Instant Pot® Greek-Style Yogurt
Note: You can use any plain,
non-flavored yogurt with active cultures in place of the packaged yogurt
starter used here. You can also save some of each batch you make to use as
starter for future batches. Simply freeze in ice cube trays, and then thaw
completely when ready to make another batch.
Prep time: 5 minutes
Active cook time: 45-55 minutes
Incubation time: 8-10 hours
Special Equipment Needed:
· Pressure cooker with ‘Yogurt’ function
· Yogurt Starter – either plain yogurt with active cultures or yogurt starter
· Instant Read Digital thermometer
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½ gallon whole milk
2 packets of yogurt starter
Optional, To Serve: (as pictured)
Fresh strawberries and bananas, sliced
1. Add milk to Instant Pot® and select the ‘Yogurt’
function. Select ‘Adjust’ until the screen says ‘boiL.” (See image)
2. Add lid and wait until the unit beeps to indicate it
is finished boiling. The screen will say “YoGt” when done. (See image) Insert
instant read thermometer into the milk to ensure it has reached at least 180°F (see images).
3. Turn unit off and remove pot to allow milk to cool.
For quicker results, place pot in a tub of cold water or leave on the counter
to cool naturally.
4. When an instant read thermometer reads 110°F, the milk is cool
enough to add the yogurt starter. For best results, remove about a cup of the
milk from the pot and stir the starter into that before pouring into the rest
of milk in the pot.
5. Return pot to
unit and cover with the lid (no need to seal for this function). Select the
‘Yogurt’ function again and make sure the setting is on “Normal’ (NOT “Low” –
very important!) and adjust time for 8-10 hours. The longer the incubation
period, the tangier the yogurt will be.
6. When the yogurt is done incubating, remove the lid and
turn unit off. Line a strainer with some cheesecloth and place over a large
bowl. Pour yogurt into the strainer and place in the refrigerator to strain for
several hours to overnight. The longer the yogurt is allowed to strain, the
thicker the yogurt will be.
7. Once yogurt is strained, discard the liquid whey (or
save to use in smoothies) and transfer the yogurt to a bowl. If the yogurt
texture is lumpy, process with an immersion blender or hand mixer until creamy
8. Serve immediately topped with fresh fruit, granola, and a drizzle of honey, if desired, or store in an airtight container in the refrigerator for several days. Enjoy!