How to make Greek yogurt in an Instant Pot?

To make instant pot greek yogurt , start by heating pasteurized milk using the ‘Boil’ setting until it reaches 180°F. Let the milk cool to 110°F, then stir in the yogurt starter containing live cultures. Use the ‘Yogurt’ function to incubate the mixture for 8 to 12 hours. Once it sets, strain the yogurt through cheesecloth for 2 to 4 hours to achieve that thick Greek-style texture.

Is it worth it to make yogurt in an Instant Pot?

Absolutely. Making Greek yogurt in an Instant Pot is not only cost-effective but also healthier and more customizable. You get full control over the ingredients, texture, and flavor without the unwanted additives commonly found in store-bought yogurt.

How long does Instant Pot Greek yogurt last?

When kept in clean, airtight containers, homemade Instant Pot Greek yogurt stays fresh in the fridge for up to two weeks. Always use clean utensils to extend its shelf life and maintain quality.

Do you seal or vent the Instant Pot when making yogurt?

When incubating yogurt in the Instant Pot, it doesn’t matter if the valve is on ‘seal’ or ‘vent.’ The yogurt function doesn’t use pressure. Just keep the lid closed to maintain a consistent temperature throughout the process.

Instant Pot Greek Yogurt – 6-Step Recipe with Creamy Results

Name: Instant Pot Greek Yogurt
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Cuisine: Greek
Ingredients: ½ gallon whole milk; 2 tablespoons plain Greek yogurt with live active cultures

Description

Creamy, protein-rich Greek yogurt made easily in your Instant Pot. Just two ingredients and a few hours give you fresh, homemade yogurt that beats any store-bought option.

Ingredients

½ gallon whole milk

2 tablespoons plain Greek yogurt with live active cultures

Cook Mode Prevent your screen from going dark

Instructions

1. Pour milk into the Instant Pot and set it to ‘Boil’ using the Yogurt function.

2. Once the cycle ends, let the milk cool to 110°F.

3. In a small bowl, mix ½ cup of cooled milk with the yogurt starter until smooth.

4. Stir the mixture back into the Instant Pot.

5. Return the inner pot, close the lid, and set the ‘Yogurt’ function for 8–12 hours.

6. After incubation, strain the yogurt through cheesecloth in the fridge for 2–4 hours.

7. Transfer to airtight jars and refrigerate for up to two weeks.

Notes

Always reserve 2 tablespoons of your finished yogurt to use as starter for your next batch.

Customize flavor with honey, fruit compote, or vanilla.

Prep Time: 10 mins
Cook Time: 8 hrs
Category: Breakfast
Method: Instant Pot
Cuisine: Greek

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 7g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 10g
Cholesterol: 20mg