Vietnamese-Style Homemade Yogurt

Step 02:

Fill a large pot with ice to a depth of 2 inches, and add water to cover. Alternatively, fill a sink with 2 inches of cold water. Remove pot from multicooker, and place in cold water. Let yogurt mixture chill in the refrigerator until it registers 110°F, 3 to 5 minutes.

Step 03:

Whisk the yogurt in a medium bowl, gradually adding in about 2/3 cup of the warm milk mixture to temper it. Stir the tempered yogurt mixture back into the remaining warm milk mixture in the pot. Wipe the outside of the pot dry, and reinsert it into the cooker. Lock the lid in place, and turn the steam release handle to the SEALING position. Select the YOGURT setting, and set it for 8 to 10 hours. (10 hours yields a tangier yogurt.) When the cooking program finishes, the cooker will automatically turn off and keep the yogurt at a safe temperature for up to 2 hours.