Pressure Cooker Strawberry Yogurt

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 Venting. 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.