Pressure Cooker Strawberry Yogurt

Name: Pressure Cooker Strawberry Yogurt
Total time: 23 h 20 min
Yield: 12 serving(s)
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

Laurel Randolph

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This homemade yogurt made with fresh strawberry jam requires just 20 minutes of hands-on prep work. You can literally sleep through the rest, making the yogurt and jam overnight. If you prefer thicker Greek-style yogurt, drain the chilled yogurt through a cheesecloth-lined strainer for 30 to 60 minutes to remove extra whey. This is the perfect recipe to make in the springtime when fresh strawberries are in peak season and will be the most sweet and delicious!

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Servings: 12

Ready in: 23hr 20min PT23H20M

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:

Mealthy MultiPot
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Directions

Mash strawberries in a large mixing bowl using a potato masher or pastry cutter large mixing bowl until they resemble chunky preserves.
Stir sugar into the strawberries to dissolve; let macerate at room temperature for 30 minutes.
Stir pectin and lemon juice into strawberries to dissolve the pectin completely.
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.
Pour milk into pressure cooker. Lock pressure cooker lid in place. Set steam vent to Venting. Set steam vent to Sealing.
Press Yogurt until display reads “Boil”.
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).
Remove steel pot to a wire rack and let cool to 112°F, about 30 minutes.
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.
Return pot to pressure cooker base. Lock pressure cooker lid in place. Set steam vent to Sealing.
Press Yogurt. Cook through Yogurt cycle, 8 hours.
Transfer yogurt to refrigerator until chilled, at least 2 hours.
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.

Tagged:

Yogurt Strawberries Milk Snacks Pressure Cooker No Meat Multipot

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Dana Britt says:

My yogurt was very runny. It looked like it was just starting to thicken after 10 hours. What did I do wrong? Do you put the yogurt setting on Low, Med or High?

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.

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.

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!

Caro Hodgin says: