Multi-Cooker Homemade Yogurt or Greek Yogurt

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Multi-Cooker Homemade Yogurt or Greek Yogurt

Name: Multi-Cooker Homemade Yogurt or Greek Yogurt
Prep time: 5 min
Total time: 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)

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Preparation: 5 MIN
Waiting: 8 H
Chilling: 4 H
Makes: 8 cups (2 litres)

Ingredients
Preparation

Ingredients

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

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Preparation

Pour the milk into the pressure cooker. Cover and select the Yogurt function.
After 1 hour, open the pressure cooker and stir in the yogurt starter. Cover and let ferment for 7 hours.
Remove the bowl of the pressure cooker and pour 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

For a richer, creamier result, 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 run up to 8 hours (for the orange box) or even 15 hours (for the green box).