Pressure Cooker Yogurt
- 8 cups whole milk
- 2 tablespoons Greek-style yogurt, at room temperature
- ¼ cup sugar (optional)
- 1 teaspoon vanilla extract (optional)
For best results, we recommend using:
- Pour milk into pressure cooker pot. Lock pressure cooker lid in place. Set steam vent to Sealing.
- Press the Yogurt button until display reads “Boil”. When the cycle completes 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).
- Skim the "skin" from the surface of the milk and discard.
- Remove steel pot from the base of the pressure cooker and set into a large ice bath to cool the milk to 110°F (43°C), about 5 minutes. Remove pot from the ice bath and wipe the outside dry.
- Ladle one cup of milk into the small bowl with room-temperature yogurt; whisk until smooth.
- Stir yogurt mixture into the milk, being careful not to scrape the bottom of the pot.
- Return pot to pressure cooker base.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Press the Yogurt button and cook for 10 hours.
- When the cycle completes, the display will read "Yogt".
- Line a fine-mesh strainer with cheesecloth; set over a large bowl.
- Pour yogurt into the strainer; refrigerate for at least 4 hours.
- Stir sugar and vanilla through the strained yogurt; divide into glass canning jars. Keep yogurt refrigerated for up to 2 weeks.
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:
What others are saying
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
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.
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.
Sarah Clark says:
The “cold start” method works every time. Use Fairlife ultra pasteurized milk and the yogurt starter. Fabulous!
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.
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.
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.
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.
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!
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.