Instant Pot Greek Yogurt
Unleash the magic of your Instant Pot and transform simple ingredients into a luxuriously thick, tangy, and utterly delightful Greek yogurt. This recipe yields a creamy masterpiece that rivals store-bought versions, all with minimal effort.
Nutrition
-
Carbohydrate
31 g
-
Cholesterol
52 mg
-
Protein
22 g
-
Saturated Fat
8 g
-
Sodium
268 mg
-
Sugar
31 g
-
Fat
13 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Sterilize your Instant Pot insert by boiling water in it for a few minutes, then carefully dry. This ensures a clean environment for the yogurt culture. (5 minutes)
02 Step
Recipe View
45 mins
Pour the milk into the sterilized Instant Pot insert. Select the 'Yogurt' function and press 'Adjust' until the display shows 'Boil'. Close and lock the lid. Let the Instant Pot work its magic until it signals the end of the boiling cycle. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C). (45 minutes)
03 Step
Recipe View
2 hrs
Carefully remove the insert from the Instant Pot and place it on a cooling rack. Allow the milk to cool down to 110°F (43°C). This is crucial for the yogurt cultures to thrive. (1-2 hours)
04 Step
Recipe View
2 mins
In a separate bowl, whisk together 1 cup of the cooled milk with the plain yogurt (your starter) and vanilla extract (if using) until thoroughly combined. This activates the yogurt cultures. (2 minutes)
05 Step
Recipe View
1 mins
Gently pour the yogurt mixture back into the Instant Pot insert with the remaining cooled milk. Stir gently to distribute the cultures evenly. (1 minute)
06 Step
Recipe View
8 hrs
Reselect the 'Yogurt' function on your Instant Pot. Ensure the lid is closed (it doesn't need to be locked this time). Set the timer for 8-12 hours, depending on your desired tanginess. Longer fermentation times result in a tangier yogurt. (8-12 hours)
07 Step
Recipe View
30 mins
Once the fermentation is complete, strain the yogurt through a cheesecloth-lined strainer or a nut milk bag set over a bowl. This removes the whey and creates the thick, Greek yogurt consistency. (30 minutes)
08 Step
Recipe View
2 hrs
Refrigerate the strained yogurt for at least 2 hours to allow it to fully set and chill. The longer it chills, the thicker it will become. (2 hours)
For a richer yogurt, use whole milk. For a tangier flavor, extend the fermentation time.
Ensure your starter yogurt contains live and active cultures. Check the label for specific strains.
Don't discard the whey! It's packed with nutrients and can be used in smoothies, baking, or as a liquid for soaking grains.
Sterilize the glass jars or containers you plan to store your yogurt in to prevent contamination.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 11 Ratings)
Total Reviews: (5)
Robert Kessler
Apr 18, 2025The tip about using the whey in smoothies is brilliant! I hate wasting food, so I appreciate that.
Pierce Dooley
Mar 16, 2025I was intimidated to make yogurt at home, but this recipe was so easy to follow. Thanks for the clear instructions!
Sofia Prohaska
Mar 11, 2025My yogurt turned out a little thin. What did I do wrong?
Lillian Corwin
Mar 5, 2025This recipe is a game-changer! My homemade yogurt is so much better than anything I can buy at the store.
Keara Barrows
Mar 2, 2025Answer: Make sure your milk has cooled down to 110°F (43°C) before adding the starter, and try straining it for a longer period.