Multi-Cooker Plain Yogurt in Jars
Multi-Cooker Plain Yogurt in Jars
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Multi-Cooker Plain Yogurt in Jars

20 MIN
12 MIN
1 H
4 H
4 H
5 cups (1.25 liters)



  1. In a pot over medium-high heat, bring the milk and milk powder to a boil, stirring constantly. Transfer to a bowl and let cool for 1 hour.
  2. Add the yogurt starter and mix well. In a sieve set over a bowl, strain the mixture. Pour about 3/4 cup (180 ml) of the mixture into 1-cup (250 ml) sterilized glass jars (see note). Seal the jars and place in the pressure cooker. Add enough water to cover the jars halfway.
  3. Cover and select the Yogurt function. Set the timer for 4 hours. Remove the jars from the water and dry with a clean cloth.
  4. Refrigerate the yogurt for 4 hours. When ready to serve, garnish with fresh fruit, jam or granola, to taste. The yogurt will keep for 2 weeks in the refrigerator.


In order to fit all of the glass jars in the pressure cooker at once, use tall, narrow jars, rather than short, wide jars.


  1. The recipe is very easy to do. I could not find the yogourt starter that Ricardo suggested. I ordered on Amazon the Bulgarian Yogourt starter. The packet shows a 4L of milk for 1 packet ratio so I followed this and added 5 tablespoons of powder milk. After I left in the fridge overnight, it is still on the liquid side but the taste and texture excellent. Maybe I will try to strain it so it is less liquid. Or is it to do with the proportions I used?

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