Imagine creating restaurant-quality Greek yogurt right in your own kitchen with just two ingredients and minimal effort! Forget expensive store-bought brands and complex cooking techniques - this Instant Pot Greek Yogurt recipe is about to revolutionize your breakfast and cooking game. Whether you're a kitchen novice or a seasoned home chef, you'll be amazed at how simple it is to transform ordinary milk into rich, tangy, and incredibly smooth yogurt that will have your family and friends begging for your secret recipe.
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Cuisine: Greek
Serves: 4 cups
Ingredients
- 1/2 gallon whole milk
- 1/2 cup plain yogurt with live cultures
Instructions
- Pour the entire 1/2 gallon of whole milk into the Instant Pot inner pot, ensuring no milk touches the sides above the liquid line.
- Close the Instant Pot lid and set the valve to "Sealing" position. Press the "Yogurt" button and then "Adjust" until the display shows "Boil".
- Allow the Instant Pot to heat the milk to approximately 180-185°F, which kills any competing bacteria and denatures milk proteins to create a smoother yogurt texture.
- Once the boiling cycle completes, carefully remove the inner pot and place it on a cooling rack. Let the milk cool down to 110-115°F, which takes approximately 30-45 minutes.
- Whisk the 1/2 cup of plain yogurt with live cultures into a small bowl to ensure smooth incorporation.
- Gently stir the yogurt culture mixture into the cooled milk, ensuring even distribution without creating excessive foam.
- Return the inner pot to the Instant Pot, close the lid, and press "Yogurt" button. Set the time for 8 hours for a tangy, thick yogurt.
- After incubation, refrigerate the yogurt for at least 4 hours to further set and chill.
- For Greek-style yogurt, strain the yogurt through a cheesecloth-lined strainer for 1-2 hours to remove excess whey and achieve a thicker consistency.
- Transfer the finished yogurt to sealed containers and refrigerate. It will keep for up to 2 weeks.
Tips
- Use fresh, high-quality whole milk for the creamiest results. The fat content is crucial for achieving a luxurious texture.
- Always use yogurt with live active cultures as your starter - check the label to ensure maximum probiotics.
- Temperature is key! Be precise when cooling the milk to 110-115°F, as this ensures proper bacterial activation.
- For an extra thick Greek-style yogurt, strain longer using a fine cheesecloth or specialized yogurt strainer.
- Keep your Instant Pot and utensils extremely clean to prevent unwanted bacterial contamination.
- Experiment with incubation times: shorter times yield milder yogurt, while longer times create a tangier flavor.
- Save some of your homemade yogurt to use as a starter for your next batch, creating a continuous yogurt-making cycle.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 17g
Protein: 18g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 50mg
