This instant pot Greek yogurt recipe will be a weekly staple. It is creamy and delicious and I will show you how to use Raw, Dry and Store purchased milk.
Start with Milk
I have made yogurt with raw milk, pasteurized milk and powdered milk. There is really not a big difference in the process just in the choice of milk product you use.
- How to make yogurt in an instant pot:
Raw Milk:
Of course raw milk for me is a jewel. It has so many nutrients, it is fresher and it makes a super creamy yogurt. I have found a farmer in my area that I am able to purchase raw milk weekly for my yogurt obsession. Raw milk usually comes with layer of cream as well, so you are getting a little sweet gift with each gallon!
Pasteurized Milk
In the USA it is nearly impossible to purchase milk from the store that has not been pasteurized. You can use pasteurized milk and it will still make an incredible homemade yogurt. Here is what you need to know about ultra pasteurized milk. It is not good for yogurt making due to the way it is cooked prior to packaging. The ultra pasteurization prevents milk to culture into yogurt. Pasteurized is good but ultra-pasteurized is not for making yogurt!
Powdered Milk
Recently I did some experiments on using powdered milk to make some cultured products. We all know there has been a time recently when it was difficult to get certain products in the store. It made me consider how to use products that we store in our long term food pantry. I was able to mix whole powdered milk into a gallon of milk and use it for the base of my yogurt. Not only did it work but it was fabulous!
Instant Pot Settings
Here is a tip that I struggled with when looking to heat my milk in my instant pot. It is important to heat your milk up to 180 degrees. This kills the bacteria that prevents your milk from turning into yogurt. To do this on your instant, push the yogurt button and then push the adjust button to the boil setting.
Make sure you are using a thermometer to measure your milk to 180 degrees. Allow your milk to cool to 110 degrees. This is very important before moving to the next step.
YOU DO NOT WANT TO INTRODUCE LIVE CULTURES TO YOUR MILK IF IT IS ABOVE 110 DEGREES. THIS WILL KILL YOUR CULTURES.
Yogurt cultures are a living thing and they will burn and die if they get too hot.
Let your milk cool down on its own OR you can take the insert out of the instant pot and place it in a bowl of ice. This will allow it to cool down in about 30 minutes.
when choosing yogurt to add to your milk, make sure you are using real Greek yogurt and not imitation yogurt. You can use as little as a tablespoon but to start I purchased a 6 oz container of Greek yogurt with the following live cultures:
- L. Bulgaricus
- S. Themophilus
- L. Acidophilus
- Bifidus
- L. Casei
Whisk your live yogurt cultures into you milk once it reaches 110 degrees
Yogurt Settings:
Once you have whisked your yogurt cultures into your milk. Place your insert back into the instant pot. Push the yogurt button and set time for 9 hours. Your instant pot will begin to count up instead of back like most settings. Hint: if your setting still says boil when pushing the yogurt setting just push the adjust button again to bring it back to yogurt setting.
Making yogurt while you sleep
My favorite way to make yogurt is to start the heating process right after dinner. I usually start heating my milk at 7 pm and then by 9 pm I can start the yogurt setting. My yogurt then incubates while I sleep and at 6 am I have yogurt!
Straining your yogurt
You can eat your yogurt like it is but if you are looking for a thicker Greek style yogurt here is the trick!
Strain your whey off your yogurt using either a yogurt strainer
or use a cheesecloth over a strainer and bowl in your refrigerator. Make sure you save your whey, it is full of protein and is great to add to recipes and smoothies. This will last 2 weeks refrigerated.
I make this yogurt every Sunday night, so I have fresh yogurt to eat throughout the week.
I gallon usually gives me 2 quarts of Greek yogurt to enjoy. I save a small amount of yogurt at the end of the week to use in the following weeks yogurt. You can also freeze your yogurt and use the cultures for a later time to make yogurt when it is more convenient for you!
Instant Pot Greek Yogurt
Equipment
- Instant Pot
- strainer
- Bowl
- whisk
- cheese cloth
Ingredients
- 1 gallon Milk You can use powdered milk, raw milk or pasteurized milk. Do not use Ultra-pasteurized milk.
- 6 oz Greek yogurt with live cultures
Instructions
- Choose milk product of your choice. If you are using powdered milk make sure you follow instructions for the correct ratio to mix 1 gallon of milk.Place your milk in the instant pot with the lid off. Push the yogurt button and then select button. You may need to push the + to move through to boil setting.Using a thermometer, heat up your milk to 180 degreesOnce milk reaches 180 degrees then remove inner pot from pressure cooker and cool to 110 degrees.Once milk reaches 110 degrees whisk in 6 oz Greek yogurt. Cover with saran wrap. Place inner pot back into pressure cooker. Push Yogurt button and select to the yogurt setting. This will count up and not backwards. You will incubate your yogurt at this setting for 9 hours. Do not use instant pot lid during incubation time. Once your instant pot has run the 9 hour cycle you will have yogurt!Pour yogurt into a yogurt strainer or a cheesecloth lined strainer. Place this cheesecloth lined strainer over a bowl and place in refrigerator. Let the whey drain from the yogurt. This takes 1-2 hours. Next you can spoon your yogurt into containers of your choice. This will store in your refrigerator for up to 2 weeks.
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I hope you enjoy this recipe! If you have any questions or want to share an idea please note them in the comment section!
Instant Pot Greek Yogurt using Raw Milk, Powdered milk or Store bought Milk.
