Cardamom Yogurt with Roasted Peaches
By :Williams Sonoma Test Kitchen
Print Recipe
To make plain Greek-style yogurt for other uses, prepare the yogurt as directed but omit the sugar, cardamom, and other flavorings.
Votes: 13
Rating: 4.38
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Medium
Browse Category Breakfast
Cooking Technique Yogurt
Main Ingredient Milk, Oats, Peaches
Prep Time 20 minutes
Cook Time 10 hours
Servings
3 servings
Ingredients
For the yogurt
  • 8 cups whole milk
  • 10 green cardamom pods lightly crushed
  • 2 tablespoons plain yogurt
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
For the roasted peaches
  • 6 peaches halved and pitted
  • 6 tablespoons old-fashioned rolled oats
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons firmly packed brown sugar
  • 1/4 teaspoon ground cardamom
Course Breakfast
Cuisine Modern
Difficulty Medium
Browse Category Breakfast
Cooking Technique Yogurt
Main Ingredient Milk, Oats, Peaches
Prep Time 20 minutes
Cook Time 10 hours
Servings
3 servings
Ingredients
For the yogurt
  • 8 cups whole milk
  • 10 green cardamom pods lightly crushed
  • 2 tablespoons plain yogurt
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
For the roasted peaches
  • 6 peaches halved and pitted
  • 6 tablespoons old-fashioned rolled oats
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons firmly packed brown sugar
  • 1/4 teaspoon ground cardamom
Votes: 13
Rating: 4.38
Rate this recipe!
Instructions
  1. To make the yogurt, pour the milk into the Instant Pot. Enclose the cardamom pods in a square of cheesecloth and add to the pot.
  2. Lock the lid in place and turn the valve to Sealing. Press the Yogurt button until the screen says boil and cook until the milk reaches 180°F, about 25 minutes. 
  3. Have ready an ice-water bath. Remove the lid and check the milk temperature with an instant-read thermometer. If it is not 180°F, press the Keep Warm/Cancel program to reset the program, then select Sauté and heat until it reaches 180°F. Remove and discard the cardamom.
  4. Transfer the inner pot to the ice-water bath, then stir the milk until it cools to 110°F, about 10 minutes. Transfer 1 cup of the milk to a small bowl, whisk in the yogurt until smooth, then return the milk-yogurt mixture to the pot and add the granulated sugar, cardamom, and vanilla. Whisk until blended. 
  5. Return the inner pot to the Instant Pot housing. Lock the lid in place; the valve can be turned to Sealing or Venting. Press the Keep Warm/Cancel button to reset the program, then press the Yogurt button and set the cook time for 10 hours. When the yogurt is ready (the screen will read Yogt), remove the lid, use pot holders to lift out the inner pot, cover it with plastic wrap, and refrigerate until the yogurt sets, about 4 hours. Do not stir at this point. 
  6. When the yogurt is set, line a large fine-mesh sieve with 4 layers of cheesecloth, place the sieve over a bowl, spoon the yogurt into the sieve, and refrigerate for 2 hours to drain. 
  7. Meanwhile, prepare the roasted peaches. Preheat the oven to 350°F. Butter a 9-inch square baking dish.
  8. Arrange the peaches, cut side up, in the prepared dish. In a small bowl, stir together oats, butter, brown sugar, and cardamom, mixing well. Sprinkle the oat mixture evenly over the peaches. Roast in the oven until the peaches are juicy and tender and the topping is browned, 30–35 minutes.
  9. To serve, spoon the yogurt into individual bowls and top with the peaches.
9 replies
  1. Scottf
    Scottf says:

    10 hours is misleading. The recioe itself runs to 15 hours and that omits the heatimg time. This is a two day project.

  2. eva_mcd
    eva_mcd says:

    Easy and excellent! The yogurt recipe scales up easily, and the flavor profile is changeable as well. I really like the combination of the cardamom and vanilla. I prefer a thicker yogurt so i usually strain it first for several hours. Yummy!

  3. Bertb
    Bertb says:

    I use this to make plain yogurt. Just whole milk, a bump of cream and the yogurt starter. Follow directions and it comes out great.

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