Every time I visit my Grandma, she always has a batch of delicious and creamy cheese and yogurt ready. I’ve always been fascinated by the process of making these dairy products. So, I decided to give it a try myself. But I usually have little time to spare in the kitchen, so I wanted to use a pressure cooker for making cheese and yogurt.

Nana said it’s possible to make her delicious cheese or yogurt in a pressure cooker as long as you know what you’re doing. So, I’ll share some of her best tips when using a pressure cooker for making cheese and yogurt.

Tips for Making Cheese in a Pressure Cooker

I usually don’t buy cheese in the store because my Nana would deliver homemade cheese to our house every now and then. But since I moved a bit farther from them, I would miss her cheese. So, I asked her to teach me some of her techniques for making cheese in a pressure cooker.

Use an Instant Pot

The ideal pressure cooker for creating delicious cheesy dishes is the Instant Pot. This appliance is perfect for making a variety of recipes with cheese, as it provides an efficient way to cook and steam food while locking in flavor and nutrients. It also allows you to set specific cooking times to ensure that your cheese turns out perfectly every time.

Even though you can make cheese in a stovetop pressure cooker, it’s important to remember that this method may not be as reliable or consistent as using an Instant Pot. Making cheese requires precise control over temperature and pressure, and a stovetop pressure cooker may not be as accurate or easy to use.

Know What Type of Milk to Use

Nana said that the type of milk you use can have a considerable influence on the flavor and texture of your cheese. So, selecting the right one is an essential factor in achieving the desired results. For instance, if you choose whole milk, it will result in a creamier cheese with higher fat content. On the other hand, going for skim milk will provide you with a lower-fat cheese that still has plenty of flavors.

Use Starter Culture

When making cheese, you have to use a high-quality starter culture if you want the results to be consistent and reliable. You can easily buy these types of cultures online or at stores specializing in cheese-making. Also, these starter cultures will help give your finished product the taste and texture you want.

You Might Need a Rennet Table

My Nana usually uses rennet when making cheese. It is a strong substance that helps milk solidify into curds. Rennet works by catalyzing the coagulation of proteins in the dairy liquid and causing it to thicken and become a solid mass.

Use a Cheesecloth or Muslin

Once the cheese has turned into curds, Nana says to carefully separate the solid curds from the liquid whey with cheesecloth or muslin. For the best results, following the recipe’s instructions, including any measurements for how long to strain and how to do it is important.

Tips for Making Yogurt in a Pressure Cooker

As for yogurts, you can definitely make them in a pressure cooker with a few things to consider for the best result. Here are some of my Nana’s best tips for using a pressure cooker for making yogurts:

Choose the Right Pressure Cooker

If you haven’t bought a pressure cooker yet and want to make yogurt, you need to make sure you get the right one. You can choose a pressure cooker that is made for making yogurt and has features that are made for that task. But having a pressure cooker with sauté or sear function is also a great option.

You should also make sure that the appliance you choose is the right size for you, as it needs to be able to hold the amount of yogurt you want to make. It’s important to think about how much yogurt you want to make when choosing the right machine for your needs.

Use Cold Milk

When making yogurt, you should also use cold milk because this will make sure that the end product sets upright. This is an important step in making thick, creamy, and tasty yogurt. If you want the best results, use chilled or refrigerated milk. Using warm milk could mess up the way it sets and feels.

Use the Right Setting

When you try to make yogurt in a pressure cooker, it is important to use the right setting. If your pressure cooker has different settings, use low heat because too much heat can ruin the texture of the yogurt. Using the yogurt or sauté function will make sure that you get the results you want.

Also, the milk should always be heated to 180°F and then allowed to cool down until it reaches 108°F. It is important to be vigilant during this process in order to ensure that the temperature of the milk does not exceed or drop below these two temperatures. Paying close attention to the whole process is essential for achieving desirable results.

Let the Yogurt Drain Overnight

Let the yogurt sit in a cheesecloth-lined strainer over a bowl for about eight hours, or even better, leave it there overnight. This will allow the liquid to slowly drip out of the mixture. By morning, the mixture will be very thick and creamy, and you can use it as a topping for all kinds of breakfast foods or as an ingredient in tasty treats.

Don’t Set to Seal

Secure the lid firmly, but don’t lock it in place. As we’re not cooking this under pressure, there’s no need to adjust the lid and make sure that it is completely sealed shut. Take a few steps back while allowing the contents of the Pot to heat up slowly until they reach 165 degrees Fahrenheit. This should take some time, so be patient.

By following just a few simple steps and taking into account some important considerations, you can easily make delectable homemade yogurt and cheese using a pressure cooker. All it requires is some basic ingredients, the right equipment, and your own creative touch!