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!

INGREDIENTS

Milk Starter Yogurt Vanilla Honey

INSTRUCTIONS

Pour milk into the pressure cooker. Turn on the Sear/Sauté function. Bring milk to 180°, turn off the pot, then let cool to 110°. Stir in starter yogurt and whisk until incorporated.

INSTRUCTIONS

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

INSTRUCTIONS

If your yogurt is lumpy or inconsistent, whip it in a hand or stand mixer. Add your preferred sweetener. You can refrigerate for up to 2 weeks and in the freezer for up to 3.

TIPS

If you like vanilla yogurt, one tablespoon per gallon of milk gives a nice flavor. If you like something lighter like honey, try up to 1/2 cup per gallon of milk used.

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