Ingredients
1/2 gallon whole milk
3 tablespoons plain yogurt with active live cultures
1/2 tablespoon vanilla extract
1/2 cup honey (optional)
Directions
1 Pour the milk into the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select Yogurt and set time to 8 hours. Select START/STOP to begin.
2 After the milk has boiled, the display will read “Cool”. Note that this process can take several hours.
3 Once cooled, the unit will beep and display “Add & Stir”. Remove lid. Add plain yogurt and whisk until fully incorporated.
4 Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select START/STOP to begin the incubation process.
5 After incubating is complete (8 hours later), transfer the yogurt to a glass container or bowl, then cover and refrigerate for a minimum of 8 hours.
6 Once yogurt has cooled, add the vanilla and honey (if using) and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Yogurt may be refrigerated up to 2 weeks.
TIP If you prefer a thicker, Greek-style yogurt, strain the yogurt through a cheesecloth overnight in the fridge (be sure to place it over a large mixing bowl while draining).
