pot. Seal lid on and close vent.
Hit “Yogurt” button a couple of times until “Boil” shows on the display. Wait a few seconds and the Instant Pot should beep indicating it has turned on. It takes about 30-60 minutes for the milk to come to a boil. At this point, the pot will beep and the milk should be at about 170-180°.
Using mitts, place inner pot on stovetop (or granite countertop). Cool the milk to 105-115°. Whisk in starter yogurt and sugar.
Place inner pot back into Instant Pot. Seal lid, close vent and hit Yogurt button until 12:00 appears on the display. After a few seconds, the pot will beep indicating it is on, and the display will count UP from 0:00 to 8 hours.
At the 12 hour mark, the pot will beep indicating the cycle is done.
Strain and cool your yogurt! Pour the yogurt into a Greek yogurt strainer (or can use cheesecloth over a bowl). Place in fridge for 24 hours.
Once complete, I separate the yogurt into individual-size containers, and place 2 Tbsp in a container in the freezer as my starter yogurt for next time. The whey can be saved for protein in smoothies, if desired. Otherwise, can dispose of it.
Bake in oven or microwave potatoes. Skin can then be peeled off or left on. Slice potatoes thinly and spread on bottom of glass pan.
Separately, in medium bowl, beat eggs with milk. Add in optional items, if desired. Pour egg mixture over potatoes. Cover with plastic wrap and cook on high in microwave for 4 minutes. Stir and turn dish, baking until eggs are fluffy (about 2-4 more minutes). Remove from microwave and put several slices Velveeta on top of egg mixture. Let sit for a couple of minutes until cheese is melted.
Mix white sugar and cinnamon in Ziploc bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the cinnamon sugar mix. Arrange pieces in the bottom of the prepared bundt pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits.
Bake at 350° for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.