Pressure Cooker Yogurt

Name: Pressure Cooker Yogurt
Total time: 18 h
Yield: 10 serving(s)
Ingredients: 8 cups whole milk; 2 tablespoons plain Greek-style yogurt, at room temperature; ¼ cup sugar (optional); 1 teaspoon vanilla extract (optional)

Marrekus and Krysten Wilkes Website

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Use a pressure cooker to make your own yogurt at home! Homemade yogurt is one of the hottest trends right now, thanks to the power of your pressure cooker. The results not only taste better, they have a richer, smoother consistency than the store-bought yogurt . This version of homemade Greek-style yogurt a very basic recipe for turning whole milk into a batch of yogurt. You can enjoy it plain or flavor and sweeten it to your personal taste. Yogurt can also be used in some of your favorite recipes! It is a great substitute for sour cream, buttermilk or even mayonnaise.

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Directions

Mealthy Tip

When stirring, be careful not to scrape the bottom of the pot. This will cause a gritty texture to the yogurt. If you don't have cheesecloth, coffee filters over a fine-mesh strainer also work well to strain the yogurt. Serve with seasonal fruit and a drizzle of local honey for a healthy breakfast you will look forward to waking up to!

For more pressure cooker yogurt recipes, you might enjoy:

Pressure Cooker Strawberry Yogurt

Pressure Cooker Vegan Coconut Milk Yogurt

How to Make Yogurt in Your Pressure Cooker

Nutrition Facts

Per Serving: 141 calories; 6g fat; 14.5g carbohydrates; 6g protein; 20mg cholesterol; 85mg sodium.

Full nutrition

Amount Per Serving
Calories 141		Calories from Fat 57
% Daily Value*
Total Fat 6g		10%
	Saturated Fat 4g	18%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.4g
	Monounsaturated Fat 1.6g
Cholesterol 20mg		7%
Sodium 85mg		4%
Total Carbohydrate 14.5g		5%
	Dietary Fiber 0g	0%
	Sugars 15.0g
Protein 6g

Vitamin A 6%		Vitamin C 0%
Calcium 17%		Iron 0%

* 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

Tagged:

Yogurt Milk Pressure Cooker Greek Yogurt Multipot Five Ingredients Or Less Breakfast Vegetarian No Meat Make-ahead Meals 8 Quart Pressure Cooker Kid-friendly Ingredient

Reviews

4.5out of 5 Stars

(13 Reviews)

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What others are saying

Caro Hodgin says:

I used Fage yogurt and this worked perfectly. Had read a lot of reviews on other recipes about the yogurt not turning out thick enough, but after straining this was great.

Anne Trevoc says:

Just made this and it turned out great! I used Fage full-fat yogurt (always use a full-fat yogurt with live cultures!) and it turned out very nice and surprisingly thick. Usually I have to strain but this batch didn’t require straining. Next time I might let it go longer to get more of a tang, but overall this is a solid recipe. Am loving making yogurt in my pressure cooker!

Howard Greene says:

Works perfectly! You can adjust the amount of time in the cheesecloth to get whatever yogurt thickness you desire (longer =thicker). I found that an hour is plenty. As long as you have cheesecloth, you don't need a fine mesh strainer, a cheesecloth-lined collander in a bowl works great. The temperatures (110 and 180 degrees) are critically important though and this recipe takes some extra time on "saute" to get the temp to 180. I like this recipe so much I make it every week or so. Doesn't matter what style your starter yogurt is (milk fat level, etc..). You are just using it for the cultures.

Melissa P says:

Bought a cheesecloth specifically to make this recipe and did a double strain in the fridge. Worked well for me, especially for my first time making it. Topped it with fresh berries and agave.

Jazzy Brewer says:

I used a vegan yogurt starter kit I found at my local natural foods co-op. The recipe was easy to follow and I got great results.

Tom Callahan says:

Unfortunately, this didn’t work as well as I had initially hoped. The process seemed to cook very well, but even after six hours of straining I had an inconsistent texture to the yogurt and the yield was much less than I would have expected. Regarding the texture, the yogurt closest to the cheesecloth was thick and dry, while the yogurt towards the center of the strainer remains more liquidy. I have not given up though, and will try the recipe again probably in about a week. Wish me luck and good luck to you if you try this.

Sarah Clark says:

The “cold start” method works every time. Use Fairlife ultra pasteurized milk and the yogurt starter. Fabulous!

Laura Ferreyra says:

I have made this yogurt in an instant pot several times. Made the yogurt in my new mealthy multicooker for the first time yesterday. Even if the temp doesn't quite reach 180 degrees, it doesn't matter unless you are using unpasteurized milk. I set it for 9 hours. I have used several different brands of plain yogurt for the culture, seems to always have the same results. When the time is up, I pour it into a coffee filter lined large silicone sieve that I have that only has holes in the bottom. It fits perfectly on a glass bowl that leaves room for it to drain, place plastic wrap directly on the surface of the yogurt so it doesn't dry out. I always let it drain at least overnight if not longer. Thick and creamy. 1/2 gal yields a qt of greek yogurt after draining.

Rich Sam says:

Being a long time yogurt maker, I want to say a few things. Get a good quality strainer that catches the water. This water is gold... Do not through it out it will make the best bread, or add to mash potatoes, or really anything you add liquid to to give a tangy taste. Also, I know it is cheating... But I add at least half a cup of powdered milk when I start. I think this is a trade secret where many yogurt products do this, it will end up a thicker product and have less to strain or you may find the thickness is fine and not strain at all.

Marlene Colerico says:

Wow. This is the first time I’ve ever tried to make yogurt. It was fantastic. I will definitely make my own from now on instead of buying it.

Patricia H says:

Can someone put there answer ASAP please. Whoever submitted this recipe does not say whether “high” or “low” for the 9-10 hours! I have the milk in the pot on boil as directed and waiting for the pot to say “yogurt” to move on to the next step. NOR did this recipe say “high” or “low” at the initial BOIL stage phase 1. So I set it to “high” just guessing. Confusing directions! Can anyone out there advise me??? Thanks, Patricia

Michelle Busath says:

Hey Patricia H. High for the Boil, Normal for the Cooking Phase. Hope you get this timely

Liza Alexis says:

I had no success using a store bought yogurt. I found cheesemaking.com, and their super inexpensive “sweet “ starter left me with super thick yogurt! They have starters for many dairy items including sour cream! They are a smallish group in Deerfield, MA, true New England cow country. Their instructions state the longer you hold the milk to 185 degrees, for up to 20 minutes, the thicker the yogurt. I used whole milk, held it for 10 minutes and it was as thick as Greek yogurt from the start! Hope this helps.