Thick & Creamy Homemade Greek Yogurt
With just two simple ingredients and a little patience, you can skip the store-bought stuff and enjoy homemade yogurt that’s rich in probiotics, protein-packed, and customizable to your taste.
Equipment
- 1 instant pot duo plus
- 1 Large mixing bowl
- 1 large seive (mesh strainer)
- 1 cheese cloth
- 1 large air-tight container to store yogurt in the fridge
- 1 candy thermoneter
Ingredients
- 1 gallon milk whole, skim, or 1%
- 2 tbsp vanilla exract adjust to your personal taste preference
- ½ cup honey adjust to your personal taste preference
- ¼ cup plain yogurt or yogurt starter
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Instructions
- In the instant pot duo plus, add a gallon of milk and set it to "saute" on normal for 20-25 minutes or until it reaches 180℉.1 gallon milk
- Gauge the temperature of the milk using a candy thermometer.
- Once the milk has reached 180℉, turn off the instant pot and allow the milk to cool to 115-120℉. You can do this more quickly by removing the pot from the isntant pot and setting it into an ice bath.
- When the milk has cooled, add 1/4 cup plain yogurt or a yogurt starter and mix well.1/4 cup plain yogurt or yogurt starter
- Add the pot back to the instant pot if you removed it, secure the lid and set it to "yogurt". You can choose the amount of time, but I recommend 8-12 hours for a nice tangy flavor. The longer it sits, the stronger the flavor will be.
- Once the yogurt is done, turn off the instant pot and remove the inner pot from the machine. At this stage, if you slightly tip the pot, the yogurt should behave like one congealed mass, similar to jello. Pour the yogurt over a large mesh strainer covered with cheese cloth into a large bowl. Let the yogurt strain for 2-6 hours. The longer you strain it, the thicker the final consistency will be.
- After having strained the yogurt, you can go ahead and add any flavoring that you'd like. We like a slightly sweetened vanilla flavor.Be sure to reserve 1/4 cup of the plain yogurt to make your next batch with.2 tbsp vanilla exract, 1/2 cup honey
- Store the finished yogurt in an air-tight container in the fridge for up to one week.
Notes
Sample schedule for making homemade Greek yogurt
At night - heat the milk in the Instant Pot Duo Plus until it reaches 180℉, then let it cool to around 115℉. Add in the yogurt or yogurt starter, mix, and then seal the lid on the Instant Pot Duo Plus and start the 12 hour (or 8) cooking time for the yogurt. The next morning - strain the yogurt until it reaches your desired consistency. Flavor it as desired and store it in the fridge.