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Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

How To Make Pressure Cooker Yogurt When You Don’t Have A Yogurt Button

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I’m not a brand snob. There are very few things that I actually recommend by brand; other than toilet paper, dish soap, and Q-tips, I’m an off-brand type of girl. Whatever’s gonna save me some money, I’m good with it. Which is why I don’t have an Instant Pot *the crowd gasps*, or a pressure cooker with a yogurt function.

Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

It didn’t take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button. Sure, it takes a couple extra steps. But when you taste the creamy deliciousness of pressure cooker yogurt, it won’t matter anymore.

Seriously though, if one of you want to buy me that Instant Pot 8 quart 9-in-one, I’d be more than grateful. Because I’m not against big brands, I just ain’t rich. But sometimes I cut corners where we can and it makes me feel good to get something at a great deal.

Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

I’ve been having my pressure cooker for a while, probably before they got extremely popular. Although I do wish I had gone with Instant Pot first. Between the simple functions and great customer service, they’re well worth the price. Especially since I’ve already had to order replacement parts from China for my off-brand.

But, if you’re like me and your pressure cooker doesn’t have a yogurt button, don’t fret. We’re gonna help you make some of the best pressure cooker yogurt, and your lack of buttons will no longer be an issue.

There seems to be a lot of discussion as to what kind of milk you should use when you make yogurt in your pressure cooker. Honestly, after trial, error, and research, there’s little truth to a lot of claims. I’m just going to share with you what I’ve gathered and you can do with it what you may.

  • If you are using the “no-boil” or cold start method, or your pot has a yogurt function, you should be using an ultra-pasteurized milk. Ultra-pasteurized milk goes through a heating process that kills all other bacterias before you receive the milk, which means it is ready to be used in yogurt with no “bad” bacteria competition.
  • If you don’t have a yogurt button, or if you’re using the boil method, feel free to use any type of milk. You’ll be heating the milk to over 180°F, killing all other bacterias which will make your milk safe from “bad” bacteria.
  • Whole milk will make the creamiest yogurt, while lower fat brands will make a thinner yogurt. Straining can help with thickening.
  • You can use any type of starter for your yogurt, as long as it has both live and active cultures listed in the ingredients on the back. Choose the brand and flavor you like or just go with plain.
  • Once you make your yogurt, save some for later when you’ll need more starter for a new batch!
  • I’ve seen recipes that call for the yogurt starter in amounts of anywhere between 2 heaping tablespoons and 1/4 cup. The more you add, the thicker the result. But I don’t recommend anything more than 1/4 cup.
  • A sweetener or flavor can be after the yogurt is cooled and strained.
  • If your yogurt seems a little lumpy, use a hand or standing mixer to mix thoroughly!

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Pressure Cooker Yogurt, when you don’t have a yogurt button

Usually, when making pressure cooker yogurt, you’ll want to just press the button and leave it. But since we don’t have a yogurt button, we’ll be adding a few more steps. But everything is still very simple. Because we start with boiling the milk, you’ll want to be sure that your pot is room temp or cold to start so that the milk doesn’t scorch.

Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

Pour a full gallon of whatever milk you choose into your pressure cooker and press the Sear/Saute function. This is the step that gets tricky. We’ll be bringing the yogurt to 180°F to kill all bacteria. Not only do you need to watch the temp carefully, but you’ll want to stir the milk often so that it doesn’t curdle or burn.

Looking for pressure cooker accessories? Check out our post on the BEST Pressure Cooker Accessories that are non-brand specific and can work for almost any pot!

Once the milk reaches 180°F, you can just unplug the pot. Now, you’ll want to let the milk cool to 110°F, stirring can help cool the yogurt faster, but it isn’t necessary. Once the yogurt cools to 110°F, add your starter and stir until completely incorporated.

Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

Immediately close the lid of your pressure cooker and lock it. This will begin the incubation process. Because your pot doesn’t have a yogurt button, it won’t keep the yogurt warming. I think wrapping the whole pressure cooker in a large beach towel helps the brooding.

