Pressure Canner Yogurt

How to Make Yogurt in a Pressure Cooker

Making yogurt at home is simple and rewarding.

Enjoy creamy, delicious yogurt while controlling the ingredients and saving money.

Ingredients:
1-quart whole milk
2 tbs. Yogurt (per quart of milk)
starter or plain yogurt with active cultures (store bought yogurt that says it has active cultures in it.)

Optional: sweeteners or flavorings such as sweetened condensed milk adding 1 can per quart of milk, vanilla, honey, or coconut cream.

Step 1: Sterilize the pressure cooker by adding water and heating it on high pressure for a few minutes. This process eliminates any bacteria or contaminates that may hinder the fermentation process.

Step 2: Pour the desired amount of unpasteurized milk into the sterilized pressure cooker. It is recommended to leave some headspace for expansion.

The temp. should reach around 180 degrees gradually, if you have the boil setting on your pressure cooker select it. Stir occasionally to prevent scorching.

Remove the pressure cooker inner pot from heat and let it cool.

Speed up the process with a cold water bath.

If using milk that has already been ULTRA-PASTEURIZED you can skip this step.
It has already been boiled to 180 degrees.
Just add your flavorings, & Cultured starter yogurt
to the cooled pasteurized milk.

Add sweeteners or flavorings if desired. Stir well, to incorporate.

Step 3: Place the lid back on the pressure cooker and select the "Yogurt" or "Keep Warm" setting.

Step 4: Ferment for 8-12 hours. 8 hours produces less tart - 12 hours is tart!

Step 5: Strain, to separate the whey, through cheese cloth in the refrigerator for 4 hours. The longer you strain it, the thicker it becomes, like Greek Yogurt.

Step 6:
Store in the refrigerator
and enjoy for up to two weeks.
Keep in a covered glass container.

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