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September 14, 2017

Instant Pot Greek Yogurt (2%)

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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. 

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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.

Pin this recipe for later!

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. 

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.

Steps to making Greek yogurt in the Instant Pot

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!

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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. 

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Instant Pot Greek Yogurt (2%)


★★★★★

4.9 from 29 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Cook Time: 18-21 hours total time
  • Total Time: 39 minute
  • Yield: about 8 cups of Greek yogurt 1x
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Description

Creamy and thick Greek yogurt that you can make at home with only 2 ingredients.


Ingredients

Scale
  • 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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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. 

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209 Comments Filed Under: 6 or More Hours, All Recipes, Breakfast, Healthy, Instant Pot Tagged With: instant pot, 5 stars

Recommendations

Comments

  1. Tamara Whiteside says

    September 2, 2023 at 2:02 pm

    Do you store it in the fridge with the regular lid or the glass lid for crock pot cooking?

    Reply
    • Karen says

      September 4, 2023 at 7:13 pm

      Either way works!

      Reply
  2. Jennie says

    June 21, 2023 at 7:39 am

    I love this recipe!!! Perfect yoghurt every time.

    ★★★★★

    Reply
    • Karen says

      June 21, 2023 at 11:43 am

      Thanks for the 5 stars Jennie!

      Reply
  3. Sara says

    April 24, 2023 at 4:33 pm

    After you put it in the fridge for 6 hours to “cool”
    before straining, can it sit overnight and strain in the morning or should it only sit for the 6 hours and then needs to be strained?

    Reply
    • Karen says

      April 25, 2023 at 11:04 am

      it can sit overnight, I do that all the time!

      Reply
  4. Sara says

    April 19, 2023 at 11:27 am

    When you strain the yogurt for 2-6 hours, this should this be done in the fridge as well?

    Reply
    • Karen says

      April 19, 2023 at 1:43 pm

      yes, that is what I do!

      Reply
  5. Jc says

    September 10, 2022 at 10:44 am

    Have made IP yogurt from ur site for a few years now. Always success. Love all ur recipes.

    But my Last batch came out very runny even after refrigerating the yogurt overnight. It’s like it didn’t set up. Usually after cycle complete, I refrigerate for a time then strain. This works well and lots of whey separates.

    This time though the whole batch was so runny that ran I tried to run through the strainer, all of the yogurt came through the screen of the strainer.

    Always use my instant read thermometer and follow directions precisely. Good fresh starter yogurt too.

    ★★★★★

    Reply
    • Karen says

      September 12, 2022 at 1:55 pm

      Oh that’s so strange. I was thinking a new starter would work but then you said you had used that so I’m not sure what went wrong

      Reply
  6. Sandy says

    August 10, 2022 at 12:26 pm

    Oops – forgot to mention refrigerate the yogurt for 4 hrs for the Cold Start method using UHP milk

    Reply
  7. Sandy says

    August 10, 2022 at 12:23 pm

    I’ve used shelf stable UHP whole milk for yogurt for several years. (It’s inexpensive and has a long shelf life). I use the Cold Start method (see Friedalovesbread)+ pour the UHP milk mixed with starter directly into mason jars. I put plastic lids onto the jars + process in IP for 10 to 11 1/2 hrs. The yogurt doesn’t need straining. This is so simple because the yogurt’s already in jars (freeze at least 2 T for the next batch’s starter). The quart size of the shelf stable milk fits perfectly in my IP

    ★★★★★

    Reply
  8. Robin says

    August 10, 2022 at 11:29 am

    Can this be made with lactose free milk?

    Reply
    • Sandy says

      August 10, 2022 at 12:36 pm

      I use UHP shelf stable whole milk + have no problems. (Milk has been intolerable for me for many years, but this UHP or any yogurt is fine)

      Reply
      • Robin says

        August 10, 2022 at 8:19 pm

        What is UHP? Is this a brand name?

        Reply
  9. Andy says

    August 10, 2022 at 11:13 am

    I love this recipe and make it about every other week. I actually cook it for 11 hours and it’s very tangy. I give it to my dogs with their medicine and they can’t get enough! Even if I get it out at supper to put it on my baked potato instead of sour cream, my dogs come running because they hear the jar opening! I also strain it longer so it’s thick for putting in the dog meds. This is one of my favorite instant pot recipes.

    ★★★★★

    Reply
  10. Lynne Connors says

    August 5, 2022 at 2:04 pm

    After looking at this recipe for a year or so, I finally decided to take the plunge. My favorite yogurt is Fage’, and this is every bit as good if not better. In fact, my non-yogurt eating husband said he would actually eat it!! I incubated it for six hours, so it’s not quite as tangy as Fage’ which I also love. I was concerned that it would be complicated, but I just kept referring to your video, and it was a snap. Your directions, along with your video were the clearest and easiest to follow of all the recipes I looked at online. And, the fact that it’s half the cost of Fage’ is a super bonus!! I will be making this often!! Thank you so much.

