This homemade yogurt uses a pressure cooker to achieve a thick, creamy texture with live active cultures, finished with a fresh blueberry compote topping. It's a simple, healthy breakfast option that requires minimal hands-on time and dairy-based ingredients.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pour the whole milk into a large pot and heat it on the stovetop, stirring occasionally, until it reaches 190°F.
Once the milk reaches temperature, turn off the heat. Prepare an ice bath in a large bowl and place a second, smaller bowl inside it. Carefully pour the hot milk into the smaller bowl.
Stir the milk in the ice bath until it cools down to between 100-110°F.
Pour the cooled milk into the insert of your pressure cooker. Add the plain yogurt starter.
Whisk the starter into the milk until fully combined.
Place the lid on the pressure cooker, set the valve to 'Seal', and select the 'Yogurt' function. Set the time for 10 hours.
While the yogurt incubates, prepare the blueberry compote. Add blueberries, water, sugar (if using), and a pinch of salt to a skillet over medium heat.
As the mixture heats, use a pastry cutter or the back of a spoon to mash the blueberries. Let it simmer for 6-8 minutes until saucy.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering blueberries.
Stir and cook for about 1 more minute until the compote thickens. Remove from heat and let it cool completely.
After the 10-hour incubation is complete, set up a large bowl with a strainer lined with cheesecloth.
Pour the yogurt into the cheesecloth-lined strainer and let it strain for a couple of hours in the refrigerator to remove the whey and achieve a thicker consistency.
To assemble, spoon the cooled blueberry compote into the bottom of mason jars. Top with the strained homemade yogurt.
Seal the jars and store in the refrigerator for up to 2 weeks. Garnish with fresh blueberries and crushed graham crackers before serving.
Store yogurt in an airtight container in the refrigerator for 7–10 days. Make compote ahead and refrigerate separately for up to 5–7 days; assemble just before serving or within 1 hour to prevent sogginess.
pressure cooker · culinary thermometer · fine mesh strainer (optional)
No, this recipe requires pasteurized whole milk. Non-pasteurized milk may contain bacteria that interfere with yogurt culturing.
The plain whole milk yogurt with live active cultures ferments the milk, transforming it into yogurt while creating the creamy, tangy flavor.
A pressure cooker heats and maintains the precise temperature needed for yogurt culturing. You could use an instant-read thermometer and oven, but a pressure cooker is the most reliable method.
Store in an airtight container in the refrigerator for up to 7–10 days. The blueberry compote can be made ahead and stored separately for 5–7 days.
Yes. Start with 1/4 cup and add more to taste. The cornstarch thickens the compote regardless of sugar level.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cranberry Pistachio Biscotti
95 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Greek Potato Salad
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
