Instant Pot Greek Yogurt

Why You’ll Love This Recipe

Homemade Greek yogurt in the Instant Pot is not only simple but also a game changer when it comes to flavor and texture. By making it yourself, you can enjoy a rich, creamy yogurt with fewer added sugars and preservatives. It’s the perfect way to ensure that you’re eating a wholesome, delicious snack or breakfast, and you can customize it with your favorite toppings like honey, fruits, or nuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 cups whole milk
• 4 tablespoons plain Greek yogurt with live cultures (such as Fage)
• Cheesecloth or coffee filter
• Strainer/colander

Directions

1. Pour the 8 cups of whole milk into the Instant Pot.
2. Press the “Yogurt” button and adjust to “Boil” to bring the milk to a boil.
3. Once the milk boils, use a thermometer to check if it has reached 180°F. If not, use the “Sauté” function to bring it to the correct temperature.
4. Remove the Instant Pot insert from the pot and allow the milk to cool down to 115°F.
5. Stir in 4 tablespoons of store-bought plain Greek yogurt with live cultures.
6. Return the insert to the Instant Pot, press the “Yogurt” button again, and set it to 8 hours.
7. Once the yogurt is done, place cheesecloth or coffee filters in a strainer and pour the yogurt into the strainer to separate the whey.
8. Allow it to strain for 3-4 hours, or overnight in the fridge for thicker yogurt.
9. The next day, transfer the yogurt to a bowl. If it’s too thick, you can add a few tablespoons of the strained whey and stir to achieve your desired consistency.
10. Serve with your favorite toppings such as honey, almonds, or fresh berries.

Servings and Timing

• Yield: Approximately 8 servings
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Additional Time: 3-4 hours (for straining)
• Total Time: 11-12 hours

Variations

• Flavor Variations: Add vanilla extract or a small amount of honey before setting the yogurt to create a flavored yogurt.
• Vegan Option: Use coconut milk or almond milk instead of whole milk for a dairy-free version.
• Sweetened Yogurt: Add a sweetener like maple syrup or stevia to the yogurt base before fermenting.

Storage/Reheating

• Storage: Store the yogurt in an airtight container in the refrigerator for up to 1-2 weeks.
• Reheating: Greek yogurt is best enjoyed cold, so it does not need to be reheated. Simply take it out of the fridge and serve.

FAQs

1. Can I use low-fat or skim milk for this recipe?

Yes, but using whole milk will give you a creamier and thicker yogurt. Low-fat or skim milk can be used but may result in a less creamy texture.

2. Do I need a special yogurt starter?

You only need a small amount of plain Greek yogurt with live cultures to start the fermentation process. Once you make your own yogurt, you can use it as the starter for future batches.

3. Can I make this yogurt without an Instant Pot?

While the Instant Pot simplifies the process, you can also make yogurt using a stovetop method, but it requires more careful monitoring and consistent heat.

4. How long does homemade Greek yogurt last?

Homemade yogurt can last in the refrigerator for up to 2 weeks if stored properly in an airtight container.

5. Can I use a different kind of milk?

Yes, you can use other types of milk, like almond milk or soy milk, but the texture and taste will differ. Be sure to check that the milk you’re using has added cultures if you’re using non-dairy alternatives.

6. Why do I need to strain the yogurt?

Straining helps to remove the whey and results in thicker Greek yogurt. You can strain it for less time for a thinner consistency if you prefer.

7. Can I add flavor to the yogurt before fermenting it?

Yes, you can add flavorings like vanilla or honey before setting the yogurt to ferment. Just make sure to not add too much sugar to maintain the right texture.

8. Can I freeze homemade Greek yogurt?

Yes, you can freeze homemade yogurt. However, it may change in texture once thawed, so it’s best used in smoothies or baking.

9. Can I use store-bought yogurt with added flavors as a starter?

It’s best to use plain yogurt with live cultures to ensure proper fermentation. Flavored yogurts may not work as effectively.

10. What can I use the whey for?

The whey can be used in smoothies, baking, or as a substitute for water in various recipes. It’s packed with protein and nutrients.

Conclusion

Making Greek yogurt in your Instant Pot is a simple and rewarding process that results in creamy, delicious yogurt every time. Whether you enjoy it plain, with honey, or in parfaits, this homemade yogurt will be a game-changer in your kitchen. Not only is it more affordable than store-bought yogurt, but you can also control the ingredients to make it just the way you like it!

Instant Pot Greek Yogurt

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• Author: Julia
• Total Time: 11-12 hours
• Yield: 8 servings
• Diet: Gluten Free

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Description

Making Instant Pot Greek Yogurt is simple, affordable, and healthier than store-bought versions. This creamy, thick homemade yogurt is customizable with toppings like honey, fruits, or nuts, and allows you to control ingredients for the freshest yogurt possible. A perfect snack or breakfast, made effortlessly in your Instant Pot!

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Ingredients

• 8 cups whole milk
• 4 tablespoons plain Greek yogurt with live cultures (such as Fage)
• Cheesecloth or coffee filter
• Strainer/colander

Cook Mode Prevent your screen from going dark

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Instructions

• Pour 8 cups of whole milk into the Instant Pot.
• Press the “Yogurt” button and adjust to “Boil” to bring the milk to a boil.
• Once the milk boils, check if it has reached 180°F using a thermometer. If not, use the “Sauté” function to bring it to the correct temperature.
• Remove the insert from the Instant Pot and allow the milk to cool down to 115°F.
• Stir in 4 tablespoons of plain Greek yogurt with live cultures.
• Return the insert to the Instant Pot, press the “Yogurt” button again, and set it to 8 hours.
• Once done, place cheesecloth or coffee filters in a strainer and pour the yogurt into the strainer to separate the whey.
• Allow it to strain for 3-4 hours, or overnight in the fridge for thicker yogurt.
• Transfer the yogurt to a bowl. If it’s too thick, add a few tablespoons of the strained whey to adjust the consistency.
• Serve with your favorite toppings like honey, almonds, or fresh berries.

Notes

• For a flavored yogurt, add vanilla extract or a small amount of honey before setting it to ferment.
• If you’d like a vegan version, use coconut or almond milk instead of whole milk.
• Straining the yogurt makes it thicker; you can skip or shorten this step for a creamier texture.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Dessert
• Method: Straining
• Cuisine: American