Instant Pot Greek Yogurt–thick and creamy, this yogurt can be made at your own house in your Instant Pot…it’s like magic! You only need a gallon of milk and 2 tablespoons of yogurt to make this recipe.
Instant Pot Greek Yogurt
When I bought my first Instant Pot I bought one that didn’t have a yogurt making function on it. I just thought “why would I ever make my own yogurt, that’s weird.” The next time I bought an Instant Pot I spent the extra $20 for the version that had the yogurt making function. I am so happy that I did. I made instant pot greek yogurt one time and now I’m hooked! I’ve made a batch weekly for several weeks now and have absolutely loved it.
The first few times I made the yogurt I used whole milk. Oh, whole milk how I love you. I love your creamy texture and the flavor from the fat. When I would eat the yogurt made with whole milk I almost felt like I was eating ice cream for breakfast. It is just superb.
But I got to feeling like maybe I should not be eating so much fat. So I decided to try 1% milk instead. It was good, it was fine. But it just didn’t have the full flavor that I was looking for. I decided to try out 2% milk. It was the perfect balance of flavor and not so much saturated fat and calories. It reminds me of my favorite yogurt that I used to buy at the store–2% Fage. Except when I make a batch of my own yogurt it costs me about $2 for a lot more yogurt than I can buy at the store for $6.
How to make Greek Yogurt in the Instant Pot (Video)
So the process of making instant pot greek yogurt is not hard. It’s not hard at all. But it does take time. A lot of hands off time. You’re not just going to throw the ingredients into the pot and come back an hour later to yogurt. It’s going to be an all-day type of thing. Don’t click out of this page yet. I promise that if you try it one time you’re going to love it. Give it a shot. Please. (Scroll down if you’d like the printable recipe card)
Step 1: Pour a gallon of milk into the bottom of your Instant Pot. I use a 6 quart instant pot. My experience is that using 2% milk is the best choice since it gives you plenty of flavor but not as much calories/fat as whole milk. Don’t use milk that is ultra pasteurized (organic milk in the U.S. is ultra pasteurized, so don’t use that). Then put the lid on the Instant Pot, you can put the valve on sealing or venting it doesn’t matter. Press the yogurt button and then press the “Adjust” button until it says “boil.” This boiling cycle will take about 45 minutes. If you want to speed up this process a little bit you can remove the lid every 10 minutes and whisk the milk.
Step 2: This step is really important to getting your yogurt the right consistency so PLEASE do it right! Remove the lid and use a thermometer to test the temperature of the milk. Test the temperature by placing the thermometer in the middle of the milk, since that will typically be the coolest spot. The temperature should read 180 degrees. Most of the time when my pot beeps it is not at 180 degrees yet. So don’t worry if it’s only to 165 degrees. Just turn on the “saute” function and whisk the milk until it reaches the right temperature. Make sure that the milk reaches at least 180 degrees in the middle of the pot. If you get the milk to 183-185 degrees and hold it there for 3 minutes it will give you a thicker yogurt (which is what I really like).
Step 3: Once the proper temperature has been reached you need to cool the milk down to 100 degrees. I do this by putting the stopper in the bottom of my sink and filling it with ice and cold water. Then I place the pot in the sink and whisk the milk, so that it cools down faster. The cold water surrounding the pot will cool the milk fairly quickly. This step probably takes about 10 minutes. Once again, make sure to whisk pretty much the whole time and to take the temperature from the middle of the pot. Remove the pot from the sink and dry off the outside of the pot with a towel. Get a little bowl (like a cereal bowl) and add 2 Tablespoons of yogurt (that has been made with milk and live active cultures only) to the bowl. Add in about 1/2 cup of the milk into the cereal bowl. Whisk until smooth. Now stir that mixture back into the pot and whisk thoroughly.
Step 4: Place the pot back into the Instant Pot and cover it with the lid. Press the “Yogurt” button and hit the adjust button until the display says “8:00.” Yes, this means 8 hours. Sometimes I do this step overnight while I am sleeping. The timer will start counting up, not down. When the timer beeps remove the pot with the lid on and place it in the refrigerator. Keep it covered in the refrigerator for 6-8 hours. Sometimes I do this step overnight too.
