Want to make homemade yogurt with an electric pressure cooker but don't have a yogurt button? This recipe walks you through the process step by step. Yes you can!
Add the half gallon of milk to the electric pressure cooker. Turn on the sear/saute function and set the timer to 30 minutes. The goal is to bring the milk to 180 F. Use a digital thermometer often to check the rising temperature. Stir the milk frequently with a wooden spoon so that it does not scorch and burn.
Once the milk reaches 180 F, you can turn off the sear/saute function. If you prefer a thicker yogurt, try maintaining a temperature at 180 F for 10 - 15 minutes more. Then turn off the heat.
Allow the milk to cool down to 110 F. Check the temperature often and continue stirring. This will take another 25 minutes approximately. Once the milk has reached 110 F, whisk in the starter yogurt.
Close and lock the pressure cooker's lid. Unplug the pressure cooker. Use the beach towel to wrap the pressure cooker up. This helps keep it warm. Allow the milk/yogurt to incubate for at least 8 hours.
After 8 hours, chill the yogurt in the fridge for at least 4 hours. Careful when you open the lid that you do not drip condensation back into the yogurt. You can cover the pressure cooker's insert with plastic wrap and place the whole thing in the fridge. After 4 hours, stir in your preferred sweetener (honey or vanilla extract). If the yogurt is lumpy, just mix it up by hand with a wooden spoon.
Transfer the yogurt to sterilized glass jars or other containers. You can also add fruit compote to the bottom if desired. Store in the fridge up to two weeks. As the yogurt sits, more whey (liquid) will rise to the top. This can be discarded if desired or stirred back in.