Name: Multi-Cooker Homemade Yogurt or Greek Yogurt
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 8 cups (2 litres)
Ingredients: 8 cups (2 litres) 3.25% whole milk (see note); 2 packets (5 g each) powdered yogurt starter (see note)

Ingredients

8 cups (2 litres) 3.25% whole milk (see note)
2 packets (5 g each) powdered yogurt starter (see note)

Preparation

Pour the milk into the pressure cooker. Cover and select the Yogurt function. Set the machine to cook for 8 hours.
After 1 hour (the pressure cooker will beep after 1 hour of cooking), remove the lid. Using a spatula, stir in the yogurt starter. Cover and continue cooking for 7 hours.
Remove the lid. Transfer the yogurt into an airtight container. Cover and refrigerate for 4 hours or until completely chilled. The yogurt will keep for 2 weeks in the refrigerator.
For Greek yogurt, line a large sieve with coffee filters and set it over a bowl. Pour the hot yogurt into the lined sieve. Cover with plastic wrap and let drain in the refrigerator for 4 hours or until completely chilled. Discard the liquid. Transfer the chilled yogurt to an airtight container. The Greek yogurt will keep for 2 weeks in the refrigerator.

Note from Ricardo

For a richer, creamier yogurt, replace 1 cup (250 ml) of the 3.25% milk with the same quantity of 35% cream. Depending on the type of yogurt starter used, the fermentation time may vary from 8 hours (for the orange box) to 15 hours (for the green box).

Multi-Cooker Homemade Yogurt or Greek Yogurt

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note