Step 5: Remove the lid and you should have a yogurt! How exciting! WOO! You did it. However, if you want Greek yogurt you’re going to have to strain out the whey. I don’t like super thin runny yogurt so I always make mine into Greek yogurt by straining it. The way that I do this is by getting a colander and placing a double layer of those thin white flour sack towels on top. Then I place the colander on top of a bowl and spoon the yogurt into the towel covered colander (see picture below). You can also use layers of cheesecloth for this step or a Euro Strainer (which I totally just added to my Amazon cart). The whey should be CLEAR! If it is cloudy you need to add another layer of towel or cheesecloth. You’ll be shocked at how much liquid comes out of the yogurt!! It is seriously crazy. But give it time. I know, I know more time!! I love very thick yogurt so I strain mine for up to 6 hours. You can have it fairly good to go in about 2 hours. Basically it’s always easier to add more liquid back in if it gets too thick than it is to take the liquid out. That’s why I go the long route on this step.
Step 6: Carefully transfer the yogurt to a large container that has a lid. I like to keep mine in a rubbermaid container or a Glad deep container. Then whisk it. Whisk it until it is smooth and creamy. At this point if it is too thick you can add in a little more whey. Refrigerate and enjoy! I love eating my instant pot greek yogurt with some fresh berries or peaches, a little sugar and some granola on top. It is seriously so delicious. You can also make Beef Gyros and serve them with tzatziki sauce. Yum Yum!
Instant Pot Greek Yogurt (2%)
- Cook Time: 18-21 hours total time
- Total Time: 18-21 hours total time
- Yield: about 8 cups of Greek yogurt 1x
Description
Creamy and thick Greek yogurt that you can make at home with only 2 ingredients.
Ingredients
- 1 gallon of 2% milk
- 2 Tbsp of plain yogurt (made with milk and active cultures only)
Instructions
Step 1: Pour a gallon of milk into the bottom of your Instant Pot. Don’t use milk that is ultra pasteurized (organic milk in the U.S. is ultra pasteurized, so don’t use that). Then put the lid on the Instant Pot, you can put the valve on sealing or venting it doesn’t matter. Press the yogurt button and then press the “Adjust” button until it says “boil.” This boiling cycle will take about 45 minutes. If you want to speed up this process a little bit you can remove the lid every 10 minutes and whisk the milk. 
Step 2: This step is really important to getting your yogurt the right consistency so PLEASE do it right! Remove the lid and use a thermometer to test the temperature of the milk. Test the temperature by placing the thermometer in the middle of the milk, since that will typically be the coolest spot. The temperature should read 180 degrees. Most of the time when my pot beeps it is not at 180 degrees yet. So don’t worry if it’s only to 165 degrees. Just turn on the “saute” function and whisk the milk until it reaches the right temperature. Make sure that the milk reaches at least 180 degrees in the middle of the pot. If you get the milk to 183-185 degrees and hold it there for 3 minutes it will give you a thicker yogurt (which is what I really like).
Step 3: Once the proper temperature has been reached you need to cool the milk down to 100 degrees. I do this by putting the stopper in the bottom of my sink and filling it with ice and cold water. Then I place the pot in the sink and whisk the milk, so that it cools down faster. The cold water surrounding the pot will cool the milk fairly quickly. This step probably takes about 10 minutes. Once again, make sure to whisk the milk pretty much the whole time and to take the temperature from the middle of the pot. Remove the pot from the sink and dry off the outside of the pot with a towel. Get a little bowl (like a cereal bowl) and add 2 Tablespoons of yogurt (that has been made with milk and live active cultures only) to the bowl. Add in about 1/2 cup of the milk into the cereal bowl. Whisk until smooth. Now stir that mixture back into the pot and whisk thoroughly.
Step 4: Place the pot back into the Instant Pot and cover it with the lid. Press the “Yogurt” button and hit the adjust button until the display says “8:00.” Yes, this means 8 hours. Sometimes I do this step overnight while I am sleeping. The timer will start counting up, not down. When the timer beeps remove the pot with the lid on and place it in the refrigerator. Keep it covered in the refrigerator for 6-8 hours.
