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Hey friends!
Have you ever wanted to make your own yogurt at home? If so, you’re in for a treat!
Today, I’m sharing my easy Instant Pot Greek yogurt recipe.
It’s creamy, delicious, and way better than store-bought. Plus, it’s super easy to whip up!
Get ready to impress your taste buds and your friends! Let’s dive into it!
Possible Ingredient Alternatives
For the milk, non-dairy alternatives like soy milk or coconut milk can be used to create a vegan yogurt. These plant-based milks may require additional thickeners like agar agar or cornstarch to achieve a Greek yogurt consistency. Adjust the quantity of thickener based on the desired texture.
The plain yogurt starter can be replaced with probiotic capsules for those avoiding dairy entirely. Use 2-3 capsules per gallon of milk, breaking them open and mixing the contents with a small amount of the warm milk before adding to the main batch. This substitution maintains the beneficial bacterial cultures needed for fermentation.
While not a direct ingredient substitution, those without an Instant Pot can use a slow cooker or a heavy-bottomed pot on the stovetop to make yogurt. These methods require more attention to temperature control and may take longer, but can produce similar results. Wrap the pot in towels to maintain a consistent temperature during the fermentation process.
| Preparation Time | 15-30 minutes |
| Cooking Time | 600-620 minutes |
| Total Time | 615-650 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 25-30 g
- Carbohydrates: 90-100 g
Ingredients
- 1 gallon milk (2% or whole works well, and others have had success with fat-free)
- 2 tablespoons plain yogurt with live cultures (like 2% plain greek yogurt from fage)
Step 1: Heat the Milk in the Instant Pot
Pour the milk into the Instant Pot’s stainless steel pan.
Seal the lid and press the “Yogurt” button until it displays “boil”.
When the Instant Pot beeps, indicating the program is complete, remove the lid (there is no need for pressure release, as no pressure is built up).
Stir the milk, then insert a thermometer.
The goal is to raise the milk temperature to just over 180°F.
If it’s not hot enough, select the “Saute” function and stir occasionally until the desired temperature is reached.
Step 2: Cool the Milk
Using oven mitts, carefully remove the stainless steel pan from the Instant Pot and place it on a heat-resistant surface.
Allow the milk to cool for about an hour, checking the temperature occasionally.
You want it to drop to around 110°F.
Step 3: Introduce the Yogurt Culture
Once the milk cools below 110°F, ladle or spoon about 1 cup of the warm milk into a bowl.
Add two tablespoons of yogurt to this milk and mix well with a fork.
Pour the yogurt-milk mixture back into the pan with the rest of the milk, mix together with a spoon, and return the stainless steel pan to the Instant Pot.
Seal the lid.
As this is not a pressure setting, there is no need to be concerned about the pressure valve.
Step 4: Ferment the Yogurt
Activate the “Yogurt” button until it shows the “Normal” setting, then adjust the time using the +/- buttons to set it to 10:00 for 10 hours.
For a less tart yogurt, you can reduce the time to 8 or 9 hours.
Let the yogurt ferment until the time setting is complete.
Step 5: Strain the Yogurt for Greek-Style (Optional)
When the yogurt cycle finishes, stir the yogurt.
If you want regular yogurt, proceed to the next step.
For Greek yogurt, set a large colander over a large bowl or your sink and line it with cheesecloth.
Pour the yogurt into the colander and let it strain for an hour or two to remove the whey.
If needed, periodically pour out the collected whey to continue straining.
You can save the whey for other uses or discard it.
Step 6: Store and Flavor the Yogurt
Transfer the finished yogurt to a storage container.
At this stage, you can add any desired flavorings or sweeteners.
Store the yogurt in the refrigerator until you’re ready to enjoy it.
