Instant Pot Greek Yogurt #12

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

Step-by-Step Guide on How to Make Greek Yogurt at Home. Make smooth, creamy & thick homemade yogurt with this Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt). Developed based on 12 experiments. Healthy, delicious, fun. 😀

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After 2 months, 12 Homemade Yogurt Experiments, hundreds of tablespoons of homemade yogurt…

We’re thrilled to finally share our Foolproof Instant Pot Greek Yogurt Recipe #12 with you!

What is Greek Yogurt?


Greek Yogurt aka Labneh is getting hot in recent years. What makes this extensively strained yogurt extra attractive are the boosted health benefits & irresistible creamy texture.

The extensive straining process removes some of the liquid whey, water, and lactose, thus:

  • Increases the level of protein
  • Lowers the amount of sugar, sodium, & carbohydrates

The rich, creamy, and thick consistency is truly heavenly & satisfying to eat.

This texture also makes it a great substitution in cooking and baking. Some people like to use it to replace ingredients like sour cream, cream cheese, or mayonnaise. Makes a great dip!

Come join us to make your own Instant Pot Greek Yogurt! 😀

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

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Making your own Greek Yogurt at home may sound complicated & intimidating. But it’s actually quite simple! Let’s break down the whole process in 5 simple steps.

How to Make Instant Pot Greek Yogurt in 5 Steps:

  1. Heat Milk to 180°F – 200°F
  2. Cool Milk to 105°F – 114°F
  3. Add Yogurt Starter to Milk
  4. Wait for Yogurt to set
  5. Strain Yogurt to separate the whey from the yogurt, then refrigerate

Sounds easy right? 😀

The only difference between making regular yogurt and Greek yogurt is the additional step of separating the whey from the yogurt to make it thicker. The more whey you separate, the thicker your yogurt will be.

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

You’ll Enjoy Instant Pot Greek Yogurt Recipe #12 Because:

  • Tested – our Instant Pot Greek Yogurt #12 Recipe is developed based on 12 homemade yogurt experiments.
  • Simple & fun to make!
  • Better taste & consistency than the store-bought Greek yogurt – smooth, creamy, and real thick
  • Didn’t you buy the Instant Pot because it’s also a yogurt maker? ? So, what are you waiting for?

Ingredients for Instant Pot Greek Yogurt Recipe #12


  • 2 litres (1/2 gallon) Whole Foods 365 Organic 3.8% Whole Milk
  • 32 grams (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures

What Type of Milk to Use for Making Homemade Yogurt?


One of the most critical steps to making homemade yogurt is using the right type of milk. The type of milk you use determines the thickness and creaminess of your homemade Greek Yogurt.

After testing the Instant Pot Greek Yogurt Recipe with 2% Milk, 3.25% Milk and 3.8% Milk, 3.8% Whole Milk with the highest milk fat content produced the thickest and creamiest homemade Greek yogurt.

Which Yogurt Starter to Use?


Note: Not all yogurt works as yogurt starters!

When you’re shopping for a yogurt starter, it’s critical to check the store-bought yogurt’s ingredients list. Make sure it contains Active Bacterial Cultures for it to work as a yogurt starter.

Instant Pot Yogurt Recipe: yogurt starter must have Active Bacterial Cultures

A live culture usually contains at least 2 types of bacteria (L. bulgaricus and S. thermophilus).

*Pro Tip: The homemade yogurt’s consistency and taste will differ depending on the type of bacteria cultures in the yogurt starter. Sometimes, it does make a big difference! So, choose the brand you like best for the most consistent result.

Special Tools for Instant Pot Greek Yogurt Recipe #12


Special Staining Equipment:

Instant Pot Yogurt Experiment: Instant Pot Yogurt StrainerYou can use coffee filter or paper towel on a sieve to strain your yogurt.

But if you’re going to be a dedicated yogurt maker, we’d recommend investing in a Greek Yogurt Maker (right) – easy to use, store & clean up, creates less mess and it’s reusable! 🙂

Instructions for Instant Pot Greek Yogurt Recipe #12


Preparation – Equipment Sterilization (Optional)

Tools

Cold water

Instant Pot Electric Pressure Cooker
Steamer rack
Accurate Food Thermometer
Silicone Spatula
Pyrex Glass Measuring Cup
Tablespoon measuring spoon
Clean rack

Time Required: ~30 mins

Option 1 – Sterilize with Instant Pot:

  • Place 2 cups of cold water and a trivet in the Instant Pot.
  • Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot.
  • Close the lid and move the Venting Knob to Sealing Position.
  • Sterilize at High Pressure (use the manual button or pressure cook button) for 3 minutes + Natural Release.

