Greek Yogurt in an Instant Pot

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Making thick, creamy Greek yogurt at home is easier than you might think. In this video, I’ll show you how to use your Instant Pot to turn simple milk and starter culture into a delicious, probiotic-rich yogurt. By straining the yogurt, you create a higher-protein Greek yogurt that’s perfect for breakfast bowls, smoothies, dips, and many of the recipes we use inside Biotic Pro. Once you see how simple it is, you may find yourself making a batch every week just like I do.

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Equipment

Ingredients

  • 1 gallon Milk – ultra-pasteurized dairy cow milk (skim, 2%, or whole)
  • 2 sachet Easy Greek Yogurt Starter – or ½ cup of Easy Greek Yogurt (from previous batch)

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Instructions

  • WARM: If using ultra-pasteurized milk, gently heat the milk to 110°F — on the boil setting on the Instant Pot. If using milk that has not been ultra-pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
  • MIX: Pour into the yogurt maker and gently stir in 2 sachet of Easy Greek Yogurt Starter (or ½-1 cup of peviously made yogurt made with Easy Greek Starter) whisk until dissolved.
  • INCUBATE: Place the container in the yogurt maker, cover, and follow the appliance's instructions. Incubate for 8 hours at 110°F. If the yogurt hasn't thickened, extend the incubation for 1-2 more hours, checking every hours.
  • STORE: When the yogurt has thickened and has a pleasant tangy flavor, the yogurt is ready. Secure the lid and refrigerate for at least 6-12 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt in the fridge
  • OPTIONAL: For a thicker yogurt, after refrigeration, strain the yogurt using a yogurt strainer.

Reculturing

  • To make a new batch, repeat these instructions except use ½-cup of Greek yogurt from your previous batch as your starter culture (instead of a new sachet).