How to Make Homemade Greek Yogurt (Instant Pot Method)

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!

Instant Pot Greek Yogurt: Thick + Creamy Every Time.

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!

Method at a Glance

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

Add the yogurt mixture.

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

1. 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.
2. Once the milk has heated, turn the SAUTE button off and allow the milk to cool back down to 110-115 degrees.
3. Once cooled, sprinkle in one packet of yogurt starter culture, whisking it into the milk.
4. 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.
5. 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.
6. 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.
7. Add the thickened yogurt to large containers (I use large Mason jars) to store in the fridge for up to 2 weeks.

Recipe FAQs

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Instant Pot Greek Yogurt

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5 from 2 reviews

• Author: Rachael
• Total Time: 12 hours 10 minutes
• Yield: 16 servings 1x

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Description

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!

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Ingredients

Scale 1x2x3x

1 gallon raw milk

1 packet yogurt starter culture (I like Cultures for Health)

Cook Mode Prevent your screen from going dark

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Instructions

1. 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.
2. Once the milk has heated, turn the SAUTE button off and allow the milk to cool back down to 110-115 degrees.
3. Once cooled, sprinkle in one packet of yogurt starter culture, whisking it into the milk.
4. 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.
5. 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.
6. 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.
7. 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.

• Prep Time: 10 minutes
• Cook Time: 12 hours
• Category: Breakfast Recipes
• Cuisine: American

If you enjoyed this recipe for homemade Greek yogurt, be sure to come back and leave a comment and a 5 star review! Tag me on Instagram with any creations @ourhandcraftedhomeblog.