    Lynne

    ★★★★★

    Reply
  11. SUH Seung Ji says

    April 29, 2022 at 5:35 pm

    It is incorrect that all organic milk is ultra pasteurized. Many farms have both, some only UP. Organic Valley for instance, gives you a choice. I have been making yogurt for years using Organic Valley regular pasteurized milk and it is sublime.

    ★★★★

    Reply
  12. Jc says

    March 22, 2022 at 7:13 pm

    If u miss the BEEP will the pot shut off on its own or continue to boil?

    Reply
    • Karen says

      March 24, 2022 at 12:15 pm

      It will shut off

      Reply
      • jc says

        March 24, 2022 at 12:24 pm

        Thank you, Karen.

        PS – did you have any insight from my 12/14/21 post. I didnt get an answer, so dont know if my post was missed or question too overwhelming to answer – HA! thanks, joyce

        Reply
        • Karen says

          March 24, 2022 at 12:30 pm

          I don’t see that…what was the question?

          Reply
          • joyce says

            March 24, 2022 at 12:32 pm

            I have been making Yogurt in my IP for over a year now & I still come back to this site to refer to (as well as almost any other new/classic recipe for the IP). I love the cost, calories & sugar gram savings! The only thing I dont love is the waste of the whey. Even accounting for how much whey is drained, home made yogurt is still so worth it, but I have a Question about COLD START Yogurt.

            The type of milk is so much more expensive, but the time savings may be worth it on occasion. If I am looking for a STORE BRAND versus Fairlife, am I looking for ULTRA PASTEURIZED & ULTRA FILTERED as to the type of milk? Also, does using this type of milk yield more yogurt & less whey or does it turn out in much the same way as regular milk does? Thanks Karen!

          • Karen says

            March 31, 2022 at 12:13 pm

            Sorry Joyce I actually have never made the cold start method and am unfamiliar with it. I bet Frieda would know though: https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html

          • Melody Gardner says

            April 30, 2022 at 1:35 pm

            You can use the whey for making bread, or even add it to your animal food since the lactic acid is gone. There are lots of uses for this, and the Greeks who live in the Blue Zones that live over 100, actually use it for a drink. Theirs is goat milk, but just the same, maybe healthy to drink.

            ★★★★★

          • Karen says

            May 2, 2022 at 2:00 pm

            Good tips! Thanks!

          • Thea Tourigny says

            April 1, 2023 at 11:57 am

            is there any way to make yogurt without the yogurt button, I have an instant pot, but not one with a yogurt button.
            thank you

          • Karen says

            April 3, 2023 at 2:14 pm

            I know it’s possible but I haven’t tried it myself. Here is an article: https://www.sparklestosprinkles.com/how-to-make-instant-pot-yogurt-without-the-yogurt-button/

  13. Jeanie says

    January 8, 2022 at 1:04 pm

    How long does the yogurt keep in the refrigerator? I’m sorry if this was already asked but there are a zillion replies so I might have missed it!

    Reply
    • Karen says

      January 8, 2022 at 9:57 pm

      It depends on the milk expiration date. I would say usually about 3 weeks

      Reply
  14. Darcey says

    December 30, 2021 at 9:28 pm

    If a person were to use the whey as a starter instead of yogurt would you use the same amounts per batch or would it be a different amount?

    Reply
    • Karen says

      January 1, 2022 at 12:56 pm

      Yes I would use the same amount of whey

      Reply
  15. j says

    December 14, 2021 at 10:34 am

    I have been making Yogurt in my IP for over a year now & I still come back to this site to refer to (as well as almost any other new/classic recipe for the IP). I love the cost, calories & sugar gram savings! The only thing I dont love is the waste of the whey. Even accounting for how much whey is drained, home made yogurt is still so worth it, but I have a Question about COLD START Yogurt.

    The type of milk is so much more expensive, but the time savings may be worth it on occasion. If I am looking for a STORE BRAND versus Fairlife, am I looking for ULTRA PASTEURIZED & ULTRA FILTERED as to the type of milk? Also, does using this type of milk yield more yogurt & less whey or does it turn out in much the same way as regular milk does?

    Reply
  16. MARY F HOLLEY says

    November 23, 2021 at 1:34 pm

    Can I get the nutritional info for this recipe? Also, is there anything in this that’s going to make it sweet? I’ve been eating those Chobani greek yogurt flips, and THEY are SWEET! Can this be MADE sweet, without all the sugar those things have? If I’m going to spend 24 hours making this (I was shocked, when I read the instructions!), I don’t want “sour” yogurt. lol.

