Making Homemade Greek Yogurt is easier than you think! Especially if it involves the Instant Pot! And, it's the perfect to add to your weekly routine! The process is easy, and the result is even better. With perfectly creamy and smooth greek yogurt at your fingertips. It's more cost effective than regular store bought yogurt.
If you or your kids love yogurt, then you have come to the right place. A lot of store bought yogurts already have tons of unhealthy stabilizers and preservatives, but there are a few brands that don't have them, but I'm sure that you have guessed, buying them overtime does become a little expensive. But with this recipe, you can actually have a never ending supply! Quite literally! And it'll turn out to be much cheaper.
We love adding different flavors to our yogurts, such as jam, fresh berries, nuts, honey, granola, or maple syrup. It's also a nice substitute for sour cream. You can make this yogurt thinner or thicker depending on your preferred consistency.
As I've listed above, I recommend using whole milk, and it's typically what I buy if I ever do buy milk. You could use reduced fat milk or 2% milk but you'll end up having a lot more whey when you strain. I haven't tried using a dairy free milk, so I'm not sure how it'll turn out. Probably not as thick since a lot of nut based milks don't have a whole lot of fat.
One brand of milk that works especially well, is Fairlife whole milk. You won't need to heat the milk or strain. So if you do use this milk, all you do is put all your ingredients into the pot, mix well, start your instant pot, and that's it! No need to strain either! It might even comes out much creamier and thicker.
In this recipe, I used the brand Oui, vanilla flavored. You can also use Chobani Greek Yogurt. But regardless, make sure it has live cultures in the yogurt, because that is what will make you yogurt.
The cool thing about this recipe, is that once you're running low on yogurt, you can actually use the the remaining yogurt to make more yogurt. That way, you'll have a never ending supply!
Pour in milk into your instant pot. Turn on "yogurt" setting and press it twice until it says "boil". Cover the Instant Pot with a lid and wait for the milk to come to a boil. Or once it reaches at least 180-185 F.
Take out the inner pot out of the instant pot and allow the milk to cool down to 105-115 F. If the milk it too hot, it will kill the cultures in the yogurt, and the milk won't turn into yogurt. When the milk cools, discard the skin that formed on top. Whisk in the 2 tbsp of plain yogurt. Close the lid, and make sure the lid is set to "seal". Turn the Instant Pot back to "yogurt" setting. Adjust it to 8 hours.
Once it's done, scoop out the yogurt and let it drain over a fine mesh sieve lined with a thick paper towel or a cheesecloth. Drain for 15-20 minutes if you want a thinner consistency, or a couple hours for a thicker consistency. I left mine over night, and the yogurt was very thick. You can discard the whey or use it in baked goods, like bread, crepes, or other things. Just substitute the water or milk in the recipe for the whey. Enjoy!
Store in containers in your fridge for up to 1-2 weeks.
When you store in the fridge, you'll get a small amount of liquid that will begin to separate from the yogurt, don't be alarmed. Just mix it back into the yogurt.
I try not to add in any sweeteners into the yogurt until it's completely done, strained, and drained. Except when adding sweetened condensed milk if using.