Step 5: Remove the lid and you should have a yogurt! However, if you want Greek yogurt you’re going to have to strain out the whey. I don’t like super thin runny yogurt so I always make mine into Greek yogurt by straining it. Greek yogurt is simply regular yogurt that has been strained. The way that I do this is by getting a colander and placing a double layer of those thin white flour sack towels on top. Then I place the colander on top of a bowl and spoon the yogurt into the towel covered colander (see picture below). You can also use layers of cheesecloth for this step or a Euro Strainer. The whey should be CLEAR! If it is cloudy you need to add another layer of towel or cheesecloth. You’ll be shocked at how much liquid comes out of the yogurt!! It is seriously crazy. But give it time. I know, I know more time!! I love very thick yogurt so I strain mine for up to 6 hours. However if you don’t want it as thick you can have it fairly good to go in about 2 hours. Basically it’s always easier to add more liquid back in if it gets too thick than it is to take the liquid out. That’s why I go the long route on this step. 
Step 6: Carefully transfer the yogurt to a large container that has a lid. I like to keep mine in a rubbermaid container or a deep Glad container. Then whisk it. Whisk it until it is smooth and creamy. At this point if it is too thick you can add in a little more whey. Refrigerate and enjoy! I love eating my yogurt with some fresh berries or peaches, a little sugar and some granola on top. 
Notes
To halve this recipe: Use half a gallon of milk and do the exact same process as stated above. Use the same amount of starter.
The first time you make this recipe you’ll need yogurt for the starter. The next time you make it you can use your homemade yogurt or whey.
- Method: Instant Pot
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If I used a quart of milk would I use the same amount of starter? Can I use the freeze dried yogurt starter I use in my yogurt making machine? I’m anxious to try this recipe, I’m a big yogurt eater. Thank you!
I would use the same amount of starter. I freeze some of the whey or yogurt in ice cube trays and use as a starter for later batches.
This is kind of a dumb question, but how do you move the pot to the fridge with the lid on? I can’t take my inner pot out without removing the lid. Or is it just take off the lid, remove pot, put lid back on, then put in fridge? I feel like I’m missing something!
Hi Amy, sorry for the confusion. It’s just take off the lid, remove pot, put lid back on, then put in fridge
I was making my Greek yogurt by another recipe and saw yours and WOW was there a difference. You had additional instructions that I had never seen before. Thank you for making such a great recipe. Love my newest yogurt. Thank you and your sweet husband for all your recipes. Yours are the best !!
★★★★★
Wow thanks Kathie. How nice you are!
Hi ! I’ve made this numerous times over the last few months and it has turned out perfect everytime except twice . The first time it failed I redid it with new starter and it failed again so I just throw it out. The second time it failed was this past weekend and I redid it again with new starter,and it failed again ! I was wondering if I could try again with the same batch or if I should just through it out as well ? I hate the throw out 4Lof milk again , but if it’s no good then I have no choice . Thanks
You could try again with a new starter. I bet it was the starter!
My ip is a nuwave no yougurt button how can I make your recipe sound amazing
Perhaps you could try this recipe: https://www.sparklestosprinkles.com/how-to-make-instant-pot-yogurt-without-the-yogurt-button/
Hi Karen, thank you for this recipe it works great!!
I’m using a crockpot express which is a version of an Insta pot.
My question is how do you use the whey from straining for next time as a starter?? How do you keep it do you just put it in the fridge raider or do you have to freeze it?
And would I just pour the way directly in with the milk next time and mix that together instead of using Greek yogurt??
Thank you and you were a delight to watch!
Hi, you can store the whey in an airtight container in the fridge or freezer. You can freeze in an ice cube tray. You use it the next time in the place of the yogurt.
A friend of mine shared your Yogurt recipe and let me just say Thank you for doing all the hard work so that I can make this Yummy yogurt. I am so excited to try some of your other recipes and tips for my IP
★★★★★
You’re welcome Anne! I love this yogurt and make it ALL the time 🙂
Hi Karen, love your webside and recipes. Got one question I’m from NZ and like a lot of other countries work with the metric system. When you talk about degrees is that in Fahrenheit or Celsius. I can do both temp. on my thermometer as long as I know witch one to choose.
Thanks a lot.
Maria (Riet) Ambags.
Hi Maria, it’s always Fahrenheit when I say temps 🙂
I like vanilla flavored yogurt. How much vanilla extract should I add to your recipe…..and WHEN do I add the vanilla?
★★★★★
I would add it in after you strain it and just stir it in. I would start with 1 tsp and go from there. 1 tsp at a time to taste.