    Reply
    • Karen says

      November 27, 2021 at 7:19 pm

      You can add sweetener after it is completely done. I add in sweetener to each individual serving. You could add in sugar, honey, a package of jello or pudding, maple syrup, etc to the whole bowl if you’d like. I don’t know how to figure out the nutrition info for this because it depends on how long and if people drain the whey etc.

      Reply
    • Darcey says

      December 30, 2021 at 9:17 pm

      I normally have been adding in blue agave syrup when adding in the starter and sometimes some vanilla as well

      ★★★★★

      Reply
  17. Denise M Hill says

    October 23, 2021 at 6:32 am

    Yours is my go to recipe for yogurt! I’ve tried a couple others and they just didn’t work as well. It’s simple, inexpensive, and I love it! Thanks for what you do!

    ★★★★★

    Reply
    • Karen says

      October 23, 2021 at 9:05 am

      So happy to hear it Denise! Thank you!!

      Reply
  18. Sue says

    October 10, 2021 at 1:13 pm

    I have made this countless times, and it has turned out great every time — except for the time I accidentally used organic milk. I couldn’t believe the difference. I won’t be doing that again! 😎😎

    This sounds like a complicated recipe, but most of it is hands-off time, and once you do it a few times, it will be easy. You will never buy store-bought yogurt again.

    Thanks for a GREAT recipe!

    ★★★★★

    Reply
    • Karen says

      October 19, 2021 at 11:02 am

      I totally agree! It is 95% hands off time! So easy!

      Reply
  19. Debbie W says

    October 10, 2021 at 12:17 pm

    I was very intimidated when I read through your recipe but I really wanted to try my hand at making my own yogurt. Even though it takes a lot of time, it truly is very hands off. I started with a half gallon of 2% milk and by the end of the process I had the most creamy, smooth best tasting yogurt I’ve ever had. No way you can buy something that tastes this good in a store. Your instructions are clear and concise along with great photos so you can’t mess it up. Thank you for another great recipe.

    ★★★★★

    Reply
    • Karen says

      October 19, 2021 at 11:02 am

      I’m so glad you tried it Debbie! I love IP yogurt!!

      Reply
  20. Tina says

    August 18, 2021 at 3:40 pm

    Love your recipes and information. I have been making yogurt for a while ; however I am suddenly getting solids in my whey. I use a euro strainer and have had excellent results, until I didn’t Any ideas? I use Siggis yogurt as it has so many bacteria in it. Also, what do you do with your whey??? You must accumulate a ton.

    Reply
  21. KCJorj says

    August 2, 2021 at 4:18 pm

    Thank you so much for this recipe and video. My yogurt turned out fantastic. I don’t know if I can go back to store-bought after this. No tartness at all – just pure, thick & creamy goodness, almost like cream cheese. Smells good too. Will is last like 2 weeks in the fridge, or?

    ★★★★★

    Reply
    • Karen says

      August 3, 2021 at 1:59 pm

      Yes it will. Mine lasts probably close to 3 weeks.

      Reply
  22. Rachel Fabrizi says

    July 19, 2021 at 11:20 am

    Karen,
    I’ve made this yogurt several times. Always perfect. I do have a question about the whey. Do i use it as starter for my next batch of yogurt?
    One thing of note:
    I forgot and chilled this latest batch for 10 hours and then ended up straining over night. It was sooo good. thick and creamy.

    Reply
    • Karen says

      July 20, 2021 at 12:44 pm

      You can use whey as a starter for the next batch. I usually use 2 Tbsp of the yogurt as a starter.

      Reply
  23. Betsy Escandon says

    April 16, 2021 at 3:10 pm

    Can you leave yogurt on low indefinitely once the cycle is done? Or do you have to cool it as soon as the timer runs down and the IP beeps?

    Reply
    • Karen says

      April 16, 2021 at 4:46 pm

      You can leave it there for a while but it will get super tangy

      Reply
  24. Quyenie8 says

    April 11, 2021 at 8:55 am

    I forgot to rate this in my last review! If I could give it 6 stars, I would! Love this recipe!! Thank you, Karen!

    ★★★★★

    Reply
    • Karen says

      April 12, 2021 at 12:25 pm

      Ahhh, that’s so sweet! thank you!

      Reply
  25. Quyenie8 says

    April 11, 2021 at 8:53 am

    I have been using this for months. Your recipe and YouTube video are both very, very helpful! Love this recipe and ability to make my own Greek yogurt! Sometimes, I add some vanilla extract to get vanilla Greek yogurt! Thank you so much for the detailed instructions! It turns out great every time!

    Reply
    • Karen says

      April 12, 2021 at 12:25 pm

      Vanilla is a great idea!

      Reply
  26. Robin says

    February 19, 2021 at 12:12 pm

    This recipe looks great and I can’t wait to try it with my new-ish instapot! Stupid question, I know, but can I make it with non-dairy milk, like almond milk? I could use a non-dairy starter like goat yoghurt?

