Pressure Cooker Cold Start Vanilla Yogurt (Video)
Chill vibes meet creamy delight! Learn to craft Pressure Cooker Cold Start Vanilla Yogurt - your go-to for a refreshing taste of homemade goodness.
Equipment
Ingredients
Ingredients
- ¼ cup Greek yogurt plain, with active bacterial cultures
- 52 ounce Fairlife milk or other ultra-filtered milk
- 7 ounces condensed milk about ½ can
- 2 tablespoons vanilla extract
Instructions
Instructions
- Add 2 cups of milk to the inner pot. Add the yogurt, whisk very well until incorporated. Pour in the rest of the milk, condensed milk, and vanilla extract. Whisk again until combined.52 ounce Fairlife milk, 7 ounces condensed milk, 2 tablespoons vanilla extract, ¼ cup Greek yogurt
- Lock the lid and select YOGURT – MEDIUM (Temperature). Set time to 8 hours (or up to 12 hours for tangier yogurt) and press START.
- Once the timer goes off, 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 some of this yogurt so that you have the starter to make your next batch.
- Serve plain or with fresh fruit, if desired.
Notes
Calories are calculated based on a serving size of approximately 6-ounces.
Nutrition
Calories: 166kcalCarbohydrates: 20gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 108mgPotassium: 315mgSugar: 21gVitamin A: 230IUVitamin C: 1mgCalcium: 267mgIron: 0.1mg
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