Homemade Yogurt (Cold-Start Method)

Name: Homemade Yogurt (Cold-Start Method)
Total time: 28800 s
Yield: Yields 894g
Cuisine: British
Ingredients: 150 g greek yogurt; 750 ml full fat milk

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Guess what? The yogurt function on my multicooker isn’t just for show, it is the real deal. I whipped up a batch of homemade plain yogurt with 750ml of milk and 150g of starter yogurt, and the results were nearly perfect: 894g of creamy goodness with just a tiny 6g loss. Who knew science could be so delicious?
#newyear2025 using the multicooker l gifted myself right before Christmas.

Bianca Mwale @bianca_eatsy

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Ingredients

8 hours

Yields 894g

150 ggreek yogurt
750 mlfull fat milk

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Steps

8 hours

1

Pour hot boiling water into the Multicooker inner pot to ensure that it's perfectly clean and your yogurt does not absorb previous scents from the cooker. Dry and put it back in the cooker
2

Pour the milk into the pot and scoop out 3 tablespoons to mix with the starter yogurt before pouring it in. Tip this back into the pot of milk and whisk to carefully combine. You could also pour the yogurt directly in and thoroughly mix in or whisk
3

Press the Yogurt button. It will read 8:00 when it starts and this sets the multicooker to work for 8 hours
4

When the 8 hours are up, the cooker will beep. Now switch it off and check that the yogurt is done. Depending on the quality and texture of starter yogurt used, the end yogurt should be soft to medium firm
5

Either put the yogurt, still in the inner, into the fridge to chill overnight with a paper towel, draped over the top of the pot to absorb any condensation. Whisk and transfer yogurt into clean jars the next morning and store back in the fridge and use within 10-14 days
OR
Right after the cooker beeps, scoop out and transfer yogurt into clean jars, leaving room at the top. Close jars and refrigerate for 24hrs for yogurt to firm up a little more
6

Serve chilled and enjoy!