    Reply
    • Karen says

      February 19, 2021 at 12:58 pm

      I haven’t tried that. I would follow a recipe specifically for vegan yogurt like this one: https://www.corriecooks.com/instant-pot-almond-milk-yogurt/

      Reply
      • Tina says

        August 18, 2021 at 3:31 pm

        I tried fresh goats milk, the lady I bought it from told me she didn’t think it would solidify. It had the most horrible grassy smell – I love goat cheese, but this did not compare. I will not do that again, sorry. I was wrned

        Reply
  27. Heather Spencer says

    February 18, 2021 at 10:49 am

    I tried this recipe for the first time, carefully following the instructions, which by the way is one thing I love about Karen. The attention to detail. I just used a yogurt from the grocery section that listed active bacteria in the ingredients. In the morning when I strained my yogurt, it ran through, was still just basically milk. 😔 not wanting to waste a gallon of milk I bought a more natural yogurt to attempt the process again. When I try to start with the yogurt boil setting, it beeps and shuts off without even getting warm, in 3-5 minutes. Help?

    ★★★★★

    Reply
    • Laura says

      March 9, 2021 at 6:44 am

      I don’t know if this is the problem you are having but I make this yogurt every week and one time when I pressed the yogurt button after making sure the milk was 100 degrees, I did not notice that there is a yogurt (less) setting and a yogurt (normal) setting. If you press the yogurt button once, it says yogurt (less) and you will end up with milk after 8 hours. If you press it a second time, so it says yogurt (normal), it should work. Hope that helps!

      ★★★★★

      Reply
      • Heather Spencer says

        March 11, 2021 at 8:41 am

        Thank you Laura! That could well have been the issue. I tried again (half batch ) and it was wonderful. Trying full batch again today. Stay tuned!

        Reply
  28. Sandra says

    January 29, 2021 at 11:22 am

    I love this yogurt I make it every couple of weeks and my dogs love it to, I add about a half can of sweetened condensed milk and sometimes half of small pint half and half milk it’s so good a little honey and some walnuts in a bowl better than ice cream

    Reply
    • Karen says

      January 29, 2021 at 12:33 pm

      I love the idea of sweetened condensed milk. I will try that!

      Reply
  29. Katie says

    January 27, 2021 at 4:24 am

    Hi Karen.

    First time using my IP and I was ambitious and went for the yogurt recipe. After my 8 hours my yogurt was fairly runny, more like a thick cream. After cooling over night it’s like honey. Doesn’t taste super tart either. Should I call it bad starter and try again? Will extra straining save what I have?

    Reply
    • Karen says

      January 28, 2021 at 10:27 am

      Have you strained it at all? If not, I would strain it. I would try 10 hours next time for tarter yogurt.

      Reply
  30. Jennifer says

    November 8, 2020 at 5:10 am

    I’ve been “making” yogurt for almost a year now with HUGE failures and small successes with the instant pot. I started out using a “starter” from plain yogurt I purchased from the grocery store. That worked well for a few weeks. It got to the point that the yogurt was very watery and had an off odor. So I tossed that and started over using a mother culture I purchased from Cultures for Health. Again, that did great for a few batches and then the yogurt became very watery and had an horrible odor and taste. For the starter I purchased it was suppose to be “reusable” unlike the grocery store starter which only has a few weeks of reuse.

    The process I used is just like the one you have detailed in this recipe. I would appreciate any insight/tips on why my yogurt works well for a while and then doesn’t.

    I have verified the temperature to ensure I’m reaching the 180/110 degrees. I’m only using 2 Tbsp of starter per batch. I’ve done a lot of research on this topic but cannot find insight on why it fails after a few batches. I was making yogurt with the 7-14 day time period as required to keep the starter active.

    ★★★★★

    Reply
    • Karen says

      November 9, 2020 at 1:04 pm

      I asked my FB group and here is what one member said, “My guess would be that your yogurt starter is not fresh enough. Once you open the starter it needs to be either used that day or frozen in the quantity you use for future batches. If you are using a few spoons from a batch of homemade yogurt as a starter for your next batch you cannot continue that forever. After a couple batches you will require fresh starter. When fresh starter is even close to the best used by date it often results in thin yogurt. Get the freshest starter you can. Another possibility is that your pot is getting moved or bumped during the incubation process. When that happens it breaks the bonds that are being formed and once they are broken they cannot be repaired.”

      Reply
  31. Brenda Dodd says

    November 2, 2020 at 5:33 pm

    I love this recipe! I have used regular whole milk and 2% milk both just the store brand and always come up with the thickest Greek yogurt. I have incubated from 8 hrs to 12 hrs and like either way. My husband likes it less tangy so I usually only do the 8 hrs. He will never eat the store bought but he will eat this. Thank you gor a great recipe. It has been 1 whole year now since I have had my Instant Pot and yours was the 3rd recipe I tried. Yours is not only the best but the recipe is straight to the point, not a lot of reading. Thank you!

