Instant Pot Greek Yogurt

from ButterYum

makes about 1 quart

Ingredients

• • 1 quart whole milk (pasteurized or raw)

  • 1 tablespoon Greek yogurt (with live and active cultures)

Directions

• 1. In and instant pot that has a “yogurt” button, place milk into inner pot.

  2. Cover instant pot and press yogurt button until “boil” appears; when done, milk temperature should be 180-185F (if not, hit cancel button, followed by sautés button and heat until milk reaches the correct temperature.

  3. Allow milk to cool until the temperature reaches 105-115F.

  4. Whisk Greek Yogurt into milk and cover instant pot.

  5. Press the yogurt button until hours show on the display; use the +/- buttons to adjust the time for 8-10 hours (8 less tangy; 10 more tangy).

  6. Uncover instant pot and transfer yogurt to a sieve lined with cheesecloth (or a clean linen towel) suspended over a bowl to catch the whey that will drain out of the yogurt; cover with plastic wrap and strain for several hours or overnight in the refrigerator.

  7. Store in an airtight container in the refrigerator for 1-2 weeks.

Notes

• • I cook 1 quart of milk at a time so I usually start about 9 hours before I go to bed - that way my Greek Yogurt can drain in the fridge overnight. With a large enough Instant Pot, you can scale the recipe up to a gallon of milk, but it will take a bit longer for the milk to come up to temperature and cool down before you can inoculate it with the yogurt cultures.

  • You can reuse your new batch of greek yogurt to make the next batch.

  • If your yogurt drains too much, simply whisk some of the whey back into the mixture.

  • I used whole milk, but 2% and skim milk work as well - whole milk will produce a richer, creamier yogurt.

  • Yes, you can use raw milk (the milk will be cooked to a safe temperature during the “boil” phase of the recipe). If the raw milk has a layer of cream, you’ll end up with clumps of clotted cream in your finished Greek Yogurt (not a bad thing in our house!).

  • When straining the yogurt, be sure to cover well with plastic to prevent it from picking up any stray flavors that may be lingering in the refrigerator.

  • Ways to use whey - you can drink the leftover whey, add it to bread dough, use it to cook potatoes or grains, add it to smoothies, feed it to your pets, add it to your compost, etc… you can find a lot of uses if you do a google search.