8 cups (2 litres) 3.25% whole milk (see note)

2 packets (5 g each) powdered yogurt starter (see note)

Pour the milk into the pressure cooker. Cover and select the Yogurt function.

After 1 hour, open the pressure cooker and stir in the yogurt starter. Cover and let ferment for 7 hours.

Remove the bowl of the pressure cooker and pour the yogurt into an airtight container. Cover and refrigerate for 4 hours or until completely chilled. The yogurt will keep for 2 weeks in the refrigerator.

For Greek yogurt, line a large sieve with coffee filters and set it over a bowl. Pour the hot yogurt into the lined sieve. Cover with plastic wrap and let drain in the refrigerator for 4 hours or until completely chilled. Discard the liquid. Transfer the chilled yogurt to an airtight container. The Greek yogurt will keep for 2 weeks in the refrigerator.

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