    ★★★★★

    Reply
    • Karen says

      November 2, 2020 at 5:35 pm

      Ahh, thanks Brenda! and so cool that your husband will eat it. That is always a great feeling!

      Reply
  32. Irene says

    October 7, 2020 at 3:39 pm

    I was wondering if I could add some vanilla extract and freeze the yogurt to make frozen yogurt pops?

    Reply
    • Karen says

      October 8, 2020 at 12:37 pm

      I would think you’d need to add sweetener too or else they’ll be really tart.

      Reply
  33. Margie says

    August 26, 2020 at 3:31 am

    Hey all lovely people out there. Don’t we all love Karen’s contributions to our lives.
    I’ve been making yogurt for the past 48 years – oh my, but it’s true. SO HAPPY to have found the ease of the Instant Pot AND WANT TO SUGGEST using the Greek Yogurt Maker Strainer Pouch Bags versus expensive strainers, messy cheese cloth or towels, coffee filters. Useful for straining ANYTHING from soups, to broths, berries for jams, frozen spinach to squeeze … ad infinitum.
    I have no affiliation with Amazon but here is the link where I found these: https://www.amazon.com/gp/product/B07Q5WVK98/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
    Can’t imagine anyone not loving these. Enjoy …

    Reply
    • Margie says

      September 4, 2020 at 6:44 pm

      With such a fabulous recommendation, I can’t imagine that I would have not received one response.

      Reply
      • Karen says

        September 7, 2020 at 11:32 am

        Those look really cool Margie! Will have to order some.Thanks for sharing!

        Reply
      • Irene says

        October 7, 2020 at 3:29 pm

        Thank you for the tip. I just ordered them!

        Reply
      • Michelle A Markley says

        April 5, 2023 at 3:43 pm

        YEA!!!!!! They are REUSEABLE!!!!! I’ve only recently found this recipe, but i’ve ordered these bags already!
        Thank you!

        ★★★★★

        Reply
    • MARY F HOLLEY says

      January 11, 2022 at 11:21 am

      I haven’t even made my first batch of yogurt yet (just planning to), and I just stopped and ordered one of those strainers from Amazon, just by your recommendation! I was hoping I’d have it in a couple of days, and would have waited till I got it to try making my first batch, but I see that Amazon’s date of delivery isn’t till 5 days from now (you used to get just a couple days for delivery when you pay for Amazon Prime, but not so, anymore), so I don’t know if I’ll wait now, or not.

      Reply
  34. Kathi says

    August 8, 2020 at 3:03 pm

    Hi Karen
    Thanks for all the great recipes. A whole new adventure the instant pot. I love it.
    I make cold start recipe with fairlife to make my greek yogurt. I was wondering how to increase tang.
    I use 2T greek yogurt for starter and half gallon of fairlife.
    I am looking forward to your published book, Sept I think I saw posted someplace.
    Thanks again for all the time and effort you spend on making the site what it is and the great recipes. Yum!

    Reply
    • Karen says

      August 10, 2020 at 1:06 pm

      Hi Kathi, I would try a longer incubation period for more tang…like 10 hours is what I would do.
      Thanks for your nice words!! The book will be out this fall.

      Reply
  35. Cindy Marlow says

    July 16, 2020 at 7:15 am

    A couple of questions:

    1) Do I have to use the sealing lid throughout the entire process or does the clear lid work at some point?

    2) I have whey left from yogurt made 3 or 4 months ago! Would that have worked? (I used yogurt for this batch just because I didn’t want to take a chance.)

    3) Is there a top and bottom to the sealing ring or can it go in any which way?

    Thanks!

    ★★★★★

    Reply
    • Karen says

      July 16, 2020 at 3:39 pm

      You can use the clear lid at any point during the process.
      You can use whey I freeze it into ice cube trays and use it.
      I’m pretty sure it can go in any way!

      Reply
  36. Valerie says

    June 30, 2020 at 8:12 am

    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!

    Reply
    • Karen says

      June 30, 2020 at 12:56 pm

      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.

      Reply
  37. Amy says

    June 30, 2020 at 4:59 am

    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!

    Reply
    • Karen says

      June 30, 2020 at 12:57 pm

      Hi Amy, sorry for the confusion. It’s just take off the lid, remove pot, put lid back on, then put in fridge

      Reply
  38. Kathie Haynes says

    June 11, 2020 at 4:48 pm

    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 !!

    ★★★★★

    Reply
    • Karen says

      June 12, 2020 at 1:28 pm

      Wow thanks Kathie. How nice you are!