Option 2 – Sterilize on Stovetop:

  • Sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes.

After sterilizing the equipment, air dry them on a clean rack.

Step 1
Heat Milk to 180°F – 200°F to Denature the Protein

Ingredient

2L (1/2 gallon) Organic 3.8% whole milk

First, pour 2L (1/2 gallon) of Organic 3.8% whole milk in the inner pot.

Instant Pot Yogurt Recipe: how to make your own yogurt at home

Close lid (venting knob position doesn’t matter).

Use the Yogurt More function to boil the milk to at least 180°F.

It will say “boil” on the screen. It will take roughly 35 – 40 minutes.

The Instant Pot screen will change to “yogt” when the boiling is done.

Step 2
Check Milk Temperature

Tools

Accurate Food Thermometer
Silicone Spatula

Open the lid.

Check the milk temperature immediately in a few spots and make sure the milk is over 180°F.

Instant Pot Yogurt Recipe: check temperaeture of heated milk

Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F.

*Pro Tip 1: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.

*Pro Tip 2: Skim away & discard the milk skin on top of the heated milk.

Instant Pot Yogurt Recipe: skim away the heated milk skin

Step 3
Prepare Yogurt Starter

Ingredient & Tool

32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures

Pyrex Glass Measuring Cup

After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures.

*Pro Tip: If you sterilized the measuring cup, make sure it has cooled to the touch.

Step 4
Cool Milk to 111°F

Tools

Accurate Food Thermometer
Larger pot/kitchen sink
Silicone Spatula

You can leave the pot on counter-top and wait until the milk cools to 111°F.

Alternative method to quickly cool down the milk temperature:

  • Fill a larger pot or kitchen sink with cold tap water.
  • Partially submerge the inner pot with heated milk into the cold tap water.
  • Stir the milk in a circular motion with a silicone spatula and frequently measure the temperature.
  • It will take 2 – 4 minutes to cool the milk to 111°F.
  • Remove the pot from cold water immediately.

Instant Pot Yogurt Recipe: cooling milk for making homemade yogurtPro Tip: Try not to touch the bottom of the pot with the spatula as it may have some milk solid stuck to the bottom of the pot.

Step 5
Add Yogurt Starter

Ingredients & Tools

½ cup of 111°F milk
Pyrex glass filled with yogurt starter

Tablespoon measuring spoon
Silicone Spatula

Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter.

Gently mix it with the tablespoon measuring spoon.

Pour the yogurt milk mixture in the inner pot and give it a few gentle stirs with the silicone spatula.

Instant Pot Yogurt Recipe: pour milk into Instant Pot Pressure Cooker

Step 6
Yogurt Incubation


Place inner pot back in the Instant Pot.

Close lid (Venting Knob position doesn’t matter).

Yogurt Incubation:

  • Instant Pot Function: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt.
  • Time: Adjust the time to 8:00 – 12:00 depending on how tangy you like your yogurt

Pro Tip 1: longer incubating time = more tangy yogurt

Instant Pot Yogurt Recipe: yogurt setting and functionPro Tip 2: The timer will count up instead of count down when the incubating process begins (as shown in above photo).

You can open the lid for a taste test once the yogurt is set (roughly 6 hours).

Pro Tip 3:  Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6 hours) before opening the lid.

Step 7
Strain Yogurt & Stop Incubating Process

Tool

Euro Cuisine GY60 Greek Yogurt Maker

Once the yogurt has reached the desired tangy level, pour the yogurt into the Greek Yogurt Maker to separate the whey from the yogurt.

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): straining the yogurt with Greek Yogurt Maker to separate the whey from the yogurt
Before straining the yogurt.

Place the Greek Yogurt Maker into the fridge to stop the incubating process.

Straining Time: Greek yogurt will be ready to serve in 3 hours – overnight depending on how thick you like it.

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): straining the yogurt with Greek Yogurt Maker to separate the whey from the yogurt
After straining the yogurt.

How Long to Strain Yogurt to Make Greek Yogurt?

The more whey you separate from the yogurt, the thicker your yogurt will be.

Thus, the longer you strain = the thicker it becomes.

