8 Easy Steps To Making Greek Yogurt In An Instant Pot

making-greek-yogurt-in-instant-pot
Spread the love

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Greek yogurt is a popular and healthy alternative to the sugary yogurts that are sold in grocery store, but most people don’t know how easy making Greek yogurt in an Instant Pot is. With an Instant Pot and some simple ingredients, you can make fresh Greek yogurt in the comfort of your own home.

What You Will Need

Greek Yogurt only requires two different ingredients: milk and yogurt starter. Whole milk of at least 2% or higher is the best option. The creamier the milk, the thicker your yogurt will turn out to be.

When you are choosing milk, be sure to avoid overly pasteurized milk. Ultra-pasteurized milk is heated up to 280 degrees and eliminates the culture bacteria needed to make Greek yogurt. Try to avoid any milks that are labeled “ultra-pasteurized.”

As you browse for the right type of yogurt starter, check the ingredient list. A good starter will feature “active bacterial cultures” on the list of ingredients.

How To Make Greek Yogurt In The Instant Pot

For extra cleanliness, you can first sterilize your instant pot by adding two to three cups of water. Activate the manual pressure cooking option for five minutes. After the beeping sound indicates that the process is finished, empty the water.

When it is time to make the yogurt, you will need one gallon of milk and two tablespoons of yogurt starter. If you don’t need that much yogurt, reduce the recipe to a half gallon of milk and one tablespoon of starter.

  1. First, pour the milk into the inner cooking pot and press the yogurt button until the screen reads “boil.”
  2. Allow the milk to boil for 35 to 45 minutes and whisk the milk every so often throughout the process.
  3. When the time is up, use a food thermometer to check the temperature of the milk and see if reads at least 180 degrees Fahrenheit. If it is not quite hot enough, slow-cook the milk for another 15 minutes and check the temperature again.
  4. When the milk is sufficiently heated, fill the kitchen sink or a large pot with some cold water. Place the inner pot inside the water to cool the milk down to around 110 degrees. Stir the milk throughout the process and check the temperature regularly.
  5. As soon as the milk is cool enough, remove it from the cold water. Take about half a cup of milk from the pot and thoroughly whisk two tablespoons of starter into it.
  6. When the milk and yogurt starter are thoroughly mixed, stir it back into the rest of the milk and replace the cooking pot inside the instant pot and cover it with the lid.
  7. Press the yogurt button and adjust the time to 8:00. Alternatively, you can set the time to 12:00 if you prefer tangier yogurt.
  8. When the cycle is over, line a container with cheesecloth and pour the yogurt into it to separate the whey from the yogurt to thicken it. Allow it to cool in the fridge for about three hours.

When your yogurt is ready, enjoy it in your favorite way – plain or with toppings as a healthy, high-protein snack. And then let your friends and family know how easy making Greek yogurt in an instant pot really is!