You’ll want to incubate for at least 8 hours, the longer you incubate the thicker and creamier your yogurt will be. Afterwards, you can transfer your yogurt to another bowl and chill in the icebox for at least 4 hours. If you prefer a thicker yogurt, you can strain while chilling. Once your pressure cooker yogurt has chilled, you’re ready to add your sweetener.

Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

4.45 from 20 votes
Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.
Pressure Cooker Yogurt

You can still make pressure cooker yogurt if you don't have a yogurt button! We're showing you how to easily make your own homemade yogurt that is over the top delicious!

  • 1 gallon milk
  • 2 tbs starter yogurt heaping, with live and active cultures
  • 1 tbs vanilla optional
  • 1/2 cup honey optional
  1. Start with a cool or room temp pot. You can stick your pot in the icebox, or put a couple pieces of ice in the liner for a few minutes to help cool it. 

  2. Pour 1-gallon milk into the pressure cooker.

  3. Turn on the Sear/Saute function.

  4. You will be bringing your milk to 180°F. Use a thermometer to check the temp often and be sure to stir so that the milk does not scorch or burn at the bottom.

  5. Once the milk reaches 180°F, turn off the pot. You'll want to let the yogurt cool to 110°F. Be sure that you are still checking the temp often and stirring to help the yogurt to cool.

  6. Once your milk has reached 110°F, stir in 2 tablespoons starter yogurt and whisk until incorporated. 

  7. Immediately close the lid and lock. Wrap in a large beach towel, or two regular towels and incubate for at least 8 hours.

  8. After 8 hours, transfer your yogurt to the icebox and chill for at least 4 hours. If your yogurt is thin, you can also strain it while chilling.

  9. If your yogurt is lumpy or inconsistent, whip it up in a hand or stand mixer!

  10. After 4 hours of chilling, you can add your preferred sweetener. Your yogurt is finished! 

  11. You can refrigerate the pressure cooker yogurt in the icebox for up to 2 weeks and in the freezer for up to 3. 

Pressure Cooker Yogurt without a "Yogurt" button - The Fervent Mama: It didn't take me long to find out that you can make pressure cooker yogurt in any kind of pressure cooker, even one without a yogurt button.

If you like vanilla, one tablespoon per gallon of milk gives it a nice flavor. If you prefer something like honey, try up to 1/2 cup per gallon of milk used. I like to add vanilla as a sweetener to my pressure cooker yogurt and then top it with granola, almonds, fresh strawberries and a little honey!

Are you looking for a community that loves their pressure cookers as much as you do? Or are you a pressure cooker newbie? Join our Facebook Community Pressure Cooker Family Recipes where you can be free to share your favorite recipes, ask questions, or share great tips and tricks too! 

This Post Has 84 Comments

  1. you mention a no boil/cold start method but only in passing. i live in a place where we only have UHT shelf stable milk. using this with conventional methods is a big fail. can you give me the steps to using UHT shelf stable? i have an electric pressure cooker from Aldi with no yogurt button.

    1. I’m sorry, Melanie. Unfortunately, I’d have to test using that type of milk to be able to help and I haven’t done that before.

  2. I’m anxious to try this. I don’t have an InstaPot, nor do I have an electric pressure cooker. I have a conventional stove-top pressure cooker, and I’m going to give this a try. I tried using the crockpot method in the past, but I wasn’t happy with the results. This might be a better method. Thanks for the recipe.

  3. So, the lid is off during the initial heating to 180, but the power is on, and the pot is off b;it sealed (and wrapped in a townl) during the 8 hour incubation period?

    1. Yes, Betsy! You got it!

  4. I just have a few questions I have the power pressure cooker XL no saute button and no yogurt button so would I heat initially using the chicken/meat button instead of saute ? Then while wrapped in a towel should it be on a setting if so which? Keep warm ?
    Thanks in advance

    1. Hi Rebecca, I have another brand pressure cooker that is the same. I use the Chicken function and then NO setting during iincubation. Just unplug the pot and wrap!

  5. Thank you, this worked perfectly in my Cuisinart pressure cooker-that does not have a yogurt button. I love lemon and put some lemon extract and honey in part of the batch I made-absolutely delicious.

  6. Great post!
    I was wondering if you had any knowledge on how to use a stovetop old school pressure cooker? I can only seem to find recipes with Instapot!
    Help, from an old school girl!