Instant Pot Yogurt Experiment: Instant Pot Yogurt Straining

  • 1 Hour – about 1.5 cup (375ml) of whey was separated from 2L of yogurt by the strainer
  • 2 Hours – about 2.5 cups (625ml) of whey was separated from 2L of yogurt by the strainer
  • Overnight – about 4 cups (902ml) of whey was separated from 2L of yogurt by the strainer. You are pretty much left with a little over 1L of Greek yogurt after straining overnight.

We had some fun and tried straining the yogurt for over 24 hours, and this happened…

Instant Pot Yogurt Experiment: Cream Cheese Like YogurtThis was almost like cream cheese! hehe~

I wonder what your kids will think if you served this plain “cream cheese” yogurt as dessert. 😉

Pro Tip 1: If your Greek Yogurt came out thicker than you wish, don’t panic! You can always stir some of the whey back in to thin it out.

Pro Tip 2: If you don’t have a Greek Yogurt Maker, you can use coffee filter or paper towel (It may not be a good idea to use paper towel as our dear reader Leah mentioned, there are chemicals in paper towel to make it absorb better) on a sieve to strain your yogurt.

Instant Pot Yogurt Experiment: Instant Pot Yogurt Strainer

Step 8
Serve Instant Pot Greek Yogurt


Whey to go!! Creamy, thick, and rich Plain Greek Yogurt is done! 😀

Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings.Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

Enjoy this thick, creamy, rich homemade Greek Yogurt!!

Cooking Tips for Instant Pot Greek Yogurt Recipe #12


What’s the Best Time to Start the Instant Pot Greek Yogurt Process?

The first 3 parts of the yogurt making process: heating the milk, cooling the milk, and adding yogurt starter to the milk take roughly 90 mins (you can reduce ~30 mins if you are skipping the equipment sterilization step).

We like to start the process roughly 2 hours before we go to bed, so when we wake up, the fermentation process is done, and party’s over! 🙂

But if you don’t need your Instant Pot for cooking during the day, you can start anytime as long as it’s 10+ hours before you sleep. Or else you’ll either have to stay up late, wake up early, or end up with ultra tangy yogurt. 😉

For More Instant Pot Greek Yogurt Making Pro Tips & Findings: Homemade Yogurt Experiment

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5.0 from 13 reviews
Instant Pot Greek Yogurt
 
Prep
Cook
Total
 
Foolproof Step-by-Step Instant Pot Greek Yogurt Recipe (Pressure Cooker Greek Yogurt): make this thick creamy homemade Greek yogurt recipe developed based on 12 experiments.
Author:
Recipe type: Breakfast, Brunch, Lunch, Snack, Intermediate
Cuisine: World
Serving: 1 L
Ingredients
  • 2 litres (1/2 gallon) Whole Foods 365 Organic 3.8% Whole Milk
  • 32 grams (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures
Instructions
  1. Optional Equipment Sterilization: Place 2 cups of cold water and a trivet in the Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize everything at High Pressure (Use the manual/pressure cook button) for 3 minutes + natural release.
    Or Sterilize on Stovetop: sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes.

    After sterilization, air dry the equipment on a clean rack.
  2. Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (1/2 gallon) of Organic 3.8% whole milk in the inner pot. Close lid (venting knob position doesn’t matter). Use the Yogurt More function to boil the milk to at least 180°F. It will say “boil” on the screen. It will take roughly 35 – 40 minutes. The Instant Pot screen will change to “yogt” when the boiling is done.
  3. Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots and make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F.

    *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.
  4. Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. (If you sterilized the measuring cup, make sure it has cooled to the touch).
  5. Cool Milk to 111°F: You can leave the pot on counter-top and wait until the milk cool to 111°F.
    Or alternative method to quickly cool down the milk temperature: Fill a larger pot or kitchen sink with cold tap water. Partially submerge the inner pot with heated milk into the cold tap water. Stir the milk in a circular motion with a silicone spatula and frequently measure the temperature. It will take 2 – 4 minutes to cool the milk to 111°F. Remove the pot from cold water immediately.

    *Pro Tip: Try not to touch the bottom of the pot with the spatula as it may have some milk solid stuck to the bottom of the pot.
  6. Add Yogurt Starter: Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter. Gently mix it with the tablespoon measuring spoon. Pour the yogurt milk mixture in the inner pot and give it a few gentle stirs with silicone spatula.
  7. Yogurt Incubation: Place inner pot back in the Instant Pot. Close lid (Venting Knob position doesn’t matter) and use the Yogurt Normal Function to incubate the yogurt. Adjust the time to 8:00 – 12:00 depending on how tangy you like your yogurt (longer time = more tangy). You can open the lid for a taste test once the yogurt is set. Roughly 6 hours.

