Pour the milk into the pot and assemble the pressure lid, making sure the pressure release valve is in the VENT position.

Select “yogurt” and set the time to 8 hours. Select START/STOP to begin.

After the milk has boiled and the display shows “Add & Stir”, open the pressure cooker lid. It’s worth knowing that this may take several hours for the milk to boil and cool.

Add in the plain yogurt and whisk until fully incorporated.

Close the pressure cooker lid, making sure the pressure release valve is still in the VENT position. Press START/STOP to resume the process. Leave to incubate for 8 hours.

After the timer is complete (8 hours later), transfer your yogurt to a glass container or bowl and chill for a minimum of 8 hours in the refrigerator.

Add the vanilla and honey (if using) to the yogurt and stir until well combined. Try not to disturb the bottom of the pot too much when you are stirring it as a thin layer of skin often forms across the bottom. This will not change the taste but will make a change to the texture.

Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. The yogurt will thicken up in the fridge.

You can keep the yogurt in the fridge for up to 2 weeks.