Haven’t tried he recipe yet, but I’m curious… Can this be made with skim or fat free milk? I follow Weight Watchers, and plain, fat-free, Greek yogurt is zero points. If I make it with fat-free milk, I can adhere to that. It’s also very cost-effective! I use yogurt in lots of things, where I would ordinarily use cream or sour cream.
Can it be made with almond milk?? My granddaughter is dairy-intolerant, and it would be so nice to have this on-hand for her.
Great site! I’ve made several of your recipes already and they are delicious. I’m a brand-new IP user, and you broke me of my fear! LOL! I’ve also taken many of your suggestions and purchased recomended “extras” (accessories), to allow me to use the pot more creatively! Thanks, Karen!
Hi Terrie,
Yes! This recipe can be made with skim or 1% milk. It won’t be as thick and creamy. But that’s okay!
My recipe can’t be made with almond milk. A quick internet search pulled up this recipe for almond milk yogurt. Hopefully that will be helpful to you: https://www.corriecooks.com/instant-pot-almond-milk-yogurt/
I’m glad you have started using your IP! It is so much fun!
One question about the recipe’s incubation period. If I set the IP to 8 hours, does the pot STOP the incubation/cooking at that time and just return to room temp or does it continue cooking if you do not get to the pot & press the Cancel button & unplug? Thanks, Kathy
That is a really good question. When it finishes the incubation cycle it says YOGURT (or abbreviation of that word) on the display. I’m not sure what that means. Having said that there are times when the yogurt gets “done” at 4 am and I don’t wake up until 6 am to put it in the fridge. It has been totally fine. I’ve read that it will just be more tart. But it should be okay.
Hi Karen – I have just finishing making my umpteenth batch of yogurt. Up til now every time has turned out great. I’m at the point I hardly even have to refer to the website/my notes. But tonite that changed. I went to take it out after the 8 hours in the Yogurt function & it was thin – hadnt thickened up at all. EEK!! The only difference was I used whey as my starter this time. The whey was frozen & then thawed Before I added to the cooled down milk. I have frozen regular yogurt before & thawed it & used that as starter but this was the first time I used whey. Any thoughts what happened?? I followed all the steps – Yogurt function to Boil; Cool; stir in whey; Yogurt function to 8 hours. Can I just go through all the steps tomorrow using the milk I used today?. I have covered & refrigerated the milk. Geeze I hate the thought of throwing out all that milk!! Also the milk was fresh and I’ve been using my digital thermometer.
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It must have something to do with the whey as the starter. I wonder if something compromised it in the freezing process. Although I freeze whey into ice cubes and use it so I’m not sure. I’m sorry I’m not more helpful. I’ll look into it.
Hi Karen,
Karen – an update – So, this last batch, I used plain store-bought plain yogurt that had freshly been opened as my starter. Better but still runny (kind of like you would expect a drinkable yogurt smoothie to be). This is after several hours draining (which in the past has been plenty of time). This time I had to drain it FOREVER to have it thicken up a little more. I am considering buying “yogurt starter packets” on Amazon. There are a MILLION choices – any recommendations on which one?? I hate to give up because way more cost effective to use what I already have on hand, but I’m getting really frustrated. Once you’ve had home-made yogurt, there’s no going back!! I have been making your recipe since August & most batches have come out great & our family loves it!!
Have you been using a different brand of milk?
Hmmm…..now that you mention it, yes, but It never occurred to me that could be an issue because I have never used anything ‘high end’. I have always used skim for the recipe & even though it is skim it has always thickened enough for our taste. The last few weeks we switched to a different grocery store & have been buying their Store Brand Skim.
That’s the only thing I could think of that might have been the issue.
How much Greek Yogurt does a gallon of milk yield?
I found the answer. It’s 8 cups.
🙂
If you use any of the “Ultra Pasteurized” milks you can skip the boil step of this recipe and go straight to making your yogurt for 8 or however many hours you prefer. It cuts some time from the original recipe and turns out wonderful every time! This is called the “Cold start Method.” Original recipe is from “Frieda loves Bread” on YouTube.
Thanks for the tip.
This is my second try of yogurt and my husband loves is as well
However…I was multitasking when making my second batch. Eyes dropped down a line and added the whey before cooling it to 100. I didn’t realize until putting it back in the ipot. I added another pkg of whey. If it doesn’t thicken can I still use it in cooking?
I bet it will work. And yes you can.