    1. Unfortunately, I have absolutely ZERO knowledge of using a stove top pressure cooker! I purchased my first electric pressure cooker about 4 years ago now and it was my first intro to them at all! I’m sorry!

    2. I have, and still see around, the little cookbooks that came with my old presto pressure cooker, loved that thing! Check flea markets.

    3. My first pressure cooker was a stovetop. From reading this method you should be able do the same steps. The Sauté function is probably a low to med on the stove setting. If you use a thermometer it should be the same steps. I would just be cautious not to scald the milk by letting the stove heat the pressure cooker too hot. Turn off the stove when it says to unplug the pressure cooker. The stovetop pressure cookers don’t have as much insulation as the electric ones so that could affect the incubation so I would def wrap well with towels.

    4. Originally, pretty sure yogurt is made without a pressure cooker. As far as I can see, the only reason why a pressure cooker or slow cooker is used is because of its capacity to keep a relatively constant incubation temperature. It has nothing to do with the fact that the appliance cooks with pressure because, as you noticed in this recipe, that function is never used. Search for the more traditional recipes and I am sure you’ll be able to find alternatives. The slow cooker apparently makes great yogurt too.

  7. I’ve seen some recipes that recommend keeping the valve open during the incubation period if you don’t have a yogurt button. When wrapping the instant pot with a beach towel do you leave the valve portion open or does it matter?

    1. Not all the pots have an option to open it. In my Farberware, I have a button release, so I wouldn’t be able to open. However, I say close it. In my opinion, leaving it open will cause it to cool faster and not incubate properly.

  8. Hi! I have made this recipe many times in my crockpot, and it’s delicious! I am looking forward to trying it in my pressure cooker (without a yogurt button) now that I have found your recipe on how to do it! It will likely take a bit less time than the crock pot as it should get to 180 degrees a little quicker! Thank you for the post!

  9. I was wondering if I could use an Ultra Pasteurized milk like fairlife even though it uses the book method? I want to use fairlife because of the higher protein..

    1. Hi Christie! When making yogurt, you should always use an ultra-pasturized milk. So you should be fine!

      1. Brooke,
        How do you maintain a 110° by just wrapping a towel around the pot?

        1. In jest, it doesn’t. Because the pot is sealed, and then we’re wrapping it, it incubates. It very slowly comes down and allows the yogurt to form.

  10. Hello! So I just made your recipe in my IP. I only used a quart….just cuz I wanted to make sure it worked, and I knew we wouldn’t eat that much. I adjust my yogurt to just 1 tbsp. I followed it to a tee, but just opened the IP at 8 hours and it’s very liquidy. Any ideas what might have happened? I used vitamin D milk. My plain yogurt listed live/active cultures. And I got the temp up to 180 then down to 110 and added the yogurt. Wrapped the IP. So I think I did everything right. I’ve put the top back on…maybe it needs more time? Or is it a lost cause? Any ideas are appreciated.

    1. It sounds like maybe the milk wasn’t right. Was it ultra-pasteurized? That makes all the difference.

    2. Barb, I have made a lot of homemade yogurt, but never (yet) in the instant pot. My generic IP doesn’t have a yogurt button. That is why I came to this blog post. 🙂 … I think your problem may have been that the pot couldn’t stay warm enough, for long enough to incubate, since you only heated one quart of milk. The pot is going to cool off much faster. You could try putting the yogurt into lidded jars once it is at 110, then putting hot tap water around them in the instant pot to keep up the heat longer. If you end up with watery yogurt, you may need to kill bacteria, so you can just start over. Brooke mentions in the post that you don’t have to use ultra-pasteurized milk since it will be heated to 180, but then here in the comments she says it makes all the difference, so that seems to be kind of contradictory. I have never used ultra pasteurized. I hope you try again; homemade yogurt is so good!

      1. Hi, Jeannette! You are right, what I said is a little contradictory, so let me explain. For those who have trouble making Yogurt in the pressure cooker, I do suggest going with Ultra-pasteurized because it’s almost foolproof. So for those people, it does make a difference.
        It’s really hard to troubleshoot a problem with a recipe when there are so many factors to consider. Temp, thermometer, elevation, climate. Those are all things that will affect a recipe.

