I promise I’ll keep this as short as usual, but I need to get some outrage off of my chest. I’ve been making this yogurt recipe for 3 years now (yes, I’m sorry it took too long to post), and I AM STILL OUTRAGED. When you taste store-bought yogurt, it is sour. Like, oppressively so. And so we all grew up thinking – “hey, yogurt is just naturally, oppressively, sour.” And we were all ok with companies adding boatloads of sugar (because how else were you supposed to eat the stuff)? Right?
I wasn’t ok with it. Not even a little. Having moved here from Cuba, I was first introduced to “real” (as in, not commercially produced and without additives) yogurt as a little girl. I had a memory, if somewhat vague, of something BETTER. But it wasn’t until adulthood that I made this rediscovery in earnest.
Yogurt, made well, is rich, creamy, and smooth. It has only a slight sourness that is pleasant, and doesn’t have to be incredibly tangy unless you want it to be. If it needs sugar, it is not made well. I felt deceived because DELICIOUS yogurt is so easy to make, and it costs roughly HALF (maybe a quarter, depending on what you buy) of the store-bought price. Ok, I am done ranting, and to keep this short as promised – below is my recipe. Love you, friends! Enjoy.
Greek Yogurt (Instant Pot)
Equipment
- 1 Instant Pot *or Yogurt Maker
- 1 Yogurt Strainer Here is mine: https://amzn.to/4gMtEmG
- Fine Mesh Strainer + Cheese Cloth (If you don't have a yogurt strainer)
Ingredients
- 1/2 gallon whole milk *use raw or pasteurized for best results – do not use ultra-pasteurized
- 2 tbsp starter yogurt *any plain whole milk yogurt with "live active cultures" listed on the label will work to get you started. Do not use low-fat, fat-free, or flavored varieties.
Instructions
Make the yogurt
- Pour your milk into the basin of your instant pot, and close the lid, with the vent on "seal". Select Yogurt button, then the "more" button until you see "boil" on the screen. Press "Start" button. This will heat your milk to 180 degrees, and hold it there for 5 minutes.
- Once the cycle completes and your Instant Pot beeps, remove the basin and set it on a trivet or other heat-safe surface to allow the milk to cool.
- Once the milk cools down to 108-112 degrees F (42.2 – 43.3 C), temper in your starter by adding a bit of warm milk to the starter, stirring, and then adding the milk and starter into the basin. Stir well to combine.
- Return the basin to your Instant Pot, and close the lid with vent on "seal". Select "Yogurt" button, then "less" button until 24:00 appears on the screen. Click "Start".
- At hour 4, begin checking if your yogurt has set. As soon as your milk sets into yogurt, you can move on to the next step. You will be able to tell that it has set because the whey (a clear liquid) will separate from the yogurt, and if you wiggle it slightly, you will see the yogurt move in one mass and separate from the edges of the basin. I find that it typically sets between 4 and 6 hours, but it can vary depending on the ambient temperature, milk, and starter. It will not hurt your yogurt to sit longer, but it may be slightly tangier (if you prefer it tangier, you can let it sit longer).
- Once it sets, remove the basin and cover it with a lid or aluminum foil. Move to your fridge for 8 hours (12 if you are doing a full gallon).
Strain the yogurt
- If you have a yogurt strainer (I have linked mine in the Notes), pour the yogurt directly into your strainer, cover, and return to the fridge (I do NOT use the included press for my yogurt, but instead let it strain naturally). Skip the next 2 steps and move directly to step 4.
- If you do not have a yogurt strainer, prepare a bowl with a large fine mesh strainer over it. If your mesh strainer falls into your bowl, put a small ramekin bowl or something else under it in the large bowl to hold your mesh strainer up. Add two layers of cheesecloth over your strainer.
- Pour your yogurt into the cheesecloth. Lay a sheet of plastic wrap directly on the surface of the yogurt. Fold the edges of your cheesecloth over the plastic wrap, and move the entire bowl with the strainer into your fridge.
- For the thickest greek yogurt, let it strain for 24-36 hours, emptying the bowl underneath of the clear whey liquid once about halfway through.
- Once it reaches your preferred thickness, empty the whey liquid from the bowl, and rinse it out.
- Pour your yogurt into the bowl (it should pull away easily and cleanly from your cheesecloth if everything has gone well). Use a hand whisk to whisk it like mad until smooth.
- Store your delicious greek yogurt in an airtight container in the fridge. You can add flavors in at this point if you like, but I prefer to add fruit, peanut butter, etc. when I am ready to eat.
Notes
Disclaimer: As an Amazon affiliate, I may receive a small commission from purchases made through items linked in this post.
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