Thick, creamy and delicious, this easy yogurt from Amy + Jacky is one of the easiest recipes you’ll ever make!! They are an adorable and very talented couple, you can learn more about them here. This is the first recipe of theirs I have tried, and also the very first yogurt I have EVER made. Their instructions were spot on, which is helpful when you don’t know what you’re doing! I have made it several times, and it is simply wonderful.
For this type of yogurt, you’ll need to use Ultra-filtered milk. Our family loves Fairlife, especially because being ultra-filtered, it is lactose free for those in our family who like milk, but are lactose intolerant. You will also need to use a yogurt that has active bacteria cultures, as we are not cooking this at all (that’s why it is called cold start).
Why bother making yogurt?
Is it worth it? Absolutely, yes! I figure out the cost in my area, and I can get TWICE the amount of yogurt for the price of one large container. That right there makes it worth it for our family. Plus, it is so easy and fresh, you can also freeze it in small quantities for smoothies, just be sure to save two tablespoons for your next batch, and then you will save even more money!
I am using my Deluxe Multi-cooker, as it is a pressure cooker, as well as a sous vide and slow cooker. Since I have found the whole milk to be the thickest and creamiest, that is what I am using today. You can certainly select a lower fat, but please be aware that it may change the consistency of your yogurt. Depending on how tangy you like the yogurt, you can set it between 8-10 hours. We set ours for 9 hours, and it was perfect. Okay, let’s jump right in!
Ingredients
- 2 tablespoons yogurt with active bacterial cultures
- One 52-ounce container Fairlife or other ultra-filtered milk
Instructions
Ensure that the pressure cooker’s inner pot is absolutely clean. Add 2 cups of the milk to the inner pot. Add the yogurt, whisk very well until incorporated. Pour in the rest of the milk, and whisk again.
Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.
Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours. Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch.
Serve as is, or with berries and granola.
That’s it! The best, creamiest yogurt, and so easy to make! Please be sure to go and visit Amy + Jacky, and tell them I said hello!
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NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!
Pressure Cooker Cold Start Yogurt
Ingredients
- 2 tbsp yogurt with active bacterial cultures
- 52 ounces Ultra-filtered milk
Instructions
- Ensure that the pressure cooker’s inner pot is absolutely clean. Add 2 cups of the milk to the inner pot. Add the yogurt, whisk very well until incorporated. Pour in the rest of the milk, and whisk again.
- Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.
- Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours. Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch.
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