This homemade greek yogurt is to die for. Its irresistible creaminess and the perfect amount of tang will have you hooked after the first batch. You’ll never buy store-bought greek yogurt ever again!
- 1/2 gallon whole milk
- 2 Tbsp. cultured yogurt (or liquid whey that has been strained from a previous batch of yogurt)
- Optional: Sterilize your equipment.
See How to Sterilize Cooking Utensils in an Instant Pot.
- Add milk to Instant Pot and boil.
Pour a half-gallon of whole milk into your Instant Pot and select the “Yogurt” preset. Adjust the mode to “High” (or “More” for some models) and press “Start.” Your Instant Pot will display “Boil” on the screen.
- Temp-check milk to ensure it’s hot enough.
Once the Boil cycle is complete, give your milk a gentle stir (to eliminate hot spots) and check its temperature to ensure it has reached at least 180°F. If it hasn’t, use the Sauté function while gently stirring to increase the temp. Press Cancel when your milk achieves a temp between 180°F – 200°F.
- Let milk cool to 112°F.
Remove your Instant Pot lid and let the milk cool down to approx. 112°F by placing your Inner Pot on a counter-top.
Note: You can speed up this process by checking out the Notes section, below.
- Skim the milk.
Once milk has cooled to 112°F, use a mesh skimming spoon to remove and discard any film or froth from the top of the milk.
Note: Try not to scrape the bottom of your inner pot, as it may dislodge the layer of thickened milk created during the boiling process.
- Add yogurt starter.
Add 2 Tbsp. of yogurt starter (or liquid whey) to the 112°F milk and gently stir with a spatula to thoroughly combine.
- Start the incubation process.
Place the Inner Pot back into the Instant Pot and close the lid. You do not have to set the lid to the Sealing Position, as the Yogurt function is not pressurized. Select the Yogurt function and set the mode to “Normal” (or “Medium” for some models). Set the time to anywhere between 8:00 – 12:00 hours, depending on how tangy you prefer your yogurt to be. This will begin the incubation process.
Note: More time = more tang. A good starting place for beginners is 8-9 hours.
- Stir & Strain.
Once the incubation process is complete, remove your Inner Pot and stir the contents with a whisk or spatula until smooth. (Be careful not to scrape any solidified contents from the bottom of the pot.) Then, pour the mixture into a Greek yogurt maker or other straining setup of your choice.
- Halt the incubation process.
Place your straining set-up or Greek yogurt maker into the refrigerator to halt the incubation process and allow to sit for at least 3 hours. If you are not using a Greek yogurt maker, be sure to place plastic wrap over the top of your yogurt.
Note: The longer you strain, the thicker and creamier your yogurt will be, but the less your yield will be. If you like your yogurt to be thick, almost like cream cheese, leave the strainer in the fridge overnight.
Valla! You can now scoop your Greek yogurt out of your strainer and store it in an air-tight container of your choice in the fridge. (I like to store mine in mini mason jars for an easy snack on-the-go, or to use when packing lunches for my husband.)
How to Speed Up the Milk Cooling Process:
To quickly cool down your milk, fill a large mixing bowl (or your kitchen sink) with cold water. Nest your Inner Pot in the cold water so that it’s partially submerged. It’s best to use cold water and not an ice bath, to avoid shocking the milk. Gently stir the milk with a spatula or whisk and monitor the milk temperature frequently. This method will typically cool the milk to the proper temperature in less than 5 minutes. Immediately remove the pot from the cold water as soon as the milk has reached a temp between 110°F and 114°F.
- Category: Snacks
- Method: Instant Pot
- Cuisine: Mediterranean
Keywords: greek yogurt, instant pot, pressure cooker, keto