Making homemade instant pot Greek yogurt is quick and easy and requires simple ingredients to make. If you're looking for a way to save a bit of money on your grocery bill, making homemade yogurt is the way to go!
If you have not tried the yogurt function on your Instant Pot, today is the day!! You will be pleasantly surprised by how easy and user-friendly making yogurt will be for you. I use the 6-quart Instapot and love it!!
You can start off your day right with your very own homemade yogurt! It is so satisfying! I love to add some fresh fruit and homemade granola!
Why You Will Love Making Yogurt At Home
- It is much less expensive to make your yogurt at home.
- You can have peace of mind knowing exactly which ingredients are going into your yogurt and what you will be consuming.
- There's no sweetener, making your yogurt less tangy and you can sweeten it to your own tastes using whichever sweetener you prefer. I love putting honey or maple syrup in mine.
All you need are two simple ingredients and you're on the way to freshly made yogurt at home!
- Milk: You can use whole, 2%, or 1% milk. Avoid milk that's ultra-pasteurized as the yogurt may have a harder time setting up.
- Yogurt: Use plain yogurt with live cultures.
How to Make Greek Yogurt in the Instant Pot
Let's get started making homemade Greek yogurt instant pot. It only takes a few steps and the Instant Pot does most of the work for you.
TOP TIP: Before you start making your Greek yogurt instant pot, you will need a very clean surface. I always make sure to clean my Instant Pot thoroughly. I also like to make sure my thermometer is handy as you will need it during the process.
- Add the milk to your instant pot and secure the lid. Hit the Yogurt function button twice, it should say “boil.” As soon as your milk comes to a boil or 180 degrees, your pot will notify you.
- Remove the lid and take the insert with the milk inside out, and place it on your counter.
- Cool the milk to 110-115 degrees. This can take anywhere from one hour to an hour and a half. Feel free to put the insert into a large bowl of ice water to speed up this process.
- Once cooled, skim off the layer of skin that formed on top of the milk.
- Add one tablespoon of yogurt “starter" and whisk it in making sure it's well-blended.
TOP TIP: A starter is any type of plain yogurt that has live cultures in it. Avoid using a starter that is sweetened or contains fruit.
- Return the milk and starter mixture back into the instant pot and hit the yogurt function button once. It should read “8 hours,” remember that the timer counts up and not down. I also like to cover my pot; you may do whatever you prefer.
- Check the yogurt about 4 hours in. I scoop it with a spoon and if it is set up to a consistency that you like then you are good to go!
- When it's ready, remove the insert from the instant pot again, set it on your counter, and allow it to cool for a couple of hours.
- When it's cool, strain the yogurt through a cheesecloth. The liquid, called whey, you can save it for your smoothies or throw it out.
How to Use Homemade Greek Yogurt
- Layer it with fresh fruit and homemade granola for a healthy breakfast or snack.
- Leave it plain and you can use it to make raita or tzatziki sauce, and dip with some spinach roti or add to salad.
- Add vanilla extract to taste for a vanilla Greek yogurt.
- Serve it up on top of a stack of carrot cake pancakes for a creamy topping.
- Scoop it on top of a baked potato as a replacement for sour cream.
- Add a dollop on top of your bowl of lentil curry soup.
Expert Tips and FAQs
- Make sure your yogurt starter contains live cultures.
- Use plain unsweetened yogurt for a starter so it doesn't add any flavor to your Greek yogurt.
- Make sure you clean everything before you get started. I like to run everything through the dishwasher or wash it in extremely hot water prior to starting.
- If you prefer regular yogurt, you can skip the step of straining the yogurt in cheesecloth.
- Store your Greek yogurt in jars in the fridge for up to 10-12 days.
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Homemade Instant Pot Greek Yogurt
- 2 quarts milk I love to use whole milk, but you can also use 1%or 2%. It is best to use milk that is not ultra pastuerized.
- 2 tablespoons plain yogurt You are looking for yogurt that specifically states it contains LIVE CULTURES
- Add the milk to your Instapot. Click the setting for yogurt, then on mine, you have to click it once more until it reads boil. Place on the lid, but no need to set it to seal. Once it beeps for done, remove the lid and remove the insert. Let the milk cool to 110-115 degrees.
- Once it is cooled, mix in your yogurt with a whisk.
- Place the lid back on and set to the yogurt setting again, I had to click mine twice as it automatically started at boil again. You want it on the yogurt setting. It counts up instead of counting down, so note that.
- After 4 hours, carefully remove the lid. There will be condensation buildup, try not to let that fall down into the yogurt.
- You can check your yogurt in a couple of ways. The first is to gently shake. If the whole thing moves together in one mass, it is good. I like to check with my spoon, as I can see the consistency this way.
- If it isn't thick enough, place the lid back on and continue to cook.
- Once it is finished, remove the insert and allow it to cool on the countertop for 1-2 hours.
- When it's cool, strain the yogurt through a cheesecloth. The liquid that comes out is called whey, you can toss this or save it for your smoothies!
- Then place in your storage containers and move to the fridge.
- It holds well for up to 12 days!
- I love to use mine in smoothies or served with granola and fresh fruit. I didn't sweeten mine, but you can always use your sweetener of choice!
- Now, sit back and enjoy. You deserve it!
Store your Greek yogurt in jars in the fridge for up to 10-12 days.