How to Make Yogurt at Home in a Multi Cooker

Homemade Yogurt in the Deluxe Multi Cooker

Thanks to the power of a Deluxe Multi Cooker, you can make creamy, rich yogurt at home with the press of a button.

With yogurt so widely available, you may wonder why it’s a good idea to make your own. Here are a few reasons:

  • It tastes better than store-bought.
  • It’s less expensive than store-bought.
  • You control exactly what goes into it, so there are no unnecessary additives.
  • You decide how sweet it is.
  • You choose the type of milk.

Here you’ll find recipes using cow’s milk and coconut milk along with some great tips for the best tasting homemade yogurt. Let’s get started!

Yogurt Starter

For the first batch, you’ll need live (active) or freeze-dried yogurt cultures. After you make your first batch, you can use your homemade yogurt as the starter for your next batch.

  • For a live culture starter, you can use any plain, unflavored store-bought yogurt that contains active cultures (check the label), matching the type of yogurt you’re making—unflavored yogurt starter to make plain or vanilla yogurt or unflavored coconut milk yogurt starter to make coconut milk yogurt.
  • Freeze-dried yogurt starter can be found at specialty grocers and online in a wide range of flavor and styles: Greek, traditional, kefir, sweet, and vegan.

Yogurt Recipes

All our recipes start with 8 cups (2 L) of milk and ½ cup (125 mL) of plain unsweetened yogurt with active cultures, or 1½ tsp (7 mL) of freeze-dried starter.

Coconut Milk Yogurt and Nut Milk Yogurt Recipes

Alternative milk yogurts are a bit trickier because they don’t contain lactose which thickens the milk into yogurt. Plus, store-bought nut milks usually have preservatives that inhibit good bacteria/probiotics from growing to make the yogurt.

Here’s a great solution: Add ¼–½ cup (60–125 ML) of tapioca starch (also called tapioca flour) to thicken the yogurt. Without tapioca starch, it’ll have the consistency of drinkable yogurt or kefir, which is also great in smoothies and sauces.

Coconut Milk Yogurt

To make homemade coconut milk yogurt, you can use any of the basic recipes above. Then, just replace the 8 cups (2 L) of cow’s milk with 8 cups (2 L) of canned coconut milk. Look for coconut milk that contains only coconut, water, and a thickener like guar gum. Avoid any that have preservatives, citric acid, or other additives. You can also make your own coconut milk using shredded coconut.

Nut Milk Yogurt

If you want to make cashew milk yogurt, almond milk yogurt, or macadamia milk yogurt, start with homemade nut milk since it won’t contain any preservatives or additives. This is super easy with the Deluxe Cooking Blender—you can make your own nut milk in about 5 minutes!

With any of these recipes, you can add an extra ½ cup (125 mL) of sugar to sweeten it or up to 2 tbsp (30 mL) of vanilla for more tang.

Almond Milk Yogurt

  • 2 cups (500 mL) raw almonds, soaked in 4 cups of water and drained
  • 5 cups (1.25 L) water
  • ⅛ oz. (150 g) yogurt
  • ½ cup (125 mL) sugar
  • ¼-½ cup (60-125 mL) tapioca starch
  • 2 tbsp (30 mL) vanilla extract
  1. Rinse the almonds.
  2. Add the almonds, water, and seasonings to the Deluxe Cooking Blender. After you replace and lock the lid on, turn the wheel to select ALT MILK; press the wheel to start blending.
  3. Strain the mixture through the Strainer Bag (if desired) into a bowl and chill.
  4. Add your homemade almond milk to the Inner Pot of the Deluxe Multi Cooker. Select the SEAR setting (low) and heat the milk to 180–185°F (82–85°C) for about 20-25 minutes. Stir occasionally to prevent skin from forming on the top of the milk. Then, press CANCEL.
  5. Cool the milk to 105–115°F (40.6–46.1°C) for about 1 hour at room temperature and stir occasionally. Once the milk has cooled to the proper temperature, skim off any “skin” that may have formed on top of the milk.
  6. In small bowl, whisk 1 cup (250 mL) of the warm milk into the yogurt starter and tapioca starch; return the mixture to the Inner Pot and whisk until its smooth. (For vanilla yogurt, add the sugar and vanilla at this point, too.)
  7. Cover and select the YOGURT setting (medium). Set the timer for 8 hours (or for a tangier yogurt, up to 12 hours). Then, press START.
  8. After the timer stops, press CANCEL. Gently spoon the yogurt (without stirring it) into storage containers. Chill the yogurt before serving. For a thicker consistency, strain your yogurt with a fine-mesh sieve lined with cheesecloth for up to 6 hours in the refrigerator or until it’s reached your desired thickness.

Serving Suggestions

Now that you’ve mastered the easy art of homemade yogurt, it’s time to get creative.

Fruit on the bottom: Add a couple tablespoons of your favorite jam or jelly to the bottom of a jar, pour the warm yogurt on top, cover, and chill. Stir just before eating.  

More on the top: Raspberries, strawberries, blueberries, granola, chopped canned peaches, toasted coconut, ground cinnamon, or just a bit of honey are all great toppings. Add highly acidic fruits like pineapple right before serving.

A simple switch: Plain yogurt is a great substitute for sour cream, buttermilk, or mayonnaise in cooking and baking. Just use the same amount the recipe calls for.

How Long Does Homemade Yogurt Last?

Homemade yogurt will stay fresh in your refrigerator for up to two weeks. You can use yogurt starter from your homemade yogurt for up to a week. 

Let the yogurt-making fun begin! Try different flavor combinations and share them with #howipamperedchef along with any tips and tricks you’ve discovered.

5 Responses to How to Make Yogurt at Home in a Multi Cooker

  1. Barb August 5, 2022 at 4:24 pm #

    What about oat milk?

  2. Michele December 11, 2022 at 11:51 am #

    Why does the multi cooker beep during the Yogurt Setting?

    • Darlene February 21, 2023 at 6:09 pm #

      The beep is for pressure release. You can turn it off during yogurt making by pressing the steam button until it beeps.

  3. Julie March 14, 2023 at 8:16 am #

    Can I make it with skim milk?

    • Ronald August 15, 2023 at 3:50 pm #

      Depends on whether your yoghurt culture eats mainly the fatty portion or the sugary portion of milk.

      Greek/Turkish/Bulgarian yoghurt cultures wouldn’t work, they need the fat (at least some of it).
      Using a low fat yoghurts as a starter would theoretically work, as would Kefir.

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