Instant Pot Greek Yogurt
Instant Pot yogurt is the easiest thing ever to make and in my opinion it has a better flavor and texture than store bought.
Servings: 7
Calories: 100kcal
Equipment
- Instant Pot (IP)
- IP Glass Lid
- Mesh Yogut Strainer
- 7 Glass Jars
- Jar Lids
- Digital Thermometer
- Stainless Steel Pot
- Silicone Spoon
Ingredients
- 64 Ounces Milk (Whole—not ultra-pasteurized)
- 2 Ounces Fage Full Fat (5%) Greek Yogurt
Optional Flavoring (for each serving)
- 1 Tsp Vanilla Extract (See my recipe for making Vanilla Extract)
- 1 Tsp Lemon Extract (See my recipe for making Lemon Extract)
- 1 Tbsp Shaved Chocolate (See my recipe for making a homemade Chocolate Bar)
- 2 Tbsps Choppd Fruit
- 1 Tsp Honey
- 1 Tsp 100% Maple Syrup
- 1 Tbsp Homemade Granola (See my recipe for making Granola)
Instructions
- Pour milk into pan and slowly bring temperature up to 180 degrees fahrenheit. This will kill off any existing bacteria cultures.
- Cool milk down to 105 degrees Fahrenheit. This usually takes about an hour.
- Strain milk through mesh strainer and into Instant Pot to remove any skin from the top of the milk.
- Add 1/2 of the Fage Greek Yogurt to one cup of the milk and stir well to combine.
- Pour yogurt culture mixture into Instant Pot with the remaining milk.
- Set Instant Pot to yogurt setting and press to increase time to 15 hours. Cover and wait.
- After the yogurt has set up, transfer to mesh yogurt strainer and set in the refrigerator overnight or about 8 hours.
- When the yogurt is sufficiently strained, transfer to your jars, cover, and put in the refrigerator. You should yield about 6 or 7 five ounce jars from 1/2 gallon of milk.
Nutrition
Serving: 5Ounces | Calories: 100kcal | Carbohydrates: 5g | Protein: 15g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 230mg | Calcium: 180mg