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Homemade Instant Pot Greek Yogurt

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Whip up a batch of homemade Greek yogurt in your Instant Pot. Instapot yogurt is ultra creamy and ready for you to pile on your favorite toppings. Give this Instant Pot vanilla yogurt a try today.

This Instant Pot Greek yogurt is a yogurt recipe you will find you can make for a fraction of the price as buying. Greek yogurt in Instant Pot is simple, and you will love the thickness and creaminess.

This pressure cooker yogurt uses a yogurt starter to help get the milk to transform into yogurt. You will see some recipes that use a few tablespoons of yogurt.

Either of these methods works, and you get tasty yogurt to whip up.

instant pot greek yogurt

Ingredients and Supplies Needed For Instant Pot Greek Yogurt

How to Make Instant Pot Yogurt

Add in your milk to your Instant Pot. Add your lid on and wait for your pressure cooker to beep and say yogurt on the front.

Turn the pot off, and allow it to cool once it reaches proper heat. Once cooled, stir in your starter, and then turn to normal for 8-10 hours.

Once done, remove the lid and strain through a cheesecloth. This will help to thicken your yogurt. Use an immersion blender if you want to make a creamy texture.

Refrigerate and serve up your yogurt.

You can top your homemade Greek yogurt with fresh fruit, or try Blueberry Compote, Apple Pie Jam, or even a couple of spoonfuls of Instant Pot Cranberry Butter.

yogurt with granola and fruit in white bowl

How to Make Yogurt More Tangy

If you want your homemade yogurt to be tangier, let it sit longer. The longer your yogurt sits as it cooks the tangier the flavor will be. That is why you see an 8-10 hour window in the cooking.

What does the yogurt button do on the Instant Pot?

The yogurt button heats enough to help separate the protein out of the milk and allows you to create the perfect temperature to create homemade yogurt.

How long does Instant Pot yogurt last?

This instapot yogurt can last for around 2 weeks when stored properly. Just place your yogurt in containers or a large container and store in the fridge.

Then scoop up and serve as you would like.

Why didn't my Instant Pot yogurt thicken?

I have found using whole milk is important when it comes to making yogurt. Thinner milk will result in a less-creamy yogurt.

Now, if you want to make an Instant Pot almond milk yogurt, you will need to adjust the cooking method.

Can you leave yogurt in Instant Pot overnight?

You can let your Instant Pot sit overnight with the yogurt if you would like. You can wrap the Instant Pot with a towel around the Instant Pot to ensure it stays proper temperature.

Topping Ideas For Yogurt

  • Fresh Fruit - strawberries, blueberries, pineapple, etc.
  • Shredded coconut
  • Nuts
  • Granola
  • Caramel or chocolate
  • Etc
Yield: 8 servings

Instant Pot Greek Yogurt

yogurt with granola, bananas and strawberries in white bowl

Creamy and smooth Greek yogurt made right in your Instant Pot. This homemade Greek yogurt is a delicious breakfast or snack that is healthy and gluten-free.

Prep Time 5 minutes
Cook Time 55 minutes
Additional Time 8 hours
Total Time 9 hours

Instructions

    1. Add milk to Instant Pot® and select the ‘Yogurt’ function. Select ‘Adjust’ until the screen says ‘boiL.”
    2. Add lid and wait until the unit beeps to indicate it is finished boiling. The screen will say “YoGt” when done. Insert an instant-read thermometer into the milk to ensure it has reached at least 180°F.
    3. Turn the unit off and remove the pot to allow milk to cool. For quicker results, place the pot in a tub of cold water or leave it on the counter to cool naturally.
    4. When an instant-read thermometer reads 110°F, the milk is cool enough to add the yogurt starter. For best results, remove about a cup of the milk from the pot and stir the starter into that before pouring it into the rest of the milk in the pot.
    5. Return pot to unit and cover with the lid (no need to seal for this function). Select the Yogurt setting again and adjust the time for 8-10 hours. The longer the incubation period, the tangier the yogurt will be.
    6. When the yogurt is done incubating, remove the lid and turn the unit off. Line a strainer with some cheesecloth and place over a large bowl. Pour yogurt into the strainer and place in the refrigerator to strain for several hours to overnight. The longer the yogurt is allowed to strain, the thicker the yogurt will be.
    7. Once the yogurt is strained, discard the liquid whey and transfer the yogurt to a bowl. If the yogurt texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.
    8. Serve immediately topped with fresh fruit, granola, and a drizzle of honey, if desired, or store in an airtight container in the refrigerator for several days.

Notes

Note: You can use any plain, non-flavored yogurt with active cultures in place of the packaged yogurt starter used here. You can also save some of each batch you make to use as a starter for future batches. Simply freeze in ice cube trays, and then thaw completely when ready to make another batch.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 336Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 198mgCarbohydrates 37gFiber 3gSugar 29gProtein 17g

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