You haven’t tasted Greek yogurt until you make it in your instant pot! It’s absolutely the creamiest and most delicious yogurt and very easy to make and EASY to make. All it takes is two ingredients and a little patience!
- 8 Cups Milk (I use 2%)
- 2 Tablespoons of Yogurt Starter
- Any plain yogurt from the grocery store that lists active cultures will work
- Pour the milk into the Instant Pot’s insert. Press the “Yogurt” button, then press “Adjust” so the digital readout says “Boil” or “HIGH.” Depending on your model, it will either say BOIL or HIGH. This step takes about 30 minutes and will boil the milk by bringing it to 180 degrees. Once finished, Instant Pot will say YOGT.
- Allow boiled milk to cool either by removing insert pot and setting on a counter to cool or leaving in the instant pot. You want it to cool to ~110F so you can add the live culture yogurt without killing it.
- Mix 2 Tablespoons of yogurt and add about 1/2 cup of the warm milk and mix until smooth. Pour into warm milk.
- Set the insert of milk back in the Instant Pot place glass lid on top and press YOGURT. Depending on your model, you’ll need to press “adjust” and change the setting from “HIGH” to “MEDIUM.” After that, if the readout does not say “10:00,” add time using the + button until it does.
- The Instant Pot will incubate your yogurt for 10 hours before switching itself off (the display will read “Yogt” once the 8-hour default programming is complete). You can use the +/- button to adjust the incubation time. The longer the time, the more “sour” it gets. If you prefer a lighter yogurt then adjust to 8:00 hours.
- Note that, when incubating yogurt, the timer counts up (when pressure cooking with your Instant Pot, the readout counts down) so it can be confusing. Once finished, it will switch to WARM.
- Once complete, allow to come to room temperature and then place insert directly in the the refrigerator for at least 6 hours.
- Once chilled, you can eat this as yogurt, or to make Greek yogurt strain it through a cheesecloth or clean kitchen towel to separate the whey. Simply line a colander with cheesecloth or clean towel over a bowl and place in refrigerator for several more hours or overnight. What remains will be thick and delicious Greek yogurt.
BONUS: don’t throw out the whey! It can be used in place of buttermilk in pancakes, waffles, pie, etc.
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