Love it! Thanks for the amazING recipe.
This is the 2nd time I’m doing it but unfortunately and because I was on a rush, instead of boiling it for 45 minutes, I put the option of “yogurt” – 8hours- oh no! Then I put the starter and listen to your video and saw the next part .
What I’m doing right now is just boiling it and continue with the whole process again.
What do you think? It will be bad? I don’t know yet
Hope to hear your reply thanks!
I bet it will still turn out. Did it?
I’m just not a fan of the IP but i bought one as a wedding gift for a friend a couple months in advance of the wedding. They canceled the wedding and it had been too long ago to return the gift so I’m stuck with it. I LOVE Greek yoghurt and spend a fortune on it every week so I decided to try this recipe. I LOVE MY IP! I will never buy yoghurt as long as I have this recipe and the IP! It’s wonderful Tastes like Cream Cheese and is the consistency of Whipped Topping, only a little more dense. I treat it like desert and put a homemade low sugar blueberry sauce over it. So, so good! Thank you for all the work you do in researching these fine recipes!
Oh nice! I’m glad that you liked it!
I (and my husband) LOVE this yogurt! The problem is it makes too much. If I cut the milk to a 1/2 gallon would I have to cut down the “boil” time and then the sitting time on the yogurt setting?
You can follow the recipe exactly as it is. Just use a half gallon of milk instead.
Turned out good. I only let it go for 8 hours since I don’t like it too tangy (it would need more sugar that way). Had some for breakfast yesterday with homemade granola, blueberries and almonds on top. Nice and creamy. I found the flour sack towels at Target, 4 for $4.00.
★★★★★
blueberries sound perfect!
Karen, if i use a half gallon of milk, do i still use 2T of starter yogurt? Copied down your Greek yogurt recipe in my note book. I dont have room in my fridge to strain the yogurt. Can i just do it on my counter? A colander and big bowl would never fit in my fridge! I love your recipes. I just copy them down.
Yes you can do it on the counter. Just refrigerate when done. I would still use 2 Tbsp.
I’m new to all this IP cooking and was intrigued with your post on homemade yogurt. We buy the Icelandic yogurt in bulk every week from Costco and I would love to make it instead and save money as well. But, how do you reuse your cheesecloth or flour sacks? How do you wash it? I wouldn’t dare use detergent knowing it could seep into my food. And at the same time I wouldn’t want to waste money on disposable ones. Would paper towels be my best option? Im assuming those are bleached with chemicals as well. I just want it to be made as pure as possible without any contaminants. Would really appreciate your advice before I start my first batch.
Paper towels would probably be a good bet. You could buy that Euro strainer too.
I know there’s the info out there that UHT treated organic milk doesn’t work for yogurt (regardless of cooking method). But I use it all the time, with no problem. I’ve also seen comments stating if you do use UHT milk, you don’t need to heat to >180 degrees. I’ve not tried that, but wonder if you’ve done any testing?
I haven’t done any testing with this. But thank you for the idea and information!
I noticed that you said not to use organic milk because all organic milk in the US is ultra-pasteurized. We only buy organic and would never buy milk (or any dairy products) from conventionaly raised cows. What is the reason behind not using ultra-pasteurized milk? Will the recipe not turn out right? What about using raw milk? We do have a milk share to get raw milk from a local farm.
Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
Which yogurt do you use as your starter yogurt .
Im finally going to try this …
I also buy greek yogurt every week. Than you for all your hard work
You are greatly appreciated !
I use fage.
My Instant Pot doesn’t have an “Adjust” button. I have the IP-DUO. Is there another way to get it to boil? Thanks!
try pushing the yogurt button several times to cycle through the options or using the + or – buttons.
I just add 1 gal milk and the yogurt starter, stir and set instant pot to yogurt- skipping all the extra steps. Eight hours later strain exactly as you do. I save about 4 oz of the whey to use as starter for next batch.
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SERIOUS? I have never tried that. Are you using the fairlife milk or something? This would be a game changer.
I put 1/2 gallon Fairlife, 2 T. Starter Yogurt and 1 can Sweetened-Condensed milk (optional) in my IP, stir well. Then press Yogurt, set timer for 10 hours, cover and walk away. I use a colander lined with paper towels and drain in fridge for 24 hours (I like it thick). (Whole Fairlife milk makes it creamier than using 2%.)
