Recipes

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Everyday Basics
Elevating your go-to weeknight meals is as easy as adding
any of these appetizers, sides, or desserts to your menu.
HOMEMADE VANILLA YOGURT
PREP: 5 MINUTES | INCUBATE: 8 HOURS | CHILL: 8–12 HOURS | MAKES: 4–6 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 Pour the milk into the pot. Assemble the 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.
2 Once cooled, the unit will beep and display
"Add & Stir". Remove pressure lid. Add plain
yogurt and whisk until fully incorporated.
4 After incubating is complete (8 hours later),
transfer the yogurt to a glass container or
bowl, cover, and chill for a minimum of 8 hours
in the refrigerator.
5 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.
INGREDIENTS
1
/2 gallon whole milk
3 tablespoons plain yogurt with active live cultures
1
/2 tablespoon vanilla extract
1
/2 cup honey (optional)
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 large mixing bowl
while draining).