        However, I do not recommend moving from the IP to another dish without incubating first. Because of the seal of pressure cookers, almost like a hot/cold drinking tumbler- it has the capacity to keep a certain temperature for a reasonable amount of time. And then further wrapping the whole machine, helps it as well. Removing the yogurt at that point really wouldn’t be considered “pressure cooker yogurt” and could have as well used a different method for processing too.

  11. Hi, I would love to try this method. Never made homemade yogurt before and was wondering if it’s okay to do a quarter of the batch or even half the recipe instead of a whole gallon of milk to make sure I like this kind of yogurt if that makes sense? And if I can make this yogurt doing half the recipe, the time doesn’t change right?


    1. Yes! Just make sure that if you change the ingredients, all the measurements align and you’ll be fine doing smaller batches! Happy eating! 🙂

  12. This worked amazing!! Thanks so much for the great recipe!!

  13. Can you cut this recipe in half? I’m not sure I can use this much yogurt. I don’t know how long it will keep in the refrigerator.

    1. Recipe stated it will keep 2 weeks in fridge or 3 weeks in freezer

  14. Thank you so much for this recipe and instructions. I also have a pot without a dozen of functions and wonder if you also have a recipe for making jam without that program button?

  15. Has anyone successfully made goat yogurt? If so, what is the recipe and procedure? I do not have an Instant Pot.

  16. My family eats a lot of yogurt and I’m tired of all the trash that we put in our trash can. I would like to be able to make yogurt for them so I don’t have to buy so much. I got an Instant Pot LUX Series without the yogurt button on it for an anniversary gift from my husband. What “brand” of yogurt do I need to look for what kind of yogurt do I need to get when I’m looking for a yogurt to use for my starter yogurt? Also can I add fresh fruit (i.e. strawberries, peaches, bananas) to the yogurt once it is cooled enough? I’m anxious to try this method before I go out and buy everything I don’t already have on hand.

    1. No specific brands to look for, but they do need to have “live cultures” included somewhere on the label. THat’s what activates the yogurt.
      Once it’s cooled, you can add whatever toppings you like! Hope you love it, Karen!

      1. Hello! My yogurt says active probiotic culture and active bacterial culture but they don’t say live, will they work? Also it is lactose free and I wanted to use lactose free milk, do you think it will work? The store bought lactose free, probiotic yogurt is super expensive and I was hoping to be able to make it so it wasn’t just for a special treat. Thanks in advance for any information you may have.

    2. You can use any kind of yogurt I prefer plain with active cultures. And yes After it’s done cooling you can add anything you’d like to it we had fresh fruit frozen fruit depending on what we want that morning granola etc. I would wait to add Fruit or granola or any other additives beside your sweetener until you’re ready to eat so it doesn’t get soggy.

      1. It is better to use dannon plain yogurt it just has culture milk in it

    3. Look for plain yogurt with active culture.

  17. Cold-start yogurt with a pressure cooker that doesn’t have a yogurt button. I have a Cuisinart CPC 600 Using Fairlife Whole Fat milk, I mixed with 2 Tablespoons Chobani Greek Style yogurt. I have found sugar in any form is not good. I will not be using scm. 7 half pint mason jars fit perfectly. I put flat lids on just to keep from condensed water off the yogurt. I poured in 1C of water in the pot, put the pressure cooker lid on – just to keep in the warmth. Put it on KEEP WARM for 20 min. unplugged and looked at the clock – made a mental note for at least 10 hours from 8:30p. I checked the jars of yogurt at 8:30a. Put the whole pot with the 7 jars in the fridge for 4 hours. At 12:30p – Perfecto ! I have a photo.

    1. Thanks, I am trying tomorrow!

    2. I want to try this method posted as a Reply because I don’t have to boil the milk first. I thought when I heard cold-start that boiling the milk wouldn’t be involved, even in a non-Instant Pot pressure cooker. Thanks for all of the information.

    3. so you mixed everything and then poured it into jars in the Cuisinart? Or did you follow the steps above in the recipe and then put it in jars?

