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Greek Yogurt

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Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Course: Dairy, Greek Yogurt, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Gallon Whole Milk We use raw milk- but best store brand organic/local is great
  • 1/4 cup Yogurt Starter some people will use a high quality yogurt like fage[ I used this for years], now I am using yogourmet (4 packets/1 gallon) yogurt starter which I bought on amazon, but there are many options
  • Ice

Equipment

  • Instant Pot
  • Greek Yogurt Strainer I use 2 for 1 gallon
  • Wooden Spoon
  • Thermometer
  • Whisk
  • Large Bowl/Empty Sink

Method
 

  1.  Make sure your instant pot is clean
  2. Pour gallon of milk into pot and press the “sauce” button and heat the milk until it is 180 degrees F (stirring often as to not burn the milk and have it stick to the bottom)
**Heating kills bacteria, which prevent it from turning into yogurt**
  1. Once at 180F take the silver pot out of the instant pot and let it cool to 100 degrees F. You can let it sit on the counter(which takes quite a bit of time) or what I do— fill my sink or large mixing bowls with ice and cold water. 
  2. Once the temperature is 100F you want to add the starter— I have found the best way to fully incorporate is take out 1 cup of the 100F milk and add the starter and whisk together until combined. Then add this cup back into the larger portion, and whisk together! 
  3. Put the silver pot back inside the instant pot
    - put on the lid, have it lock
    - press the yogurt button using the arrow buttons, set time to 9-10hrs (I usually have mine go for about 9.5/10hours) depending on what time I’m doing this honestly and when I’ll be able to process the next day 
  4. Once the timer goes off take a ladle and move all the yogurt into the yogurt strainers & let is sit for 12-24hrs in the fridge (depends on the desired thickness, the longer you let it. Sit the more whey is taken out and yogurt becomes thicker& creamier)

Notes

  • Set your milk out for a bit before you start (will take some time off the heating process)
  • Use a specific rubber liner if you can in your instant pot to prevent your yogurt from having the taste of other foods you have cooked
  • Start this process before you go to bed so you can be making yogurt while you are sleeping
  • For quicker cooling to 110 degrees F put silver instant pot liner in a sealed sink with ice water surrounding the milk and stir hot milk constantly to cool
  • While on sauté stir the whole time (prior to putting on sauce use the keep warm setting for a few minutes to heat up quicker)
  • Feel free to ask questions
Tried this recipe?Let us know how it was!