Incredibly Easy Instant Pot Greek YogurtJump To Recipe
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Greek yogurt is incredibly easy to make. Plus, with the Instant Pot, it makes this recipe virtually hands off (after the initial phase at least)!
I love the rich, tangy taste of Greek yogurt, and I feel even better about it knowing the nutritional properties it has.
Greek yogurt is high in calcium (obviously as it is a milk product), high in protein, low in carbs, and last but not least, its many probiotic cultures that are good for your overall gut health.
I love anything DIY, and as Greek yogurt can get pricey about $4.68+ for 32 ounces vs a gallon of milk (128 oz) around $3.49, it can save you a bit of cash on your grocery bill. Once you make Greek yogurt, you can keep making it over and over again with leftover yogurt (the starter) and a gallon of milk.
Heating the Milk
The milk needs to get to 180°F degrees. There are a few ways of doing this. One method is boiling the milk in a pot on the stove, a second method is to hit the sauté button (I've had the most success with this), another way is to hit the yogurt button until it says boil. Or you can select the slow cook-whichever method you choose, they all will get you to 180 degrees, just know it can take 45 min to an hour for it to reach temperature. Also, take note that no matter which method you choose, the bottom of the pan will get burnt milk residue on it which does not affect the taste. To clean the bottom of the pot, take a Lodge food scraper for cast iron pans, and gently scrape off the stuck on milk then go in with a Steel Wool Soap Pads by Clorox to clean and shine it.
How Many Ounces of Greek Yogurt Does This Yield?
I have made Greek yogurt using 1 gallon, 3/4 gallon and 1/2 gallon of milk. 1 gallon will make about 56oz of yogurt (give or take depending on the amount of whey you leave in). 3/4 gallon makes roughly 32oz of yogurt and a 1/2 gallon of milk makes roughly 24oz of yogurt.
How Long Does Greek Yogurt Last in the Fridge?
After placing the yogurt in a container, place some plastic wrap or wax paper over the top and gently press down, leaving no air bubbles. This will help the yogurt stay fresh and prevent bacteria from growing. Greek yogurt will last 2-3 weeks when covered with the plastic wrap.
Instant Pot Greek Yogurt
1/2 gallon of 2% milk, or whole milk, any type of milk works, it’s up to you!
40 grams (approx. 2 3/4 Tbs) of yogurt starter, which is simply unflavored Greek yogurt (must have live cultures which is the active bacteria that ferments the milk to create Greek yogurt). If I ran out of starter or if it is too old, I usually buy either Chobani or Fage plain Greek yogurt in the individual size.
Mini glass Bowl
6 Qt Instant Pot with the Yogurt feature
Silicone sealing ring (optional) I use a separate silicone ring for when I make Greek yogurt so the smell from the meat I’ve cooked doesn’t seep into the yogurt.
- Turn your Instant Pot onto the Sauté setting and pour in the 1/2 gallon of milk. Keep the lid off to continually check the temperature and to take off the skim from the top.
- Bring your milk up to 180°F degrees then turn the Instant Pot off.
- Remove the inner pot and put it in the sink filled with an ice water bath and let the milk cool down to 110°degrees. Wipe off the water on the outside of the inner pot and put back on the Instant Pot.
- Add a little of the heated milk to a small prep bowl with the two tablespoons of starter Greek yogurt, stir until combined.
- Pour the starter mixture into the Instant Pot, and do not stir. Some people recommend whisking, stirring, but it’s just fine without doing so.
- Put your lid back on, press the Yogurt button make sure it is on normal setting, and adjust anywhere from 4-8 hours (the longer you go the tangier it will be). I’ve read up to 12 hours, but I find that unnecessary.
- Once the Instant Pot has incubated the Greek Yogurt, and it is done, you will see “yogt” come on the screen.
- Scoop your Greek yogurt into a strainer covered with cheesecloth. Place over a bowl so the whey can drip down. Place in the fridge, and leave the yogurt to cool and for the whey to separate anywhere from 2hrs to overnight.
- You’re all done! If the Greek Yogurt is too thick, you can always add some of the whey back in gradually. Keep the whey!! I use it for my liquid in rice, baking (see my chocolate bundt cake recipe HERE). There are so many uses for whey, and it is an excellent source of protein too.