    *Pro Tip: Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6 hours) before opening the lid.
  8. Strain Yogurt & Stop Incubating Process: Once the yogurt has reached the desired tangy level, pour the yogurt into a Greek Yogurt Maker to separate the whey from the yogurt. Place the Greek Yogurt Maker into the fridge to stop the incubating process. Greek yogurt will be ready to serve in 3 hours – overnight depending on how thick you like it.

    Pro Tips: If you think the Greek Yogurt is too thick, you can stir some of the whey back in with a whisk to adjust the thickness.
  9. Serve: Plain Greek Yogurt is done. Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings.
Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi,

    I’ve made this 2 times now with your simple instructions which are great.

    But, my yogurt is coming out grainy. The first time was old yogurt starter and the result very grainy.

    The second time I used new milk and starter both 2%. The result was much less grainy but still somewhat.

    Anything I can do to further improve the texture?

    Thank you!

    1. Hi Shorin,

      thank you for your kind words and question 🙂

      Using whole milk will make it a bit smoother. You may want to try another yogurt as starter and see if it works better.

      Please take care
      Jacky

  2. Hello , can I use a different yogurt as a starter ? The ingredients are: whole milk , cream, skim milk powder, active bacterial culture .
    Thank u

    1. Hi Lavonne,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. As long as the yogurt has active bacterial culture, it should work fine.

      Happy New Year & please take care
      Jacky

    1. Hi Jillian,

      thank you for your question 🙂

      We haven’t tried it, but in theory, it should work fine.

      Please take care & have a wonderful Christmas holiday!
      Jacky

    2. I tried it with the whey and it was really runny, not how my other batches have turned out, so I’ll plan to just use yogurt starte from now on. Do you reserve and freeze some of your Greek yogurt? Or do you freeze ice cubes of the starter you buy?

  3. Can you please tell me which buttons to push, step by step, if I need to heat milk longer before cooling/adding starter and then getting back to fermentation time? I put the milk in the pot, press yogurt and it switches to boil. At the end of the boil process, the milk had not reached temp? I need to heat longer, cool, add starter and get back into process. For the life of me if I touch yogurt again it seems to want to get back to boil step. Can you tell what I am doing wrong?

    1. Hi Susan,

      thank you for your question.

      It will depend on the Instant Pot model you have. Try pressing the yogurt button a few times and see if it will adjust to different setting.

      If not, it will be yogurt button then adjust button.

      Please take care & have fun cooking
      Jacky

  4. LOVE YOUR WEBSITE and your vulnerability- look forward to seeing more one-pot recipes.

    If you open the lid 6 hrs after the fermentation process begins- will the fermentation cease? Or if it’s not tangy enough, can you close the lid and allow the fermentation to continue for a couple more hours?

    Also, how necessary is the sterilization process?

    1. Thank you so much for your kind words Alyssa 🙂

      It will be fine if you just open and close the lid to taste how tangy it is.

      Sterilization is one of those things that is useful when there is some unwanted bacteria on the tools.

      Take care & have fun cooking
      Jacky

    1. Hi Jean,

      Thank you for your question 🙂

      It will take longer for the milk to get over 180°F.
      The incubating time can be the same.

      Take care & have fun cooking
      Jacky

  5. I made this Greek yogourt recipe for the first time and was pleasantly surprised! I am wondering if you can use starter yogourt that has been previously frozen, as you only need 2 tbsp each time. Also, at what point can yo add vanilla?

    1. Hi Ann,

      thank you for your kind words and question 🙂

      Yes, you can use frozen yogurt starter.

      You will want to add the vanilla right before straining or after.

      Take care & have fun cooking
      Jacky

  6. Thank you Jacky!! This is a delicious recipe! I make Greek yogurt every Saturday morning and eat it for breakfast every day with raspberries. I leave it in the IP for 8 hours and strain it for 2 and a half hours, and it lasts for 10 days in the fridge…. The best of the day!!

    PS I was using coffee filters but will definitely buy the Euro Cuisine Greek Yogurt Maker with Stainless Steel Strainer

    1. Hi Myriam!

      Thank you so much for your kind words on the recipe 🙂

      I should make more yogurt and eat it as breakfast! Right now we are having oatmeal or congee for breakfast mostly!

