When you don’t have a yogurt button on your pressure cooker, here’s how to make pressure cooker yogurt recipe.
When making pressure cooker yogurt recipe, you usually just press the button and walk away. We’ll have to add a few more steps because we don’t have a yogurt button. But don’t worry, everything remains very straightforward. Because we’re going to start by boiling the milk, make sure your pot is at room temperature or cold to avoid scorching the milk.
Fill your pressure cooker halfway with milk of your choice and set the Sear/Saute function.
This is the part where things get a little tricky.
To kill all bacteria, we’ll heat the yogurt to 180°F. Not only should you keep an eye on the temperature, but you should also stir the milk frequently to avoid curdling or burning.
You can simply unplug the pot once the milk has reached 180°F. Allow the milk to cool to 110°F; stirring can help the yogurt cool faster, but it isn’t required. Once the yogurt has reached 110°F, stir in the starter until it is completely incorporated.
Close and lock the lid of your pressure cooker right away. The incubation process will begin at this point. Your pot will not keep the yogurt warm because it lacks a yogurt button. Brooding is made easier by wrapping the entire pressure cooker in a large beach towel.
Incubate for a minimum of 8 hours; the longer you incubate, the thicker and creamier your yogurt will be. After that, transfer your yogurt to another bowl and chill for at least 4 hours in the icebox.
You can strain the yogurt while it’s chilling if you want it thicker. You’re almost ready to eat your pressure cooker yogurt once it’s chilled. It’s finished!
Pressure Cooker Yogurt Recipe
If you don’t have a yogurt button on your pressure cooker, you can still make yogurt! We’ll show you how to make your own delicious homemade Pressure Cooker Yogurt Recipe quickly and easily.
Ingredients of Pressure Cooker Yogurt Recipe
- 1 gallon milk
- 2 tbs starter yogurt , heaping, with live and active cultures
- 1 tbs vanilla, optional
- 1/2 cup honey, optional
Instructions of Pressure Cooker Yogurt Recipe
- Start with a cool or room temp pot. You can stick your pot in the icebox, or put a couple pieces of ice in the liner for a few minutes to help cool it.
- Pour 1-gallon milk into the pressure cooker.
- Turn on the Sear/Saute function.
- You will be bringing your milk to 180°F. Use a thermometer to check the temp often and be sure to stir so that the milk does not scorch or burn at the bottom.
- Once the milk reaches 180°F, turn off the pot. You’ll want to let the yogurt cool to 110°F. Be sure that you are still checking the temp often and stirring to help the yogurt to cool.
- Once your milk has reached 110°F, stir in 2 tablespoons starter yogurt and whisk until incorporated.
- Immediately close the lid and lock. Wrap in a large beach towel, or two regular towels and incubate for at least 8 hours.
- After 8 hours, transfer your yogurt to the icebox and chill for at least 4 hours. If your yogurt is thin, you can also strain it while chilling.
- If your yogurt is lumpy or inconsistent, whip it up in a hand or stand mixer!
- After 4 hours of chilling, you can add your preferred sweetener. Your yogurt is finished!
- You can refrigerate the electric pressure cooker yogurt in the icebox for up to 2 weeks and in the freezer for up to 3.
If you want to flavor your yogurt, one tablespoon of vanilla extract per gallon of milk will do the trick. Try up to 1/2 cup of honey per gallon of milk if you prefer something lighter.
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