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Instant Pot Greek Yogurt Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 9 hours 15 minutes
  • Yield: 15 servings
  • Diet: Gluten Free

Description

This homemade Instant Pot Greek Yogurt recipe guides you through creating creamy, tangy yogurt using just two ingredients and your Instant Pot. By heating and incubating milk with a yogurt starter culture, then optionally straining whey for a thick, rich result, you get delicious Greek yogurt perfect for breakfast, snacks, or cooking. Making your own yogurt is cost-effective and customizable, allowing adjustments in tartness and thickness.

Ingredients

Ingredients

  • 1 gallon whole milk (can use 1/2 gallon for smaller batches)
  • 2 Tablespoons plain unsweetened Greek yogurt (as starter culture)

Instructions

  1. Heat the Milk: Pour the milk into your Instant Pot and place the lid on. Use the yogurt function to heat the milk to at least 180 ℉ (82 ℃). This typically takes about 1 hour. This step alters the milk proteins creating the right conditions for fermentation.
  2. Cool the Milk: Remove the liner from the Instant Pot and allow the milk to cool to about 110-115 ℉ (43-46 ℃). You can let it cool at room temperature for about an hour or speed up cooling by placing the liner in an ice bath for 10-15 minutes. Proper cooling is essential so the live cultures won’t be killed during incubation.
  3. Add Yogurt Starter: Once cooled, whisk in at least 2 tablespoons of plain Greek yogurt thoroughly to inoculate the milk with live bacteria cultures.
  4. Incubate the Yogurt: Return the liner to the Instant Pot and use the yogurt function set to incubate for at least 8 hours at around 110 ℉. Longer incubation creates a tangier flavor and thicker texture.
  5. Strain the Yogurt (Optional): After incubation, transfer the yogurt to a straining bag placed over a bowl or pot and ladle the yogurt into it. Allow whey to drain for about 2 hours or until desired thickness is reached. The drained whey can be saved for other recipes.
  6. Refrigerate and Serve: Transfer the strained yogurt to a storage container and refrigerate. The yogurt will thicken further upon chilling. Serve with honey, maple syrup, fresh fruits, or use as a sour cream substitute in recipes.

Notes

  • The yogurt function on Instant Pot models may differ; refer to your model’s manual for precise instructions.
  • Cooling the milk properly before adding cultures is crucial to avoid killing the live bacteria.
  • Straining time can be adjusted for preferred yogurt thickness.
  • Save whey to use in baking, smoothies, or as a cooking liquid.
  • Use whole milk for creamier yogurt; lower-fat milks work but result in thinner texture.
  • The longer the incubation, the tangier and thicker the yogurt becomes.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes (including incubation)
  • Category: Dairy
  • Method: Instant Pot
  • Cuisine: Greek

Find it online: https://sarabaking.com/instant-pot-greek-yogurt-recipe/