      Take care & have fun cooking
      Jacky

  7. Dear Amy and Jacky,

    I enjoy your website! I made this recently and loved it, but have trouble going through the Greek yogurt fast enough (I also went on a 1 week trip) so most of it went bad by the time I returned. Can I halve this recipe? If so, do I use the same amount of starter yogurt or less? Thank you for your help!

  8. This is so good. Since I didn’t have the high fat milk, I substituted about 1/4 cup of half-and-half. Perfect, creamy yogurt.

  9. I just made this last night (first time ever making homemade yogurt) and I’m wondering what the final consistency should be like? Mine looks a little lumpy — like it has curds or something?

    1. Hi Meg,

      thank you for your question 🙂

      Sounds like too much whey was removed from the yogurt. You can mix some of the whey back in with a spatula to make it smoother.

      Take care & have fun cooking
      Jacky

  10. I love your recipes! I didn’t see this till now. I’ve been “cheating” when I make instant pot yogurt! I microwave a half gallon of milk with 1/3 c powdered milk added to it. I used that trick with my old Salton yogurt maker. When it is 180 degrees, I cool to 115, add 1/2 cup starter yogurt and put it in the pot on the Yogurt function for 8 hrs. Perhaps because of the powdered milk, it comes out thick and I don’t know have strain it. There is some liquid but after being in the fridge overnight it is properly thick and you can just easily drain the liquid off the top. – Just sharing! Love your site and your recipes 🙂 I think I’ve made enough of the lemon curd to eat it still for months – delicious on this yogurt w/berries 🙂

  11. Hi, I look forward to making this soon! I was wondering if I could use the yogurt I made as my next yogurt starter? So from then on I wouldn’t need to purchase any yogurt.

    Thank you,
    Elizabeth

    1. Hi Elizabeth,

      thank you for your question 🙂

      You can use the yogurt as yogurt starter. After a few batches, it will get a bit weaker and you will probably want to purchase a can of yogurt again.

      Take care & have a great weekend!
      Jacky

  12. Will flavored starter yogurt give me a flavored yogurt. Or is that not enough to flavor the entire batch? am looking to make mango yogurt. Can i add mango nectar at any stage. I Always use your methods you two are the best. Love that you don’t stop till you reach perfection

    1. Hi Carol,

      thank you for your kind words 🙂

      Flavored starter yogurt will only give you plain yogurt. You will want to add the mango nectar after straining.

      Have a great weekend!
      Jacky

  13. I’ve been wanting to make this for quite a while & finally got around to it last night. It was simply amazing. I used store brand whole milk & Greek Gods Greek Yogurt as my starter. Set the IP for 12 hours. Strained it for 3 hours. It’s better than any store brand I’ve tried. Thanks for sharing this recipe. Now I have 2 questions: 1) Can you use the homemade yogurt as the starter? and 2) Do you think lactose free milk would work (that’s one of the reasons I like Greek yogurt because it strains out a lot of the whey which holds a lot of lactose)?

  14. Some recipes that I’ve seen don’t require that you sterilize equipment. I just made a batch of yogurt and was wondering if it’s safe to eat?. I didn’t realize that sterilizing was important and now I’m concerned about any contamination.

  15. Hello! I am following this recipe right now, but my milk is having trouble reaching 180 F! After the Instant Pot boiled the first time and beeped, I measured the temperature as 160 F. I followed your instructions to slow cook on the “less” setting for 15 more minutes and it only reached 169 F. I decided to slow cook on the “normal” setting for another 15 minutes and it only reached up to 178 F! I am going to keep cooking it on the “normal” setting, but wanted to know if I am doing anything wrong! Is it bad to keep the milk boiling/cooking for a long time before it reaches 180?

    1. Hi Cheryl,

      thank you for your question 🙂

      Don’t think you are doing anything wrong, but I would make sure the thermometer is accurate by measuring boiling water.

      It will be fine to boil the milk for a long time to reach 180F.

      Happy New Year to you and your family
      Jacky

  16. I get my organic milk from Trader Joe’s and make this often. And after straining out, i put in my stand mixer with a little homemade vanilla and whirl it for awhile. Bliss!! I’d like to buy the organic milk at Costco. But it’s ultra pasteurized. Has anyone been able to use that? My very first yogurt was a disaster and I assumed it was due to ultra pasteurized milk. But I also didn’t use a high quality yogurt starter that time, so I wasn’t sure which caused it not to set. Thanks!

