Name: Instant Pot Greek Style Yoghurt
Prep time: 5 min
Cook time: 55 min
Total time: 11 h
Yield: 6
Cuisine: Greek
Ingredients: ½ gallon whole milk; 2 packets of yoghurt starter

If you’re looking for a delicious, healthy snack that’s quick and easy to make then Greek yoghurt is the answer! It tastes great on its own as a snack or dessert but can also be used in various recipes. This recipe blog post will show you how to make Greek yoghurt using an Instant Pot!

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What kind of milk do you use for the yoghurt?

I use whole milk because that is what we buy. I’m pretty sure it will work with reduced fat milk, but it might not be as thick and you’ll have more whey. For those who do try using dairy-free milks instead of cow’s milk for yoghurt making may find the process a little difficult since this kind of produce different textures to your finished product.

Adding flavours and sweeteners to yoghurt

The yoghurt is sweet enough on its own, so I don’t add any flavourings or toppings until it is done cooking. Once the mixture has cooled and drained for an hour to remove moisture, then you can enjoy your tart plain-style yoghurt by adding honey or maple syrup as a topping!

With all of those delicious flavours at my disposal like fresh fruit, granola, coconut flakes and even chocolate chips – there are plenty of ways in which we consume this tangy treat throughout the day that leaves everyone satisfied during breakfast time.

What kind of things you can use Greek yoghurt for?

Greek yoghurt is light and refreshing. It pairs well with honey, fresh fruit or granola for a quick on-the-go breakfast. Greek Yoghurt can also be used in desserts by mixing it with sugar (or other sweeteners) until smooth like frosting or as an ice cream topping.

You can also use it in smoothies, dips, salad dressings and more.

What you need to make Instant Pot Greek Style Yoghurt

½ gallon whole milk
2 packets of yoghurt starter

Optional, To Serve: (as pictured)

Fresh strawberries and bananas, sliced
Granola

Kitchen equipment

Pressure cooker with ‘Yogurt’ function such as the Instant Pot
Yoghurt Starter – either plain yoghurt with active cultures or yoghurt starter
Instant Read Digital thermometer or temperature probe
Cheesecloth

How to make the recipe

Add milk to Instant Pot and select the ‘Yoghurt’ function. Select ‘Adjust’ until the screen says ‘boiL.” (See image)

Add lid and wait until the unit beeps to indicate it is finished boiling. The screen will say “YoGt” when done. (See image)

Insert instant-read thermometer into the milk to ensure it has reached at least 180°F (see images).

Turn the unit off and remove the pot to allow milk to cool. For quicker results, place the pot in a tub of cold water or leave it on the counter to cool naturally.

When an instant-read thermometer reads 110°F, the milk is cool enough to add the yoghurt starter. For best results, remove about a cup of the milk from the pot and stir the starter into that before pouring into the rest of the milk in the pot.

Return pot to unit and cover with the lid (no need to seal for this function). Select the ‘Yogurt’ function again and make sure the setting is on “Normal’ (NOT “Low” – very important!) and adjust the time for 8-10 hours. The longer the incubation period, the tangier the yoghurt will be.

When the yoghurt is done incubating, remove the lid and turn the unit off. Line a strainer with some cheesecloth and place it over a large bowl. Pour yoghurt into the strainer and place in the refrigerator to strain for several hours to overnight. The longer the yoghurt is allowed to strain, the thicker the yoghurt will be.

Once the yoghurt is strained, discard the liquid whey (or save to use in smoothies) and transfer the yoghurt to a bowl. If the yoghurt texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.

Serve immediately topped with fresh fruit, granola, and a drizzle of honey.

Storing the recipe

You can easily store the yoghurt in an airtight container in the refrigerator for several days.

Can you freeze Yogurt to use as a Starter?

After you make your first batch, keep some of the starter for future batches so that it can continue to grow. I like making ice cubes with my old King Size Ice Cube Trays (they will hold 2 Tablespoons).

Recipe tips

You can use any plain, non-flavoured yoghurt with active cultures in place of the packaged yoghurt starter used here.

Can I use Lactose-Free Milk for Making Instant Pot Yogurt?

Yes, yoghurt bacteria convert lactose into lactic acid which makes it tangy! And regular milk can be used and incubated for 19-24 hours in order to make a gallon of lactose-free yoghurt.

Yield: 6 portions