      Reply
  39. Cora-Lynn says

    March 30, 2020 at 7:40 am

    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

    Reply
    • Karen says

      March 30, 2020 at 2:46 pm

      You could try again with a new starter. I bet it was the starter!

      Reply
  40. Sherryl howell says

    March 22, 2020 at 7:04 am

    My ip is a nuwave no yougurt button how can I make your recipe sound amazing

    Reply
    • Karen says

      March 23, 2020 at 1:42 pm

      Perhaps you could try this recipe: https://www.sparklestosprinkles.com/how-to-make-instant-pot-yogurt-without-the-yogurt-button/

      Reply
    • Muhammad says

      May 21, 2021 at 11:49 am

      Just trying the recipe in Crockpot for first time. I have made yogurt traditional way successfully. One question unless I missed it. When you have the lid on for 8 hours, the valve should be sealing or non sealing?
      Thanks

      ★★★★★

      Reply
      • Karen says

        May 22, 2021 at 12:00 pm

        non sealing is fine. it is not a pressure cooking program so it doesn’t matter.

        Reply
  41. Michaela O says

    March 18, 2020 at 11:13 am

    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!

    Reply
    • Karen says

      March 18, 2020 at 2:18 pm

      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.

      Reply
  42. Anne Marie Davies says

    March 1, 2020 at 1:48 am

    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

    ★★★★★

    Reply
    • Karen says

      March 2, 2020 at 1:41 pm

      You’re welcome Anne! I love this yogurt and make it ALL the time 🙂

      Reply
  43. Maria Ambags says

    February 23, 2020 at 6:17 pm

    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.

    Reply
    • Karen says

      February 24, 2020 at 8:35 pm

      Hi Maria, it’s always Fahrenheit when I say temps 🙂

      Reply
  44. Judie Erickson says

    February 12, 2020 at 10:14 am

    I like vanilla flavored yogurt. How much vanilla extract should I add to your recipe…..and WHEN do I add the vanilla?

    ★★★★★

    Reply
    • Karen says

      February 13, 2020 at 11:08 am

      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.

      Reply
  45. Terrie H says

    February 12, 2020 at 9:14 am

    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!

    Reply
    • Karen says

      February 13, 2020 at 11:10 am

      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!

      Reply
  46. j says

    February 4, 2020 at 4:07 pm

    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

    Reply
    • Karen says

      February 5, 2020 at 1:21 pm

      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.

      Reply
  47. joyce says

    January 24, 2020 at 5:26 pm

    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.

    ★★★★★

    Reply
    • Karen says

      January 25, 2020 at 10:07 pm

      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.

      Reply
      • joyce says

        January 30, 2020 at 7:18 am

        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!!

        Reply
        • Karen says

          January 30, 2020 at 11:05 am

          Have you been using a different brand of milk?

          Reply
          • joyce says

            January 30, 2020 at 1:03 pm

            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.

          • Karen says

            January 31, 2020 at 10:56 am

            That’s the only thing I could think of that might have been the issue.

  48. April says

    December 26, 2019 at 9:24 am

    How much Greek Yogurt does a gallon of milk yield?

    Reply
    • April says

      December 26, 2019 at 9:51 am

      I found the answer. It’s 8 cups.

      Reply
      • Karen says

        December 26, 2019 at 5:19 pm

        🙂

        Reply
  49. Cindy Bradley says

    October 21, 2019 at 1:34 pm

    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.

    Reply
    • Karen says

      October 21, 2019 at 7:02 pm

      Thanks for the tip.

      Reply
  50. Susan says

    October 12, 2019 at 10:27 am

    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?

    Reply
    • Karen says

      October 21, 2019 at 8:05 pm

      I bet it will work. And yes you can.

      Reply
  51. Claudia says

    September 22, 2019 at 4:27 pm

    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!

    Reply
    • Karen says

      September 23, 2019 at 1:20 pm

      I bet it will still turn out. Did it?

      Reply
  52. IvyP says

    August 27, 2019 at 7:25 am

    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!

    Reply
    • Karen says

      August 28, 2019 at 9:57 am

      Oh nice! I’m glad that you liked it!

      Reply
  53. Fay Poulin says

    August 23, 2019 at 2:02 pm

    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?

    Reply
    • Karen says

      August 23, 2019 at 3:06 pm

      You can follow the recipe exactly as it is. Just use a half gallon of milk instead.

      Reply
  54. Sharon says

    July 22, 2019 at 6:57 pm

    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.

    ★★★★★

    Reply
    • Karen says

      July 23, 2019 at 10:18 am

      blueberries sound perfect!

      Reply
  55. Judith E. Comer says

    July 10, 2019 at 11:09 am

    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.

    Reply
    • Karen says

      July 10, 2019 at 12:00 pm

      Yes you can do it on the counter. Just refrigerate when done. I would still use 2 Tbsp.

