Instant Pot Greek Yogurt

Ingredients

• 1 gal whole milk (2% milk, low-fat milk, fat-free milk, or goat milk may be used; whole milk produces the thickest, creamiest yogurt.)
• 2 tbsp plain yogurt starter (Use a plain whole-milk yogurt with live cultures, such as Fage or Skyr. Allow it to defrost if frozen before tempering into the warm milk.)

Steps

1. 1

   Optional sterilization: Add 3 cups of water to the Instant Pot cooking pot. Lock the lid in place and close the pressure valve. Select Steam and set the time for 5 minutes.

2. 2

   When the cycle beeps, open the pressure valve for a quick release. After all pressure has escaped, remove the lid, discard the water, and dry the cooking pot. Allow it to cool before adding the milk.

3. 3

   Pour the milk into the cool Instant Pot cooking pot. Cover with the Instant Pot lid or a glass lid. The pressure valve may be closed if desired; the milk is not cooked under pressure.

4. 4

   Press the Yogurt button, then press Adjust until the display reads “boil.” On an Instant Pot Plus, press Yogurt repeatedly until the boil setting appears.

5. 5

   During the boil cycle, remove the lid several times and whisk the milk. Use a digital thermometer to monitor the temperature rather than relying only on the programmed cycle.

6. 6

   When the cycle beeps, open the lid, whisk the milk, and check its temperature. The milk must reach 180°F (82°C). If it has not reached that temperature, repeat the boil cycle or use the Sauté/Low function, whisking continuously until it reaches 180°F.

7. 7

   When the milk reaches 180°F, remove the cooking pot from the Instant Pot and place it in a sink filled with cold water. Whisk frequently as the milk cools until it reaches 95–110°F (35–43°C). Use cold water rather than an ice bath to avoid shocking the milk.

8. 8

   Temper the starter by scooping some of the warm milk into a small bowl and whisking in the yogurt starter until smooth.

9. 9

   Pour the tempered starter mixture back into the cooking pot. Whisk thoroughly so the starter is evenly distributed throughout the milk.

10. 10

    Return the cooking pot to the Instant Pot and cover it with the Instant Pot lid or a glass lid. Press the Yogurt button.

11. 11

    Set the display to 8:00 and confirm that the mode says “Normal.” On an Instant Pot Plus, press Yogurt repeatedly until the display reads “8:00 Normal.” Use the plus/minus buttons to adjust the incubation time according to the desired tartness: about 6–8 hours for a milder yogurt or 8–10 hours for a tarter yogurt. The program will incubate for the selected time.

12. 12

    When incubation is complete, remove the covered cooking pot and refrigerate it undisturbed for 6–8 hours, until the yogurt is thoroughly chilled and set.

13. 13

    To make Greek yogurt, transfer the chilled yogurt to a yogurt strainer. Strain it in the refrigerator for at least 2 hours, until whey separates and the yogurt reaches the desired thickness.

14. 14

    The whey should be translucent or clear. If it remains cloudy, add another layer of cheesecloth, butter muslin, or coffee filters to the straining device and continue straining. A Euro Strainer should produce clear whey.

15. 15

    For lower-carb yogurt, incubate for 14 hours, then strain the yogurt overnight in the refrigerator. Longer incubation and straining remove more sugars and whey.

Notes

Whole milk gives the thickest and creamiest result; 2%, low-fat, and fat-free milk work but produce thinner yogurt. Refrigerate the yogurt during straining. Incubation time controls tartness, with longer incubation producing a more tart yogurt. The structured recipe lists a 45-minute recipe time, but chilling and straining add several hours of mostly unattended time.

Nutrition per serving

• breakfast
• snack
• vegetarian
• gluten-free
• high-protein
• make-ahead
• Instant Pot
• fermented