      1. Put in the jars AFTER you cook. Jars are only for storing. 🙂

  18. Thank you for this information. I’ve been wanting to reduce my use of plastics and have been upset with the many empty yogurt containers I add to the trash. Making my own in my pressure cooker will be a good solution. Now for my next plastic elimination challenge: making cottage cheese!

  19. I have made several batches and love this yogurt. I like that it is so thick and creamy. The second batch I let drain too long and it was extra thick, but it still tasted good. My husband loves it.

    1. I deliberately let my yogurt strain to a thick consistency then spread it on toast.

  20. Can you tell me what you use to strain the yogurt?

      1. I was checking this method out because everyone makes such a big deal. Having read it, I’d NEVER make pressure cooker yogurt –with or without a button! It’s THREE TIMES THE EFFORT of my old school method, which requires 1 five quart pot, a blanket, a paper towel, and a tea towel. Also, we’re middle eastern and I make at least a gallon a week. I use raw, jersey milk–because it’s delicious. For labneh, I use half a gallon of half and half plus half a gallon of milk. Skim milk makes yogurt or labbeh just as thick(but not as creamy and not as delicious). I’ve used everything from heavy cream, to shelf-stable ultra pasteurized, to powdered milk. The only important variable (other than deliciousness) is consistent starter amount, temperature and time. I use a minimum 12 hour ferment; I’ve forgotten it up to 26 hours (tart but still good yogurt). Also, adding too much starter is the number one reason yogurt is too runny. It destabilizes the goid bacteria load. Iwould never bother with a strainer, either–what a mess. Just cover the uncooled yogurt with a paper towel and lay a freshly washed (sanitary cycle or bleached) tea towel over the paper towel for a few hours, until it’s as thick as you like. If you want labneh, change the tea towel a few times(or just wring it out and replace it if you’re not skeemish–I do this all the time and have never once haf any issue s, nor poisoned anyone). I never use another pot or dish, from my fresh, raw milk, through storing in the fridge.

        1. Whilst I’m still going to try out the method in this post, this comment is super helpful – I’ve been making yoghurt for years and there are some great tips here, like the tea towel. Thank you!

        2. Agreed! Thanks for the tips! I’m curious as to what is a tea towel but I will Google it. 😉

          Thanks! 🙂

          1. a tea towel, I believe is called a dish cloth in the US, it’s used to dry dishes after washing, but also has other uses and is normally woven from cotton.

    1. I strain in a cotton dishtowel over a mesh strainer. Works fine. I just rinse the towel after using it, before tossing into the wash.

    2. My daughter strained her yogurt by layering several round coffee filters on a strainer and dumping the yogurt onto it. She knew from experience how long to let it drain until it was the right firmness. She then removed the yogurt and discarded the filters.

      1. This is what I do now

  21. I have a power cooker plus and I tried to make yogurt, I followed the recipe. After 9 hours incubation I put it in the refrigerator for 5 hours. After that it still looked just like milk. Where did I go wrong

    1. Hi Pat! Unfortunately, I without being there and running through each step with you, I can’t really say what happened. What It’s possible that your milk didn’t reach the right temperature, that the cultures (yogurt) were added too early/late, or even that it didn’t properly incubate. I suggest trial and error. It’s possible that you may just need to strain what’s left in hopes that it will set. Try taking it and using a yogurt strainer or a cheesecloth in the icebox for up to a day!

    2. I will say that when I first tried it, I used a meat thermometer to check the temperature. But then realized it didn’t go low enough for the second temperature and used a candy thermometer for that. The temperatures were so different from each other!! So I grabbed third thermometer and tried that. Yet again different from the other two! 🙁 I was lucky that the one I chose to follow must have been close enough as the yogurt turned out great and I have since made a second batch, which also turned out great. So that might be something to check, the thermometer you’re using. Best of luck!!

  22. I don’t have a yogurt setting on my Power Pressure Cooker XL. So what I’m understanding is you boil the milk to 180 degrees then you cool it to 120 degrees, then you add the culture and put it directly in the pressure pot and let it incubate for 8 hours. Is it necessary to heat the pressure cooker first? I wasn’t clear on that particular step. Thank you very much for the clarification!

