Greek Yogurt
Equipment
- Instant Pot
- Greek Yogurt Strainer I use 2 for 1 gallon
- Wooden Spoon
- Thermometer
- Whisk
- Large Bowl/Empty Sink
Ingredients
- 1 Gallon Whole Milk We use raw milk- but best store brand organic/local is great
- 1/4 cup Yogurt Starter some people will use a high quality yogurt like fage[ I used this for years], now I am using yogourmet (4 packets/1 gallon) yogurt starter which I bought on amazon, but there are many options
- Ice
Instructions
- Make sure your instant pot is clean
- Pour gallon of milk into pot and press the “sauce” button and heat the milk until it is 180 degrees F (stirring often as to not burn the milk and have it stick to the bottom)
**Heating kills bacteria, which prevent it from turning into yogurt**
- Once at 180F take the silver pot out of the instant pot and let it cool to 100 degrees F. You can let it sit on the counter(which takes quite a bit of time) or what I do— fill my sink or large mixing bowls with ice and cold water.
- Once the temperature is 100F you want to add the starter— I have found the best way to fully incorporate is take out 1 cup of the 100F milk and add the starter and whisk together until combined. Then add this cup back into the larger portion, and whisk together!
- Put the silver pot back inside the instant pot - put on the lid, have it lock - press the yogurt button using the arrow buttons, set time to 9-10hrs (I usually have mine go for about 9.5/10hours) depending on what time I’m doing this honestly and when I’ll be able to process the next day
- Once the timer goes off take a ladle and move all the yogurt into the yogurt strainers & let is sit for 12-24hrs in the fridge (depends on the desired thickness, the longer you let it. Sit the more whey is taken out and yogurt becomes thicker& creamier)
Notes
- Set your milk out for a bit before you start (will take some time off the heating process)
- Use a specific rubber liner if you can in your instant pot to prevent your yogurt from having the taste of other foods you have cooked
- Start this process before you go to bed so you can be making yogurt while you are sleeping
- For quicker cooling to 110 degrees F put silver instant pot liner in a sealed sink with ice water surrounding the milk and stir hot milk constantly to cool
- While on sauté stir the whole time (prior to putting on sauce use the keep warm setting for a few minutes to heat up quicker)
- Feel free to ask questions
Tried this recipe?Let us know how it was!