INSTANT POT: Homemade Plain (Greek) Yogurt

EASY!! Two ingredients! Learn how to make homemade yogurt in your Instant Pot 7-in-1 pressure cooker with whole milk and greek yogurt as a starter.

WHAT YOU'LL NEED:
1/2 gallon milk - I used whole
2 T plain yogurt w/active cultures - I used Fage Greek full fat
******
Small bowl
1 Tablespoon
Thermometer
Dish
Strainer
Coffee filters / cheesecloth
Storage container for final product

WHAT YOU'LL DO:
* Pour milk into pot
* Press "yogurt" then "adjust" so display says "boil"
* Place lid on pot
* When pot beeps check temperature, should be at approximately 180 degrees.
* Remove inner pot, let milk cool to 115 degrees
* Combine 2 T plain yogurt with a small amount of heated milk to a smooth consistency, then add to pot and stir gently to combine.
* Replace lid
* Press "yogurt" and adjust time to 8 hours
* After 8 hours, and machine beeps, remove pot and pour yogurt into strainer lined with coffee filters / cheesecloth to separate whey.
* Refrigerate and leave until you it reaches your desired thickness (1 - 9 hours)
* Put yogurt in container
* Enjoy for 7-10 days!

********REMEMBER!! Reserve 2T of this yogurt for your next batch.

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#instantpotgreekyogurt #instantpotyogurt

[julietesterman]

I have used this method for literally years. This is the best instructional video! If you follow this video it will not fail if you follow it exactly.

[angelatate]

I made my with 2% milk and only had to strain it for about 4 hrs. turned out so creamy. I'll never buy store bought again. thanks for the step by step directions.

[litabelaqua]

Put the whey into a jar with a couple of strips of lemon peel and a couple of slices of fresh ginger and leave in the fridge for a day or so. Makes a delicious tangy refreshing drink

[debbienash]

I loved this video!! I changed a few things but used your methods to make Icelandic skýr! I used organic whole lactose-free milk, and used Siggi's 0% plain skýr for my starter. The cultures in skýr are a bit different, and it can be super thick and creamy. It tastes great with honey or fresh cream.

[elainejan]

Thanks for the great video.  I made yogurt using my Instant Pot yesterday - pausing and playing your video all the way -  and my yogurt is wonderful.  I filled four 8oz jars with the yogurt fresh from the pot and strained the rest of the yogurt.  Both batches are delicious.  Delicate flavor and creamy texture.  The small jars were actually like greek yogurt and the strained yogurt was like soft cheese.   Thank you so much.  I hate to read directions and this video was perfect.

[withinorwithout]

TO the people who report runny results: Runny results mean your probiotics are mostly dead, and not much fermentation is happening. It means the yogurt you are using as a starter doesn't have much live and active culture action happening- which is what creates fermentation and what makes yogurt good for you. Try using the highest quality whole milk plain organic starter yogurt you can find, preferably grass-fed, local and not in plastic, if you can find it. All the flavorings and additives hurt the probiotic cultures, and they should be added AFTER the fermentation is complete (like with kombucha). And chose the yogurt with the greatest variety of cultures in it, which is also true when choosing kefir. Also, don't use Greek yogurt as a starter - the whey has been removed and the whey is where the real probiotic action is. Also, when you save the starter yogurt for the next batch, save it BEFORE you take out the whey.

[janenishimoto]

I have watched about 6 yogurt making videos before watching yours. I think yours is the most straightforward way and very well explained. Thank you so much for making this video!

[EnderKing]

Thank you I made this yogurt yesterday. I use a 1/2 a gallon Of whole milk, I strained it for about 5 hours while work., I came home from work and then mix it up with my mixer & added some bananas and a little sweetener and it was absolutely delicious the kids devoured it. I had to make up some more this morning this time I decided to do a full gallon.

[haynar]

I’ve been making my own yogurt for at least 10 years in the exact same way, except without the Instant Pot, it’s the recipe I was taught by my middle eastern parents for what we call labneh, except after it’s ready we drizzle it with salt and EVOO, we use it to make labneh and cucumber sandwiches, the best! I finally got this pot and look forward to making it with it! Thank you for the great tutorial!