I normally use full fat milk and calculated carbs to be 5 grams per 4 oz. Can you tell me if the carbs are affected positively by using 2% milk instead?
whole milk has 1 less carb per cup of milk than 2% milk.
2 Tbsp of plain yogurt (made with milk and active cultures only) I’m not sure what to use. What kind do you use? I’ve never made this but it looks yummy.
I’ve used chobani or fage or even the store brand.
I was wondering if you could use heavy cream for this recipe , like whipping cream ? My daughter is doing keto and that is what she can have . I would love to make her some yogurt as a surprise 🙂
Mary, I haven’t read anywhere that this wouldn’t work but I haven’t seen anyone do it either. I don’t see why it wouldn’t work. That would be some very rich yogurt!
I’ve made yogurt with heavy cream before and it turns out wonderful! I would do it that way all the time if I didn’t worry about all the extra calories and fat. Half and half works great too.
I simply line a strainer with one layer of bounty paper towels. After about 2 hours in the fridge, it’s nice and thick. I don’t whisk it, just fill up some mason jars. Lasts for weeks, unless I eat it all.
Have you ever tried to let it cool but just sitting on counter,and let it reach 110/100°. I use to ice bath, but read article, if I can find well forward, that suggested letting cool naturally. I end up with less when . I use euro strainer. I also found a starter from different countries. It works some what like sour dough. I think that is in same article. I just bought a jacket make a qt. And use that as starter. When it gets low I just make a qt. Of yogurt, do not strain, and start again. I bought 8qt to just make yogurt. I have the article with my IP receipts. I send
I haven’t let it cool on the counter. But I don’t see any reason why that wouldn’t work. It will just take longer to cool down. Sometimes I don’t use ice. Just cold water.
Hi I have the Insta pot ultra and it is asking me for a temp selection. I chose med for 8 hours on the yogurt selection. Is this ok? Selection was, low, med and high Thank you
Oh gosh, I don’t have an ultra but that’s what I would have done too. I just looked online and it looks like other recipes say to use medium.
Can you use coconut milk
I don’t know! That is a really good question…
Why can’t we use organic milk?
Thanks! Love this recipe!! So easy and delicious, but I really would like to try with organic milk!
you can use organic milk but it can’t be ultra pasteurized.
I have the 3qt IP and have only made yogurt (Greek style) using the cold start method (no boil, ultra filtered ultra pasteurized milk). I use entire container of Fairlife fat free or Carbmaster milk along with 2+ spoonfuls of a starter. Just ordered the Euro strainer myself. Wish I could figure out a way to make good coffee as well as chocolate flavored yogurt.
I am no expert on making yogurt but you might try using chocolate milk to get chocolate flavoured yogurt.
As for good coffee there are several methods using ground beans The Iceland method uses a metal perculator with the inards removed. Into boiling water put coffee grounds and an empty egg shell. Brew for a time to get the strength desired. I use a French Press, use coarse ground beans for that method.
(Sorry to be off topic in the latter part.)
I love coffee yogurt! I make it all the time! When the milk has heated to 180 degrees, I put 6 rounded teaspoons of FOLGERS INSTANT DECAF COFFEE CRYSTALS per each 1/2 gallon of milk. It bursts into delicious coffee milk! I also add 1TB vanilla. Stir! Taste it. If you put in too much coffee, your yogurt can be bitter.
I use decaf coffee and no sugar or artificial sweeteners for personal reasons..
When it cools to 110 degrees, I add 1/4 cup of plain Greek yogurt stirred into a cup of the coffee milk and put it back into the rest of the coffee mixture. I hold it at 110 degrees for 8 to 10 hours. Then placing the mixture in the refrigerator, l strain the yogurt using a strainer lined with coffee filters placed over a large bowl. I like thick yogurt so I get lots of whey which is coffee flavored. Any suggestions for using the coffee flavored whey?
My IP does not have a yogurt button as another person stated.
How to make yogurt with no yogurt function? Joyce
I’m sorry I don’t know that! I know there is a way to do it I just haven’t attempted.
I have not done it, but I was researching how to make yogurt in Ipots without Yogurt settings, to help my daughter. At foodisafourletterword.com, there are instructions for using IPots without yogurt settings.
