Yes, you read that right….Homemade Greek Yogurt.

This past summer I bought an Instant Pot and found out there is a “Yogurt” button.  I thought wow but how does a pressure /slow cooker make yogurt?  As you will see below it is actually a very simple process but it does require patience as the incubation time can be lengthy.  Let’s start by getting all ingredients and supplies needed.

1. An Instant Pot (either 6qt or 8qt will work)
2. candy or meat thermometer (digital one is best I think)
3. Pasteurized milk (make sure it is NOT Ultra-Pasteurized)
4. Active culture starter (see below)
5. Yogurt strainer (this is what makes it Greek style)
6. Sweetener, either sugar or alternative

For your first batch of yogurt culture, you can use either a freeze dried starter, or store bought plain yogurt.  A freeze dried starter can be a good choice to make your first batch especially if you want to keep it completely home made. You can start your first batch from store-bought yogurt but make sure it is plain and has the active cultures.  I bought the freeze dried culture from Amazon as I wanted to make it completely homemade.  Just FYI, no matter which method you use for your activation batch (the first one), it may first come out not as “set” as you think it should be, and that’s okay!  You will strain it anyway in the refrigerator to take out the whey which will make it firmer. If you are like my husband and don’t like the Greek style texture, you can leave in the whey or just some of it but if the batch does not come out some what set then it may be used for drinkable yogurt.

Depending on how much yogurt you want will depend on how much milk you want to use.  Keep in mind however the store bought culture starter says use one packet per quart of milk.  For me, a quart of milk does not make enough to last me all week so I make a half gallon at a time or more if my husband wants to help eat it. I also like to use whole milk, I find it to be more creamy but you can use any kind you feel comfortable with.  Now, let’s get started!

Pour your milk into the Instant Pot, close the lid.  Next, click the “Yogurt” button until the display show “Boil” (usually twice).  The Instant Pot will now slowly heat up the milk to 180 degrees F. Once the temperature is reached you will here a beep sound.  At this time, check to be sure the temperature did reach 180.  If not you will need to select slow cook and check the temp every 10 minutes until it reaches 180.  Once the desired temperature is reached, take the pot insert out and set it aside.  Some say to place in the fridge for 20 minutes, others also suggest to put ice in a sink and let it cool.  I personally like to set it on a cool counter  (with a coaster under it) and let it cool.  Check every 20 minutes until the temperature reaches 115 degrees.

Take a cup of cooled milk and put in the packets of starter culture (or store bought yogurt) and whisk until it is mixed in.  Then pour the culture in the remaining milk.  Close the lid  and select “Yogurt” again until the setting shows “Normal” then hit the + button until the display shows 12 hours.  The default time is 8 hours on this setting but I go for 12 hours because it never seems to set in 8 hours.  You can also have it set on low and that will also run 12 hours as default but I prefer normal.  That’s it for now!  The hardest part is now making sure to not open the pot until it has incubated for at least 8 hours. I will usually wait the full 10-12 hours to open it and to be sure I don’t I will generally time it so the pot runs overnight for this part of the process.

The next morning, to check if the yogurt is set, tip the pot to see if the yogurt is pulling away from the pot.  After 12 hours if it is not set then you will need to pitch the batch.  If it is in a semi-solid state like soft pudding then it is set.  Generally, the first batch is on the runny side.  However, do not worry, as long as it has some solid-ness to it then it will be fine.

The next step is to let it set in the fridge for about 6-8 hours (more won’t hurt it).  If you want a Greek style yogurt this is when you put it in a strainer (super-fine mesh)or cheese cloth with a bowl underneath to catch the whey.  If you like traditional yogurt you can put your favorite fruits or flavorings you want in it along with some kind of sweetener but remember to keep back 2 to 3 tablespoons of yogurt per quart of milk back for your next batch.

I will usually let the yogurt strain while I am at work.   I will take about a cup of whey and save it for my next batch and create my fruit compote to mix in or put fruit on the bottom.  The whey will store in the fridge for about three weeks and you will use the same two to three tablespoons per quart of whey on your next batch. When you make subsequent batches you will not need to take out a cup of the milk to mix your starter in.  You can whisk directly in the cooled pot. That’s it folks!  Please comment below your questions.  Thanks!