Yogurt
Ingredients:
5 cups whole milk
1 tablespoon plain Greek-style yogurt, at room temperature
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1-cup of Blueberries & strawberries
Directions:
Pour the 5 cups of whole milk into the stainless steel pot of your Yedi pressure cooker. Lock the Yedi pressure cooker lid in place and set the steam vent to Sealing.
Press the Yogurt button until display reads “Boil”. When the cycle completes the screen will display “Yogt”. Remove the lid and check that the milk temperature is at least 165°F. If the milk temperature is lower than this, set the Yedi pressure cooker to Sauté on low until the milk reaches the appropriate temperature.
Remove the "skin" from the surface of the milk and discard.
Take the stainless steal inner pot from the Yedi pressure cooker and set into a large ice bath to cool the milk to 110°F for about 5 minutes. Then remove the pot from the ice bath and wipe the outside dry.
Ladle one cup of milk into a small bowl with room-temperature yogurt; whisk until smooth.
Stir the yogurt mixture into the milk in the stainless steal inner pot. Be careful not to scrape the bottom of your stainless steel pot.
Return the stainless steel pot to your Yedi pressure cooker.
Lock the Yedi pressure cooker lid in place. Set the steam vent to Sealing and Press the Yogurt button and cook for 10 hours. When the cycle completes, the display will read "Yogt".
Line a fine-mesh strainer with cheesecloth; set over a large bowl.
Pour yogurt into the strainer; refrigerate for at least 4 hours.
Stir sugar and vanilla extract through the strained yogurt; divide into glass canning jars. Keep yogurt refrigerated for up to 2 weeks. Add the strawberries and blueberries on top for serving!