TIP: If you prefer a thicker, Greek yogurt style, strain the yogurt through a cheesecloth overnight in the fridge (be sure to place over large mixing bowl while draining).
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Utensils
Instant-Read Thermometer
Silicone Whisk
Step 1
Pour the milk into the pot. Assemble the pressure lid, making sure the pressure release valve is in the VENT position.
Step 2
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin.
Step 3
Bring the milk to 180°F, checking the temperature often and stirring frequently so the milk does not burn at the bottom, about 30 minutes. Select START/STOP to turn off SEAR/SAUTÉ.
Step 4
Allow the milk to cool to 110°F, continuing to check the temperature often and stirring frequently. Gently skim off the “skin” on the milk and discard.
Step 5
Stir in the yogurt and whisk until incorporated. Assemble the pressure lid, making sure the pressure release valve is in the VENT position. Let incubate for 8 hours.
Step 6
After 8 hours, transfer your yogurt to a glass container and chill for 4 hours in the refrigerator.
Step 7
Add the vanilla and honey (if using) to the yogurt and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Refrigerate leftovers for up to 2 weeks.
Pour the milk into the pot. Assemble the pressure lid, making sure the pressure release valve is in the VENT position.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Step 2 of 7
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Step 3 of 7
Bring the milk to 180°F, checking the temperature often and stirring frequently so the milk does not burn at the bottom, about 30 minutes. Select START/STOP to turn off SEAR/SAUTÉ.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Step 4 of 7
Allow the milk to cool to 110°F, continuing to check the temperature often and stirring frequently. Gently skim off the “skin” on the milk and discard.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Step 5 of 7
Stir in the yogurt and whisk until incorporated. Assemble the pressure lid, making sure the pressure release valve is in the VENT position. Let incubate for 8 hours.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Step 6 of 7
After 8 hours, transfer your yogurt to a glass container and chill for 4 hours in the refrigerator.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
1/2 cup
honey (optional)
Step 7 of 7
Add the vanilla and honey (if using) to the yogurt and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Refrigerate leftovers for up to 2 weeks.
4kg
whole milk
2 tablespoons
plain yogurt with active live cultures
1 tablespoon
vanilla extract (optional)
170g
honey (optional)
1 gallon (128 ounces)
whole milk
2 tablespoons
plain yogurt with active live cultures
