Pressure Cooker Strawberry Yogurt

Rated 5.0 based on 5 customer reviews
Pressure Cooker Strawberry Yogurt
Pressure Cooker Strawberry Yogurt

Ingredients

  • 1 pound fresh strawberries, hulled and halved
  • 1 cup sugar
  • 3 tablespoons instant fruit pectin
  • 1 tablespoon fresh lemon juice
  • ½ gallon whole or 2% milk
  • ¼ cup plain yogurt with active cultures

Appliances

For best results, we recommend using:

Directions

  1. Mash strawberries in a large mixing bowl using a potato masher or pastry cutter large mixing bowl until they resemble chunky preserves.
  2. Stir sugar into the strawberries to dissolve; let macerate at room temperature for 30 minutes.
  3. Stir pectin and lemon juice into strawberries to dissolve the pectin completely.
  4. Transfer strawberry mixture to a sealable container, seal, and let sit at room temperature for at least 12 hours or up to 24 hours before transferring to refrigerator. Jam will keep in the refrigerator up to 2 weeks.
  5. Pour milk into pressure cooker. Lock pressure cooker lid in place. Set steam vent to Sealing.
  6. Press Yogurt until display reads “Boil”.
  7. When the program is complete the screen will display “Yogt”. Remove lid and check that milk temperature is at least 180°F (if milk is lower than this, set pressure cooker to Sauté on Low until milk reaches temperature).
  8. Remove steel pot to a wire rack and let cool to 112°F, about 30 minutes.
  9. Stir yogurt and ½ cup of the warm milk together in a small bowl. Gently stir yogurt-milk mixture into remaining warm milk without scraping the bottom of the steel pot.
  10. Return pot to pressure cooker base. Lock pressure cooker lid in place. Set steam vent to Sealing.
  11. Press Yogurt. Cook through Yogurt cycle, 8 hours.
  12. Transfer yogurt to refrigerator until chilled, at least 2 hours.
  13. Pour chilled yogurt into a large bowl, avoiding any stuck-on milk solids at the bottom of the pot. Add fresh strawberry jam and stir.
Mealthy Tip

Look for strawberries without "white shoulders." they should be a deep red color from tip to stem for optimal flavor.

For more pressure cooker yogurt recipes, you might enjoy:

Pressure Cooker Yogurt

Pressure Cooker Vegan Coconut Milk Yogurt

How to Make Yogurt in Your Pressure Cooker

Nutrition Facts

Per Serving: 175 calories; 3g fat; 31.6g carbohydrates; 6g protein; 13mg cholesterol; 91mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 175 Calories from Fat 31
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 11%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.0g
Cholesterol 13mg 4%
Sodium 91mg 4%
Total Carbohydrate 31.6g 11%
Dietary Fiber 1g 6%
Sugars 26.1g
Protein 6g
Vitamin A 6% Vitamin C 48%
Calcium 16% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

Image of Jen the Mighty

Jen the Mighty says:

I was skeptical about making yogurt in my pressure cooker until I gave this a go. Skeptic no more! This was easy to make (I basically slept through the whole thing), and the results were fantastically delicious. Who knew yogurt was so easy!

Image of Melissa P

Melissa P says:

This was an easy to follow recipe. A little more labor intensive than making plan yogurt, but I liked the strawberry flavor and now I want to experiment with other fruit.

Image of Jazzy Brewer

Jazzy Brewer says:

This only took 8 hours compared to some of the other recipes I’ve seen. It’s a process but it was fun to make. I divided the yogurt into jars and ate it throughout the week topped with granola and fresh fruit.

Image of Autumn Portka

Autumn Portka says:

This is delicious! This was my second recipe I made in my Mealthy and it was easier than I expected. I followed the recipe and I did see it was slightly more runny than I would like so I strained my yogurt with a thick absorbent paper towel (not a regular paper towel) prior to adding the strawberries. Turned out perfect and the kids love it. Will be making it again!!