    1. Hi, Kathryn! I use the Saute/Sear setting on my pressure cooker to get the milk to 180. It’s best to do this inside the pot because it will keep everything warm during the incubation process!

      1. why can you not use the keep warm button instead of wrapping the cooker in towels during incubation

        1. I was thinking the same. Before I found this page I was looking at one that required the InstaPot and they just pulled the pot out of the cooker and let it cool to 110 on the counter and then put it back in to do the yogurt setting. Maybe we could do that, without the yogurt setting, obviously. It sounds like that is really maybe just a timer anyway. Plus, I think maybe it would cool a little faster without the insulation from the cooker around it.

        2. The keep warm function keeps things warm at about 75 degrees celcius, but yoghurt cultures will die when it gets over 45. So it’s a no go.

          1. thanks, never knew what temp the keep warm was.

  23. Thank you so much for posting this. I have an off brand electric pressure cooker I bought at a thrift store and was wishing I could make yogurt with it. Then found your posting and so glad I did. I will be trying it tonight. Thanks again!!

  24. I was so wondering if I could also add a can of sweetened condensed milk to this recipe? Any thoughts?

    1. For this recipe, I’ve only added sweeteners after the yogurt has been made. Vanilla, jams, etc. I think that most of the recipes that use condensed milk are no-boil method which is for machines with a yogurt button.

  25. I’ve seen recipes that suggest using a can of condensed milk as a sweetner. Would you add this to the yogurt at the 110 degree mark or after the yogurt has chilled in the refrigerator. I want the yogurt to be thick but not like Greek yogurt. If you’ve ever had Yoplait Thick and Creamy that is what I was shooting for. I will be using an IP without a yogurt button.

    1. You add it at the 110 and stir well to make sure it doesn’t settle on the bottom the 2 table spoons starter. Cover, wrap towel around and incubate for 8 hours. Chill 4 hours in fridge.
      Also. It’s better to scoop out what you need and stir in your separate dish the portion your having. As stiring thins it out some. I gently transfer all to my Tupperware ( if I’m not straining) keep it that way, scoop out and stir away . If straining for thicker I strain in coulander lied with coffee filters 😁

  26. Hi there, I was wondering what setting you put the pressure cooker on for the 8 hours remaining? Also, can this be done in Jars right in the pressure cooker?

    1. You unplug the pot and wrap it in a towel, so no settings needed, it just needs to incubate! 🙂 This process would have to be done in pot, and then transferred to jars afterward.

      1. Hello, I just needed a little clarification. When you say you just unplug the pot & wrap it in a towel, are you referring to the “entire” unit or would you be removing the inside pot & wrap just that part in a towel.. would you use a dinner plate etc. to cover the pot? Thanks so much for the inspiration 😊

        1. I take the entire pot and wrap it in a towel. Don’t take the lid off or anything. Just unplug and wrap to incubate!

  27. I looked at instant pot and no yogurt setting

    1. Some Instant Pots have the yogurt setting, it just depends on what model. However, you can use this method on any pot!

  28. I do not make too much in my off brand IP, but I did this and it was a success! Thank you for the easy recipe. I strained mine and have quite a bit of whey, do you have recommendations for its use?

    1. Can you use soy or almond milk in this receip

      1. This is a boil method recipe, and I don’t think that soy or almond milk need to be boiled for yogurt. I haven’t done the research, but I think those “milks” would use a different process.

  29. You’re a blessing and a treasure! Want to buy a pressure cooker for daughter-in-law so saw the Instant Pot. Noted yogurt making function – great idea for her & grands. Since my husband is a yogurt-lover & spends a LOT on Yoplait thought maybe I could make yogurt in my Cuisinart pressure cooker rather than buy an electric yogurt maker for $35+. Thanks to you, I can. Appreciate your frugal approach to things – couldn’t afford the grands without Goodwill & eBay. Am not brand-oriented either but must have Dawn dishwashing liquid. Steve
    & Anita Economides in their book The Cheapest Family in America recommend it. I do too – you’ll use less & mixed 2 parts hydrogen peroxide with 1 part Dawn is fab & cheap stain remover.

    1. Hi, Barbara! Thanks so much for your kind words! I’m so excited that you found so much value on our blog! I hope you stick around for more content! 🙂

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