YOGURT in the PRESSURE COOKER
52 oz Fairlife Milk, 2% or whole 1 generous tablespoon unflavored, greek style, yogurt
Combine in a cold cooker, put a lid on top and set YOGURT button to 8 hours When it's done, transfer liner, covered, to the fridge and leave to chill completely (I do overnight) Transfer the yogurt to containers or strain it. Save the whey to use in cooking in place of any liquid in a savory dish. It will stay in the fridge for a couple of weeks, then make more!
I did a video of all the steps:
Post a Comment