Pressure Cooker Yogurt

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.

Shirley Gendron-Pratte says:

This yogurt is so creamy and so tasty. Love it!