Pressure Cooker Yogurt Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 gallon whole milk
1 tbsp starter yogurt (with live & active cultures)
1 tbsp vanilla extract
1/4 cup honey
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Directions: |
Directions:1. Start with a cool or room temp pot.
2. Pour milk into the pressure cooker.
3. Turn on the sauté/sear function.
4. You will be bringing your milk to 180º. Use a thermometer to check the temp often and be sure to stir so the the milk does not scorch or burn at the bottom.
5. Once the milk reaches 180º, turn of the pot. You'll want to let the yogurt cool to 110º. Be sure that you are still checking the temp often and stirring to help the yogurt cool.
6. Once your milk has reached 110º, stir in yogurt starter and whisk until incorporated.
7. Immediantely close the lid and lock. Wrap in a large beach towel or 2 reguar towels and incubate for at least 8 hours.
8. After 8 hours, transfer yogurt to a strainer lined with cheese cloth. Place in the icebox and chill for at least 4 hours or overnight.
9. If your yogurt is lumpy or inconsistent, whip it up in a hand or stand mixer.
10. After chilling add vanilla and honey. Yogurt is finished.
11. You can refrigerate for up to 2 weeks or freeze for 3. |
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Number Of
Servings: |
Number Of
Servings:8 |
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