Side · American 🇺🇸 · Burns, breakfast, easy, meal prep, slow cooker

Instant Pot (Greek) Yogurt

by Joe

Steps

  1. In Instant Pot: add milk and yogurt starter. Mix well and put on lid.
  2. Turn on Ygrt setting (until it says Yog (DONT do Boil)) - do for ~12 hours for tangy. 9 hours for less tangy.
  3. Cover Instant Pot lid completely with a towel. Yogurt bacteria need the darkness.
  4. After time’s up, you have yogurt! You can finish here - or continue for Greek Yogurt
  5. Add the yogurt from the Instant Pot within a cheese cloth within a collander within a big bowl (see video) in fridge for ~1 hour. Then strain. Keep the strained yogurt juice (whey) if you want. The leftover will be your Greek Yogurt.

Notes

  • You can use non-ultra-pasteurized milk, but it adds much more time and you must follow a different guide (not detailed here).

Ingredients

  • 1 gallon Organic whole milk, HAS TO BE ‘Ultra Pasteurized’. Organic always is. Whole milk is recommended just because.
  • ~3 T active yogurt, (with live cultures). Can be store-bought or use from leftover homemade yogurt batch.
  • Instant Pot
  • a towel