      Reply
  56. Tracy Aoki says

    March 31, 2019 at 3:44 pm

    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.

    Reply
    • Karen says

      April 8, 2019 at 3:46 pm

      Paper towels would probably be a good bet. You could buy that Euro strainer too.

      Reply
    • Sandra B Rohrbacher says

      September 1, 2019 at 1:58 am

      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?

      Reply
      • Karen says

        September 3, 2019 at 1:23 pm

        I haven’t done any testing with this. But thank you for the idea and information!

        Reply
  57. Pam says

    March 11, 2019 at 5:17 pm

    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.

    Reply
    • Karen says

      March 12, 2019 at 12:08 pm

      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.

      Reply
    • Esta says

      January 24, 2020 at 11:52 am

      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 !

      Reply
      • Karen says

        January 24, 2020 at 2:46 pm

        I use fage.

        Reply
  58. Tammy says

    February 10, 2019 at 11:30 pm

    My Instant Pot doesn’t have an “Adjust” button. I have the IP-DUO. Is there another way to get it to boil? Thanks!

    Reply
    • Karen says

      February 11, 2019 at 12:18 pm

      try pushing the yogurt button several times to cycle through the options or using the + or – buttons.

      Reply
  59. Kev says

    January 8, 2019 at 5:13 pm

    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.

    ★★★★

    Reply
    • Karen says

      January 10, 2019 at 2:24 pm

      SERIOUS? I have never tried that. Are you using the fairlife milk or something? This would be a game changer.

      Reply
      • Jane Phillips says

        March 27, 2019 at 11:53 am

        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%.)

        Reply
    • Bonnie says

      August 10, 2022 at 2:34 pm

      I am going to try this!!! Here is my tip for you. For thicker yogurt (I never strain mine anymore) add 3 tbsp of dried milk at the beginning, just stir it in. It make way thicker yogurt.

      Reply
      • Karen says

        August 12, 2022 at 11:10 am

        whoa! never heard of this. I will give it a shot.

        Reply
  60. Laurie says

    January 7, 2019 at 6:32 pm

    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?

    Reply
    • Karen says

      January 7, 2019 at 6:35 pm

      whole milk has 1 less carb per cup of milk than 2% milk.

      Reply
  61. Linda says

    December 31, 2018 at 1:18 pm

    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.

    Reply
    • Karen says

      January 3, 2019 at 9:47 pm

      I’ve used chobani or fage or even the store brand.

      Reply
  62. Mary Dempster says

    December 30, 2018 at 8:05 pm

    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 🙂

    Reply
    • Karen says

      December 31, 2018 at 10:53 am

      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!

      Reply
    • Cindy L Bradley says

      November 3, 2019 at 2:14 pm

      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.

      Reply
  63. catherine o'brien says

    December 28, 2018 at 8:10 pm

    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.

    Reply
  64. Garry says

    December 18, 2018 at 3:03 am

    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

    Reply
    • Karen says

      December 18, 2018 at 10:34 am

      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.

      Reply
      • Ruth says

        January 21, 2019 at 1:46 pm

        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

        Reply
        • Karen says

          January 24, 2019 at 6:05 pm

          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.

          Reply
  65. Arlene says

    September 26, 2018 at 7:46 am

    Can you use coconut milk

    Reply
    • Karen says

      September 26, 2018 at 11:46 am

      I don’t know! That is a really good question…

      Reply
  66. Jane says

    September 4, 2018 at 6:08 am

    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!

    Reply
    • Karen says

      September 6, 2018 at 1:01 pm

      you can use organic milk but it can’t be ultra pasteurized.

      Reply
  67. Ellen says

    August 14, 2018 at 5:05 pm

    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.

    Reply
    • Jack Poulter says

      March 26, 2019 at 12:16 pm

      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.)

      Reply
      • Lynn Berman says

        March 28, 2019 at 7:35 pm

        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?

        Reply
  68. Joyce says

    August 5, 2018 at 7:26 pm

    My IP does not have a yogurt button as another person stated.
    How to make yogurt with no yogurt function? Joyce

    Reply
    • Karen says

      August 6, 2018 at 8:49 pm

      I’m sorry I don’t know that! I know there is a way to do it I just haven’t attempted.

      Reply
      • Jane says

        March 27, 2019 at 11:59 am

        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.

        Reply
    • Kaye M. says

      February 19, 2020 at 3:13 am

      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

      Reply
  69. Jen m says

    July 6, 2018 at 12:05 pm

    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.

    Reply
  70. Ann says

    June 29, 2018 at 12:52 am

    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!

    ★★★★★

    Reply
  71. Callie says

    June 25, 2018 at 4:16 pm

    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.