  17. I just finished straining my IP yogurt and it is so delicious! I followed your instructions exactly and it turned out so well. I’m also Greek, so I’m pretty picky about my Greek yogurt, LOL! Thank you for the detailed instructions. I’ll be making this often. I’ve attempted making yogurt before, but I just got an IP and it makes the whole process so much easier.

  18. I have made two batches of yogurt; the first was exactly as the recipe and was great, except I think I stirred up some milk solids from the bottom of the pot. To avoid this, I made the second batch in four 8 oz canning jars using only one quart of milk. Texture was thicker and had no milk solid “thingys”, so will keep using this method. I use buttermilk in baking, and made corn bread with yogurt as a substitute for buttermilk. worked great. Thank you for your explicit directions.

  19. This is a great recipe! I’ve made it 3 times now. I decided to double it on my last try because my family was going through it so fast, and it still worked great! I was just wondering if you had any idea how long this will stay good in the fridge?

  20. I’ve wanted to try to make yogurt since I bought my Instant Pot a couple of months ago. Finally did it. It came out perfectly. Strained it for about 2 1/2 hours. Added a little maple syrup and blueberries this morning. It’s the best yogurt I ever ate. So much better than store-bought. I have to figure out how to find time to make it regularly!

  21. This is a dumb question…. I did not buy the fancy IP with the yogurt function. I only bought the basic non-yogurt IP. Can this recipe be adapted for non-yogurt IPs?

    1. Hi Amy

      thank you for your question ?
      You can bring the milk to 180F with the slow cook function.
      As for holding the temperature to a constant 110F, the pot will probably have to put under an oven lamp.
      Take care & have fun cooking
      Jacky

  22. Hi Amy and Jacky,

    Thank you for the recipe. I can’t wait to try this. Have you tried adding sugar to the yogurt to make it sweeter? I’m curious as to whether that ruin the yogurt and it wouldn’t form. I want my yogurts a tad sweet without any added topping.

    1. Hi Christina,

      thank you for your question 🙂

      We usually add sweetener (honey or maple syrup) after the yogurt has set.

      In theory, it should work.

      Take care & have fun cooking
      Jacky

  23. I made this yogurt, first time I’ve made homemade yogurt, this week. It is very tasty and so easy! I do have a question though, if I want to double it, using 1 gallon of milk, do I need to increase the starter to 64 grams? Thanks for breaking down all the steps so it wasn’t scary at all!

    1. Hi Liz,

      thank you for your kind words and question 🙂

      Yes, please double the starter to 64 grams for 1 gallon of milk!

      Take care & have fun cooking
      Jacky

  24. I finally made my own first yogurt following your steps and it turned out great. I strained most of the whey because I like super thick yogurt. First time made it, I didn’t ferment it long enough so it wasn’t as tangy as I want. Second time was better.
    Thanks for the tips and tricks!

    Question: I froze the rest of my store bought greek yogurt in ice cubes to be used for my future yogurt starter. When should I defrost them when I’m going to make the next batch? Would defrost them in the fridge the night prior be good enough? Or would you take it out from the fridge and let it defrost at room temperature 1-2 hours before I start the yogurt making? Thanks!

  25. have you tried non fat yogurt? I use nonfat greek yogurt in my smoothies every morning, but I’d rather make it if I can.

    1. Hi Stephanie,

      thank you for your question 🙂

      It will not be as thick, but it will still work!

      You can probably compensate by straining for a longer time

      Take care & have fun cooking
      Jacky

  26. These instructions are so thorough and easy to understand that I finally feel like using my Instant Pot to make yogurt. Thank you!
    PS Don’t throw away the whey, there’s so much you can do with it. I have been putting using it in place of other liquids in baking or sometimes just making a refreshing lemonade with it (that one is for tangy-tastes lovers only). KAF had a great post about baking with it here

  27. Love your yogurt recipe, it is foolproof but it makes so much!
    I usually cook mine for 8 hrs because I also use it as a sub. for mayo and don’t want a lot of tanginess.
    Yesterday I decided to make half the recipe to see how it worked. Once again perfection! I cooked it for 8 hrs. And there was a small amt. of tang but nothing objectionable. It was thick and creamy!
    Thanking you again for all your hard work,
    Debbie

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