From the moment I got my Instant Pot, I’ve been a fan. So when I learned to to yogurt, it made me love it even more. Being able to make high quality greek yogurt for 1/10th of the price of store bought is amazing. You must try it!! Rapsberry is my favorite!
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Instant Pot Greek Yogurt
- 1/2 gallon of milk
- 2-4 tablespoons of high quality cows milk plain greek yogurt, room temp
- Instant Pot
- Flour sack towel
- Glass Jars with lids
Optional add ins
- Fresh Fruit
- Sterilize your instant pot. Add 1-2 cups of water to your Instant Pot. Turn the steam release handle to sealed, hit the steam button and set the time for 1 minute. Your Instant Pot will take a few minutes to come to pressure and then will steam the water for one minute.
- Dry out instant pot well and add your milk. Seal lid
- Click the yogurt button several times or until the display reads “boil”. Alternately, click the yogurt button and then hit “adjust” until the display reads “boil”
- It will take 30-45 minutes for the milk to boil. When it’s done, your display will read “yogt”.
- Remove lid and inner pot from instant pot and set on a trivet. Monitor the temperature of the milk until it hits 110-115 (this could take 1-2 hours).
- Once to temp, whisk in your room temp yogurt starter.
- Replace lid and push the “yogurt” button (or yogurt,than adjust) to set the pot to LESS and 08:00 hours. More time adds more good bacteria and decreases the lactose content, so you can turn back on your instant pot for 24 hours total if you desire.
- After 8 hours, the pot will read “yogt” and you are ready to check your consistency and flavor.
- The yogurt is ready to eat now, but we are making greek yogurt, so put a colander inside of a bowl and cover with flour sack towel.
- Pour the yogurt into towel and fold towel over the top. Allow the to drain in the refrigerator for 3-6 hours or until it’s reached optimum consistency.
- Place jam, honey, or fresh fruit in the bottom of 8oz clean jars. Scoop yogurt onto the top. Seal and refrigerate.