2-Ingredient Instant Pot™ Greek Yogurt Recipe (Skip Those Plastic Cups) by Jan Mostrom
Recently I’ve been so excited to start to re-engage with my Instant Pot™ for shortcuts and ideas to make life easier. This wonderful plain yogurt is made in about 12 hours (I make mine overnight) and I love that I’m not constantly buying those large plastic yogurt containers every time I need yogurt. If you aren’t a fan of plain yogurt it is easily adapted by adding ingredients like vanilla extract, fruited jam, honey or other sweeteners.
You only need two (two!) ingredients to make this homemade yogurt recipe. Here is your short list of items to gather: milk and plain whole-milk yogurt with cultures. You will also need an Instant Pot™, too, of course.
This creamy low-sodium Instant Pot™ recipe can be used however you normally use or eat yogurt. Eat it for breakfast with fresh fruit or as a snack with your favorite yogurt toppings. If a recipe calls for yogurt, you'll have the best around to use in that recipe.
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Cuisine: Greek / American
Prep Time: 30 to 60 minutes (inactive) and 3 to 8 hours (chill time)
Cook Time: 9 hours
Total Time: 13 to 18 hours
Servings: 8 (makes about 4 cups)
Ingredients
- 1/2 gallon (8 cups) milk
- 2 - 3 ounces plain whole-milk yogurt with cultures
Helpful Products
Recipe Notes
- I use the best whole milk I can find for a creamier yogurt.
- After you make your own yogurt always save 2 to 3 ounces of your yogurt for the starter on the next batch. You only need to buy the small yogurt for the first batch!
- Greek yogurt is made by straining more liquids out of your yogurt, so if you want the thicker yogurt, give it lots of time to drain in the fridge.
Here's how to make it:
- Pour milk into your Instant Pot™ and cover. Press the yogurt button and arrow down or up to get to the boil setting and press start.
- When the boil setting ends, remove the lid and the inside pot with the milk. Use a whisk to remove and skin that developed on the surface of the milk.
- Place in a cool spot in your kitchen and let the milk cool until it is about 110 degrees F. (I put mine outside on my screened porch and it usually takes about 30 minutes. It doesn’t need to be exactly 110 degrees F, just close to it.)
- Return the milk to the Instant Pot™ and add the 2 to 3 ounces of plain yogurt. Use a whisk to blend the yogurt into the milk. This is the “starter” that contains the active cultures and turns the milk into yogurt. Place the lid back on. Press the yogurt button again and arrow up or down until it reads 8 hours and press start. I usually time this so that it’s about the time I’m going to bed. It doesn’t matter if the timer finishes at 4 a.m., the milk is cooked and it will be fine in the pot.
- When the cycle finishes, or you wake up, remove the lid and liner with the yogurt inside. Place a double layer of cheesecloth inside a strainer, and place the strainer inside a large bowl so that there is room to drain the whey from the yogurt. Place the bowl into your refrigerator to strain for 3 to 8 hours. The longer you strain and the thicker the cheese cloth layers, the more solid your yogurt becomes.
- Enjoy your yogurt in recipes, with granola or fresh fruit!
Nutrition Facts Per Serving
Calories: 68
Total Fat: 2.4g
Saturated Fat: 1.5g
Cholesterol: 10mg
Sodium: 65mg
Total Carbohydrate: 6.7g
Dietary Fiber: 0g
Total Sugars: 6.3g
Protein: 4.7g
Vitamin D: 1mcg
Calcium: 165mg
Iron: 0mg
Potassium: 116mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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