Instant Pot Greek Yogurt

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour milk into instant pot and press yogurt button until display reads “BOIL”

Step 2

Once the milk reaches 180 degrees Fahrenheit or the display screen no longer reads “BOIL”, remove inner pot from instant pot

Step 3

Allow milk to cool to between 105-120 degrees Fahrenheit. If milk falls below 100, repeat BOIL function for a few minutes to raise the temperature

Step 4

Place inner pot of milk back into the instant pot and press the Yogurt button until it reads a time (like “12:00” aka 12 hours). You’ll probably want at least 12 hours of incubation time, but I usually do mine for 24

Step 5

Stir in your yogurt. 2 tbsp isn’t exact. You just need about a spoonful or two. It also doesn’t have to be perfectly dissolved into the milk

Step 6

Once the 12-24 hours of incubation are finished, line a large colander with several layers of muslin/cheese cloth or some other clean cloth filter like a couple of dish towels

Step 7

Place cloth lined colander in a larger bowl, ensuring that no cloth goes over the edge of the larger bowl. The cloth will be saturated with whey and drip from every possible point so you want to be sure that whey drips into the big bowl and not onto your fridge shelves

Step 8

Pour (or spoon) the yogurt into the colander as slowly and carefully as possible (to avoid splashing) and place in the fridge

Step 9

Check periodically to remove the whey that filters into the bottom bowl. This whey is great for smoothies for an extra protein boost, marinating meat, or making bread

Step 10

Once the yogurt has lost enough whey to reach the desired thickness (I usually let it go overnight), remove from the colander and store in the fridge in a sealed container