How to Make Homemade Greek Yogurt (Instant Pot Method)

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Learn how to make homemade Greek yogurt to feed your family at half the cost! This Greek yogurt recipe is made in the Instant Pot and then strained overnight to create a thick, creamy yogurt that is rich in probiotics and packed with protein. Use it in a variety of recipes for a gut healthy boost!

Bowl of Greek yogurt topped with apple slices, granola, and a drizzle of honey, with a copper spoon and blue kitchen towel in the background.

I am fully convinced that if you own an Instant Pot, you have cracked the code to life.

My Instant Pot is one of my #1 used tools in the kitchen, and I hate to say that it took me years to finally buy one.

Was it worth the investment? 10,000%! It is extremely versatile for making dinner in a jif (Mexican shredded beef anyone?), makes meal prep easy (looking at you shredded chicken and easy hard boiled eggs), and even makes yummy staples like homemade cinnamon applesauce! And now- yogurt!

This guide to making Greek yogurt goes a little more in depth than my post on making raw milk yogurt in the Instant Pot, providing details on getting the thickest, creamiest texture. It’s really very simple- all you need is time!

Let’s make it.

What You’ll Love About This Yogurt

HEALTHY: It may go without saying, but homemade yogurt is packed full of protein and probiotics. Two things you can never get enough of, am I right?
VERSATILE: Use it as a base for homemade dressings, in smoothies, or as a high protein breakfast topped with homemade granola.
HANDS OFF: Although this yogurt does take time (it’s worth the wait!) it is a very hands off method. The Instant Pot does most of the work, and then the cheesecloth and strainer will do the rest. It doesn’t require much from you at all!

Ingredients You’ll Need

Yogurt Starter Culture: I used a classic yogurt starter from Cultures for Health, available online and at many health food stores.
Milk: I use raw milk to make my homemade yogurt. Low temp pasteurized milk will also work! Be sure to avoid ultra pasteurized milk, otherwise the yogurt will not set up (speaking from experience here).

Tips for Preparing to Make This Recipe

Starter Culture: You can make homemade yogurt using a yogurt starter culture like the one listed above, or by using 1 cup of already made homemade yogurt. Store-bought yogurt will also work! I recommend trying to find a high-quality organic option that contains active live cultures. Also, make sure it is plain and not flavored or sweetened.
Adding Flavors/Sweeteners: If you like to sweeten your yogurt, I recommend adding in any sweeteners and/or flavors after the yogurt has set and then been strained.

Be sure to check out the full recipe and ingredient list below!

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6 Quart Instant Pot
Fine Mesh Strainer (this size is PERFECT for yogurt!)
Cheesecloth
Whisk
Food Thermometer
Mason Jars

Method at a Glance

A large mixing bowl covered with cheesecloth

Cover a large bowl with cheesecloth or a thin tea towel.

A large mixing bowl covered with cheesecloth and filled with homemade yogurt

Add the yogurt mixture.

Straining homemade Greek yogurt in cheesecloth over a ceramic bowl to remove whey and thicken the texture.

Tie the cheesecloth with twine.

Begin straining the whey from the yogurt. It is at this point that I will place the yogurt over a large fine mesh strainer and then place in the fridge for 10-12 hours to strain and thicken.

Step by Step Instructions

Begin by adding the raw milk to the Instant Pot. Click the SAUTE button and allow the milk to heat to around 180 degrees. Use a food thermometer to accurately measure the temperature.
Once the milk has heated, turn the SAUTE button off and allow the milk to cool back down to 110-115 degrees.
Once cooled, sprinkle in one packet of yogurt starter culture, whisking it into the milk.
Place the lid on the Instant Pot. Press the YOGURT button and set the time for a minimum of 8 hours and up to 24 hours. Keep in mind that the longer the yogurt sits, the thicker and more sour it will become. I usually like to set mine for 8-12 hours.
Once the time is up, remove the lid and give the yogurt a stir. Transfer 1 cup to a small jar to save for the next batch. Add the remaining yogurt to a large bowl.
Place a fine mesh strainer over the large bowl (to catch the whey), then line the strainer with cheesecloth or a clean tea towel. Pour the yogurt into the lined strainer, and then gently gather up the ends of the cheesecloth or towel and tie them together with twine. Strain for 10-12 hours. The longer you let the yogurt strain, the thicker the Greek yogurt will become.
Add the thickened yogurt to large containers (I use large Mason jars) to store in the fridge for up to 2 weeks.

Recipe FAQs

What’s the difference between Greek yogurt and regular yogurt?

The biggest difference is that Greek yogurt is strained to remove whey, making it thicker, creamier, and higher in protein than regular yogurt.

Can I use homemade yogurt as a starter for my next batch?

Yes! You can reuse your homemade yogurt as a starter up to 3–4 times, but over time the cultures can weaken. I recommend saving 1 cup of yogurt from each batch to save for the next.

What can I do with the leftover whey?

Whey is rich in protein and probiotics. It can be added to other recipes, like smoothies! It can also be used as a liquid to soak grains.

Can I flavor homemade Greek yogurt?

Yes! After it’s fully strained and chilled, you can stir in honey, fruit, vanilla extract, or other spices to customize it to your taste.

Pin it For Later!

Bowl of Greek yogurt topped with apple slices, granola, and a drizzle of honey, with a copper spoon and blue kitchen towel in the background. Text overlay reads "Instant Pot Homemade Greek Yogurt."

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Homemade Greek Yogurt

Learn how to make homemade Greek yogurt to feed your family at half the cost! This Greek yogurt recipe is made in the Instant Pot and then strained overnight to create a thick, creamy yogurt that is rich in probiotics and packed with protein. Use it in a variety of recipes for a gut healthy boost!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Additional Time (Straining) 10

Equipment

Instructions

Make the Yogurt: Begin by adding the milk to the Instant Pot. Click the SAUTE button and allow the milk to heat to around 180 degrees. Use a food thermometer to accurately measure the temperature.
Once the milk has heated, turn the SAUTE button off and allow the milk to cool back down to 110-115 degrees.
Once cooled, sprinkle in one packet of yogurt starter culture, whisking it into the milk.
Place the lid on the Instant Pot. Press the YOGURT button and set the time for a minimum of 8 hours and up to 24 hours. Keep in mind that the longer the yogurt sits, the thicker and more sour it will become. I usually like to set mine for 8-12 hours.
Once the time is up, remove the lid and give the yogurt a stir. Transfer 1 cup to a small jar to save for the next batch. Add the remaining yogurt to a large bowl.
Place a fine mesh strainer over the large bowl (to catch the whey), then line the strainer with cheesecloth or a clean tea towel. Pour the yogurt into the lined strainer, and then gently gather up the ends of the cheesecloth or towel and tie them together with twine. Strain for 10-12 hours. The longer you let the yogurt strain, the thicker the Greek yogurt will become.
Add the thickened yogurt to large containers (I use large Mason jars) to store in the fridge for up to 2 weeks.

Notes

Starter Culture: You can make homemade yogurt using a yogurt starter culture like the one listed above, or by using 1 cup of already made homemade yogurt. Store-bought yogurt will also work! I recommend trying to find a high-quality organic option that contains active live cultures. Also, make sure it is plain and not flavored or sweetened.

Adding Flavors/Sweeteners: If you like to sweeten your yogurt, I recommend adding in any sweeteners and/or flavors after the yogurt has set and then been strained.

Tried this recipe?Let us know how it was!

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