[dawncrockett]

I made this yogurt for the first time yesterday. It was also my first time using the instant pot. If had mine for months but was overwhelmed by it. Watch some of the videos, and I liked yours the best. I used 2% organic green fed milk and Siggi's plain yogurt. When I got up this morning it was perfect and creamy! Feels good to make something so good and healthy for you. I try to eat right and I work out 6 days week. Thank you Clarity for posting this video!

[nancihank]

What you have made is yogurt "cheese" which can be substituted for cream cheese....you don't want to strain out this much whey if you want to end up with Greek Yogurt. It should also be strained in the fridge in warm weather. I have been making homemade yogurt, Greek yogurt, and yogurt cheese for about 45 years now. I can see where heating the milk would be easier in the Instant Pot. I use the microwave so as to avoid scorching the milk on the bottom of the pan. The electric pressure cooker that I just received is called a Power Cooker and I don't know if I can make yogurt in it or not. Definitely do not toss the whey. If you don't use it to make ricotta, put it in a jar and use it in a day or two in homemade bread or you can pour it on your plants, give it to chickens or dogs. You did a great job on the video. I am looking forward to learning all of the things I can do in this new electric pressure appliance....it is amazing!

[knitpickin]

Success!!! I made it again and made sure my starter yogurt had “live” cultures. I let it strain overnight and it was actually too thick for my liking (but at that thickness, it would be the perfect replacement for sour cream). I added back some of the strained whey until it was the consistency I was looking for. Perfect!

p.s. I saved 2 TBS of the unstrained yogurt to use as a starter for my next batch. I will double the recipe next time.

[bethmeade]

BEST instructive video on yogurt making in an Instant Pot. only change i made is that i heat my milk in a regular pan on the stove top to temp and then pour heated milk into the silver inner Instant pot. put that pot into the sink filled with ice water to bring down the temp. MUCH faster!! thanks so much for this instructive video!

[juneberries]

Excellent tutorial, and thank you for the step by step explanations. I’ve made yogurt now several times, and it’s delicious 😋 I cook 9-10 hours and I strain 30 minutes to an hour . The longer I strain it, the thicker it gets, and I love a good thick yogurt 😊

[jjsmama]

Just tried your recipe! It's a-mazing! So thick and creamy and delicious. And surprisingly way less tart than the grocery store version which is nice because it requires less sweetener to be palatable. Great video. Thanks!

[mimiluvfromsf]

You are my "go to gal" for yogurt making. Thanks for the great instructions.

[dsarcuri]

my first effort, I used grass fed full fat milk and grass fed yogurt, but it was not Greek yogurt. I also didn't hear you say to refrigerate the cooked milk (which looked too loose) and starter until after I left it out on the counter all night to strain. still got 2 delicious usable pints. Next day, I used Organic Whole milk, starter from the last batch, and I refrigerated the finished batch overnight, which looked correct. It is the best Greek yogurt I ever ate!! I got about 5 pints. I can't wait to make another batch. BTW, my husband said it was the best thing I ever made.

[mooretuba]

Thanks. I have a competing pot made in Germany, but it has a yogurt function as well. For other non-Instant Pot users blessed with a yogurt function (usually a pot with 7 or more functions), this is what you do if you only have one option within the yogurt setting: Put it on Slow Cook and heat the milk to the 180 degrees that way. A digital thermometer that beeps with the right temp is helpful. Then cool, the same as in the video and then put the starter in, etc. My pot's yogurt setting will maintain the 115 degrees for as long as you set it for, and 8 to 8 1/2 hours works great. Then it cuts off (no "keep warm" as that will continue to incubate the new yogurt). I've only made two batches, and they both came out perfectly with this method. The Instant Pot does have the advantage of the "boil" function built in to the yogurt setting; but that can be achieved with other makes as well, as above.

[DonnaLansburg]

You explain the procedure very well. Love the recipe !!! Thanks

[Maureeb]

I made this yogurt yesterday using your instructions. I did use 2% milk however since that was what I had in my refrigerator. The yogurt is delicious. Before my InstantPot, I was using a yogurt-maker with 8 little jars. The InstantPot seems so much easier, and you can drain it easily to make it into Greek yogurt. Love the taste, very smooth and creamy. Usually I add honey, but not even doing that with this yogurt. Thanks so much!