Easy peasy Greek yogurt in your Instant Pot! All it takes is a little bit of time and a little bit of starter.
1 gallon whole milk
4 tbsp active yogurt starter
Throughly clean your Instant Pot insert, and also clean the gasket, but pouring in boiling water. Discard the water and dry the pot.
Add the milk to the Instant Pot. Close and lock the lid, but leave the vent open. Press the Yogurt button until the BOIL setting is selected. The Instant Pot will beep when it kicks off.
After about an hour, when the Instant Pot beeps again, remove the lid and check the temperature of the milk; it should be pretty close to 180°. Let it sit in the Instant Pot for 5 minutes, then remove to the countertop to let it cool. You want the milk to reach between 105-115°, which takes about an hour. Stir occasionally and skim off any skin that forms. You can speed this up to about 15 minutes by placing the insert in an ice bath.
Put the insert full of milk back in the Instant Pot. Stir in the yogurt starter, then press the yogurt button and select 8 hours at Normal pressure. Close the lid, leaving the vent open, and go play.
When the Instant Pot beeps, remove the lid and take out the insert. Cover and let chill and set in the fridge overnight.
Next, set a large colander in a bowl and line with two layers of muslin or cheesecloth. Scoop the yogurt into the lined colander and let rest in the fridge for 3-4 hours. Scoop the thickened yogurt into containers and store in the fridge for up to 10-14 days.
Note: don't forget to freeze 4 tbsp as the starter for the next batch! Let thaw in the fridge or countertop to preserve the cultures.
- If you go through a lot of yogurt, this recipe may save you money; we've found that it costs about half as much to buy the gallon of milk to make this than it does to buy the equivalent amount of our favorite yogurt, Strauss Organic Whole Milk Greek yogurt. But, your mileage may vary!
- I reserve a gasket for yogurt making only, so it doesn't pick up any flavors from whatever I last made.