Frieda has recipes for both the cold-start yogurt in the IP with the yogurt button and the cold-start method in the IP with no yogurt button. (The one for the no yogurt button IS NOT the BOIL method!) Both methods need ultra-pasturized milk…you can use the different kinds but the whole milk works the best. You’ll need to scroll down past the first recipe for the no yogurt button recipe –
https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html
Has anyone tried to make this with dairy free milk? I have a child that can’t have dairy and dairy free yogurt is impossible to find in my small town.
Brilliant! I make yogurt but never thought to strain it after. Thank you! I’m going to be using this tip! I cheat and microwave the milk for 15 minutes prior to cooling and the pour it in the pot and chill quickly in an ice bath in the sink. It saves me a little time but admittedly is more cleanup! What a great site – I can’t wait to explore more!
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I don’t have a brand name instant pot so I don’t have a yogurt function. Can you give me directions like just on Steam for so many minutes etcetera. I don’t think I can use it on saute, that would get too hot. Or maybe not. Maybe I could boil it and then turn it off and let it sit? I don’t know but this sounds like an amazing thing to try after what everybody else has said. I absolutely adore my hard-boiled eggs.
I don’t know how to do that but I did find this tutorial that may help you: https://www.theferventmama.com/pressure-cooker-yogurt/
When you strain it do you do that on the counter or in the refrigerator?
In the refrigerator.
I clicked on Yogurt setting then the adjust button bunches of times – it never said boil. Now what?
Which Instant Pot model do you own??
Just made my first instant pot (crock pot brand) greek yogurt and it is amazing. I used a euro strainer, thanks for your suggestion otherwise i would have no idea a euro strainer even existed, and made it into vanilla by dding a little sugar and vanilla extract. And MAN it is good. Wish i could ost a pic of it because its beautiful
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Yes! So glad you made it. I love my yogurt so much when I make it at home.
Does anybody know if the whey can be useful as well? Maybe as a protein additive in smoothies?
Most definitely! Google eats to use whey…. There are more than you think!!
I meant Google WAYS to use whey! Lol
I have read comments that said you can use the whey as the starter for your next batch. You can also add it to soups being made in an IP as part of the liquid.
I made a lovely ricotta cheese in the InstantPot last night.
Here’s how I did it, using only the whey, a pinch of salt and a squeezed lemon (and maybe 1/2 cup of leftover half-half cream I had in the fridge, just because I don’t like to waste food):
My homemade ricotta cheese
Add 0.5 gallon (2L) of leftover clear and newly made whey (which I had from the InstantPot Greek yoghurt recipe above) to the InstantPot.
Set to BOIL on the Yoghurt function. Check that the temperature is 195F (90C) once it has beeped / finished. Use the sauté function and whisk constantly if necessary to reach the temperature. Keep it there for a minute or two.
Cool down the whey to 140F (60C).
Stir in 2 Tablespoons of vinegar or 1 large squeezed fresh lemon – add more if needed (if it doesn’t cuddle at all after 5 min).
Let it all rest for 10 minutes.
Line a colander with a cheese cloth or coffee filter, and put in the sink (or let the whey drip in to a bowl). I used my Chemex coffee filters as they are thicker and what I had to hand as my yoghurt was still in my cheesecloth.
Once the whey has curdled and rested for 10 minutes, carefully pour the mixture in to the coffee filter / cheese cloth.
Let it drain for 1 hour or more depending on how soft you like your ricotta cheese. Add salt to taste, stir.
Keep cooled in the fridge and it should last for up to 10 days. Keep in mind you get a very small amount (maybe 1,5 cups) ricotta from so much whey, but it’s better than just tossing the whey out 😉
Thank you. I will try this today since I just made yogurt and have whey!!!
When does it expire? On the date of the milk?
Mine lasts a long time! Like a month.
Milk has a “Best Before” date. I have used it beyond those dates. Smell will usually tell one when not to use it.
Drugs have an “Expiry Date”. That is used tio advise when they have lost their full effectiveness.
Hello from a SUPER FAN! I love your Instant Pot recipes! I just made the yogurt last night and set the alarm for 5 a.m. to put it in the refrigerator. Due to my delirious state I immediately put the yogurt in my Euro strainer and another cheesecloth strainer to cool instead of letting it cool first. I hope it works!?! Thank you for your wonderful recipes. P.S. I miss your blog!
