Instant Pot Greek Yogurt
Here's a simple and fool-proof method for making Greek Yogurt in the Instant Pot.
- 1/2 gallon organic milk *see notes for using a full gallon
- 1 packet yogurt culture
- honey, vanilla bean, sugar, maple syrup
Pour your milk into the instant pot then press the yogurt button until you get to the boil function. It should take 20-30 minutes to boil.
After the milk is brought to a boil you want to bring the temp back down to 112 degrees. Remove the steel inner pot from the instant pot. I either leave it out on the counter for 1 hour or refrigerate it for 40 minutes. You can use a thermometer to get a good read on the milk or just follow my times for cooling.
Stir in the yogurt culture and place the pot back into the instant pot. Turn on the yogurt button to 8 hours with the top on seal.
After the 8 hours is up, pour the yogurt into a nut milk bag or large cheese cloth (double layer). Strain this over a bowl for 1 hour.
Use a spatula to scrap the yogurt out of the cheese cloth or nut milk bag and back into the steel pot. Use a whisk to whip the yogurt and smooth it out. Now is the time that you can stir in any flavorings or you can leave it tart. Spoon the strained yogurt into a container with a tight lid. Refrigerate overnight before consuming.
I'm using a half gallon of milk here because that's about the amount of yogurt my family will eat in one week. You can easily double this recipe and use a full gallon of milk. I still stick with one yogurt starter for a full gallon as well.
The yogurt culture that I recommend here can be found on Amazon or Whole Foods.