    Reply
    • Karen says

      June 26, 2018 at 9:48 am

      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/

      Reply
  72. Jessica Cichocki says

    June 24, 2018 at 10:04 pm

    When you strain it do you do that on the counter or in the refrigerator?

    Reply
    • Karen says

      June 25, 2018 at 1:18 pm

      In the refrigerator.

      Reply
  73. kaaren says

    March 10, 2018 at 2:33 pm

    I clicked on Yogurt setting then the adjust button bunches of times – it never said boil. Now what?

    Reply
    • Karen says

      March 12, 2018 at 2:47 pm

      Which Instant Pot model do you own??

      Reply
  74. Holly karpinski says

    February 12, 2018 at 8:06 am

    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

    ★★★★★

    Reply
    • Karen says

      February 12, 2018 at 11:24 am

      Yes! So glad you made it. I love my yogurt so much when I make it at home.

      Reply
  75. Robert says

    January 21, 2018 at 6:03 am

    Does anybody know if the whey can be useful as well? Maybe as a protein additive in smoothies?

    Reply
    • Colleen says

      January 28, 2018 at 11:30 pm

      Most definitely! Google eats to use whey…. There are more than you think!!

      Reply
      • Colleen says

        January 28, 2018 at 11:30 pm

        I meant Google WAYS to use whey! Lol

        Reply
    • Jack Poulter says

      March 26, 2019 at 12:22 pm

      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.

      Reply
    • Izabella Stueflotten says

      February 29, 2020 at 5:27 am

      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 😉

      Reply
      • Karen says

        February 29, 2020 at 1:48 pm

        Thank you. I will try this today since I just made yogurt and have whey!!!

        Reply
  76. Samantha says

    January 15, 2018 at 11:39 pm

    When does it expire? On the date of the milk?

    Reply
    • Karen says

      January 17, 2018 at 1:31 pm

      Mine lasts a long time! Like a month.

      Reply
    • Jack Poulter says

      March 26, 2019 at 1:40 pm

      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.

      Reply
  77. Monica Choffel says

    January 4, 2018 at 7:20 am

    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!

    Reply
    • Monica Choffel says

      January 4, 2018 at 7:21 am

      Not blog, PODCAST:)

      Reply
    • Karen says

      January 4, 2018 at 4:10 pm

      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.

      Reply
      • Monica says

        January 4, 2018 at 5:44 pm

        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!

        Reply
        • Karen says

          January 4, 2018 at 9:07 pm

          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.

          Reply
        • Julie says

          January 17, 2018 at 2:21 pm

          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.

          Reply
          • Karen says

            January 17, 2018 at 6:45 pm

            I’m going to try this next time!

        • Colleen says

          January 28, 2018 at 11:28 pm

          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

          Reply
          • Nick says

            June 30, 2020 at 5:22 pm

            Agreed! I did all Karen’s recommended times and ended up with about 9 &1/2 cups when I was done. More is better!

  78. LittleIP says

    November 25, 2017 at 1:50 pm

    I just ordered the 3 qt instant pot. Can I halve this recipe? Please say yes.

    ★★★★★

    Reply
    • Karen says

      November 25, 2017 at 7:45 pm

      Sure, I don’t see why not!!!

      Reply
    • Kaye M. says

      February 19, 2020 at 3:17 am

      I use a half gallon which is the perfect amount. Everything else is the same as if it were a gallon!

      Reply
  79. Vic says

    October 31, 2017 at 8:12 am

    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

    Reply
    • Karen says

      October 31, 2017 at 9:55 am

      Great idea! Will do 🙂

      Reply
  80. Mercy Destefani says

    September 20, 2017 at 10:45 am

    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!

    Reply
    • Karen says

      September 21, 2017 at 1:55 pm

      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

      Reply
  81. Colleen says

    September 17, 2017 at 6:06 am

    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…

    Reply
  82. Surya-Patricia Lane Hood says

    September 14, 2017 at 4:12 pm

    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.

    Reply
    • Karen says

      September 14, 2017 at 4:39 pm

      You can do most of my instant pot recipes in the pressure cooker xl. You can definitely use whole milk. It tastes amazing.

      Reply
    • Kathy says

      September 14, 2017 at 5:28 pm

      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.

      Reply
      • Julie says

        January 17, 2018 at 2:15 pm

        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.

        Reply
        • Karen says

          January 17, 2018 at 6:45 pm

          I’d love to know how you roasted the garlic. Can you tell me instructions?

          Reply
  83. Jody says

    September 14, 2017 at 2:27 pm

    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!

    Reply
    • Karen says

      September 14, 2017 at 3:49 pm

      I need to figure this out! I will share once I do.

      Reply
  84. Gina says

    September 14, 2017 at 2:21 pm

    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.

    Reply
    • marge201 says

      January 8, 2019 at 8:14 pm

      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.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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