Making yogurt used to seem real intimidating to me, until I learned how to make Greek yogurt in the Instant Pot. It is so easy and I am totally in love with this recipe!

Who would have thought you can make yogurt in a pressure cooker. This baby does it all. When I got my Instant Pot, I was able to get rid of my rice cooker, crock pot and manual pressure cooker. I just bought another Instant Pot, ha ha. It is so nice to have an extra one handy for those times when I want to steam veggies and cook a main dish at the same time. Now I have more room in my pantry and an easy way to make yogurt!

I love this thing and I am totally in LOVE with this Greek Yogurt Recipe!

This is seriously the best yogurt ever. I am not a big fan of eating plain yogurt without anything on it, but this is so yummy I even like it PLAIN. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring.

Post update September 26, 2018 – I have added a few new nuggets of information about timing and straining.

Ingredients:

1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).

(I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too). 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).

(The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more). 1/2 – 1 Tablespoon pure vanilla extract (optional)

Makes approximately 5-6 cups yogurt.

RECIPE CAN BE DOUBLED WITH GOOD RESULTS!

What you will need:

I have a NEW way to strain the yogurt! The nut bag method is what I instructed previously, but it can be messy and almost requires someone else to assist in pouring the yogurt into the bag.

The new method is using a strainer and coffee filters. You can find a video tutorial here, and the blog post about it here.

NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put in a zip bag in the freezer.

Let’s get to the instructions of how to make it.

1-Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

2-Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3- Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6-Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7- Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10.

****For those of you who have digestive issues, a few of my readers have left feedback regarding how longer processing helps with the digestion of lactose.

Kristen says: You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person Mandy said: Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.

A few things to note:

Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.

The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.

After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00. That gives me time for heating and cooling. It works out wonderful.

When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.

To Strain or Not to strain

Un-strained Yogurt is just regular Yogurt and strained Yogurt is called “Greek Yogurt.” YUMMY! You are going to love this stuff.

The instructions below are for using the NUT MILK BAG to strain the yogurt.

The other method of straining using a bowl strainer and coffee filters can be found here.

8- Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

If you use a rice milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.

9- You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

10-Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

This recipe makes 4 1/2 – 5 cups of Greek yogurt.

Here are some ideas of what to put in your yogurt

If you ever want a little sweetness, you can add a smidget of, honey or maple syrup.

Frozen berries, nuts and flaked coconut added to the yogurt makes a yummy, healthy and nutritious breakfast.

Instant Pot Yogurt Recipe

Instant Pot Thick & Creamy Yogurt Yield: 6 cups Prep Time: 10 minutes Cook Time: 8 hours Scalding Milk: 30 minutes Total Time: 8 hours 40 minutes This is seriously the best yogurt ever. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring. Print Ingredients 1/2 gallon of milk, I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too.

2 Tablespoons starter yogurt, The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more.

1/2 - 1 Tablespoon pure vanilla extract, optional Instructions Pour the cold milk into a COLD Instant Pot pan Place the lid on the pot. Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil" When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.” *You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure. Stir the milk and using a digital thermometer, check the temperature of the milk. You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature. (There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading). *If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F° ). It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember). Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F° Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature. When the temperature reaches 110 degrees, you are ready to add your yogurt starter Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well. Place the cooking pot back into the Instant Pot. If you had it in the sink with water, make sure you dry off the pot before placing it back in the Instant Pot. Push the Yogurt Button, the display will show 8:00 (This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10. Yogurt can be processed up to 24 hours. Longer processing is shown to be easier for those with lactose intolerance to digest. Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. Make sure you get it to the right time setting The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”. After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00. That gives me time for heating and cooling. It works out wonderful. Pour the yogurt into a strainer or Nut Bag I like to use a nut milk bag. You can just use a metal mesh strainer if you like. Place a big bowl underneath the strainer or bag to catch the whey that will drip out. You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition. Make sure you label the jar you put it in. You don't want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over. Place the yogurt into single one cup jars, or other glass containers I like using these 2 cup glass jars with plastic lids. These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc). Notes What you will need: Instant Pot

Mesh Strainer or Nut Milk Bag

Digital Thermometer

Bowl

Whisk

Glass jars for storing We use this yogurt in place of sour cream too. It makes a great chip dip as well. Nutrition Information Yield 16 Serving Size 1 cup

Amount Per Serving Calories 135Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 132mgCarbohydrates 13gFiber 0gSugar 5gProtein 9g

We use this yogurt in place of sour cream too. It makes a great chip dip as well.

There you have it…….. a creamy, dreamy Greek yogurt!

Enjoy!

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