🥛 Instant Pot Greek Yogurt 

Creamy, Homemade Greek Yogurt with Just 2 Ingredients

Making Greek yogurt at home is easy, cost-effective, and healthier than store-bought versions. Using an Instant Pot, you can create a thick, creamy, and protein-rich yogurt with just two ingredients! This method allows for better control over flavor, thickness, and probiotics—perfect for a nutritious snack or meal prep.

🔥 Why You’ll Love This Recipe

✔ Simple & Cost-Effective – Made with just 2 ingredients—no fancy equipment needed!
✔ High in Protein – Packed with 8.4g of protein per serving for a healthy, gut-friendly boost.
✔ No Added Sugar – Control sweetness and flavor without unnecessary additives.
✔ Thick & Creamy Texture – Strain it for Greek yogurt consistency, or enjoy it as regular yogurt.
✔ Customizable & Versatile – Use it for smoothies, breakfast bowls, or a healthy snack.

🛒 Ingredients (Makes 8 Servings)

• ½ gallon skim milk (1,959g)

• 2 tbsp plain yogurt (with live active cultures) (28g)

📝 Instructions

1️⃣ Heat the Milk

• Pour the milk into the Instant Pot.

• Press the Yogurt button, then press Adjust until the display says "Boil".

• Let the Instant Pot heat the milk (30-45 minutes).

• Once done, check the temperature with a thermometer—it should be 180°F (82°C).

📌 Why? This step kills unwanted bacteria and helps thicken the yogurt.

2️⃣ Cool the Milk

• Remove the Instant Pot’s inner pot and let the milk cool to 110°F (43°C) (about 30 minutes).

• To cool faster, place the pot in cold water and stir occasionally.

📌 Why? Cooling prevents the live cultures from dying when added.

3️⃣ Add Yogurt Starter

• Once the milk is at 110°F, add 2 tablespoons of plain yogurt.

• Whisk well to fully dissolve the starter into the milk.

📌 Why? This introduces the good bacteria that ferment the milk into yogurt.

4️⃣ Incubate the Yogurt

• Place the inner pot back into the Instant Pot.

• Press the Yogurt button and set the timer for 8-10 hours.

• Close the lid (no need to seal it—leave the vent open if desired).

📌 Why? A longer incubation creates thicker, tangier yogurt.

5️⃣ Check the Yogurt

• After 8-10 hours, the yogurt should be thick and creamy.

• If it’s not thick enough, incubate for another 2 hours.

📌 Why? The longer it ferments, the thicker and tangier it becomes.

6️⃣ Optional: Strain for Greek Yogurt

• For Greek yogurt, strain it using a cheesecloth-lined strainer or fine mesh sieve.

• Let it sit in the fridge for 2-3 hours.

📌 Why? This removes excess whey, creating a thicker texture.

7️⃣ Chill the Yogurt

• Cover and refrigerate for at least 4 hours before serving.

📌 Why? This helps the yogurt fully set and enhances its texture.

💡 Tips for the Best Instant Pot Greek Yogurt

✔ Use Whole Milk for Extra Creaminess – If you prefer full-fat yogurt, use whole milk instead of skim.
✔ Experiment with Fermentation Time – The longer it ferments, the tangier the yogurt.
✔ Flavor Naturally – Add vanilla extract, honey, or fruit before serving.
✔ Use a Good Yogurt Starter – Choose plain yogurt with live active cultures for the best results.

📢 Frequently Asked Questions (FAQ)

Q: Can I use non-dairy milk to make Instant Pot yogurt?

✅ A: Yes! Use soy, almond, or coconut milk with a dairy-free yogurt starter.

Q: How long does homemade Greek yogurt last?

✅ A: Store in the fridge for 7-10 days in an airtight container.

Q: Can I use flavored yogurt as a starter?

✅ A: No, use plain yogurt with live cultures to avoid unwanted additives.

Q: What can I do with leftover whey?

✅ A: Use it in smoothies, soups, or baking for extra protein!

📢 Enjoy Your Homemade Greek Yogurt!

This Instant Pot Greek Yogurt recipe is the perfect way to enjoy thick, creamy, and protein-packed yogurt—with no added sugar or preservatives!

💡 Want More Healthy Recipes?
➡️ Explore our other nutritious recipes at www.getn2nutrition.com!