Enjoy rich and creamy French-style yogurt using the convenient no-boil method in your pressure cooker. It's a simple and delicious way to make homemade yogurt with minimal effort.
Ingredients: 1 quart whole milk. 2 tablespoons plain yogurt with live active cultures.
Instructions: Pour the whole milk into the pressure cooker. Whisk in 2 tablespoons of plain yogurt with live active cultures until well combined. Secure the lid on the pressure cooker. Set the pressure cooker to the Yogurt function, or manually set it to maintain a temperature of around 110F 43C. Let it incubate for 4-6 hours, ensuring the temperature is maintained. After incubation, refrigerate the yogurt for at least 4 hours before serving. Optional: Add sweeteners or flavorings to taste before serving.
