“Has anyone figured out how to make plain yogurt with this? Is there anything I can do to get the temperature right? I think adding yogurt setting would be a big plus. Purchased this instead of instant pot thinking I can still make yogurt. Please help~”
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Yes, certainly you can make yogurt in this cooker. Use the saute function to heat the milk to 180F, monitoring the temperature carefully with in instant read thermometer. lid off. When it hits 180F, turn it off and let it cool slowly down to 110F. Slowly is only important at first, because you want it to spend 10-20 minutes at 180F so that the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product. After 10-20 minutes, you can take the pot out to allow it to cool faster if you want. Once it hits 110F, stir in your starter culture, close up the pot and cover it with towels to help hold the temperature. In 8-12 hours you'll have yogurt.
Sorry, there was a problem. Please try again later.No, you cannot make yogurt with this cooker.
Sorry, there was a problem. Please try again later.I make my own yogurt but not in the pressure cooker. Here's how: In a saucepan, heat as much milk as you want to make yogurt. Heat just till it starts to form bubbles but make sure it doesn't overflow. Let cool to 115 to 120 degrees F. Add room temperature plain or flavored yogurt as a starter; about 1 - 2 tablespoons in a bowl and a small amount of the heated milk. Stir to mix well and then add the rest of the milk. Stir well. Cover; place in something that will let it incubate (I use a blanket and wrap it up); and let sit for 6 hours. Then place in fridge. If it isn't set up by that time, it will do so in the fridge. Set aside a couple of of tablespoons to use as a starter for your next batch. And if you want it thicker like Greek yogurt, set a clean towel or cheese cloth in a strainer over a bowl to catch the whey and make it as thick as you want. If you incubate more than 6 hours it may not be as sweet. And the fresher your starter is, the sweeter the yogurt will be. Once you have your starter (I buy plain from the grocery store) you can have a perpetual source from your last batch.
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