PROGRAM Yogurt

PRESSURE none

RELEASE none

5 cups whole milk

¹⁄₄ cup heavy cream

5 tsp white vinegar

¹⁄₂ tsp kosher salt

1. Combine the milk and cream in the inner pot. Stir gently until the ingredients are well combined.

2. Cover and lock the lid, but leave the steam release handle in the venting position. Select Yogurt (Boil), and wait for the boil cycle to complete. When the cycle is complete, remove the lid, and carefully transfer the inner pot from the base to a heat-resistant surface.

3. Add the vinegar. Stir with a wooden spoon for 3 minutes, or until curds begin to form, and then stir in the kosher salt.

4. Place a fine mesh sieve lined with cheesecloth over a large bowl. Pour the mixture into the sieve and allow the ricotta to drain for 15 minutes.

5. Transfer the drained ricotta to a sealable container and allow to cool completely before transferring to the refrigerator. Refrigerate for up to 5 days.