Cardamom Yogurt with Roasted Peaches

By: Williams Sonoma Test Kitchen

Cardamom Yogurt with Roasted Peaches
To make plain Greek-style yogurt for other uses, prepare the yogurt as directed but omit the sugar, cardamom, and other flavorings.
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Celiac, Gluten Free, Low Carb, Vegetarian
cuisine icon Cooking Technique
Yogurt
cuisine icon Keywords
3 servings, breakfast, celiac, contributed, cook 10 hour, firmly packed brown sugar, gluten free, granulated sugar, green cardamom pods, ground cardamom, instant pot yogurt, instant pot yogurt recipes, low carb, medium, modern, more than 2 hours, old-fashioned rolled oats, peaches, plain yogurt, prep 20 min, unsalted butter, vanilla extract, vegetarian, whole milk, yogurt, yogurt recipes

prep icon Prep Time
20 min
cook icon Cook Time
10 hour

serving icon Servings
3 servings
Ingredients
  • 8 cups whole milk
  • 10 green cardamom pods
  • 2 tablespoons plain yogurt
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • 6 peaches
  • 6 tablespoons old-fashioned rolled oats
  • 3 tablespoons unsalted butter
  • 2 tablespoons firmly packed brown sugar
  • 1/4 teaspoon ground cardamom
Instructions
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Meanwhile, prepare the roasted peaches. Preheat the oven to 350°F. Butter a 9-inch square baking dish.
  • 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.
  • To serve, spoon the yogurt into individual bowls and top with the peaches.
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