Not blog, PODCAST:)
Hi Monica, Thanks for your love and support! You are awesome! I am not sure if your yogurt will turn out. Let me know!!I miss our podcast too. It was so much work though. Maybe we will have to do a re-boot in the future.
Karen, the yogurt turned out perfectly! It was delicious and eliminating one step didn’t effect it at all. I don’t think that I will ever be able to eat store-bought yogurt again! Thank you so much for the recipe!
Wow! This is so good to know! I’m glad it worked out. I love making this yogurt every other week. It is so much cheaper and just as good.
I did my incubate period overnight and had set for 10hrs (I wanted mine more tangy) and it sat for an 1.5 hrs with IP off before I got out of bed. It was warm but already at yogurt consistency so I skipped the cooling stage and strained it in the fridge as a combined step. Worked out great.
I’m going to try this next time!
I just wanted to let you know. The way you did your yogurt will always work fine the only difference is if you cool it first and THEN strain it you end up with less whey and MORE yogurt….I like MORE YOGURT! Lol
Agreed! I did all Karen’s recommended times and ended up with about 9 &1/2 cups when I was done. More is better!
I just ordered the 3 qt instant pot. Can I halve this recipe? Please say yes.
★★★★★
Sure, I don’t see why not!!!
I use a half gallon which is the perfect amount. Everything else is the same as if it were a gallon!
Hi!
Have just ordered an IP and collecting recipes, whilst waiting for it to arrive. Will most certainly try my hand making yogurt now… Thank you 🙂
I just have one big favour to ask: Would it be possible to add a “F” or “C” to your temperature settings (or define a beginning of recipe), as there are many of us out here, that are not from the States and we use the metric system most parts of Europe! It’s often pretty annoying having to jump to a conversion page in the middle of making something, in order to convert Fahrenheit to Celsius… especially if reading from tab/mobile and not the printed version.
Thanks once again
Great idea! Will do 🙂
Hi, I just found your site through Pinterest and in the recipe you say to “Sign up below,” but for the life of me I can’t find where to do it! Can you give me a link or send me an email? Thanks!
There should be a little form. Maybe your browser wouldn’t let you see it. Go here to sign up: http://madmimi.com/signups/200311/join
Thank you!
I am excited to give this recipe a try.
I’m glad I found your blog I use your crock pot and Instant pot recipes on a regular basis.
I appreciate you sharing them…
I don’t like 2% milk or skim milk. Can that yogurt be made with whole milk? I don’t have an Instant Pot, either nor do I want one. I have a older ‘Crockpot’ and a ‘Pressure Cooker’ XL. I joined this list because you used those terms but most of what I see is Instant Pot. I, too, would like to see more instructions for Crockpot and Pressure Cooker and less of Instant Pot. I know several people who bought one and regret it.
You can do most of my instant pot recipes in the pressure cooker xl. You can definitely use whole milk. It tastes amazing.
Wow. I can’t imagine anyone would regret buying an Instant Pot…. it is amazing.
Hard boiled eggs where the shells practically fall right off. The cheesecakes you can make in it are reason alone to buy it. BBQ ribs…. in the oven 3 hours…. but in the instant pot, you have fall off the bone in a half hour. Mac and cheese in like 7 minutes. I can’t imagine, especially a busy family, a mom or dad coming home from work not liking getting dinner on the table in no time. I love mine.
I didn’t think I wanted one either but my sister kept sending me recipes and I finally broke down and bought one. Admittedly, making Greek yogurt was one reason I wanted it, I just made my first batch yesterday and I will def be doing this regularly.
I havent used my stove or oven since I got it. It is a huge time saver and I will most likely buy a 3 qt one for my rv. I even did roasted garlic in it the other day, so much faster than the oven. You don’t get the carmelization with the IP but the full roasted garlic flavor was there.
I’d love to know how you roasted the garlic. Can you tell me instructions?
Unfortunately I do not have the luxury of buying a new Instant Pot with the Yogurt setting so it would be great for the rest of us if you would also give instructions using the regular IP Duo60 so the rest of us can make this. Thanks!
I need to figure this out! I will share once I do.
I guess it’s time to unsubscribe from your list. I don’t have an Instapot nor do I want one. Therefore, these recipes are useless to me.
Yes, if you don’t have an Instant Pot, why would you want to get emails from this great blogger unless you’re interested in her slow cooker recipes. But better I think for you to stick to slow cooking sites and not Instant Pot.