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Multi-Cooker Plain Yogurt in Jars

Name: Multi-Cooker Plain Yogurt in Jars
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 5 cups (1.25 liters)
Ingredients: 5 cups (1.25 litres) 3.25% milk; 1/2 cup (55 g) milk powder; 1 packet (5 g) powdered yogurt starter

5 stars (33) Rate this recipe

Preparation: 20 MIN
Cooking: 12 MIN
Cooling: 1 H
Chilling: 4 H
Other: 4 H
Makes: 5 cups (1.25 liters)

Ingredients
Preparation

Ingredients

5 cups (1.25 litres) 3.25% milk
1/2 cup (55 g) milk powder
1 packet (5 g) powdered yogurt starter

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Preparation

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.
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.
Cover and select the Yogurt function. Set the timer for 4 hours. Remove the jars from the water and dry with a clean cloth.
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.

Note

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

Comment

Isabelle R.

5 stars April 25th, 2020

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?