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

The biggest difference is that Greek yogurt is u003cstrongu003estrainedu003c/strongu003e 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 u003cstrongu003eup to 3–4 timesu003c/strongu003e, 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.

How to Make Homemade Greek Yogurt (Instant Pot Method)

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!

Ingredients

Scale

1 gallon raw milk

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

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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.

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