- 1 1/2 cups water
- 4 cups whole milk
- 2 tablespoons plain yogurt with live active cultures
Place removable pan with trivet in programmable pressure cooker. Pour water into pan. Place 7- to 8-cup, heat-proof, glass bowl on trivet. Pour milk into bowl. Secure the lid and set pressure release to sealing function. Select the steam setting and cook for 1 minute at high pressure.
Allow pressure to release naturally for 10 minutes. Move pressure release to venting function to release any remaining steam. Open the pot. Use trivet to carefully remove bowl of milk from removable pan.
Cool milk to 110°F, stirring frequently. Use instant read thermometer to check temperature of milk.
Stir about 1/2 cup of warm milk into yogurt. Return all to bowl. Use trivet to return bowl containing milk mixture and trivet to removable pan. Loosely cover bowl with foil to prevent condensation from falling into yogurt. Secure the lid. (Pressure release may be in either sealing or venting function.) Select the yogurt setting and cook for 8 hours.
Remove bowl of yogurt from removable pan. Loosely cover and refrigerate at least 6 hours.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.